Grilled Chorizo with Skordalia and Fig Balsamic

To prepare the white bean skordalia, roughly chop the bread and garlic then place into a blender. Chop the speck or keiserfiesch into small pieces then gently fry in a little oil until nice and brown, add this to the blender also. Blend all these ingredients until the consistency is similar to coarse bread crumbs. Add the strained beans and puree until the mixture sticks to the side of the blender.

In a slow gentle stream, add the olive oil until the mixture is smooth – approx. 75ml. Add the lemon juice and season with salt and pepper to taste.

Grill top quality chorizo whole on a BBQ or char plate. Cut into thin slices then spread a little of the Skordalia onto each piece. Place a sprig of Roquette and drizzle a little fig balsamic over each one. These are absolutely delicious as a finger food but would also go lovely with grilled lamb chops.

Ingredients
Top Quality Chorizo Sausage

White Bean Skordalia
1 Can Cannellini Beans
2 Loosely packed Cups of Stale Bread
2 Tbs Speck or Keiserfleisch (Optional)
2 Cloves Garlic
Lemon Juice
Olive Oil
Salt & Pepper

Fig infused Balsamic Vinegar
Roquette