Movie night nachos with chorizo & creamy guacamole
The perfect snack for sharing, who could resist this mountain of cheesy nachos topped with lime-spiked guacamole? Put the Mex-factor into your Saturday night
Chorizo hot dogs with chimichurri
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
For the chimichurri
- 1 banana shallotpeeled and finely chopped
- 1 medium red chillifinely chopped, plus a few slices to serve
- 1 garlic clovecrushed
- 2 tbsp sherry vinegar
- small bunch of parsleyfinely chopped
- small bunch of corianderfinely chopped, plus extra leaves to serve
- 50ml extra virgin olive oilplus 1 tbsp
Nutrition: Per serving
- kcal556
- fat31g
- saturates9g
- carbs46g
- sugars8g
- fibre4g
- protein21g
- salt3.2g
Method
step 1
First, make the chimichurri. Combine the ingredients in a bowl with ½ tsp salt and set aside. Will keep for up to one day in the fridge. To save on chopping time, you can also blitz the ingredients together in a small food processor until combined but not smooth.
step 2
Heat the grill to medium-high, or light a barbecue and wait until the flames have died down. Put the sausages on a foil-lined tray and grill for 12-15 mins, or cook on the barbecue until sizzling and cooked, turning halfway through.
step 3
Meanwhile, heat the oil in a frying pan and fry the shallots for 10-15 mins until soft and starting to brown. Stir in the vinegar and honey and cook for a few minutes more until sticky.
step 4
Warm the hot dog buns under the grill, on a griddle pan or the barbecue, and cut the cooked sausages in half lengthways, if you’ve used short cooking sausages. Stuff the buns with the sausages, then top with a big spoonful of chimichurri, some chopped tomato, the crumbled feta, some chilli slices, a few coriander leaves and the sticky shallots.
