CHORIZO, APPLES & CIDER

Country Style - - COUNTRY COOK -

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.

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