Chorizo with apple cider vinegar recipe
Enjoy this recipe tapas style, with some nice bread and a salad of crisp lettuce, tomato, red onion and Spanish olives on the side. Bump up the quantity to make as much as you like, cooking the chorizo off in batches as the troops demand more.
Ingredients
- 500 g smoked chorizo
- 1 tbsp olive oil
- 3 tbsp apple cider vinegar
- 1 handful finely chopped coriander
- 1 handful (cilantro) leaves, (optional)
- 1 handful lemon wedges, to serve, (optional)
- 1 sliced baguette, to serve
- 17.6 oz smoked chorizo
- 1 tbsp olive oil
- 3 tbsp apple cider vinegar
- 1 handful finely chopped coriander
- 1 handful (cilantro) leaves, (optional)
- 1 handful lemon wedges, to serve, (optional)
- 1 sliced baguette, to serve
- 17.6 oz smoked chorizo
- 1 tbsp olive oil
- 3 tbsp apple cider vinegar
- 1 handful finely chopped coriander
- 1 handful (cilantro) leaves, (optional)
- 1 handful lemon wedges, to serve, (optional)
- 1 sliced baguette, to serve
Details
- Cuisine: Australian
- Recipe Type: Barbecue
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 4
Step-by-step
- Finely slice the chorizo on an angle and toss the slices around in a bowl with the olive oil.
- Preheat the barbecue hotplate to high. Tip the chorizo onto the hotplate and spread them around. Cook for 2-3 minutes, turn over and cook for another couple of minutes until they begin to crisp up.
- Pour the vinegar over the chorizo and, as it sizzles, quickly toss the chorizo on the hotplate.
Recipes and images taken from More Fired Up by Ross Dobson (£17.99), published by Murdoch Books.
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