Not everyone knows that Spain has a huge cider-drinking culture, but in the Northern region of Asturias there are plenty of apple orchards and sidra is a really popular drink. In the bars of Asturias, the waiters pour cider with a flourish - holding the cider bottle with one hand, a couple of feet above their heads, and pouring it into special glasses that are held below their waists with the other hand. This takes a fair bit of practice and unless you're happy to mop the floor up afterwards, not recommended to try at home!
A good apple cider is the perfect partner for our lovely chorizo sausage and this simple tapas dish is outrageously tasty. A cooking chorizo is essential, as is some lovely bread to mop up the sauce that's created. This dish is a classic and perfect to serve for friends as part of a tapas selection or as a simple starter.
1. Remove the skins from each sausage by making a small cut along the side and pulling the skin away from the sausage, they come away really easily.
2. Cut the sausages into slices, slightly on the diagonal, roughly 2cm thick.
3. Heat the oil in a large frying pan and cook the sausages for a minute or so, want to brown them a little on each side.
4. Pour in the cider. You don't want to completely submerge the chorizo in cider, but pour in enough to come almost all the way up the sides of the sausage.
5. Keep cooking for about 4 or 5 minutes so the cider reduces by about two thirds. As the liquid reduces, it will emulsify with the fat from the sausage to give you a luscious, rich flavoured sauce that's amazing for bread mopping.
6. Transfer to a serving dish, sprinkle with a little parsley and get stuck in.
Enjoy! And foodies, don't forget to tag us in your social post if you make this at home.
Have you tried this recipe yet? Tell us about it...
Comments will be approved before showing up.
Also in Somerset Foodie recipes - let us inspire you...
Black pepper beef is one of those enduring dishes that's on every Chinese takeaway menu. This dish is super easy and really quick to bring together at home with just a few ingredients. Beef and black pepper are bold flavours and the combination will make your mouth water and your taste buds tingle.
Fried chicken is one of the true joys in life, it's heralded in many parts of the world and done differently wherever you go. The Japanese version is known as Chicken Karaage and it's absolutely delicious, particularly when dunked in some rich Kewpie mayonnaise, spiked with Japanese seven spice. I've served my Karaage with a simple slaw that I dressed with a really great sweet miso and sesame dressing and some plain rice.
If you've ever thought vegetarian food is slightly dull, hold on to your hats... this simple one-pot dish based on the humble chickpea absolutely packs in the flavour. The soft creamy chickpeas are cooked in a richly flavoured tomato sauce with a good splash of Fino sherry, dried chilli and smoked paprika. The dish is finished with roasted peppers, creamy aioli made with olive oil, a scattering of fresh parsley and a chunk of grilled sourdough.
Do you love new recipes?
Let us inspire you! We write a new recipe every week using our foodie ingredients. Sign up here to receive them.
We promise we won't bombard you - and we will NEVER share your data with anyone else. Ben and Alice
These noodles are delicious and cook really quick. Albeit that these are EGG noodles, they are made using duck egg, which means that for my wife who has an allergy to eggs she is not affect by these noodles. What more can I say…brilliant.
The linseeds, pumpkin seeds, chia seeds and sunflower seeds are delicious and perfect for popping in the bread maker to perk up our toast! Cheaper and better packaging than the supermarkets too.