John Myers
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Chorizo balls in Cheddar and Chilli Sauce, Potato Wedges and Pimientos De Patrón
The perfect chorizo balls in cheddar and chilli sauce, potato wedges and pimientos de patrón recipe with a picture and simple step-by-step instructions.
Balls:
- 300 g Bratwurst Chorizo style, alternatively coarse bratwurst and spices (see recipe
- 1 tbsp Oil
Sauce:
- 200 g Cheddar cheese
- 350 ml Milk
- 1 size Red chilli
- 1 tbsp Strength
- Pepper salt
Wedges:
- 750 g Potatoes
- 1 tsp Pimenton Dulce Ahumado (mildly smoked paprika powder)
- Alternatively normal paprika powder
- Pepper salt
- 3 tbsp Olive oil
- 4 tbsp Panko flour
- Pimientos de Padrón depending on the people
Wedges:
- Preheat the oven to 220 ° O / bottom heat. Prepare these first as they take the longest. To do this, wash, brush and dry the potatoes thoroughly. Then halve lengthways, cut the halves into 4 wedges and place them in a bowl. When all are done, sprinkle the spices over them, pour the oil on them and stir everything thoroughly until the spices and oil are evenly distributed over the columns. Then stir in the panko flour, coat the columns with it, then place them on the baking sheet and distribute evenly on top. The cooking time is 20-25 minutes. Halfway through the cooking time, turn the wedges if necessary.
Balls:
- For the balls, press the sausage meat out of the sausage skin in small portions and roll it into a round shape. If it is normal, coarse sausage, you can season the sausage with hot paprika powder (or smoked paprika) and then shape the balls. Since coarse sausages contain enough of their own fat, you really only need 1 tablespoon of oil for the pan for frying. That just has to be short and sharp all around. Then – when the wedges are halfway through the cooking time – you can put them in the oven with you.
Sauce and Pimientos:
- While preparing the sauce, slowly fry the (previously washed) pimientos in a small pan in 2 tablespoons of olive oil over medium heat. Please determine the amount per person yourself. You “may” have dark spots from the roast in places.
- For the sauce, heat the milk in a saucepan, but do not let it boil. Wash and core the chilli, chop and add to the milk. Cut the cheddar into small cubes, add to the hot milk and let it dissolve while stirring. Then stir in the starch mixed with a little water, bring everything to the boil briefly and let the starch bind. It may be that the sauce becomes a bit “cheesy” at first due to the fat cheese. But don’t panic, if you mix it up with the “magic wand”, it gets a wonderfully creamy consistency.
- When the sauce is ready, take the balls out of the oven and toss them briefly in it. Sprinkle some coarse salt on the pimientos. Then arrange everything and …………… let taste … 😉
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