2. Recipes & Cooking Tips, 4. Christmas, Katrina Meynink recipe, Sides Recipes
CHORIZO JAM PRINGLES AND CHIPS
CHORIZO JAM PRINGLES & CHIPS
with yuzu pearls
The gift in this is the prep ahead glory of it all requiring minimal assembly before serving. I also love that this recipe goes high and low in the blink of an eye – fun and delicious. Two things we need plenty of at Christmas.
This makes more jam than you need but I hate saying that because in all honesty, you need as much of this jam in your life as possible.
KATRINA MEYNINK
INGREDIENTS
CHORIZO JAM
2 tbsp olive oil
2 brown onions, finely diced
3 cloves garlic, crushed
540g La Boqueria Chorizo sausages, skins peeled, meat coarsely chopped
¾ cup brown sugar
4 tsp red wine vinegar
1 tsp fresh lemon thyme leaves or marjoram (plus extra leaves to serve)
SPICED MAYO
1 tsp sweet smoked paprika
4 – 6 tbsp kewpie mayonnaise
TO SERVE
Yuzu pearls (omit if unavailable – purchase online here)
or substitute with lemon zest
1 packet original Pringles
1 packet sea salt crinkle cut chips
(plus extra for snacking while you prepare of course)
Marjoram or lemon thyme leaves to scatter
METHOD
For the spiced mayo, add the paprika and mayonnaise to a small bowl and stir to combine. Set aside until serving.
Place a small frying pan over medium heat. Add the oil and once hot, add the onion and garlic. Turn the heat to low and cook until soft, translucent and fragrant. About 5-8 minutes. Add the chorizo and cook, stirring regularly until all the lovely juices from the chorizo have released into the pan. Stir through the brown sugar, vinegar and herbs. Taste and season generously with salt and pepper.
Cook until the mixture has reduced to a lovely chunky jam like consistency. Remove from the heat and stir through the lemon thyme leaves. Allow to cool then add to a food processor. Pulse briefly to get a more consistent jam.
To serve, spread out your Pringles on a large platter. Top with about ¼- ½ tsp of spiced mayo per Pringle. Top with the same measurement of chorizo jam. Top with a few yuzu pearls and a few fresh herbs and serve. It’s best not to prep and plate the pringles until ready to serve as you don’t want the chips to soften if sitting for too long.
Give everything a good sprinkle of sea salt flakes and freshly cracked pepper and serve, trying not to eat them all yourself before getting them to a table or around a room of guests.
