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Chorizo hot dog with roasted red capsicum, salsa verde mayonnaise & rocket

Chorizo hot dog with roasted red capsicum, salsa verde mayonnaise & rocket

SERVES
8
COOK TIME
45
PREP TIME
15
DIFFICULTY
Easy
Tags Barbecue
Collections Quick & Easy

INGREDIENTS

  • 2 red capsicums, deseeded
  • 1 tbsp olive oil
  • 8 fresh chorizo sausages
  • 8 baby fennel, halved and thinly sliced
  • 20 g baby rocket leaves
  • fried shallots, to serve
  • Salsa Verde Mayonnaise
  • 2 tbsp baby capers, drained
  • 2 tbsp baby cornichons
  • 1/2 red onion, peeled & chopped
  • 1 clove garlic peeled crushed
  • 1/4 cup chopped dill
  • 1/4 cup chopped basil
  • 1/4 cup chopped parsley
  • zest and juice of a lemon
  • Sea salt and freshly ground black pepper
  • 1 cup egg mayonnaise

METHOD

  1. Preheat oven to 220°C (200°C fan-forced).
  2. Place red capsicums on a baking tray and coat with olive oil. Place in preheated oven and cook for 30 minutes or until skin is blistered and charred.
  3. Remove from oven, place roasted capsicums in a bowl, cover with plastic wrap and allow to sweat for 15 minutes. Remove skin and slice into strips.
  4. Meanwhile for the salsa verde mayonnaise, place all the ingredients except the mayonnaise together in a food processor and pulse until finely chopped.
  5. Add mayonnaise, and pulse until just combined. Spoon into a bowl and set aside.
  6. Heat a barbecue or chargrill to medium, cook chorizo sausages for 10 minutes, turning every few minutes until sausages are golden and cooked through.
To serve, evenly divide and spread mayonnaise on cut sides of each bread roll, followed by roasted red capsicum strips, rocket leaves, chorizo sausage and finish with mustard.

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Chorizo hot dog with roasted red capsicum, salsa verde mayonnaise & rocket
Recipe Notes
  1. Preheat oven to 220°C (200°C fan-forced).
  2. Place red capsicums on a baking tray and coat with olive oil. Place in preheated oven and cook for 30 minutes or until skin is blistered and charred.
  3. Remove from oven, place roasted capsicums in a bowl, cover with plastic wrap and allow to sweat for 15 minutes. Remove skin and slice into strips.
  4. Meanwhile for the salsa verde mayonnaise, place all the ingredients except the mayonnaise together in a food processor and pulse until finely chopped.
  5. Add mayonnaise, and pulse until just combined. Spoon into a bowl and set aside.
  6. Heat a barbecue or chargrill to medium, cook chorizo sausages for 10 minutes, turning every few minutes until sausages are golden and cooked through.

To serve, evenly divide and spread mayonnaise on cut sides of each bread roll, followed by roasted red capsicum strips, rocket leaves, chorizo sausage and finish with mustard.

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