Sweet Potato Crisp, Chorizo, Avocado and Smokey Chipotle Salt
-2 long and thin Sweet Potatoes
-1 tbsp Garlic infused oil
-60g Chorizo
-1 pinch of Chipotle salt
-1 Large avocado
-Lime juice
-1/2 Red chilli
-Salt and pepper to season
-Micro coriander to garnish
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Thinly slice the peeled sweet potatoes using a mandolin and then blanch in boiling water for about a 30 secs. Remove and place on kitchen paper until moisture has absorbed as much as possible. In a large pan, pour in about 2inches of vegetable oil and heat until about 350 degrees. Place the sweet potatoes in the oil to crisp. This should only take a couple of minutes and they will look like crisps when they are ready. Remove the crisps from the oil and leave them to cool on a wire rack.
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Avocado puree: Peel and de-stone the avocado and place in a blender. Add about 2 tsp of lime juice, a pinch of salt and pepper and 1/2 red chilli and blend until smooth.
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To build: Lay the sweet potatoes out on a hard surface and place about 1/2tsp of the blended avocado on top. If you wish to have lovely neat canapés we suggest using a piping bag, however using a tea spoon will do the job and add a bit of character to each bite.
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Thinly Slice the chorizo into cm circles and then slice again so they are in the shape of a half moon and sit on top of the avocado puree. Finally sprinkle a pinch of smoked chipotle salt on top and garnish with micro coriander.
Lovely, simple, delicious. A real crowed pleaser!