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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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Prawn Cocktail & Avocado Salsa Lettuce Cups

Prawn Cocktail & Avocado Salsa Lettuce Cups

SERVES
15
COOK TIME
-
PREP TIME
15mins
DIFFICULTY
Easy
Tags Avocado, Christmas, Prawns
Collections Family, Quick & Easy, Special occasion, Summer

INGREDIENTS

  • 500 grams medium sized Spencer Gulf cooked prawns, peeled, halved lengthways and cleaned
  • 2-3 baby Cos lettuces, outside leaves separated
  • Chervil, to garnish
  • Cocktail Sauce
  • 1/3 cup egg mayonnaise
  • 1 tspn fresh horseradish (or horseradish cream), finely grated
  • 1/4 tspn Worcestershire sauce
  • 1 tblspn tomato sauce
  • 1 1/2 tspn lemon juice
  • Tobasco sauce, to taste
  • Freshly ground black pepper
  • Avacado Salsa
  • 1/2 large avocado, peeled, destoned and finely diced
  • 1/2 Lebanese cucumber, deseeded and finely diced
  • 1 tblspn basil leaves, shredded
  • 1 tblspn chervil leaves
  • 1 tblspn chives, finely chopped
  • 2 tspn lemon juice
  • salt flakes
  • Pinch cayenne pepper

METHOD

  1. For the cocktail sauce, combine the mayonnaise, horseradish, Worstershire sauce, tomato sauce and lemon juice together, stirring until well combined. Add a good dash of tobasco sauce to taste and season with pepper.
  2. Place two thirds of sauce in a separate mixing bowl with peeled prawns, stirring to combine. Set both aside until required.
  3. For the avocado salsa, carefully combine avocado, cucumber, basil, chervil, chives, lemon juice, salt and cayenne pepper together in a small bowl, stirring gently to combine.
  4. To serve, place 15 baby cos lettuce leaves on a serving platter. With the remaining cocktail sauce, place 1 teaspoon of sauce in the centre of each lettuce leaf. Evenly divide prawns between lettuce leaves, top with avocado salsa and garnish with extra chervil leaves.

Print Recipe
Prawn Cocktail & Avocado Salsa Lettuce Cups
Recipe Notes
  1. For the cocktail sauce, combine the mayonnaise, horseradish, Worstershire sauce, tomato sauce and lemon juice together, stirring until well combined. Add a good dash of tobasco sauce to taste and season with pepper.
  2. Place two thirds of sauce in a separate mixing bowl with peeled prawns, stirring to combine. Set both aside until required.
  3. For the avocado salsa, carefully combine avocado, cucumber, basil, chervil, chives, lemon juice, salt and cayenne pepper together in a small bowl, stirring gently to combine.
  4. To serve, place 15 baby cos lettuce leaves on a serving platter. With the remaining cocktail sauce, place 1 teaspoon of sauce in the centre of each lettuce leaf. Evenly divide prawns between lettuce leaves, top with avocado salsa and garnish with extra chervil leaves.
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