- 100g picante (or any cooking) chorizo
- 80g plain bread, no crusts
- 1 clove of garlic
- 2 limes zested
- 30g Parmesan cheese
- 8g Maldon sea salt
- Remove the skin from the cooking chorizo and slice into small chunks. Place these into a saucepan on a low heat and cook very slowly and gently, this releases all the juicy oils from the chorizo. Do this for about 15 minutes.
- Now cut your bread into small cubes and add to the pan and stir until the bread soaks up all the oil released from the chorizo. Now pour the contents of the pan out onto a plate or tray covered with a paper towel and leave for ten minutes to remove some of the moisture.
- Preheat the over to 130 degrees Celsius rea day to dry out the crumb.
- Place your chorizo and bread mix into a blender and pulse until a crumb. Don’t worry if it’s not as fine as you would like it yet as you will blitz it again once dried out.
- Line a baking tray with grease proof paper and pour the crumb into this, also zest two lines and finely grated a clove of garlic in with the mixture also add your salt and give everything a mix in the tray. Now place this in the oven for 30 minutes to dry out.
- One out of the oven leave to cool. Whilst waiting for this grate 30 g of Parmesan cheese. When cooled tip everything into a blender including the Parmesan cheese and blitz until a nice fine crumb and then store it in an air tight container ready for use.