I consulted Ideas in Food again and found a very interesting idea, pickled chorizo. This is the kind of recipe idea I love; it introduces a completely new idea (to me anyway), it's very simple and the final product can be used in a variety of further dishes. It really is as simple as taking a loop of dried chorizo slicing it into 1/8th inch rounds and pickling in some vinegars and soy sauce. The original recipe uses balsamic, sherry and rice vinegar bur I wanted the flavours of the porter vinegar I made to come through so these are the ratios I used.
- Porter vinegar 50%
- Rice vinegar 25%
- Soy sauce 25%
Two days in the fridge and we pull out a bowl of fatty, salty, meat condiment that add a powerful punch of savoury to all sorts of dishes.
On this occasion I made a simple bean stew by:
- Frying and simmering some leeks over a low heat until soft.
- Adding the pickled chorizo and again frying briefly to release some of the paprika oils.
- Tip in half a can of tomatoes and a tin of drained borlotti beans.
- Season with salt and pepper and add a tablespoon of the pickling juice
- Simmer for 20 minutes or so until the tomatoes have thickened into a sauce and serve.
You can garnish with parsley and serve with some buttered crusty bread for a delicious lunch.
I have found that a tablespoon of the porter vinegar in any tomato sauce works very nicely as a sharp balance.
3 comments:
Did you use soft/raw chorizo or hard/cured chorizo?
And do you have any link to the original recipe for the pickled chorizo that you mentioned?
I used hard chorizo, the only link to the recipe I can find is
here
Post a comment