Ocwn-Roasted Chorizo With Pedro Ximenez Recipe
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Cooking tools:
- Roasting pan
- Nonstick skillet
- Oven
- Stove
- Tongs
- Spatula
- Chef's knife
- Cutting board
Ingredients
- 2 teaspoons olive oil (extra virgin)
- 1 kilogram chorizo sausage (fresh - approximately 10 sausages)
- 500 grams eschalots (French shallots, peeled and halved, 10 eschalots specified)
- 1 bulb garlic, halved
- 2 sprigs rosemary
- 4 sprigs oregano
- 1 cup sherry (Pedro Ximenez sherry specified, 250 ml)
- sea salt
- cracked black pepper
- 250 grams cherry tomatoes (vine ripened)
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