CHORIZO, APPLES & CIDER
Serves 4 (See photograph, page 72)
Generations of Tasmanians have enjoyed using apples in home cooking. Just about every CWA hall has a gilt-lettered honour roll celebrating cooks whose apple expertise became legend. The pride of a town rests on its apple slice, football team and woodchoppers — in that order. And now I’m throwing my own hat into the ring with a recipe I hope pushes the boundaries of your appreciation for the humble apple. 2 tablespoons olive oil 1 brown onion, thinly sliced 3 chorizo sausages, sliced 2 garlic cloves, peeled, crushed 3 red apples, peeled, quartered, cored, chopped 1 tablespoon brown sugar ¼ teaspoon smoked paprika 1 cup apple cider 1 cup pure cream 1 bunch flat-leaf parsley, leaves picked, roughly chopped 8 slices sourdough, chargrilled Heat oil in a large heavy-based frying pan over a medium heat. Cook onion, stirring occasionally, for 8 minutes or until golden. Add chorizo and garlic, and cook, stirring occasionally, for 8 minutes or until chorizo is golden. Add apple, sugar and paprika. Cook, stirring, for 5 minutes or until mixture begins to caramelise. Add cider and bring to boil. Simmer, scraping base of pan with a wooden spoon to remove any bits cooked onto base, for 5 minutes or until liquid is reduced by half. Add cream and cook, stirring occasionally, for 5 minutes or until sauce is reduced by one-third. Add parsley and stir to combine. Season to taste. Spoon chorizo mixture among serving plates. Serve with sourdough.