Cider and Chorizo - In Northern Spain they say yes

Reg · Post by **Reg** » Mon Apr 25, 2005 8:02 pm

Last summer I invested in a Tapas cookbook and was looking for something to do with Chorizo, as we normally keep some in as it is a very versatile ingredient for spicing up stews and casseroles...

I quickly found a recipe for Chorizo in red wine but found a varient from Northern Spain that used cider of which I just happened to have a bottle in. Using a strong medium-sweet organic cider produced a lovely Tapas that made a prefect accopaniment to a cold glass of beer on a summer's evening.

200g chorizo
200ml cider
A slug of brandy
Parsley to garnish...

Prick the chorizo and add the cider to a small pan. Cover and simmer for 15 minutes then cool and leave the sausage to marinade in the liquid in the fridge overnight.

Remove the sausage the next day and keep the liquid to one side. Strip the skin from the sausage the next day and cut into bite sized chunks. Add to a frying pan and warm whilst adding the brandy. Flame, then add the liquid and reduce the liquid until it has almost all evaporated and the chorizo is coated in the residue.

Serve piping hot, sprinkled with parsley with crusty bread to wipe up the sauce. Cocktail sticks make for easy sharing...

Yum!!!!

Post by **Jim** » Mon Apr 25, 2005 8:41 pm

Me and Carol love tapas. There's a Spanish place in Newcastle that we go to fairly regularly that does it.

It's also made mostly without wheat flour, which means she can eat almost anything on the menu (she has coeliac disease and needs a gluten-free diet).

We'll be trying your recipe tomorrow night!

Reg · Post by **Reg** » Mon Apr 25, 2005 9:13 pm

Well sausage in cider may sound a little odd, but Sam and I really like it. The southern Spanish alternative is to use red wine, but the cider really does it for me. Typically we can only get quite thick chorizo uncut where I am, although we have just found that Sainsburys do whole chorizo around a 2 cm wide which would be easier to cut up than the 2 inch thick sausage supplied at our local deli...

Reg · Post by **Reg** » Mon Apr 25, 2005 9:21 pm

...oh and don't forget to stand well back when you flame the Brandy.

I wouldn't want to ruin your craggy good looks!

Post by **Jim** » Tue Apr 26, 2005 4:08 pm

QUOTE (Reg @ Apr 25 2005, 08:21 PM) ...oh and don't forget to stand well back when you flame the Brandy.

I wouldn't want to ruin your craggy good looks!

Heh! Too late to worry about that!

Reg · Post by **Reg** » Tue Apr 26, 2005 7:49 pm

QUOTE (jim @ Apr 26 2005, 03:08 PM) QUOTE (Reg @ Apr 25 2005, 08:21 PM) ...oh and don't forget to stand well back when you flame the Brandy.

I wouldn't want to ruin your craggy good looks!

Heh! Too late to worry about that!

I'm sure your Mrs still thinks you're... erm... Clark Gable...

Post by **Jim** » Sat Apr 30, 2005 8:02 pm

Heh.

Well I've been shopping twice and still didn't remember to get a Chorizo! :rolleyes:

I wonder if it'll work with bacon.

Reg · Post by **Reg** » Sat Apr 30, 2005 8:13 pm

Really you need a quality chilli sausage but there are a number around from various countries to try...

Reg · Post by **Reg** » Mon May 02, 2005 11:03 pm

I have a quarter of a pound of Chorizo in my fridge having made a Basque chicken recipe, (Delia :rolleyes: ), that requires it on Sunday. I also have a bottle of Henry Westons, Oak Conditioned, Sepcial Vintage Reserve Cider in my wine rack... (at 8.2% it is more like wine than cider)... This is an excellent ingredient for this recipe and can be bought at Tesco...

Post by **Jim** » Tue May 03, 2005 6:31 pm

Well, I've got my Asda gluten-free chorizo! Time for a bit of marination (or is that something to do with Thunderbirds!).

Post by **Jim** » Wed May 04, 2005 8:13 pm

Well Reg, I have to say that's bloody lovely!

The only problem was getting the skin off the sausage. It just kept coming off in tiny bits, so in the end I just scraped it all off.

Reg · Post by **Reg** » Wed May 04, 2005 10:25 pm

Really glad you liked it... (It is rather Yum ain't it...

)

If you ask them nicely, they'll skin it for you at the deli...

(But it will then not keep for so long...

)

Reg · Post by **Reg** » Thu Dec 01, 2005 1:03 pm

Had this again as a snack last weekend! It's still yumalicious!

tubby_shaw · Post by **tubby_shaw** » Wed Mar 14, 2007 7:35 pm

This recipe is underway

Choritzo has been simmered and is in the fridge.
Using Turbo cider of course

Upped the quantities by 50% can't be doing with these nouvelle cuisine portions

Roll on tomorrow lunch

I hope it's as good as you say Reg

Reg · Post by **Reg** » Thu Mar 15, 2007 12:50 am

I used Sam Westons Vintage Organic cider for my version. The Spanish love this Tapas and it's a standard over there and very tasty. Serve with
some nice bread for skmooshing up the oily/cidery residue.

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Cider and Chorizo - In Northern Spain they say yes

Cider and Chorizo - In Northern Spain they say yes