SPANISH SKEWERS

Spanish skewers image

A nod to traditional tapas, these freezable party canapés of potatoes, red pepper and chorizo can be made in advance

Provided by Justine Pattison

Categories Buffet, Canapes

Time 50m

Yield Makes 24

Number Of Ingredients 10

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Ingredients

200g waxy potatoes , such as Charlotte, peeled and cut into 24 x 2cm/3/4in chunks
1 tbsp mild olive oil or sunflower oil
2 tsp finely chopped fresh rosemary or 1/2 tsp dried rosemary
1 large red pepper , deseeded and cut into 24 x 2cm/3/4in chunks
1 large yellow pepper , deseeded and cut into 24 x 2cm/3/4in chunks
200g cooking chorizo , cut into 24 pieces
200g half-fat crème fraîche
1 garlic clove , crushed
½ small pack flat-leaf parsley , finely chopped
24 short bamboo skewers

Steps:

Heat oven to 200C/180C fan/gas 6. Half-fill a large pan with water and bring to the boil. Add the potatoes and return to the boil. Cook for 1 min, then drain in a colander and tip into a bowl. Pour over the olive oil, sprinkle with the rosemary and season. Toss together.
Scatter the potatoes over a large baking tray and cook for 5 mins. Turn the potatoes, add the peppers and cook for a further 10 mins or until just beginning to soften. Set aside to cool.
Thread a chunk of yellow pepper, a chunk of potato and a chunk of red pepper onto bamboo skewers, finishing with a piece of chorizo. Place on a parchment-lined baking tray, cover and chill (up to 8 hrs). To make the dip, mix all the ingredients in a bowl, cover and chill.
When ready to serve, heat oven to 200C/180C fan/gas 6. Bake the skewers for 10 mins or until the vegetables are softened and nicely browned, and the chorizo slices are cooked through. Serve with the dip.

Nutrition Facts : Calories 54 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium