serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 4 fresh chorizo sausages
Chimichurri
- 3 cloves garlic, finely minced
- ¼ cup finely diced red onion
- 1 cup finely chopped fresh parsley
- ½ tsp dried oregano
- ½ cup olive oil
- 3 tbsp red wine vinegar
- 1 tbsp chilli flakes
To serve
- 4 baguettes, halved lengthways
Instructions
- Add vegetable oil to a grill pan over medium-low heat. Slowly grill the chorizo, turning occasionally. Once the outside is golden and crispy, split down the middle lengthwise and continue to grill the inside.
- Combine all of the ingredients for the chimichurri in a bowl. You can make it in a food processor for a smoother chimichurri. Taste and adjust the seasoning with salt, there should be a balance of tartness from the vinegar, freshness from the parsley and onion, salty and spicy.
- Slather spoonfuls of chimichurri in the baguette before adding the grilled chorizo.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
