Hot chorizo, crushed avocado & shallot amuse bouche
You will need 4 little donut rings
Ingredients
1 x sheet fillo pastry
4 x shallots – finely diced
½ x avocado – smashed
½ x lime juice
30g chorizo sausage – diced
30g butter – melted
3 x tablespoons cream cheese
1 x tablespoon chives
1 x teaspoon brown sugar
2 x teaspoon balsamic vinegar
Dill – to garnish
Splash of olive oil
Salt & pepper
Method
- Melt the butter and cut the fillo sheet into 5 equal lengths then cut into 25 squares.
- Brush one square with the melted butter then butter the next square and place one on top of the other to make a sort of flower pattern. Continue till all fillo is used. Push into the insides of the little donut rings and place on a non stick tray in the oven (190ºc) for 4 minutes or until brown.
- Sweat the shallots in a little oil then add the balsamic vinegar and sugar and reduce till thick. Remove from heat and cool fillo baskets from oven.
- Mash the avocado with lime and season with salt & pepper.
- Mix the cream cheese with the chives.
- Finally, heat the diced chorizo in a pan and fry till crispy.
- To put together, divide the shallots between the fillo baskets then add avocado and cream cheese.
- Top with hot chorizo and decorate with a little dill.
