Ocwn-Roasted Chorizo With Pedro Ximenez
Recipe: #34712
April 19, 2020
Categories: Tomato, Onions, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Fresh Tomatoes, more
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (318.5 g)
- Calories 1169.9
- Total Fat - 98.1 g
- Saturated Fat - 36.3 g
- Cholesterol - 220 mg
- Sodium - 3091.3 mg
- Total Carbohydrate - 7.4 g
- Dietary Fiber - 0.8 g
- Sugars - 1.7 g
- Protein - 60.9 g
- Calcium - 29 mg
- Iron - 4.2 mg
- Vitamin C - 9.3 mg
- Thiamin - 1.6 mg
Step by Step Method
Step 1
Preheat oven to 220°C (425°F) abd heat the oil in a large non-stick frying pan over high heat and then add the chorizo and cook, turning, for 2–3 minutes or until golden brown and then remove from the pan and place in a large roasting tray.
Step 2
Add the eschalot, garlic, rosemary and oregano to the frying pan and cook for 3–4 minutes or until caramelised and then add the sherry, sprinkle with salt and pepper and cook for 1 minute or until reduced slightly.
Step 3
Transfer the mixture to the roasting tray, add the tomatoes and place in the oven to cook for 30–35 minutes or until the chorizo is dark and caramelised.
Tips
- * Pedro Ximénez is an intensely sweet, dark sherry from liquor stores.
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