Open Today: 7:00 am - 9:00 pm
OPENING HOURS
Tuesday: 7:00 am - 5:30 pm
Wednesday: 9:00 am - 5:30 pm *
Friday: 7:00 am - 9:00 pm
Saturday: 7:00 am - 3:00 pm
CLOSED
Sunday , Monday & Thursday
* Selected Stalls
Trading Hours
(08) 8203 7494
44 – 60 Gouger St, Adelaide SA 5000
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.

Share this Recipe
Thai style deep fried snapper

Thai style deep fried snapper

SERVES
4
COOK TIME
15
PREP TIME
30
DIFFICULTY
Easy
Tags Christmas, Easter, Snapper, Thai
Collections Special occasion, Summer

INGREDIENTS

  • 800-1000 g whole snapper, cleaned, rinsed and dried
  • 1/2 cup fine rice flour
  • 1.5 L vegetable oil, to deep fry
  • 1 long red chilli, de-seeded and sliced, to serve
  • 1/4 cup fried shallots, to serve
  • juice of lime, to serve
  • Thai sweet & sour sauce
  • 2 coriander roots, washed and roughly chopped
  • 3 long red chillies, de-seeded and roughly chopped
  • 1 tbsp crushed garlic
  • 1 tbsp grated ginger
  • 3 red eschalots, peeled and roughly chopped
  • 1 tbsp vegetable oil
  • 1/4 cup tamarind paste
  • 1 tbsp palm or brown sugar
  • 1 tbsp fish sauce

METHOD

  1. To make the sauce, place the coriander root, chillis, garlic, ginger, eschalots and oil together in a food processor and pulse ingredients to a smooth paste.
  2. Heat a medium saucepan over a medium heat, add paste and cook for 2 minutes or until aromatic.
  3. Add tamarind paste, sugar and fish sauce with 80ml water, stirring to combine. Cook for 3-4 minutes or until reduced by a third. Remove from heat and check balance, adjusting accordingly so that the sauce is sweet, sour, hot and salty. Set aside for later.
  4. Meanwhile, heat oil in a wok over a high heat, (about a third full), until a piece of bread sizzles and becomes golden.
  5. Score the fish from the head to the tail, at 1cm intervals, cutting through to the bones.
  6. Evenly coat the fish in the rice flour, removing any excess.
  7. Carefully slide the fish into the hot oil and cook for 5 minutes each side or until skin is crispy and fish is just cooked.
To serve, place half the sauce down the centre of a platter, place the cooked fish on top and spoon the remaining sauce over the fish. Garnish with chilli, spring onions, fried shallots, coriander leaves and lime juice.

Print Recipe
Thai style deep fried snapper
Recipe Notes
  1. To make the sauce, place the coriander root, chillis, garlic, ginger, eschalots and oil together in a food processor and pulse ingredients to a smooth paste.
  2. Heat a medium saucepan over a medium heat, add paste and cook for 2 minutes or until aromatic.
  3. Add tamarind paste, sugar and fish sauce with 80ml water, stirring to combine. Cook for 3-4 minutes or until reduced by a third. Remove from heat and check balance, adjusting accordingly so that the sauce is sweet, sour, hot and salty.
    Set aside for later.
  4. Meanwhile, heat oil in a wok over a high heat, (about a third full), until a piece of bread sizzles and becomes golden.
  5. Score the fish from the head to the tail, at 1cm intervals, cutting through to the bones.
  6. Evenly coat the fish in the rice flour, removing any excess.
  7. Carefully slide the fish into the hot oil and cook for 5 minutes each side or until skin is crispy and fish is just cooked.

To serve, place half the sauce down the centre of a platter, place the cooked fish on top and spoon the remaining sauce over the fish. Garnish with chilli, spring onions, fried shallots, coriander leaves and lime juice.

Share this Recipe