Editing…

or Cancel

Welcome, food lover!

Forkd.com is the easiest way for you to save your recipes online and share them with the world!
If you sign up you'll be able to bookmark this recipe, rate it, comment on it or even change it.

x

Liver & chorizo

  • Send to Group
  • Add to Set
  • Print
Prep time Cook time Difficulty Views Rated (0) Recipe #
45m 10m 2-Pretty easy 626
Not tried yet
0
1179
Forked by winjer on 12 February 2009 (0 descendants)
Forked from ben (1 ancestor)

Description (Some HTML is OK)

Meat out!

The chorizo recipe here is unapologetically copied verbatim from Hugh Fearnley Whittingstall. Try it. It really bloody works. And is really bloody good.

Different paprikas are more available than you might think, especially on the web. Of course being the big foody ponce I am, I stocked up on pimentón last time I was at the Boqueria market in Barcelona. But then hey, that's just me.

As he mentions, the flavours mature quite a lot, it's a different thing on the first day than 7 days later (personally I'd eat it younger - the garlic gets more overpowering the longer you leave it). I've dropped the amount by a third, but it's definitely worth making a whole load.


Ingredients

Makes 2 servings

  • For the chorizo
  • 250g pork belly, coarsely minced
  • ½ tbsp sweet smoked paprika
  • 1 tsp hot smoked paprika
  • 1 small garlic clove, finely chopped
  • ½ tsp fennel seeds, lightly toasted
  • 15ml red wine
  • a large pinch of salt
  • Freshly ground black pepper

  • For the win
  • 250g lamb or calves liver sliced 1cm thick
  • flour seasoned with salt pepper and paprika
  • 25ml splash of sherry vinegar

Preparation (Some HTML is OK)

To make the chorizo, just mix the ingredients in a bowl, squishing them all together with your hands. This mix will last covered in the fridge for a week.

Heat a large frying pan to a medium to high heat, add a tbsp of oil and the chorizo in small 1" patties. Fry for 2-3 minutes on each side so the fat runs. Meanwhile pat the liver dry and dust with the seasoned flour. Remove the chorizo to a warm place and add the liver, making sure the pan isn't overcrowded (if it is, do this in batches). Fry the liver for a minute or two each side depending on how you like it, then remove to the same warm place you put the chorizo.
Turn the heat down a bit and deglaze the pan with the sherry vinegar.

Serve with something like garlicky mashed potato and buttery savoy cabbage.

Blogged at Optional. Fill in if you've blogged this recipe elsewhere and would like to link to it.

(the name of your blog, not the recipe) (the web address of the actual recipe)

Editing…

or Cancel

Comments (0)



Back to top


Tags [?]

or Cancel

Double click words or drag-select to add tags.

Close

Sets – this is part of

Coming soon!

Groups – this belongs to

Coming soon!

Attribution [?]

[Help with licensing / privacy]

Public recipe

Photos by winjer (0)

Photos by ben (1)