Cheesy Chorizo Capsicum Mac-o'-Lanterns
with Green Salad
- Wheat
- Gluten
- Milk
- Soy
- May contain traces of allergens
- Milk
- Sulphites
Beware, brave souls, these Mac-o'-Lanterns are back from the dead and ooozier than ever! We've carved out vibrant capsicums and stuffed 'em with a bubbling, cheesy chorizo mac that's positively wicked. Every bite spills with gooey, golden goodness so delicious, it's downright spooky. On the side, a cool and crispy cucumber salad to calm the chaos - because even the most daring trick-or-treaters need a moment's rest. This Halloween, forget the candy, dinner is the trick AND the treat.
Ingredients
1 packet
Orecchiette
(Contains: Wheat, Gluten May be present: Soy)
1
Cucumber
½
Brown Onion
250 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites)
1 packet
Light Cooking Cream
(Contains: Milk)
2
Capsicum
1 sachet
Garlic & Herb Seasoning
1
Cheddar Cheese
(Contains: Milk)
1
Grated Mozzarella
(Contains: Milk)
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
- Boil the kettle. Preheat oven to 240°C/220°C fan-forced.
- Half-fill a large saucepan with boiling water and add a generous pinch of salt.
- Cook orecchiette over high heat, until ‘al dente’, 11 minutes.
- Reserve pasta water (2 tbs per person).
- Drain orecchiette, then return to the saucepan and drizzle with olive oil.
- Meanwhiile, slice cucumber into thin rounds.
- Thinly slice brown onion (see ingredients).
- Roughly chop mild chorizo.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook chorizo and onion until golden, 4-6 minutes.
- Reduce heat to medium, add garlic & herb seasoning, light cooking cream and the reserved pasta water and cook until slightly thickened, 1-2 minutes.
- Remove pan from heat, then stir through Cheddar cheese and cooked pasta until cheese is melted and pasta is coated. Season generously with pepper.
- While the chorizo is cooking, slice top off capsicum and remove the stem and seeds. Using a sharp knife, carefully carve a scary face into the side of each capsicum.
- Place capsicum on a lined oven tray. Brush with olive oil and season with salt and pepper.
- Spoon some pasta mixture into capsicums and sprinkle with shredded mozzarella cheese. Bake until capsicum is tender and mozzarella is golden, 15-20 minutes.
- Just before serving, in a medium bowl, combine mixed salad leaves, cucumber, a drizzle of olive oil and vinegar. Season to taste.
- Divide cheesy chorizo mac-o'-lanterns and green salad between plates. Serve with any remaining pasta. Enjoy!
