A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.

Chorizo & Haloumi Skewers

Chorizo & haloumi skewers


(serves 4)
• 4 (460g) chorizo sausages, sliced
• 2 teaspoons finely grated lemon rind
• 1/3 cup finely chopped flat-leaf parsley leaves
• 2 garlic cloves, finely chopped
• 360g haloumi cheese, cubed
• 24 pimento stuffed green olives
• 2 tablespoons olive oil


Preheat a barbecue plate or chargrill over medium heat. Cook chorizo for 1 minute each side. Combine lemon rind, parsley and garlic. Thread chorizo, haloumi and olives onto 8 skewers. Brush with oil. Cook skewers, turning occasionally, for 4 to 5 minutes or until chorizo and haloumi are brown and heated through. Serve sprinkled with lemon rind mixture.

To accompany, serve with:

Mushroom and pine nut salad

(serves 4)
• 1/2 cup pine nuts
• 1/4 cup extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 3 teaspoons wholegrain mustard
• 500g button mushrooms, thinly sliced
• 2 tablespoons chopped chives
• 150g mixed baby Asian salad greens
• 100g piece parmesan, shaved
• crusty bread, to serve

Place nuts into a non-stick frying pan. Cook over medium heat, stirring, for 3 minutes or until golden. Transfer to a plate. Add oil, vinegar and mustard to frying pan. Cook over medium-high heat, stirring, for 2 minutes or until bubbling. Add mushrooms. Toss over high heat to coat with oil mixture. Remove to a bowl. Add nuts and chives to mushrooms. Toss to combine. Arrange salad, mush-rooms and parmesan on plates. Season with salt and pepper. Serve with bread.

Recipes care of www.taste.com.au

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