Sweet And Spicy Chorizo Jam Recipes

CHORIZO JAM

Steps:

• Fry the chorizo in a large saucepan for about 5 mins until golden and crispy at the edges. Remove the chorizo with a slotted spoon and transfer to a plate, leaving the oil that has been released in the pan.
• Turn the heat down low and gently cook the onion in the chorizo oil for 15-20 mins or until very soft and starting to brown. Stir in the garlic, muscovado sugar, Sherry, maple syrup, espresso and chorizo.
• Cook slowly for 35-40 mins, stirring occasionally, until thick and syrupy. Turn off the heat, leave to cool a little, then tip everything into a food processor. Pulse briefly to chop everything up into really small pieces, then leave the mixture to cool before packing it into 2 sterilised jam jars. Will keep for up to 1 month in the fridge.

TREDWELL'S CHORIZO JAM

Steps:

• Heat 2 tbsp oil in a large pan. Add the onion, garlic, allspice, thyme, paprika and 1⁄2 tsp salt and cook for 5 minutes until the onion softens. Add the balsamic vinegar and cook until it becomes syrupy. Then add the tomato purée and treacle and cook for 3 minutes. Add the chorizo and cook, stirring regularly, for 30 minutes at a low heat. Serve warm, with your + favourite bread or tip into sterilised jars and keep for 1 month in the fridge.

SWEET AND SPICY CHORIZO JAM RECIPE

Steps:

• Heat a large frying pan on the stovetop to hot, but not burning. Add the roughly chopped chorizo and fry until the sausage starts to crisp ever so slightly and releases some of the peppery, red oil, about 3 to 5 minutes. Watch over carefully to make sure the chorizo does not burn.
• Carefully remove the chorizo from the pan and lay on kitchen paper to drain. Return the pan with the red oil back into the heat and add the onions, lower the heat and cook for 15 minutes stirring from time to time. You want the onions to soften and turn a light golden brown, but not to go crispy. Add the garlic and stir well, cook for a further five minutes.
• Add the brown sugar and stir in the onions and cook for a further five minutes for the sugar to melt.
• Finally add the chorizo, Port and the agave or light honey if using, and cook over a low heat for 30 minutes, until a jam-like consistency. If the mixture starts to dry out, add a little water to keep if jammy.
• Remove from the heat and leave to cool slightly.
• Finally, tip the jam into a food processor and blitz to a rough paste-like consistency.
• Put the jam into two clean, sterilized jars and cover with a lid. Store in the refrigerator.

SPICY SHEPHERD'S PIE WITH CHORIZO

Steps:

• Preheat the oven to 400 degrees F. Put the potatoes in a large saucepan, cover with cold water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 20 to 25 minutes.
• Meanwhile, heat the olive oil in a large ovenproof skillet over medium heat. Add the chorizo and cook, breaking it up with a wooden spoon, until slightly browned, about 5 minutes. Add the beef and cook, breaking it up, until browned, about 5 minutes. Add all but 1 tablespoon of the scallions to the skillet along with the corn, poblano, tomato paste, cumin, chili powder, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are slightly softened, about 5 more minutes. Add the tomatoes and chicken broth. Bring to a simmer, then reduce the heat to medium low; cook, stirring occasionally, until slightly thickened, about 10 minutes.
• Drain the potatoes and let cool slightly. Return to the pot, add the sour cream and butter and mash well. Stir in the cheese and season with salt and pepper. Dollop the mashed potatoes on top of the meat mixture in the skillet, then spread with the back of a spoon. Transfer the skillet to the oven. Bake until bubbling around the edges and the topping is browned in spots, 25 to 30 minutes. Let rest 10 minutes, then sprinkle with the reserved scallions before serving.

SPICY CHORIZO PASTA

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook, according to package directions, until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
• Meanwhile, in a large Dutch oven, heat the olive oil and chorizo over medium-high. Cook, stirring occasionally, until chorizo is crisp and brown, 2 to 3 minutes. Turn off the heat and use a slotted spoon to transfer the chorizo to a plate.
• Return the pot to medium heat and add the tomato paste and garlic. Cook, stirring, until the tomato paste is caramelized and a shade darker, 3 to 5 minutes, covering the pan if the splattering is wild. Add the red-pepper flakes and a few grinds of black pepper, then remove from heat.
• Add the cooked pasta and 1/2 cup of the reserved pasta water to the tomato mixture. Return the pot to the medium-high heat, and stir vigorously until the pasta is well coated. Add more pasta water until the sauce is glossy. Stir in the chorizo and season to taste with salt and pepper.