Name: Chorizo baguettes with tomato chutney
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 6
Ingredients: Tomato chutney; 4 roma tomatoes, chopped; 1 onion, finely chopped; 2 clove garlic, crushed; 1 cup brown sugar; 1/2 cup red wine vinegar; 1/3 cup sultanas; 2 5cm strips orange zest; 4 whole cloves; 1 cinnamon stick; 1/4 teaspoon fennel seeds; 1 bay leaf; Chorizo baguettes; 1/3 cup whole egg mayonnaise; 1 clove garlic, crushed; 3 chorizo sausages, halved lengthways; 6 small floured rolls; 50 gram watercress, trimmed

Ingredients

Tomato chutney

4 roma tomatoes, chopped

1 onion, finely chopped

2 clove garlic, crushed

1 cup brown sugar

1/2 cup red wine vinegar

1/3 cup sultanas

2 5cm strips orange zest

4 whole cloves

1 cinnamon stick

1/4 teaspoon fennel seeds

1 bay leaf

Chorizo baguettes

1/3 cup whole egg mayonnaise

1 clove garlic, crushed

3 chorizo sausages, halved lengthways

6 small floured rolls

50 gram watercress, trimmed

Method

1.To make the tomato chutney, combine all ingredients in a medium saucepan. 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.

2.Combine mayonnaise and garlic in small bowl. Season to taste. Chill.

3.Spray a char-grill with oil. Preheat on high. Cook chorizo for 1-2 minutes each side, until browned.

4.Split rolls lengthways, not cutting all the way through. Spread with garlic mayonnaise and chutney. Fill with watercress and chorizo.

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Ingredients

Method

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