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Chorizo and Onion

Smokin Monkey

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Two Chorizo 

1 1/2 Spanish Onions

5 Cloves of Garlic

50 ml Honey

50ml Olive Oil.



Get BBQ ready for direct cooking.

Peel and roughly chop the Garlic and Onions.

Chop the Chorizo In to 8-10mm slices.

Place a foil tray or a frypan directly over the coals, and allow to warm for a few minuets.

Add the oil, Garlic, Onions and Chorizo and allow to sauté, you are not looking for the onions to go a dark colour




When the Onions have softened and the Chorizo has started to give the pan a nice red glow, pour over the Honey a stir in. Cook for a further 5 minuets, still keeping those Onions nice a translucent.

Place into a serving bowl, and enjoy with chucks of Crusty Bread to mop up the Oils.


Back to The Smokin Monkey Cook Book

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