Ku­mara, meet smoky Span­ish flavours

This is the per­fect meal for one, com­bin­ing creamy ku­mara with spicy Span­ish sausage and a smoky chipo­tle sour cream.

North Harbour News - - OUT & ABOUT -

cook­ing and chorizo is crisp, re­move tray from oven. Thinly slice chorizo and gar­lic (re­move skin) and add to bowl with veg­eta­bles, along with le­mon zest and juice. Driz­zle with olive oil and sea­son to taste with salt and pep­per.

Cut ku­mara in half length­ways, but not all the way through. Use a spoon to gen­tly open ku­mara and fill with chorizo stuff­ing in­gre­di­ents. Re­turn to oven for about 2 min­utes, un­til fill­ing is warmed through. To serve, place Span­ish ku­mara pocket with chorizo onto a plate and dol­lop with chipo­tle sour cream. Serve any re­main­ing chorizo stuff­ing on the side.

MY FOOD BAG

Serve re­main­ing chorizo stuff­ing on the side of ku­mara pocket.

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