AT A GLANCE
"Could I please ask for the recipe for MoVida Sydney's chorizo
bocadillo? It's unforgettable."
Lisa King, Sydney, NSW
REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email firstname.lastname@example.org. Please include the restaurant's name and address or business card, as well as your name and address.
|01||For alioli, crush garlic with a pinch of salt in a mortar and pestle, transfer to a bowl, add yolks and mustard, and whisk to combine. Add oils in a thin, steady stream, whisking continuously until incorporated and emulsified. Add lemon juice, 1 tbsp warm water, season to taste and whisk to combine. Refrigerate until required.|
|02||Heat 5cm oil in a large saucepan over medium heat and fry peppers in batches, turning until golden (30-40 seconds; take care, hot oil may spit). Drain on absorbent paper.|
|03||Preheat oven to 180C. Heat a large frying pan over medium heat. Add chorizo in batches and cook, turning once until golden (2-3 minutes).|
|04||Meanwhile, cut bread rolls in half and warm in oven until just crisp (2-3 minutes). Spread alioli on both halves, place chorizo on bases, then peppers and sandwich with tops. Serve with lemon wedges.|
Note "Traditional Spanish alioli is an emulsion of just olive oil, garlic and salt. In Australia, we make a light and creamy mayonnaise," says MoVida's Frank Camorra. Padrón peppers are small green Spanish frying peppers. They're available from select greengrocers, or substitute strips of green capsicum.