Chorizo Sausage and Onion Skewers
with Bravas Wedges and Toasted Almond Topped Sticky Veg
If there's one thing that makes us happy, it's seeing families cooking together in the kitchen! This is a great one to get kids involved in … especially threading the chorizo and veggie chunks onto the skewers, which is pretty fun (but pretty messy!).
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
4
Bamboo Skewers
450
Potatoes
1
Red Onion
6
Chorizo Style Pork Sausage
2
Yellow Pepper
1
Garlic Clove
150
Green Beans
1
Smoked Paprika
1
Tomato Passata
10
Chicken Stock Paste
25
Flaked Almonds
15
Cider Vinegar
(Contains Sulphites)
2
Mayonnaise
Not included in your delivery
2
Sugar
50
Water for the Beans
50
Water for the Sauce
Nutritional information
Instructions
Pre-heat your oven to 200°C. Put the skewers in a bowl of water to soak (this stops them burning). Chop the potatoes into 2cm wide wedges (no need to peel!). Pop the wedges on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer. Halve and peel the red onion, then chop each half into 4 - 6 wedges. Separate the onion layers. Chop the sausage into bite-sized chunks, about 2cm.
Thread the onion pieces and chorizo sausage chunks onto the skewers in the following order: sausage - a couple of onion pieces - sausage pieces and so on. Tip: You are aiming for two skewers per person. IMPORTANT: Wash your hands after handling raw meat. Pop the sausage skewers on a lightly oiled large baking tray. Roast the wedges on the top shelf of your oven until golden and the skewers on the middle shelf until cooked through, 25-30 mins. Turn both halfway through cooking. IMPORTANT: The sausages are cooked when no longer pink in the middle.
Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press). Trim the green beans. Heat a drizzle of oil in a frying pan on medium high heat. Once the oil is hot, add the garlic and smoked paprika and cook, stirring for 1 minute, then carefully pour in the passata.
Pour the water (see ingredient list for amount) into the pan and stir in the chicken stock powder. Season with salt, pepper and a pinch of sugar, stir together then simmer the sauce until reduced, 3-4 mins. Once cooked, taste and add salt and pepper if you feel it needs it, then remove the sauce to a bowl and cover with foil. Wash your pan and pop back on medium high heat, (no oil) and add the almonds.
Toast the almonds until golden, 2-3 mins - keep an eye on them! Remove to a bowl and pop your pan back on medium high heat with a drizzle of oil. When hot, add the green beans and stir fry until charred and soft, 4-5 mins. Remove to a bowl and add the yellow pepper to the pan. Season with salt and pepper and fry until coloured and soft, 6-8 mins. Only stir every 2 mins. TIP: Only stirring occasionally will help to give your peppers a lovely charred flavour!
Add the vinegar, sugar and water (see ingredients for sugar and water amounts) to the pan with the peppers, stir together and cook until the liquid has evaporated off, 3-4 mins. Add the green beans back into the pan, stir together and cook for 1 minute. Remove from the heat. Pop the beans and pepper in a bowl and top with the toasted almonds. Drizzle some of the bravas sauce over the wedges and spoon over the mayonnaise. Pop the sausage skewers on a plate. Serve everything at the table 'tapas style' and enjoy!
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