The_AustralianWomensWeeklyFood-Issue23_2017

WARM POTATO &

CHORIZO SALAD WITH

ROMESCO SAUCE
PREP + COOK TIME 35 MINUTES SERVES 8

1kg waxy potatoes (see tip, page 29),
unpeeled, cut into large chunks
1 cured chorizo sausage (170g),
sliced thinly
½ cup (150g) aioli
170g jar marinated artichoke
halves, drained
½ cup loosely packed fresh flat−leaf
parsley leaves
½ cup (60g) sicilian green olives
1 small red onion (100g), sliced thinly
1 tablespoon aioli, extra

ROMESCO SAUCE
⅓ cup (55g) blanched almonds
450g bottled roasted
capsicum, drained
1½ teaspoons smoked paprika
1 tablespoon sherry vinegar
1 tablespoon extra virgin olive oil

1 Placepotato in a mediumsaucepan;
cover with cold water. Bring to the boil.
Boil, covered, for 15 minutes or until
tender. Drain. Transfer to a large bowl;
cover to keep warm.
2 Meanwhile, make romesco sauce,
reserving half the roasted capsicum.
3 Cook chorizo in a large frying pan
over high heat for 3 minutes or until
browned on both sides. Drain on
paper towel.
4 Add romesco sauce and aioli
to the potato; toss gently to coat.
Add chorizo, remaining capsicum,
artichokes, parsley, olives and
onion; toss gently to combine.
5 Serve salad with extra aioli.

ROMESCO SAUCE
Blend or process almonds, adding half
the capsicum (reserve the rest for the
salad), the paprika and vinegar, until
smooth. Add oil; blend until combined.
Transfer to a bowl; season to taste.

TZATZIKI

PREP TIME 10 MINUTES (+ REFRIGERATION

& STANDING) MAKES 1¾ CUPS

500g greek−style yoghurt

1 lebanese cucumber (130g),

peeled, grated coarsely

½ teaspoon salt

1 clove garlic, crushed

1 tablespoon lemon juice

2 tablespoons finely chopped fresh mint

2 tablespoons olive oil

1 Line a sieve with two layers of

muslin; place over a deepbowl. Spoon

yoghurt into sieve; gather muslin and

tie into a ball. Refrigerate for 2 hours

or until yoghurt is thick; discard

liquid in bowl.

2 Meanwhile, combine cucumber

and salt in a medium bowl; stand

for 20 minutes. Squeeze out any

excess liquid.

3 Stir yoghurt into cucumber

mixture with garlic, juice and mint;

season to taste. Drizzle with oil.

EGGPLANT DIP

PREP + COOK TIME 25 MINUTES (+ COOLING)

MAKES 2½ CUPS

2 medium eggplants (600g)

¼ cup (60ml) olive oil

2 tablespoons finely chopped fresh

flat−leaf parsley

½ small red onion (50g),

chopped finely

1 medium ripe tomato (150g),

chopped finely

1 tablespoon lemon juice

1 Pierce eggplants all over with a

fork. Grill eggplants over a low gas

flame or barbecue until charred and

tender. When eggplants are cool

enough to handle, peel away then

discard skin.

2 Coarsely chop eggplant flesh;

combine with olive oil in a large

bowl. Stir in remaining ingredients;

season to taste.

TZATZIKI (TOP)

AND EGGPLANT DIP

30 AWW FOOD • ISSUE TWENTY THREE