This red wine poached chorizo with balsamic glaze is the perfect accompaniment to cocktail happy hour! Serve with a rich Malbec or sangria and forget you’ve worked all week!
I love making tasty tapas to accompany drinks or cocktails on Friday afternoons. After the work week, I can hardly wait to get home to open up a nice bottle and cook some tasty snacks. Are you the same?
I made this red wine poached chorizo during a particularly hard week at the hospital with my daughter. I was basically living at the hospital and my husband was going to and from work and the hospital all day. Needless to say we were both very exhausted.
Some advice we got early on in our baby-in-hospital journey was to continue to do the things you love and enjoy time together.
So after a really hard week, I planned us a tapas night where I made lots of little treats for us to enjoy with a beautiful Malbec we’d been saving. The highlight of the night were these wine poached chorizo’s I served with a sticky balsamic glaze. They were so tasty I knew I had to share them with you.
The method is really simple, you basically poach the chorizo whole in red wine, slice and toss through the glaze. Serve with toothpicks and a side of good wine or a pitcher of Sangria and you’ve got yourself a nice little happy hour. Enjoy!
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
What you need:
- Small fry pan
- Ceramic tapas plates
- 1 300g Spanish or Portuguese chorizo
- 750ml dry red wine
- 10 cloves garlic
- 4 bay leaves
- 1 tablespoon honey
- 1/4-1/2 teaspoon cayenne pepper
- To serve: parsley, finely chopped
For the glaze:
- 1 tablespoon honey
- 1 tablespoon balsamic vinegar
- 3 tablespoons white wine vinegar
- Lug of olive oil
1. Put all the poaching ingredients in the saucepan and bring to the boil. Reduce to a simmer and allow to poach for 15 minutes. Remove the chorizo from the pan and set aside.
2. Put all the glaze ingredients into the small fry pan and cook until the liquid goes nice and syrupy.
3. Meanwhile, on a chopping board, slice the chorizo on the diagonal into 1/2 cm pieces.
4. Plate the chorizo in tapas plates, pour over some of the glaze and sprinkle with parsley. Insert toothpicks into the centre of each chorizo slice.
Happy hour recommendations: This would go really well with a beautiful rich Malbec or Sangria.
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For another “Tasty Tapas” recipe, try my Jewish dip plate.
Anisa – The Macadames. xx