Chorizo Al Vino Tinto
Photography by Brook Serene.
We were lucky enough to have Jay Refugia, head chef of Hotel Montreal's Polo Bar and Restaurant share his recipe for Chorizo Al Vino Tinto.
From his restaurant's small plates and tapas menu, this simple and comforting dish boasts bold flavours,. Exquisitely cooked with red wine, it showcases the depth, character and flavour of fermented grapes.
INGREDIENTS
400g semi cured cooking chorizo sausage
1 carrot
1 stalk celery
1 medium onion
1 red capsicum
4 cups dry red wine
METHOD
Slice the chorizo into 2cm slices.
Heat a heavy-base pan. Add onions, carrots, and capsicum until translucent, followed by the chorizo.
Add dry red wine and bring to a boil, then lower the heat and let simmer until almost all the wine has evaporated. Serve hot with chargrilled sourdough ciabatta.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!