Recipe: Chorizo and Apple Cider from Eat at the Bar »

By Matt McConnell with Jo Gamvros

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Chorizo & Apple Cider, Eat at the Bar

Chorizo & Apple Cider, Eat at the Bar [©Matt McConnell]

<i>Eat at the Bar</i> by Matt McConnell & Jo Gamvros


Europe's bar dining culture is vibrant with recipes from tapas to mezethes. Matt McConnell and Jo Gamvros make it easy for you to share in that delicious food from afar in their book Eat at the Bar.

They've travelled through Italy, Spain, Portugal and Greece and distilled the wondrous flavours and inviting hospitality they experienced into this book and into Bar Lourinhã and this book.

For this recipe Matt and Jo write:

We first had this in Valencia, but you will find it all over Spain. It has been on our menu from the beginning with finely sliced dried chorizo, a spritzy apple cider, fresh apple and bay leaf. 

Chorizo and Apple Cider

Ingredients (serves 6)

  • 2 tablespoons olive oil
  • 2 fresh chorizo sausages, cut into 2 cm (¾ in) slices*
  • 1 aged chorizo sausage, cut into ½ cm (¼ in) slices*
  • 1 green apple, peeled, cored and diced
  • 2 garlic cloves, finely sliced
  • 1 fresh bay leaf
  • 150 ml (5 floz) dry apple cider
  • salt and freshly ground black pepper
  • bread, to serve


Heat the oil in a large, heavy-based saucepan and gently sear the fresh chorizo sausage on both sides until lightly golden.

Increase the heat a little and add the aged chorizo, apple, garlic and bay leaf.

Add the apple cider, season well and simmer for about 5 minutes. Serve immediately with plenty of bread.

* Matt's recipe for making chorizo sausages is here »


Read more about Eat at the Bar in the press release »

This recipe is from Eat at the Bar by Matt McConnell and Jo Gamvros. It is reproduced here with the kind permission of the publishers.

Eat At The Bar by Matt McConnell and Jo Gamvros is published by Hardie Grant  (Sydney, NSW; Oct 2018; Hb, 240pp, RRP A$50.00). It is available at good bookshops nationally.

It can also be purchased online via »




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February 04th, 2019
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