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Spanish chicken and chorizo meatballs with garlic allioliDelicious Spanish style tapas, enjoy with a pre dinner drink Ingredients:
2 red capsicums, halved, stem, membrane and seeds removed
½ large red onion
2 cloves garlic
1 cup parsley leaves
1 small red chilli, roughly chopped
1/2 chorizo sausage, roughly chopped
4 strips lemon rind & orange rind
2 tsp ground smoked paprika
¼ tsp ground cinnamon
freshly ground black pepper, to taste
550g chicken thigh fillets, cut into small pieces
olive oil spray
½ lemon
Garlic Allioli
2 egg yolks
2 cloves garlic, crushed
2 strips lemon rind
60 mls white wine vinegar
125mls each olive oil and light vegetable oil
salt and freshly ground black pepper, to taste Method:
Preheat grill to very hot. Line 2 baking trays with baking paper. Place the capsicum, skin side up onto one of the trays, grill until very charred. Place capsicums into a container and seal. Set aside for 10 minutes to sweat. Peel off skin and discard.
Preheat the oven to 220ºC/200ºC fan forced.
Place the capsicum, red onion, garlic, parsley, chilli, chorizo, rind, paprika, cinnamon and black pepper into the Work Bowl of the Food Processor. Cover and pulse until finely chopped.
With the motor running, add the chicken piece by piece through the small feed tube. Process until finely chopped and well mixed.
Using wet hands, roll into small sized meatballs and place on prepared tray and spray lightly with the oil spray.
Bake on the centre shelf of the oven for 20 minutes or until cooked and lightly charred. Squeeze over the lemon juice. Serve immediately with the Garlic Allioli.
For the Garlic Allioli: Place egg yolks, garlic, lemon rind about 1 tablespoon of the vinegar into the small bowl of the processor. Process 10 seconds. With the motor running add the oils in a very slow stream through the narrow feed tube until the mayonnaise has thickened. Add the remaining vinegar until the desired thickness is reached. Season to taste.
Makes 28 Click here for Print Friendly Version Back to the recipe list... |
