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Choripan is an iconic street food in Argentina which uses simple flavours but is absolutely packed with flavour! It starts with cooking a fresh chorizo sausage until nicely charred and placing it in a roll which is then slathered with a bright, savoury oil of parsley, garlic and chilli. Hold off on the chilli if you're making for the kids and you can either cut the chorizo in half or keep whole. This chimichurri can be stored in the fridge for up to a week and is a great addition to baked eggs or alongside a nicely charred steak.
1/4C fresh parsley, roughly chopped
1 tbsp fresh oregano, finely chopped
1/4 white onion, finely chopped
1 garlic clove, minced
1 jalapeno, finely chopped
1/4C olive oil
2 tbsp red wine vinegar
4 fresh chorizo sausages
1 tomato, finely sliced into rounds
1 avocado, mashed
If you can, make the chimichurri a day ahead so that the flavours can develop.
Start by mixing the onion, parsley, oregano, garlic, jalapeño, olive oil and red wine vinegar. Season with salt and pepper.
Place a heavy based frypan on heat and drizzle the bread with a little olive oil and fry face down in the pan until a golden.
Next, fry the chorizo. I cut the chorizo in half to get the edges a little more crispy, but keeping them whole works too. Cook for around 10 minutes or until cooked through.
To assemble the rolls, spread mayo on one side and avocado on the other. Then layer the tomatoes, and season with salt and pepper, before adding the chorizo and liberally drizzling the chimichurri on top to finish.
Note - Adding in some rocket would also be delicious!
Our healthier take on Cacio Pepe, with the added goodness of greens! The brocollinni is taken to the point of being slightly charred, so it adds a real savoury flavour along with great texture to the dish. It's a dish that can be whipped up using mostly pantry staples and it served up in less than half an hour! You can sub the brocollinni out for any kind of veg and you could also add in some dry cured bacon for a little more richness.
In the spirit of spring, we've used our Slow Cooked Lamb Shoulder for some bloody tasty tacos! We prepared it with slices of orange, onion, dried morita chilli and cumin and then sandwiched it in a corn tortilla with a tomatillo salsa and cabbage. Using our slow cooked lamb shoulder has made what is usually a 3-4 hour cook, into a quick and easy dinner that you can even cook mid week!
These Lemongrass Chicken Pita's are a Vietnamese inspired version of a chicken souva. The chicken breasts are flattened, for an even cook and marinated in a bright and savoury dressing of lemongrass and fish sauce. We've whipped up a super simple coconut and sate dressing and added some cucumber and shredded cabbage for crunch. Finish it off with some roasted peanuts and you'll have the whole family smiling from ear to ear!