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Chorizo and Roasted Pepper Tart
Ingredients
400g puff pastry
150g chorizo, cut into thin slices
3 roasted red peppers, skins removed
1 tblspn capers
1 tblspn basil pesto
100g Labneh or creme fraiche
1 tblspn chopped fresh dill
zest of 1/2 a lemon
1 tblspn lemon juice
Optional extra – sun dried tomatoes
Cooking
Pre heat the oven to 200. Roll out the pastry and cut into 4 rectangles. Place on a flat oven tray and place in the fridge for 10 minutes. Cut the peppers into strips. Arrange the peppers and the chorizo onto the pastry, interleaving them. Add the sun dried tomato as well if using. Once complete sprinkle capers on top. Bake for 20 minutes.
Combine the labneh or cream cheese with the zest, lemon juice and dill and mix well.
Remove tarts from the oven and place on individual plates. Dot with basil pesto and a dollop of the labneh mixture and serve with a rocket and avo salad.
It’s what’s inside that counts
We only use the finest quality pasture raised pork in our products. Farmer Charlie Crowther of Glen Oakes Farm breeds pigs to our specifications and the care and attention he provides ensures that we get the very best. Free of antibiotics, growth hormones and any other stimulants which means a healthier product for you and the taste is also better.
Our production methods are simple and we try to do as little as possible to the meat, relying on time to provide the best results – it’s what’s inside that counts.
Charlie Crowther
Posted in General
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Welcome
Welcome to my blog.
Who am I? – I’m just a regular guy who happens to love food and cooking.
What do I do? – I’m very fortunate in that I have been able to turn a hobby into a business. I make beautiful, delicious cured meats. I have a small factory in Cape Town and with my staff of 4 people we turn the finest quality pasture reared pork into hams, bacon, salami and sausages.
Why Blog? – This blog is my way of documenting our journey. I will be using it to communicate with the world. The focus will be mainly on food with a sprinkling of life thrown in. We love what we do, we are proud of what we make and we manage to have fun at the same time. This blog will try to convey all of that and we would really love to hear from you too.
Richard Bosman
Posted in Welcome
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Richard Bosman Quality Cured Meats 