Double Chorizo, Romanesco and Roasted Veg Traybake
with Salsa Macha Inspired Peanut Drizzle and Soured Cream
- Peanut
- Sulphites
- Milk
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
- May contain traces of allergens
- Milk
Add a fresh flavour to your plates with romanesco. Whilst some call it a broccoli and some call it a cauliflower, it's actually a brassica variety known as a broccoflower! The striking formation of florets makes it a showstopping alternative for your plate with a nuttier and sweeter flavour than its cousins.
Ingredients
1 unit(s)
Sweet Potato
1 sachet(s)
Central American Style Spice Mix
25 grams
Salted Peanuts
(Contains: Peanut May be present: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
2 unit(s)
Garlic Clove
1 unit(s)
Bell Pepper
1 unit(s)
Romanesco
1 unit(s)
Red Onion
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
180 grams
Diced Chorizo
(Contains: Milk)
20 grams
Chipotle Paste
75 grams
Soured Cream
(Contains: Milk May be present: Milk)
Not included in your delivery
1 tsp
Sugar for the Pickle
2 tbsp
Water
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim and slice the sweet potato in half lengthways, then cut into 1cm half moons (no need to peel).
Put the sweet potato onto a large baking tray. Drizzle with oil, sprinkle over half the Central American style spice mix, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the middle shelf until golden, 30-40 mins. Turn halfway through.
Crush the peanuts in the unopened sachet using a rolling pin. Peel and grate the garlic (or use a garlic press).
Halve the bell pepper and discard the core and seeds. Chop into 2cm chunks.
Cut the romanesco into florets (like small trees), halving any large ones.
Halve, peel and slice half the red onion as thinly as you can. Cut the remaining half into 3cm wedges.
Pop the thinly sliced onion into a small bowl and add the cider vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.
Pop the romanesco, red onion wedges and bell pepper onto a baking tray and sprinkle over the remaining Central American style spice mix. Drizzle with oil, season with salt and pepper, then toss to coat. Spread them out in a single layer.
Roast on the top shelf until golden brown and tender, 15-20 mins. Turn halfway through.
While everything roasts, heat a drizzle of oil in a small saucepan on medium-high heat (no oil).
Once the pan is hot, add the chorizo and fry until it starts to brown, 3-4 mins. Once browned, spoon the chorizo into a small bowl and set aside for later, keeping as much of the chorizo oil as possible in the saucepan (it all adds to the flavour!)
Return the saucepan to medium heat with a drizzle more oil. Once hot, add the garlic and half the chipotle paste, fry until fragrant, 1 min.
Add the crushed peanuts, water and honey (see pantry for both amounts). Season with salt. Set aside for later.
Mix the soured cream and remaining chipotle ( add less if you'd prefer things milder) in a small bowl.
When the veg has finished roasting, pop all the veg onto the same tray and spoon over the peanutty sauce. Toss to coat everything.
Share the roasted veg jumble between serving bowls.
Spoon over the soured cream and sprinkle over the chorizo and pickled onion, spooning over any of the pickling liquids if you'd like, to finish.
