Skewers of chorizo, peppers and olives
When you are preparing finger food, remember to keep the portions small - bite-sized is best. Girls in pretty party frocks don't want to be taking bites from oversized, messy pizza slices.
Photo: Marina Oliphant
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- 2 dried chorizo sausages
- 1 red and 1 green capsicum
- a little olive oil
- flaked salt and pepper
- 1 clove garlic, peeled and sliced
- 200g stuffed green olives
- bamboo skewers
- 3 lemons
Preheat the oven to 200C.
Cut the chorizo sausages into 2cm slices and place on an oven tray. Roast in the oven for about 5 minutes until they turn brown.
Cut the capsicums into short, thick strips and place on an oven tray. Drizzle with some olive oil, season with salt and pepper and scatter over the garlic. Roast in the oven until they become brown and blistered, about 10-15 minutes. Let cool a little. On each skewer, thread olives, capsicum and a piece of chorizo.
Serve with wedges of lemon at room temperature or while still slightly warm.
This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store