Seaside star 28 February 2020 Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
In this week's issue...Seaside star Simon Hulstone, owner of the Elephant in Torquay, on riding the wave of running a Michelin-starred restaurant for 15 years
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The Caterer

Chorizo mousse

11 September 2006
Chorizo mousse

- Ingredients

(makes 500g)

About 500g chorizo

Method

- !
Skin the sausage and cut it into 5cm lengths. Put it in the container, cover and freeze to -20°C. Remove the lid. Fit the heavy-duty gold blade on the Pacojet. Put the container with chorizo into the inner sleeve and fit to the machine. Process for four minutes. ### Frozen pastes The Pacojet will also make frozen savoury emulsions and mousselines.
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