INGREDIENTS
• 250g good-quality semi-cured whole chorizo
• 2 cloves of garlic
• 4 tablespoons red wine vinegar
• 1 tablespoon runny honey
METHOD
Slice the chorizo into 2cm rounds. Put into the small frying pan with a splash of olive oil and toss occasionally until golden and crisp.
Lightly bash 2 unpeeled cloves of garlic with the heel of your hand or the bottom of a saucepan and add to the pan.
Carefully drain away most of the fat, leaving about 1 tablespoon of it behind. Add the red wine vinegar and runny honey and leave to reduce down to a really sticky glaze. Keep an eye on it, giving the pan a shake every so often so it doesn’t catch.
Source: http://www.jamieoliver.com/recipes/other-recipes/tapas-feast-tortilla-glazed-chorizo-manc
If you enjoyed this article, please consider sharing it!
