Chorizo and Raisin Stuffing

Chorizo and Raisin Stuffing (serves 4)

 

Small handful of raisins

Small handful almonds

100g/4oz butter

1 small onion, finely chopped

Splash olive oil

150g/5oz chorizo, finely diced

2 tablespoons chopped fresh flat-leaf parsley

Finely grated rind of 1 orange

225g/8oz fresh white breadcrumbs

Salt and freshly ground black pepper

 

 

 

To make the stuffing soak the raisins in a bowl of boiling water for twenty minutes, then drain. Toast the almonds in a small frying pan for a few minutes, tossing occasionally so they colour evenly.   Melt the butter in a pan and gently sauté the onion for 3-4 minutes until softened but not coloured.  Tip into a large bow.  Heat the olive oil in a frying pan and sauté the chorizo for the two minutes until  the colour starts to bleed.  Add to the onion with the soaked raisins, toasted almonds, parsley, orange rind and bread-crumbs. Season to taste and mix lightly to combine, but not too much as to make it go pasty.

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