How to use ChorizoFresh chorizo is different from cured chorizo. It needs to be cooked. Treat it as you would a fresh sausage: grilled, fried, barbecued. Careful not to overcook it though, 7 or 8 minutes in the pan is usually enough. It is an extremely versatile product, mild but very tasty. Thrown in a soup or stew, it adds a touch of spice. It zings up a pizza or a pasta dish and is very happy combined with rice in any way. My daughters love my chorizo tortilla and our friends enjoy eggs and chorizo in the pan (ous al plat) or on the barbecue for breakfast. “The chorizo was delicious - really tasty, moist, great texture and very authentic. My head chef at dine, Bernard (Bernabe), cooked it last night and we really liked it. It would be great to (…) use it on one of our menus in Auckland, as well as any other smallgoods Mariano makes. If I see any of your product I'll eat it.” - Peter Gordon (19 Nov 2009) I hope you enjoy experimenting with these recipes and please send me any other ideas you have! |
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