Ingredients
Serves 4.
200g Brindisa Cooking Chorizo, cut in half lengthwise
40g Brindisa Navarrico Piquillo Peppers, sliced into 1cm strips
2 tsp Brindisa Sherry Wine Vinegar
1 garlic clove, minced
1tbsp clear honey
1tsp sherry
1 handful of fresh parsley, roughly chopped
Small sourdough loaf
Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 449Kcal/1877kJ
Method
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Cut the sourdough into slices.
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Heat a frying pan over a medium-high heat and add the chorizo.
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Once the chorizo is nicely coloured add the garlic and cook for another minute.
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Add the sherry and reduce to a glaze.
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Add the vinegar and honey and cook until it glazes the chorizo.
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Add the peppers and warm through.
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Spoon the mixture onto the toast slices and finish with the chopped parsley.