e - Spotlight Promotions

• make it
OSCARS
appetizers
1. Tortilla chips with chorizo
and cherry tomato and
jalapeño salsa
Ingredients
Oil for cooking
1 chorizo, sliced
12 cherry tomatoes
2 tbsp lemon juice
2 tbsp chopped coriander
1 jalapeno, finely diced
Tortilla chips (corn chips)
Note: If you can’t find jalapenos simply
use a long green chilli. A mix of cherry
tomatoes will bring additional colour to
these canapés.
Instructions
1. Heat a heavy-based frying pan over
a medium heat. Add sliced chorizo,
no need to add oil, and cook for 3–4
minutes on each side until golden
brown and fat renders out. Drain and
set aside.
2. Cut cherry tomatoes into quarters or
halves depending on their size. When
chorizo is cool cut slices in halves and
mix with cherry tomatoes, lemon juice,
coriander and jalapeno, season with
salt and freshly ground black pepper.
3. To serve, spoon chorizo mix onto
tortilla chips and serve.
Makes 15-18
2. Prawn and chorizo
pinchos
Ingredients
1 small baguette
Olive oil for cooking
1 punnet cherry tomatoes
Salt
1 chorizo, sliced
12 cooked prawns, peeled & deveined
4 tbsp chopped parsley
250ml (1 cup) mayonnaise
1 tsp smoked paprika
1tbsp lime juice
Instructions
1. Preheat oven to 180ºC.
2. Take the baguette, slice thinly, brush
with olive oil and toast in preheated
oven for 8–10 minutes until crispy.
3. Take a punnet of cherry tomatoes,
look for smaller ones if possible,
or cut in half. Drizzle with olive oil,
and sprinkle with salt and roast in
preheated oven for 10–12 minutes, or
until slightly soft.
4. Slice the chorizo thinly and either
grill or barbecue until crispy on each
side. Drain on absorbent paper to
remove excess fat. Cut prawns in half
lengthways. Make smoked paprika
mayonnaise by mixing mayonnaise with
smoked paprika and lime juice.
5. To assemble lay out bread
slices, spread with smoked paprika
mayonnaise, top with a slice of chorizo,
128 spotlight.com.au www.facebook.com/gcqmag