I'm a big fan of chorizo and, because I eat a high-fat low-carb diet, it fits in perfectly. Olive oil is also a great way to help me meet the daily fat quotas but, unfortunately, I don't really like the taste of it.
One day I had a wee brainwave. Considering chorizo leeches so much amazing, spicy oil when it's cooked, why not cook it in olive oil to make my own flavoured version. I did a trial run with some left over chorizo and a small bottle of generic brand oil and, 25 minutes later, I was left with a lightly flavoured, shocking amber coloured liquid.
I've since perfected the recipe to get the ultimate oomph into the oil so, when I was whipping up a fresh batch this weekend, I thought I would share the process. It really is incredibly simple - the hardest bit is getting the oil back into the bottle! But, it makes a really impressive addition to any meal and, if you are craftier than I, you could always bottle it up with pretty labels or tags and use as a hostess gift this Christmas.
Chop around 300g of chorizo (doesn't have to be high quality) into discs around 1cm thick and scatter at the bottom of a deep baking tray along with some whole cloves of garlic. Chuck some chopped shallots on top and give the tray a good shake to mix it all up. Pour over your oil.
A note on the oil. It doesn't have to be super expensive but, very cheap oil doesn't taste all that nice. Something mid-range from the supermarket works well and has a nice enough flavour to be used as a salad dressing. You want the oil to cover everything in the pan so, around one litre to every 300g of chorizo.
Remove from the oven, let cool, fish out all the bits and decant back into the bottle using a funnel. Hey presto, homemade chorizo oil!