In an attempt to reduce the (kids) amount of ultra processed food consumed in this house, I made some River Cottage Tupperware Chorizo Mince last week, and have frozen it in 100g portions to use in calzone, risotto, pasta, cheese toasties etc.
500g minced pork
1 tbsp sweet smoked paprika
1 tsp hot smoked paprika
1 large garlic cloves, finely chopped
1 tsp fine sea salt
1 tsp fennel seeds
¼ tsp cayenne pepper
50ml red wine
Freshly ground black pepper
1 tbsp sweet smoked paprika
1 tsp hot smoked paprika
1 large garlic cloves, finely chopped
1 tsp fine sea salt
1 tsp fennel seeds
¼ tsp cayenne pepper
50ml red wine
Freshly ground black pepper
Mix and squish the chorizo ingredients together thoroughly. Seal in a tupperware container and ideally leave for 24 hours or more (it will keep for up to 2 weeks in the fridge) for the flavours to develop.
When ready, heat 1 tbsp olive oil in a non stick frying pan over a medium high heat. When hot, add about half the minced meat in little blobs around the pan taking care not to overcrowd the pan otherwise it will start to steam rather than fry. After a minute or so, break the lumps up with a wooden spoon and stir fry. Once the first batch is beginning to look cooked, push to one side of the pan and sprinkle in some more blobs. Repeat until all the mince is in pan and fry until golden brown. If the meat does start to sweat, keep cooking until this evaporates off.
Leave to cool and freeze in 100g portions.
No comments:
Post a Comment