Chorizo, Goat's Cheese and Kumato Tomato Tartines
with Wild Rocket and Balsamic Glaze
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Sulphites
- Cereals containing gluten
- Rye
- May contain traces of allergens
Add a fresh flavour to your plates with Kumato tomatoes. A specially cultivated tomato variety, Kumatoes have a deep red-brown to black colour, as well as a firm texture that makes them great for serving in slices to show off their unique colour.
Ingredients
450 grams
Potatoes
2 unit(s)
Kumato Tomato
1 unit(s)
Garlic Clove
2 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
1 sachet(s)
Dried Oregano
60 grams
Diced Chorizo
(Contains: Milk)
75 grams
Goat's Cheese
(Contains: Milk)
40 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tbsp
Olive Oil for the Garlic Bread
1 tbsp
Honey
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Instructions
a) Preheat your oven to 240°C/220°C fan/gas mark 9.
b) Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
c) Pop the potatoes into a microwave-safe bowl and add a splash of cold water. Cover the bowl tightly with cling film, then microwave on high until tender, 5 mins.
d) Once cooked, drain away any excess water from the bowl and allow to steam dry, 1 min.
a) Meanwhile, thinly slice the Kumato tomatoes.
b) Peel and grate the garlic (or use a garlic press).
c) Halve the ciabatta and lay onto a baking tray, cut-side up.
d) Spread over the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
a) Meanwhile, pop the chips onto a large baking tray.
b) Drizzle with a generous amount of oil, season with salt and pepper and dried oregano, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
c) When the oven is hot, bake on the top shelf until golden, 16-18 mins. Turn halfway through. TIP: Alternatively, if you don't have a microwave, you can bake the chips without microwaving for 25-30 mins. Turn halfway through.
a) When the chips have 5 mins remaining, heat a small frying pan on medium-high heat (no oil).
b) Once hot, add the chorizo and fry until it starts to brown, 3-4 mins.
c) Once browned, stir in the honey (see pantry for amount).
a) Just before the chips are ready, bake the bread on the middle shelf of your oven until golden, 4-5 mins.
a) Share the ciabatta halves between your serving plates.
b) Top with the sliced tomatoes. Break up the goat's cheese and scatter onto the tomato, then spoon on the chorizo jam.
c) Serve the rocket and oregano chips on the side with mayo (see pantry for amount) for dipping.
d) Finish by drizzling the balsamic glaze and some oil over the rocket.
