Recipe courtesy of Anjum Anand
Goan Chorizo Butty
My chorizo butty clearly shows the Portuguese influence on Goan cuisine.
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
- Yield: 2 servings
Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped
Kosher salt
1 Goan chorizo, sliced into 3/4-inch pieces
4 thick slices bread
Handful rocket leaves (arugula)
Directions
- Heat the oil in a small nonstick pan over medium heat. Add the onion, and a pinch of salt, and cook, stirring frequently for 3 to 4 minutes, or until golden brown. Add the chorizo slices, and stir fry for 3 to 4 minutes, or until golden brown, and cooked through, adding a splash of water halfway through the cooking process.
- Place 2 slices of bread onto a serving plate. Cover the bread with the rocket, then spoon over the cooked chorizo and onions. Place the remaining bread slices on top.
Choose a topic to find related recipes.
