Editor-in-Chief & Publisher: MIR JAVED RAHMAN


TROPICAL TASTE BOMB


Issue Date 25 - 31 Mar, 2017 at 2:00 PM

Chorizo Rolls with Guachup

Chorizo Rolls with Guachup
Ingredients

· 1lb. chorizo sausage (mild or spicy)
· 1 large egg
· ¼ cup fine bread crumbs
· 1tsp garlic powder
· 1tsp onion powder
· 1tsp dry mustard powder
· 2tbsp coriander, finely chopped
· 1 box puff pastry (2 sheets)
· 1 large egg
· 1tbsp water

For guachup:
· 2tbsp vegetable oil
· 1 yellow onion, chopped
· 8oz. guava paste
· ¼ cup dark brown sugar
· ½ tsp ground allspice
· ¼ tsp curry powder
· 2 oranges, juiced
· 3 limes, juiced
· 2tbsp apple cider vinegar

Method
Preheat oven to 225ºC. Line two baking sheets with parchment paper and set aside. Beat egg in a large bowl until frothy then add in the chorizo, breadcrumbs, garlic, onion, parsley and mustard, and mix until thoroughly combined. Place the first sheet of puff pastry on a floured surface; cut along the fold lines to create three strips of dough, divide sausage mixture into three equal parts, roll each section of sausage and place down the centre of puff pastry strips. Fold pastry over and press seam to seal. Cut each roll into six equal pieces (about two inches). Place them on a baking sheet, brush with egg wash and bake for 15-20 minutes, until rolls are puffed and golden brown in colour. Follow the same steps with the remaining sausage and puff pastry. Serve sausage rolls while warm with homemade guachup. To make the guachup, heat vegetable oil in a saucepan over medium-high heat for about two minutes. Add in onions and sauté until soft and brown in colour, for about four minutes. Stir in guava paste, brown sugar, allspice, curry powder, orange juice, lime juice and vinegar. Cook over low heat until the guava paste has melted, for about 15 minutes, stirring frequently. Remove from heat, cool slightly, then transfer to a blender and purée until completely smooth.





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