Chorizo rolls
A favourite at London's Borough Market, these speedy rolls are the new hot dog
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 20 mins
- Blacken the peppers all over on a hot barbecue for 8-10 mins, then place in a bowl and cover with a plate until cool enough to handle. Scrape the blackened skin off the peppers, remove the seeds and membrane, then slice them and set aside.
- Cut the chorizo in half lengthways. Cook it cut-side down on the barbecue for 3-4 mins until sizzling and charred, then turn it over and cook for a further 3-4 mins.
- Toast the cut side of the bread on the barbecue, then stuff with a piece of chorizo, some grilled pepper slices and a handful of rocket. Drizzle with olive oil before serving.
TIP
Cooking chorizo can vary hugely in length, from little thumb-sized sausages to very long coils. It doesn't matter which you use - they will all take the same time to sizzle - just cut the very long sausages to lengths that will fit the bread.
PER SERVING
745 kcalories, protein 31g, carbohydrate 35g, fat 55 g, saturated fat 21g, fibre 5g, sugar 10g, salt 5.84 g
Recipe from Good Food magazine, August 2011.
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http://www.bbcgoodfood.com/recipes/1511684/
http://www.bbcgoodfood.com/recipes/1511684/
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Ingredients
- 2 red peppers
- 500g cooking chorizo (see tip)
- 1 loaf French bread , quartered and split down the middle
- 100g bag rocket
- 1 tbsp olive oil
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 20 mins
Ingredients
- 2 red peppers
- 500g cooking chorizo (see tip)
- 1 loaf French bread , quartered and split down the middle
- 100g bag rocket
- 1 tbsp olive oil
PER SERVING
745 kcalories, protein 31g, carbohydrate 35g, fat 55 g, saturated fat 21g, fibre 5g, sugar 10g, salt 5.84 g
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24 January 2012
Beth rated this recipe
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