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Total Time:
25 minutes(Cooking)Servings:
4Chorizo Rolls Recipe
Presented by
A favourite at London's Borough Market, these speedy rolls are the new hot dog
Ingredients
| 2 | red peppers |
| 500g | cooking chorizo |
| 1 loaf | French bread, quartered and split down the middle |
| 100g | arugula |
| 1 tbsp | olive oil |
Preparation
- Blacken the peppers all over on a hot barbecue for 8-10 mins, then place in a bowl and cover with a plate until cool enough to handle. Scrape the blackened skin off the peppers, remove the seeds and membrane, then slice them and set aside.
- Cut the chorizo in half lengthways. Cook it cut-side down on the barbecue for 3-4 minutes until sizzling and charred, then turn it over and cook for a further 3-4 minutes.
- Toast the cut side of the bread on the barbecue, then stuff with a piece of chorizo, some grilled pepper slices and a handful of rocket. Drizzle with olive oil before serving.
Available sales for ingredients
-
Arugula
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