Everyday recipes
Chorizo baguettes with tomato chutney
Chorizo baguettes with tomato chutney
INGREDIENTS
1/3 cup whole egg mayonnaise
1 garlic clove, crushed
3 chorizo sausages, halved lengthways
6 small floured rolls
50g watercress, trimmed
TOMATO CHUTNEY
4 Roma tomatoes, chopped
1 onion, finely chopped
2 garlic cloves, crushed
1 cup brown sugar
½ cup red wine vinegar
1/3 cup sultanas
2 x 5cm strips orange zest
4 whole cloves
1 cinnamon stick
¼ teaspoon fennel seeds
1 bay leaf
METHOD
- Combine mayonnaise and garlic in small bowl. Season to taste. Chill.
- TOMATO CHUTNEY. In a medium saucepan, combine all ingredients. Cook on medium, stirring, until sugar dissolves. Bring to boil on high. Reduce heat to low and simmer, uncovered, for 40-50 minutes until thickened. Cool before spooning into sterilized jars. Seal and chill.
- Spray a char-grill with oil. Preheat on high. Cook chorizo for 1-2 minutes each side, until browned.
- Split rolls lengthways, not cutting all the way through. Spread with garlic mayonnaise and chutney. Fill with watercress and chorizo.
TOP TIP- You could use the remaining tomato chutney on steak or spread it on sandwiches.
More delicious recipes in this week's
Woman's Day, on sale August 31, 2009.
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