Chorizo, Roast Red Peppers and Cavolo Nero with Saffron Aioli in a Squid Ink Roll

Chorizo, Roast Red Peppers and Cavolo Nero with Saffron Aioli in a Squid Ink Rollharry weir

A sandwich with a difference - elevate the humble lunchtime favourite with this recipe from Oxmantown

Yield: 6-8

Ingredients

  • 600g good quality cooking chorizo
  • 5 x red peppers
  • 1 head of Cavolo Nero
  • Saffron aioli – recipe below
  • A drizzle of olive oil
  • 1 clove garlic

For the saffron aioli (Makes 1 litre)

  • 2 egg yolks
  • 1 good splash of white wine vinegar
  • 1 teaspoon Dijon
  • 750ml rapeseed oil or sunflower oil
  • Salt and pepper
  • A pinch of saffron

For the Squid ink rolls (Makes 8 x 200g roll)

  • 10g dried yeast
  • 550ml warm water
  • 1kg strong flour
  • 25g salt
  • 50ml squid ink
  • A drizzle olive oil

Method

1  Chargrill the chorizo. Roast red peppers directly over a flame until black and charred. Leave to cool in an airtight container to sweat, then peel.

2  Take the cavolo nero off its ribs. Blanch in boiling salted water for 40 seconds and refresh in iced water.

3  Heat a drizzle of olive oil in a pan and rub a clove of garlic on a fork around the pan. Add the cavolo nero, season and stir around hot pan.

4  For the aioli, place the yolks, Dijon and vinegar in a bowl. Whisk until well incorporated and foamy. Slowly in a thin stream, add the oil while constantly whisking, being careful not to go too fast as it could split. If it gets too thick, add a little water at the same temperature. Season to taste.

5  Heat a small pinch of saffron in just enough water to cover it, over a low heat. Let it cool and add to your aioli.

6  Slice your rolls or baps and add the saffron aioli. Top with the cavola nero, followed by the red peppers and chorizo slices. Enjoy.

For the squid ink rolls

1  Put yeast in water to start. Combine flour and salt in a mixing bowl. When the yeast has become ‘fizzy’ on top, add to flour all at once with the mixer on a low speed.

2  Once incorporated, add the squid ink and continue to knead for 12-15 minutes more on a low speed.

3  Preheat oven to 200°C/gas mark 6. Leave dough to rise, covered, for 45 minutes. When risen, divide and roll into eight rough circular shapes. Place on a baking sheet and cover with oiled clingfilm until doubled in size. Bake in a hot oven for 15-20 minutes depending on your oven. When the bread is baked, it should sound hollow to the tap.

Photography Credit: Harry Weir, assisted by Brian Clarke

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