Tredwell's chorizo jam
Serves 8-10
A little effort
Total time:
Salty-sweet chorizo jam, served with enough charred bread for two. We like it spooned into little jars or served with Manchego. Tredwell’s is a new venture by MasterChef judge Marcus Wareing.
Skip to ingredients
- vegetable oil
- 1 oniondiced
- 2 cloves garliccrushed
- 1 tsp ground allspice
- chopped to make 2 tbsp thyme
- 1 tbsp smoked paprika
- 50ml balsamic vinegar
- 2 tbsp tomato purée
- 1 tbsp treacle
- 200g cooking chorizopeeled and very finely chopped
- to serve Bread
Nutrition: per serving
- kcal98
- fat6.9g
- carbs4.5g
- fibre0.5g
- protein4.1g
- salt0.6g
Method
step 1
Heat 2 tbsp oil in a large pan. Add the onion, garlic, allspice, thyme, paprika and 1⁄2 tsp salt and cook for 5 minutes until the onion softens. Add the balsamic vinegar and cook until it becomes syrupy. Then add the tomato purée and treacle and cook for 3 minutes.
Add the chorizo and cook, stirring regularly, for 30 minutes at a low heat. Serve warm, with your + favourite bread or tip into sterilised jars and keep for 1 month in the fridge.