Words and Images by: MARK HOLLAND and ANTHONY WARRY

Serves 4 as a shared tapas dish

INGREDIENTS

• 3 chorizo sausages, sliced
• 1 tbsp of extra virgin olive oil
• 4 cloves of garlic, peeled, sliced
• 500ml of pear cider
• ½ cup of chopped parsley
• Sea salt
• Freshly ground black pepper

METHOD

1. Cut chorizo into 2cm slices and set aside.
2. Heat oil in a frying pan on a medium heat and fry the garlic until it starts to brown slightly, taking care that it doesn’t burn.
3. Add chorizo slices and fry until they colour on both sides. Season with salt and pepper.
4. Add the cider and stir to coat the chorizo. 
5. Bring to the boil then reduce to a simmer and cook until the cider has almost completely evaporated leaving a glossy syrup.
6. Spoon into a serving dish (we used a traditional Spanish tapas dish) and garnish with chopped parsley.

This recipe originally appeared in Australian Caravan+RV magazine. For more of Mark’s great recipes, get a copy or subscribe at mynrma.com.au/shop

Category: Cooking
Written: Sun 01 May 2016
Printed: May, 2016
Published By: