Baked Chorizo and Cheddar Rollitos
with Saffron Aioli and Chives | Perfect for sharing
Chorizo and Cheddar are a match made in heaven. Served on saffron aioli, this mouthwatering dish is one to impress friends and family with - and yet it's so easy to make!
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.
Mature Cheddar Cheese
(May contain Milk)
(Contains Egg, Mustard)
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it. Place onto a baking tray.
b) When the oven is hot, roast the parcel on the middle shelf until soft, 10-12 mins.
c) Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
a) Meanwhile, cut each block of Cheddar lengthways, then lengthways again to create 4 equal batons per block.
b) Roll each baton of Cheddar in a slice of chorizo and lay seam-down on a baking tray.
c) Drizzle the honey evenly over the top of each rollito and bake on the top shelf until lightly golden, 3-4 mins. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
a) In the meantime, finely chop the chives (use scissors if easier).
b) In a small bowl, combine the mayonnaise, mashed roasted garlic, saffron and two-thirds of the chives. Season with salt and pepper and mix to combine.
c) Spread the saffron aioli in a circle on your serving plate and stack the baked rollitos on top.
d) Sprinkle over the remaining chives to finish.