If you love the smoky spicy taste of chorizo then this is a brunch or lunch for you. Its easy to make and you can keep the jam in the fridge for up to a week once made.
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INGREDIENTS
JAM (Makes 2 Jars)
500g chorizo sausage
1 large onion
2 garlic cloves
75g brown sugar
2tbs Maple Syrup
1 heaped tablespoon red chilli flakes
5 Chestnut Mushrooms
Salad Leaves
1 Slice of Sourdough
2tbs Goats Cheese
Herb Oil
METHOD
- Chop the chorizo into small chunks
- Place a small pan on a low heat and fry the chorizo in the pan
- Whilst the chorizo fries, chop your onion and garlic
- After a couple of minutes, take the chorizo out, leaving the natural chorizo oil in the oan
- Add the onion and fry for 10 minutes in the chorizo oil
- Now put the garlic in and cook for 1 minute
- Add all of the other ingredients into the pan, including the chorizo and set to a simmer
- Cook for 25/30 minutes until the liquid has almost all evaporated
- Now add to a blender and blitz to a chunky consistency
- Scoop into a sterilised jar and keep in the fridge for up to a week.
BRUNCH
- Cut your bread to a thickness you like
- Slice your mushrooms and put in a pan with olive oil
- Toast your bread and spread a good amount of the jam on top
- Add your fried mushrooms and little bits of the goats cheese
- Add leaves and the herb oil
- ENJOY!
