SPAN­ISH KU­MARA POCKET WITH CHORIZO AND CHIPO­TLE SOUR CREAM

North Harbour News - - OUT & ABOUT -

Ready in: 35 min­utes Prep: 15 min­utes Cook: 30 min­utes Serves: 1

Prick ku­mara a few times with a fork and place on pre­pared tray with a driz­zle of oil. Sea­son with salt and bake for 25 min­utes, or un­til the skin is crispy and the flesh is soft enough to pierce with a sharp knife. Turn once dur­ing cook­ing.

Slice chorizo sausage in half length­ways. When ku­mara has 15 min­utes’ cook time re­main­ing, add chorizo and gar­lic cloves to the same tray and cook for 12-14 min­utes, or un­til chorizo is crispy.

While chorizo is cook­ing, pre­pare veges. Thinly slice roasted cap­sicum; finely dice red onion; dice tomato 1cm; roughly chop spinach; chop pars­ley leaves. Add all to a medium bowl and set aside. Mix all chipo­tle sour cream in­gre­di­ents to­gether in a small bowl and sea­son to taste. Set aside.

When ku­mara has fin­ished

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