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Recipe by Mary Cadogan

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1. Prepare on the day - slice 2-300g/8-10oz chunky chorizo and put in a flameproof dish. Pour 3 tbsp vodka and ignite. When flames have died down, serve with cocktail sticks for spearing.

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• White Jeans

  01 November 2007

  White Jeans rated this recipe

  

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• Kirsten

  08 November 2007

  Kirsten rated and commented on this recipe

  

  Made this for a Spanish evening and served with meat Platter, Cheese and quince jelly and bread. This is impressive but I found it easier to do in a pan with the vodka warmed - like crepe suzette! Great served with cold Spanish dry Sherry!

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• ELIZABETH

  03 February 2008

  ELIZABETH rated and commented on this recipe

  

  I had this with the patatas bravas,spanish cold meats ,olive oil , balasamic vinegar and crusty bread it was deliciouse and easy to make

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• Samanthajane

  02 September 2008

  Samanthajane rated and commented on this recipe

  

  These were very easy and tasted fab and were eaten very quickly at my Tapas party!

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Ingredients

• 2-300g/8-10oz chunky chorizo
• 3 tbsp vodka

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Difficulty and servings

Serves 10-12 with other dishes

Preperation and cooking times

Ready in around 5 minutes

Ingredients

• 2-300g/8-10oz chunky chorizo
• 3 tbsp vodka

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