These colourful skewers are delicious. The paprika and garlic from the chorizo ooze over the other vegetables so that every mouthful has a spicy kick. Quick and simple to prepare and freezable, they are perfect for easy entertaining. I cut this recipe out of a food magazine some time ago and I have altered it a little over the years, like dusting the skewers with paprika and serving them with a sour cream and chive dip.
Ingredients: makes 10
80g Cooking chorizo, cut into 1 cm slices
200g Salad potatoes, such as Charlotte, cut into thick slices.
1/2 Red pepper, de-seeded and cut into rough squares
1/2 Yellow pepper, de-seeded and cut into rough squares
1/4 tsp Paprika
Salt and pepper
For the dip:
3 tbsp sour cream or creme fraiche
1 tbs chopped chives
Salt to taste
For the dip, chop the chives and add to the sour cream or creme fraiche with a little salt. Stir to combine. Cover and chill until required.
Heat oven to 200ºC.
Bring a saucepan of water to the boil, add the potatoes and bring back to the boil. Boil for 1 minute and then drain.
Put the potatoes on a baking sheet, drizzle with the olive oil, sprinkle with paprika and season. Using your hands, make sure the potatoes are well covered in the paprika and oil.
Cook for 5 minutes. Add the peppers and turn everything over in the oil again and cook for 10 more minutes, until everything is soft.
Cool. Then thread onto bamboo sticks. Start with a piece of yellow pepper, followed by potato, then red pepper and finally the sliced chorizo.
Place the threaded skewers on a baking sheet lined with baking parchment and cover and chill or cook at 200ºC for 10 minutes. Make sure the chorizo is cooked through before serving.
To freeze: open-freeze the uncooked, but threaded up, skewers on a lined tray. When completely frozen store in a container. Cook the skewers from frozen at 200ºC for 10-12 minutes until piping hot.
Serve with the dip.