Chorizo Cider Style

Yields2 Servings

 4 pink eschallots, peeled
 250 ml water
 250 ml white wine vinegar
 2 tbsp caster sugar
 2 Maestre free-range Chorizo, thick slices
 1 tbsp finely chopped parsley
 50 ml fresh apple cider
To Serve...
 extra chopped parsley

1

For the pickling process: Bring eschallots, water, vinegar and sugar to a boil in a small saucepan. Simmer until soft. Drain.

2

Heat a small heavy based frying pan until very hot. Cook chorizo for about 3 minutes or until golden brown. Stir in eschallot mixture and parsley. Add cider. Deglaze until almost evaporated.

3

Serve chorizo in a clay pot with extra parsley.

Ingredients

 4 pink eschallots, peeled
 250 ml water
 250 ml white wine vinegar
 2 tbsp caster sugar
 2 Maestre free-range Chorizo, thick slices
 1 tbsp finely chopped parsley
 50 ml fresh apple cider
To Serve...
 extra chopped parsley

Directions

1

For the pickling process: Bring eschallots, water, vinegar and sugar to a boil in a small saucepan. Simmer until soft. Drain.

2

Heat a small heavy based frying pan until very hot. Cook chorizo for about 3 minutes or until golden brown. Stir in eschallot mixture and parsley. Add cider. Deglaze until almost evaporated.

3

Serve chorizo in a clay pot with extra parsley.

Chorizo Cider Style