Spanish skewers

• Meat

  • 200 g Cooking chorizo
  • 2 tsp Rosemary or 1/2 tsp dried rosemary rosemary rose-mar-ee rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game, fresh

• Produce

  • 1/2 small pack Flat-leaf parsley
  • 1 Garlic clove
  • 200 g Waxy potatoes

• Baking & Spices

  • 1 Pepper, large yellow
  • 1 Red pepper, large

• Oils & Vinegars

  • 1 tbsp Olive oil or sunflower oil olive oil ol-iv oyl probably the most widely-used oil in cooking, mild

• Dairy

  • 200 g Creme fraiche, half fat

• Other

  • 24 Short bamboo skewers

Found on bbcgoodfood.com

Description

Ingredients

• 200g waxy potatoes, such as Charlotte, peeled and cut into 24 x 2cm/¾ in chunks Potato po-tate-ohThe worlds favourite root vegetable, the potato comes in innumerable varieties. A member of…
• 1 tbsp mild olive oil or sunflower oil Olive oil ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. Its…
• 2 tsp finely chopped fresh rosemary or ½ tsp dried rosemary Rosemary rose-mar-eeRosemarys intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
• 1 large red pepper, deseeded and cut into 24 x 2cm/¾ in chunks
• 1 large yellow pepper, deseeded and cut into 24 x 2cm/¾ in chunks
• 200g cooking chorizo, cut into 24 pieces Chorizo chore-reeth-ohA coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
• 200g half-fat crème fraîche
• 1 garlic clove, crushed
• ½ small pack flat-leaf parsley, finely chopped
• 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.

Nutrition