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.

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 Each week Na­dia gives you an­other easy recipe for your fam­ily and you’ll find all the in­gre­di­ents in My Food Bag. my­food­bag.co.nz 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.


Serve re­main­ing chorizo stuff­ing on the side of ku­mara pocket.

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