SPAN­ISH KU­MARA POCKET WITH CHORIZO AND CHIPO­TLE SOUR CREAM

Piako Post - - OUT & ABOUT -

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

Span­ish ku­mara pocket 150g baby or­ange ku­mara Chorizo stuff­ing 100g mild chorizo sausage 2 cloves gar­lic 50g roasted red cap­sicum (store-bought) 1⁄ red onion

4 1⁄ tomato

2 1 handful baby spinach leaves 11⁄ ta­ble­spoons pars­ley leaves

2 zest and juice of 1⁄ lemon

2 Chipo­tle sour cream 1-2 ta­ble­spoons sour cream 1⁄ -1 ta­ble­spoon chipo­tle sauce

2 (store-bought)

Pre­heat oven to 220 de­grees Cel­sius. Line an oven tray with bak­ing pa­per.

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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