READY IN
35 minutes
COOKING TIME
25 minutes
PREP TIME
10 minutes
SERVES
36 bites
ingredients
- 1 pack Brindisa mini chorizo picante
IN STOCK
- 1 cup / 150g yellow cornmeal / fine polenta
- ½ cup / 65g plain flour
- ¼ cup finely chopped spring onions
- 1 tbsp baking powder
- 1 tsp sugar
- ½ tsp salt
- 2 large eggs
- ½ cup milk / 120ml whole milk
- 2 tbsp Brindisa Arbequina olive oil
IN STOCK
- 2 tbsp sherry, preferably Amontillado
- 1 tsp Catalan oregano
OUT OF STOCK
- Paiarrop membrillo quince paste, 140g
IN STOCK
- Brindisa Salted Catalan almonds
METHOD
- Preheat the oven to 200°C; line a 12 x 12 baking tray with foil and brush with oil.
- Slice each individual chorizo into 3 rounds.
- In a mixing bowl combine the cornmeal, flour, spring onions, baking powder, sugar and salt.
- In a separate bowl, beat the eggs then whisk in the milk, olive oil and sherry and oregano; leave for 2 minutes.
- Stir the egg mixture into the flour mixture with gentle strokes to just combine.
- Pour the mixture into the baking tray and spread out evenly; press the chorizo rounds into the mixture, spacing evenly in a grid of 6 x 6 so that 36 bites can be cut.
- Bake in the centre of the oven until the cornbread pulls away from the edge of the pan and is firm to the touch (approx. 15 - 20 minutes); place the tray on a cooling rack and when the cornbread is cool remove the foil and cut the cornbread into bites and cover.
- When time to serve, thin some of the quince paste with a little warm water and gently brush over the individual squares.
- Top each bite with a salted Catalan almond and put out the rest of the almonds to accompany.
ingredients
- 1 pack Brindisa mini chorizo picante
IN STOCK
- 1 cup / 150g yellow cornmeal / fine polenta
- ½ cup / 65g plain flour
- ¼ cup finely chopped spring onions
- 1 tbsp baking powder
- 1 tsp sugar
- ½ tsp salt
- 2 large eggs
- ½ cup milk / 120ml whole milk
- 2 tbsp Brindisa Arbequina olive oil
IN STOCK
- 2 tbsp sherry, preferably Amontillado
- 1 tsp Catalan oregano
OUT OF STOCK
- Paiarrop membrillo quince paste, 140g
IN STOCK
- Brindisa Salted Catalan almonds