Name of Recipe: Chorizo based on Hugh Fearnley-Whittingstall's recipe
Number of People: Makes 500g
Ingredients:600g pork shoulder, coarsely minced - I used a pork neck roast
2 tspn sweet smoked paprika
1 tsp hot smoked paprika
1 tsp Tenina's garlic paste
5g fine sea salt
1 tsp fennel seeds
1/16th tspn cayenne pepper
40 ml red wine
Freshly ground pepper
A little olive oil for frying
Dice the pork 3-4 cm and in 2 batches, pulse twice on turbo for about 2 seconds.
Return all mince to the TM bowl and add the remaining ingredients except the oil.
Mix
30 sec/speed 3/reverse. Remove and place on a flat plate.
Remove the white sinew threads you can see and to check that it's spicy enough for you, take a small amount, shape it into a tiny patty and fry it for a few minutes on each side until cooked through. If you want it hotter, add more cayenne and black pepper. Cover and place the chorizo mixture into the fridge for 24 hours for the flavours to develop.
Usage - Hugh says this will last in the fridge for 2 weeks.
Shape into mini meatballs or little patties and fry until browned - they can then be added to casseroles, soups etc or you can fry a couple of handfuls of the mixture, breaking it up with the edge of a wooden spatula as you go until you have a pan of coarse, crisp chorizo crumbs to scatter over salads, soups & egg dishes, especially scrambled eggs or toss with pasta or vegies.
I made his Chorizo Carbonara with some of the mixture and have posted
recipe.I also made some chorizo sausages and have frozen them for use in recipes with this ingredient, made a batch of bolognaise sauce with hidden vegies to serve over penne and some chorizo croquettes - a total of 4 different recipes from 600g pork.
