Recipes
Date posted: 27/09/2022
Ingredients
| Cecinas Pablo Leon Artisan Chorizo (mild, chilled) | 400g |
| Farmstead Pork sausage meat (chilled) | 400g |
| Peeled new potatoes | 1200g |
| Onion (large, chilled) | 200g |
| Red capsicum peppers (chilled) | 200g |
| Spring onion (trimmed, chilled) | 1/2 an onion |
| Lime (green salsa) | 1 lime |
| Coriander (green salsa) | 200g |
| Ground cumin (green salsa) | 2g |
| Table salt (green salsa) | 2g |
| White wine vinegar (green salsa) | 20ml |
| Garlic (green salsa) | 30g |
| Jalapeno peppers (green salsa) | 50g |
| Pure olive oil (green salsa) | 40ml |
Method
Cuban hash
- Cut the chorizo into small diced pieces, and pre-heat a large frying pan on a medium heat.
- Add the chorizo to the pan and then after a minute or so, add the sausage meat.
- Once the meat is cooked, remove it and set it aside.
- Without cleaning the frying pan, add the diced new potato pieces into the same pan. Once the potatoes are half cooked, add the diced onions and peppers.
- Once the vegetables are almost cooked, add the sausage meat and chorizo back into the same pan, and mix together well.
- Once the hash is ready to plate, serve it up and drizzle over the green salsa and garnish with some spring onion slices.
- Place all of the ingredients into a blender, and blend well until the mixture is smooth.
- Serve as a side or drizzle over the main dish to add flavour.