Ingredients
- 2 teaspoons olive oil (extra virgin)
- 1 kilogram chorizo sausage (fresh - approximately 10 sausages)
- 500 grams eschalots (French shallots, peeled and halved, 10 eschalots specified)
- 1 bulb garlic, halved
- 2 sprigs rosemary
- 4 sprigs oregano
- 1 cup sherry (Pedro Ximenez sherry specified, 250 ml)
- Sea salt
- Cracked black pepper
- 250 grams cherry tomatoes (vine ripened)
How to Make
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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.
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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.
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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 & Variations
- * Pedro Ximénez is an intensely sweet, dark sherry from liquor stores.
We hope you enjoy this recipe!
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