Mauro Callegari
This Argentinean dish, Choripán, is a traditional entrée served before a BBQ in Argentina
Chorizo Argentino
Ingredients:
- 2 small onions, diced
- 1/2 kg pork sausage meat
- 1 tsp fennel seeds, toasted
- 1 tsp rosemary, finely chopped
- 1/2 lemon, zest only
- 100ml white wine
- 50ml extra virgin olive oil
- salt and pepper
- sausage casing
Method:
Cook the onions in a heavy based frying pan with 50ml of olive oil, when soft add the fennel seeds, rosemary and cook for further 20 seconds (make sure you don’t burn the spices). Remove from the heat. When the onion mix is cold, combine all the ingredients in a bowl and knead until ingredients are well combined, add salt and pepper.
Check the seasoning by cooking a little sausage on the BBQ. When you are happy with the seasoning put the mix in a piping bag and fill the sausage casing. Grill on a hot BBQ like any other sausage.
Makes 10
Ciabatta
Ingredients:
- 250ml mineral water
- 14g dried yeast
- 400g baker’s flour
- 10g table salt
- olive oil
Method:
Combine water and yeast in a small bowl. Let stand for ten minutes and then stir until the yeast is completely dissolved. Mix all the dry ingredients in a bowl, add the water-yeast mix and knead until the dough doesn’t stick to your hands. Place the dough into a floured bowl and cover with plastic wrap. Set aside in a warm place until doubled in size, about one hour.
When dough is ready, cut into 30g rolls and bake in a pre-heated Weber with lid on for seven to eight minutes.
Makes 20 rolls
Citrus Mayonnaise
Ingredients:
- 100g egg yolks
- 35g dijon mustard
- 250ml vegetable oil
- 250ml olive oil
- 20ml white wine vinegar
- 25ml lemon juice
- 4 drops red tabasco sauce
- 1/2 orange, zest only
- 1/2 lemon, zest only
- 1/2 lime, zest only
- salt and pepper
Method:
Put the eggs and mustard in a bowl and whisk to a foamy consistency. Slowly drizzle in the oil, whisking constantly until completely incorporated. Add the remaining ingredients, check seasoning and keep in an airtight container in the fridge until required.
Chimichurri
Ingredients:
- 1 tsp of sweet paprika
- 50g dry oregano
- 25g chilli flakes
- 2 cloves garlic, chopped
- 1/2 bunch parsley, chopped
- 30ml white wine vinegar
- 100ml extra virgin olive oil
Method:
Mix all ingredients together well and store in airtight container. Allow to marinate in fridge for two weeks.
To serve:
Make the ciabatta rolls, when ready cut in half, spread mayonnaise on both sides, cut the barbecued chorizo in half (lengthwise) brush with chimichurri and put into the bread.