Char-grilled Chorizo Rolls

Image: Gourmet Traveller http://bit.ly/15JFCsP

Image: Gourmet Traveller http://bit.ly/15JFCsP

The final weekend of the NRL season is here and what better excuse to fire up the barbie?! This year, ditch the bulk-buy snags and horrible, artificially flavoured chicken kebabs for a delicious char-grilled chorizo roll. Served with two yummy sauces and salad sides, these rolls are sure to be a hit.

Ingredients

  • 6 fresh smoked chorizo – if you use fresh chorizo you may need to increase your cooking time
  • 6 soft torpedo rolls, split lengthways
  •  Rocket

Ingredients – Roast tomato salmorejo

  • 500 gm (about 2 punnets) cherry tomatoes
  • 90 ml extra-virgin olive oil
  • 90 gm coarsely torn crustless sourdough bread
  • 2 garlic cloves, finely chopped
  • 2 tbsp sherry vinegar

Ingredients – Salsa vinagreta

  • 40 gm tiny salted capers, rinsed
  • 1 hard-boiled egg, coarsely chopped
  • 2 garlic cloves, finely chopped
  • 2 cups (firmly packed) flat-leaf parsley
  • ½ cup (firmly packed) oregano
  • 200 ml extra-virgin olive oil
  • 50 ml white wine vinegar

Method

  1. For roast tomato salmorejo, preheat oven to 200C. Place tomatoes on an oven tray, drizzle with 30ml olive oil, season to taste and roast until dark golden (8-10 minutes), transfer to a food processor. Combine bread in a small bowl with 60ml cold water, stand until soft (2-3 minutes). Add to food processor with garlic, process until smooth, then, with motor running, add remaining oil in a thin steady stream until emulsified. Add vinegar, season to taste, process to combine. Makes 250ml, will keep refrigerated for up to five days in an airtight container.
  2. Meanwhile, for salsa vinagreta, process capers, egg and garlic in a food processor until finely chopped. Add herbs, process until coarsely chopped, then, with motor running, add oil in a thin steady stream and process to a fine paste. Add vinegar, season to taste and set aside. Makes 250ml, will keep refrigerated for up to five days in an airtight container.
  3. Preheat a char-grill or barbecue to high heat. Cook chorizo, turning occasionally until browned (6-8 minutes). Split lengthways, then stuff into rolls and serve with wild rocket, salsa vinagreta and tomato salmorejo.

Best washed down with an icy cold beer!

Enjoy!

Oven Baked Sweet Potato Crisps

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Step away from the Kettle Crisps, put down the Doritos and whip up a batch of these homemade sweet potato crisps! They are the perfect snack food and what’s best – you know exactly what goes into them! Eaten stuffed into your mouth by the hand full or served with dip they will disappear in a flash.

Ingredients

  • 1 large sweet potato – peeled and very thinly sliced. Use a mandolin to slice them if you have one and are confident you won’t slice your fingers off. The thinner the slices, the crisper your crisps!
  • 1 tbs of olive oil – don’t give into temptation and add too much oil. You are trying to dry out the sweet potato not fry it
  • A sprinkle of cumin, sweet paprika and freshly ground sea salt

Method

  1. Preheat your oven to 200C.
  2. Toss the sweet potato slices in oil and season with cumin, paprika and fresh sea salt.
  3. Arrange in single layers on lined baking trays and bake for 20 to 25 minutes, turning halfway through, or until crisp and golden.

Tip: add an extra sprinkle of dried herbs and spices like rosemary and garlic or smoked paprika and chilli for a flavour hit!

Enjoy!

Spiced Chicken Wings

Image: Australian Gourmet Traveller

Image: Australian Gourmet Traveller

With Footy Finals Fever in full swing one thing I know everyone can agree on is the need for something delicious to munch on while you cheer your team onto glory! With that in mind, one of my all-time favourite finger foods would have to be chicken wings. They can be cooked a thousand ways, eaten with your hands and downed between sips.

Without further ado let me introduce to you one of the most deliciously, devilish chicken wing recipes I know – Spiced Chicken Wings with Roast Garlic and Chipotle Sauce.

Ingredients – Wings

  • 400 ml buttermilk
  • 1 tbsp each smoked sweet paprika, ground coriander, ground cumin, ground garlic and ground onion
  • 2 tsp cayenne pepper
  • 1 tbsp olive oil
  • Finely grated rind of 1 lime
  • 1 kg chicken wings, jointed

Ingredients – Roast Garlic and Chipotle Sauce

  • 1 head of garlic
  • 3 vine-ripened tomatoes, halved
  • 1 Spanish onion, cut into wedges
  • 2 chipotle chillies in adobo  – available from delicatessens
  • To serve: juice of 1 lime, or to taste, plus wedges
  • Pinch of caster sugar

Method:

  1. Whisk buttermilk, spices, oil and lime rind in a bowl, season to taste, add wings, stir to coat and transfer to a non-reactive container. Cover and refrigerate overnight to marinate.
  2. For roast garlic and chipotle salsa, preheat oven to 180C. Wrap garlic in foil, roast until tender (40-50 minutes), cool slightly, squeeze flesh from skin and set aside. Meanwhile, place tomatoes cut-side down on an oven tray lined with baking paper, add onion, drizzle with oil, season to taste and roast until tender (35-45 minutes). Cool, peel tomatoes, process in a food processor with remaining ingredients to a thick sauce, season to taste and set aside.
  3. Preheat a barbecue or char-grill to medium-high. Drain wings and grill, turning occasionally, until golden and cooked through (8-10 minutes). Season to taste and serve hot with salsa and lime wedges.

Best served with a Rose, pear cider or icy cold beer!

Enjoy! Oh and go Freemantle!