It has been freezing here in Dunedin over the last few days! I have been trying really hard to keep warm but I am struggling. Some say its my Aussie blood. I just say that it is 4 degrees and sleeting! Anyways, here is a recipe that I was shown a week or so ago and dying to make. It was from river cottage, but I am tweaking it to make it my own. Who would of known Chorizo would be that easy! I love anything with Chorizo, so to make Chorizo meat myself was such no brainer. I don't know why I have not thought of it earlier. It was only someone showing me a short of a TV show that inspired me to try this for myself. Since then my brain has been in overdrive with recipes that i can cook my home made Chorzio with. Watch this space, tomorrow I will be implementing my home made Chorzio with the pasta project.
Pork mince 900 grams
4 teaspoons of smoked paprika
3 heaped teaspoons of crushed garlic
1.5 teaspoons of Cayenne Pepper
1 teaspoon of salt
a good pinch or 3 of cracked pepper70-100 grams of red wine. I used Jacobs Creak Shirz Cabernet. Good for cooking.
1.5 teaspoons of Fennel seeds
3/4 teaspoon of cracked pepper
Combine all and mix well. Put into the fridge and let it sit for a day. Try the mince by frying a bit up. Taste and add what is missing. If its not spicy enough, add more Cayenne pepper, if it is not smoky enough add more smoked paprika.
Images by me