Lachy Strachan’s recipe for Cup Day chorizo rolls

Lachy Strachan’s recipe for Cup Day chorizo rolls

With the Melbourne Cup just around the corner why not entertain your guests on the BBQ with these
flavour packed gourmet chorizo rolls! I’ve gone with fresh Vietnamese style white rolls for this recipe as the crisp outside mixed with the soft middle perfectly wraps around the chorizo and tasty Mexican inspired fillings all whilst keeping it simple.

 

Instructions

1. Preheat BBQ for direct medium heat cooking around 200C & place a weber stainless steel grilling basket on the grills, close the lid & preheat for around 10 minutes. In a mixing bowl combine the chillies, oil, salt, pepper & cumin and toss to evenly coat.
2. Spread the vegetables into the grilling basket or pan & close the lid cooking for around 6-8 minutes stirring occasionally. Once sofented and beginning to caramalise remove pan from BBQ and set veggies aside in a bowl.
3. Grill the chorizos over the direct medium heat with the lid closed for around 8-10 minutes until they are fully cooked turning occasionally.
4. Cut the rolls without separating the tops & the bottoms, Sprinkle some of the shredded lettuce into the bottom of the rolls & place the cooked chorizos over the top. Then spoon the grilled veggies ontop, followed by some red onion, fresh coriander & cheese.
5. If you like place the assembled rolls back into the BBQ on a trivet or warming rack and close the lid for another minute to slightly melt the cheese! Enjoy.

Ingredients

Feeds 6:

• 6 large uncooked chorizos
• 6 Vietnamese white rolls
• 2 Large jalapeno chillies – deseeded & cut crosswise into small strips
• 1 Tablespoon olive oil
• 1⁄2 Teaspoon sea salt
• 1⁄4 Teaspoon ground cumin
• 1⁄4 teaspoon black pepper
• Cheddar cheese
• 1 Red onion sliced
• 5 Tablespoons fresh chopped coriander
• Shredded iceberg lettuce