recipes_Australia_Issue_129_April_2017

10 recipes+ APRIL 2017

Potato Croquette

& Chorizo Salad

SERVES 4 PREP 15 minutes

+ 20 minutes to chill + cooling

COOK 10 minutes COST $3.50 a serve

250g cured chorizo sausages, sliced

1 red onion, cut into wedges

1 bunch asparagus, ends trimmed,

diagonally cut into 3cm pieces

500g frozen mashed potato pieces,

partially thawed

½ cup plain flour

3 eggs, lightly whisked

1½ cups dried packaged breadcrumbs

Vegetable oil, to deep-fry

250g cherry tomatoes, halved

60g mixed lettuce salad

Aioli, to serve

1 Heat a large frying pan over moderate

heat. Add sausage and onion; cook and

stir for 2 minutes or until onion is soft.

Add asparagus; cook and stir for

1 minute or until tender. Cool.

2 Line an oven tray with baking paper.

Toss potato pieces in flour, shaking off

any excess. Dip into egg, then

breadcrumbs to coat. Place on

prepared tray. Chill for 20 minutes.

3 Pour enough oil into a large

heavy-based saucepan to reach a

depth of 5cm. Heat over high heat (oil

is ready when a cube of bread crisps

without absorbing any oil). Deep-fry

potato, in batches, for 2 minutes or

until golden. Drain on paper towel.

4 Combine potato and sausage

mixture in a large bowl. Add tomato

and lettuce; toss to combine. Serve

drizzled with aioli.

+ DID YOU KNOW?

Chorizo sausage is a pork

sausage, flavoured with

paprika, used extensively

in Spanish cuisine.

+ BUYING Chorizo

sausage is sold cured

(from deli section of

supermarket) or fresh

(from the meat aisle of

supermarket).

+ USING Fresh chorizo

sausages need to be

cooked the same as

regular sausages. Cured

chorizo sausages can be

sliced and chopped and

added to omelettes and

croquettes. We used

cured chorizo sausage

in our recipes here.

CHORIZO TIPS & TRICKS

Snag a bargain

Add an exotic smoky touch to meals with

chorizo, a spicy Spanish sausage