Chorizo wrapped creamy slaw

Chorizo wrapped creamy slawI was asked to bring a canape plate to a party recently and planned to make this recipe. But then at the last minute I couldn’t find any celeriac (because, honestly, I wasn’t even sure where to look), so what to do?

What I did was make a basic chunky coleslaw which I wrapped in the prosciutto. It was absolutely delicious – the cool, creamy coleslaw contrasting perfectly with the spicy chorizo.  In fact, it was such a hit and so easy to put together that I thought I’d share the recipe here. This could become a thing!

Chorizo wrapped creamy slaw

Super-easy chorizo wrapped creamy slaw

2 free-range egg yolks
2 tsp Dijon mustard
1 tsp white wine vinegar
400 ml macadamia oil (tastes special, but any oil will do)
1/2 lemon, juiced
1 carrot, grated
1 cup white cabbage, finely shredded
20 slices of chorizo (available from most deli counters)

Whisk the eggs in a bowl, add the mustard and whisk together. Keep whisking while you gradually and very slowly add half the oil. It should take about 5 minutes to add the oil (I get Bart to do the whisking!). Then, whisk in the vinegar before gradually adding in the rest of the oil followed by the lemon juice. There is about 10 minutes of continuous whisking involved. You can use a food processor if you don’t have a Bart – just keep the motor running as you drip, drip, drip in the oil and it should keep a nice, creamy consistency. Note that this is a very thick mayonnaise, perfect for holding the coleslaw for the canape.

Once you’ve got your mayo sorted, finely chop the cabbage and carrot and mix together in a bowl. Add enough mayonnaise to bring the mix together and let sit for a few minutes before proceeding.

Now all you need to do is lay out the slices of chorizo, add a spoonful of slaw to the centre and overlap the two edges together, securing with a toothpick in the centre. If you want to make the pieces more bite-sized, simply cut in half and secure each half with a toothpick. Serve on a beetroot leaf – the slightly bitter green is the perfect accompaniment to the spicy-creamy dish.

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Ideas for using up the leftover mayo (warning, may result in boomsticks):

What’s your ‘go to’ nibbles plate for a party?

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Comments

    • Maxabella says

      The great news is, when I saw the ‘sliced chorizo’ called for in the original recipe I thought I’d never find it. But there it was in the Woolies deli cabinet, calling to me then and every other time I’ve shopped since… x

  1. says

    This is genius! I’m not eating grains at the moment (I’m recovering from an inflamed disc and apparently grains are inflammatory – who’da thunk – it’s working!) and I’m always on the hunt for grainless little morsels of deliciousness. Love the simplicity – and anything with chorizo is a winner in my book. xx

    • Maxabella says

      Who knew? Those paleo people might be on to something after all… at least chorizo is still on your to-go list. Phew! x

  2. says

    Bron these little treasures look absolutely delish! I’m thinking they’ll be making an appearance next time we entertain or get asked to take a plate! Brilliant idea lovely lady xx

  3. says

    Genius, you have just made my man’s favorite sandwich into an appetizer. Awesome. Celeriac is coming into season soon and you will find it in with the cold bits. mmmm homemade mayo goodness.

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