Recipe Spanish chorizo bread with an aioli-style sauce
Ingredients
- 850g bread dough
- 350g tepid water
- Macphie Plant-based Glaze
- 100g sliced chorizo
- 120g sun-blushed tomatoes
- 100g Manchego cheese
- 25g mixed seeds
- 500g Macphie White Sauce
- 2 bulbs of garlic
- 2 tsp chopped parsley
Method Makes 10-12 portions
Roll out 850g dough to a rectangular shape approximately 1cm thick.
Layer dough with chopped chorizo, sun-blushed tomatoes and cheese.
Along the longer edge roll the dough over on its self to form a large log with all ingredients enclosed within.
Place oven-safe serving dish on tray then wrap dough around it.
Slice about 2/3 of the way through the ring and then repeat approximately 1 inch away and continue all the way round.
Lift each slice up and turn to the right creating a fan effect.
Then leave to prove for 45 minutes.
Brush with Macphie Plant-based Glaze then sprinkle seeds on top.
Bake at 210°C for 35 minutes.
To make the aioli-style sauce Makes 10-12 portions
Heat butter in a pan add garlic and fry for about 1 minute.
Add the Macphie White Sauce (Macphie Plant-based White Sauce can also be used) and allow to come to a simmer stirring regularly.
Add the chopped parsley and stir through.
Can be served straight away or served cold from the fridge.
