SPAN­ISH KU­MARA POCKET WITH CHORIZO AND CHIPO­TLE SOUR CREAM

The Napier Mail - - COMMUNITY COOKBOOK - Span­ish ku­mara pocket 150g baby or­ange ku­mara Chorizo stuff­ing 100g mild chorizo sausage 2 cloves gar­lic 50g roasted red cap­sicum (store-bought) red onion tomato 1 hand­ful baby spinach leaves 11⁄ ta­ble­spoons pars­ley leaves zest and juice of lemon Chip

Ready in: 35 min­utes Prep: 15 min­utes Cook: 30 min­utes Serves: 1 Pre­heat oven to 220 de­grees Cel­sius. Line an oven tray with bak­ing pa­per.

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