Pipers Crisps Kirkby Malham Chorizo (Pack of 24)

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Heat the butter in a medium-sized, deep-sided frying pan over a medium heat. When the butter is foaming, add the leeks and season with a half-teaspoon of salt. Fry for 3-4 minutes, or until the leeks have softened and are golden-brown. Place the baking pan with the chorizo in the oven for 3 minutes, remove from the oven, and dab with a paper towel to remove excess oil. Return to the oven for a further 2 minutes until crispy and slightly golden. Step 4

Take advantage of the ingredient substitution options to discover what other exciting flavor combination you can create with chorizo sausages. Experiment with adding grilled chorizo chips into different recipes such as tacos, nachos, shrimp, carnitas, skewers or even queso dips for a delightful spin to your usual Mexican meal. If you love seafood, add some grilled shrimp or scallops to your chorizo chips and serve them as a tasty appetizer for your next seafood boil or cookout.To make the best-grilled chorizo chips, I have some tips to guarantee that you’ll get perfect results every time. Grilling chorizo is similar to grilling any other sausage, but there are a few specifics to keep in mind. Here’s how you can ensure your grilled chorizo chips come out perfect: When the oil is hot, carefully lower the shallot rings into the oil. Fry for 2-3 minutes, or until crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Season with another half-teaspoon of the salt, then set aside and keep warm. Meanwhile, heat the oil in a deep, heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, heat the oil in a deep-fat fryer to 140C. As a chef, I firmly believe that there are no rules in cooking, only inspired improvisations. That’s why I encourage you to try different variations of this recipe and make it your own.

Once the grilled chorizo chips are cooked to crispy perfection, they’re ready to be served up in style! I personally enjoy pairing these smoky and savory chorizo chips with a variety of tasty dipping sauces such as queso dip, guacamole, or tomato salsa. These dips bring out the bold flavors of the chorizo nicely while adding an extra dimension of richness.When combined with crispy potato chips or grilled chorizo slices, the result is pure magic! The flavors blend together for an unforgettable taste that will leave a lasting impression on your taste buds. You can also slice chorizo sausage into thin pieces to make delicious healthy chorizo chips. If you're having a steak, instead of having to fry chips, why not consider serving some quality crisps as a side? Pubs do it, so you can too. See our list of top UK butchers for buying the perfect steak online. Once you’ve grilled your chorizo chips to perfection, there are a few things you can do to ensure they stay delicious until you’re ready to enjoy them. As the fatty chorizo releases lots of delicious flavoured oils as it cooks, try stirring the residue oil through softened butter and fold through crumbled pieces of chorizo crips to create a richly flavoured compound butter.

These grilled chorizo chips also pair well with a variety of beverages. For something light and refreshing, try serving them with a crisp lager beer or sparkling lemonade. If you’re looking for something bolder and more complex, try pairing them with a rich red wine like Tempranillo. Trust me; your taste buds will thank you for it! Charcuterie and cured meat is one of the most exciting elements of food culture – where else can you find such a vast cacophony of flavours and textures made with just a handful of ingredients? A lot of that is down to the skill of the producer and their years of experience, and you'll find some of the most accomplished in the world. But while there are hundreds of different cured meats produced in the country, it's chorizo that we use more than anything else. Finally, let your chorizo sausage rest for a few minutes before slicing them into chips or crisps. This will help retain their juices and ensure a tender texture.Full of garlic, paprika, salt and rich pork, chorizo has the ability to infuse any dish with its incredible flavour, gently rendering its bright red oils into sauces or offering up crisp bites of deliciousness. We get through an awful lot of it in the UK for this exact reason – it's so easy to make a dish taste good by just adding some of this magical cured sausage into the pan. When it comes to charcuterie – that age-old method of combining ground meat with salt, stuffing it into casings and leaving it to dry and cure – no one does it quite like the Spanish. Iberico, lomo, fuet, Serrano, Bellota: these words (among many others) are synonymous with quality and, along with hundreds of others, make up the incredible selection of Spanish cured meats (plus the regions they come from). None, however, have captured our hearts quite like chorizo.