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Chorizo skewers

30 Dec 2017

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 

Olive oil

Salt and pepper

 

For the dip:

 

3 tbsp sour cream or creme fraiche

1 tbs chopped chives

Salt to taste

Method:

 

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.

 

 

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