Party food recipe for 4 - 8 people, takes only 25 mins; recipe has potato, olive oil, rosemary, red pepper, yellow pepper, chorizo, creme fraiche, garlic clove, flat-leaf parsley and bamboo skewer.
Spanish skewers
Course: Party food
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Red Pepper: 1 large red pepper, deseeded and cut into 24 x 2cm/ 3/4 in chunks
- Flat Leaf Parsley: 1/2 small pack flat-leaf parsley, finely chopped
- Garlic Clove: 1 garlic clove, crushed
- Olive Oil: 1 tbsp mild olive oil or sunflower oil
- Creme Fraiche: 200g half-fat creme fraiche
- Rosemary: 2 tsp finely chopped fresh rosemary or 1/2 tsp dried rosemary
- Potato: 200g waxy potatoes, such as Charlotte, peeled and cut into 24 x 2cm/ 3/4 in chunks
- Yellow Pepper: 1 large yellow pepper, deseeded and cut into 24 x 2cm/ 3/4 in chunks
- Chorizo: 200g cooking chorizo, cut into 24 pieces
- Bamboo Skewer: 24 short bamboo skewers
Directions
- Heat oven to 200C/180C fan/gas 6. Half-fill a large pan with water and bring to the boil. Add the potatoes and return to the boil. Cook for 1 min, then drain in a colander and tip into a bowl. Pour over the olive oil, sprinkle with the rosemary and season. Toss together.
- Scatter the potatoes over a large baking tray and cook for 5 mins. Turn the potatoes, add the peppers and cook for a further 10 mins or until just beginning to soften. Set aside to cool.
- Thread a chunk of yellow pepper, a chunk of potato and a chunk of red pepper onto bamboo skewers, finishing with a piece of chorizo. Place on a parchment-lined baking tray, cover and chill (up to 8 hrs). To make the dip, mix all the ingredients in a bowl, cover and chill.
- When ready to serve, heat oven to 200C/180C fan/gas 6. Bake the skewers for 10 mins or until the vegetables are softened and nicely browned, and the chorizo slices are cooked through. Serve with the dip.
