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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.

Print Recipe
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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Sweet Potato, Celeriac, Parsnip & Potato Gratin

Sweet Potato, Celeriac, Parsnip & Potato Gratin

SERVES
6
COOK TIME
1.25
PREP TIME
30
DIFFICULTY
Easy
Tags Celeriac, Side dish, Sweet Potato
Collections Winter

INGREDIENTS

  • 60 g melted butter
  • 3/4 cup sour cream
  • 1/2 cup chicken consommé
  • 1 medium brown onion peeled & finely sliced
  • 1 clove garlic peeled crushed
  • 2 tsp lemon thyme leaves
  • 1/4 tsp nutmeg
  • Sea salt and freshly ground black pepper
  • 150 g sweet potato, peel & thinly sliced
  • 150 g celeriac, peeled & thinly sliced
  • 150 parsnip, peeled & thinly sliced
  • 150 potato, peeled & thinly sliced
  • 1 cup fresh sourdough breadcrumbs
  • 2 tsp chopped parsley
  • 1/3 cup (25g) finely grated Parmesan

METHOD

  1. Preheat oven to 190°C (170°C fan-forced).
  2. Brush a 1 1/2 litre capacity ovenproof dish with 20g butter.
  3. Place the sour cream, consommé, onion, garlic, thyme, nutmeg, salt & pepper together in a small saucepan over medium heat.
  4. Bring to the boil, cook for 2 minutes & remove from the heat. Cover surface with plastic wrap & leave to stand for 15 minutes.
  5. For the topping, place the breadcrumbs, remaining butter, parsley & parmesan together in a bowl & mix until well combined. Set aside.
  6. Bring a large saucepan of water to the boil, blanch the root vegetable slices in batches for 2 minutes each & refresh in cold water. Make sure you keep each root vegetable separate.
  7. Place a layer of the blanched root vegetables followed by a tablespoon full of the cream mixture. Repeat the process until all the root vegetable slices have been used.
  8. Pour over remaining cream mixture & sprinkle with the breadcrumb topping.
  9. Bake in preheated oven for 1 hour, or until the gratin is bubbling & golden.

Three ways with root vegetables:

  1. For a hearty soup, cook 1 chopped onion, 1 red chilli, 1 teaspoon each of ground cumin & coriander with 1 tablespoon olive oil in a large saucepan until soft. Add 1kg peeled chopped mixed root vegetables (eg. sweet potato, carrots & parsnip), 1/3 cup dried red lentils & 1 1/4 litres vegetable stock. Bring to boil & cook for 30 minutes or until vegetables are tender & lentils are soft. Add a handful of coriander leaves, puree with a stick blender until smooth & season with salt & pepper.
  2. For roast veggies, toss 2kg peeled & chopped mixed root vegetables (eg. parsnips, carrots, beetroot, sweet potato & celeriac) with 1/3 cup mixed herbs (lemon thyme, rosemary, sage), 4 cloves garlic, salt & pepper, until well coated. Divide between 2 baking trays and roast at 200°C for 45 minutes or until tender & golden.
  3. For a mash with a difference steam or boil 1kg of mixed root vegetables (eg. potato, celeriac, parsnips & swede) until tender. Drain well, then mash until smooth. Add 40g butter, 1/4 cup milk & season well with salt & pepper, stirring until well combined.

Print Recipe
sweet potato, celeriac, parsnip & potato gratin
Recipe Notes
  1. Preheat oven to 190°C (170°C fan-forced).
  2. Brush a 1 1/2 litre capacity ovenproof dish with 20g butter.
  3. Place the sour cream, consommé, onion, garlic, thyme, nutmeg, salt & pepper together in a small saucepan over medium heat.
  4. Bring to the boil, cook for 2 minutes & remove from the heat. Cover surface with plastic wrap & leave to stand for 15 minutes.
  5. For the topping, place the breadcrumbs, remaining butter, parsley & parmesan together in a bowl & mix until well combined. Set aside.
  6. Bring a large saucepan of water to the boil, blanch the root vegetable slices in batches for 2 minutes each & refresh in cold water. Make sure you keep each root vegetable separate.
  7. Place a layer of the blanched root vegetables followed by a tablespoon full of the cream mixture. Repeat the process until all the root vegetable slices have been used.
  8. Pour over remaining cream mixture & sprinkle with the breadcrumb topping.
  9. Bake in preheated oven for 1 hour, or until the gratin is bubbling & golden.

Three ways with root vegetables:

  1. For a hearty soup, cook 1 chopped onion, 1 red chilli, 1 teaspoon each of ground cumin
    & coriander with 1 tablespoon olive oil in a large saucepan until soft. Add 1kg peeled chopped mixed root vegetables (eg. sweet potato, carrots & parsnip), 1/3 cup dried red lentils & 1 1/4 litres vegetable stock. Bring to boil & cook for 30 minutes or until vegetables are tender & lentils are soft. Add a handful of coriander leaves, puree with a stick blender until smooth & season with salt & pepper.
  2. For roast veggies, toss 2kg peeled & chopped mixed root vegetables (eg. parsnips, carrots, beetroot, sweet potato & celeriac) with 1/3 cup mixed herbs (lemon thyme, rosemary, sage), 4 cloves garlic, salt & pepper, until well coated. Divide between 2 baking trays and roast at 200°C for 45 minutes or until tender & golden.
  3. For a mash with a difference steam or boil 1kg of mixed root vegetables (eg. potato, celeriac, parsnips & swede) until tender. Drain well, then mash until smooth.
    Add 40g butter, 1/4 cup milk & season well with salt & pepper, stirring until well combined.
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