July 30, 2017
Breads, Side Dishes, Dairy,
Alcohol, Vegetables, Peppers, Add it in the lunch box, Brunch, Fall/Autumn, Picnic, Potluck, Winter, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, No Eggs, Quick Breads, Butter/Margarine more
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"From Recipe + March '17."
Heat oil in a large frying pan over moderate heat and add sausage and cook and stir for 2 minutes or until browned and then add the capsicum and cook and stir for 3 minutes or until tender and then remove from heat and add the parsley, zest and paprika and stir to combine and then set aside to cool.
Preheat oven to 180C/160C fan forced.
Line an oven tray with baking paper.
Sift flour, salt and bicarbonate of soda into a large bowl and using fingertips rub in the butter to make to fine crumbs.
Make a well at the centre and add beer and using a round bladed knife in a cutter motion, combine to make a soft sticky dough.
Turn dough out onto a lightly floured work surface and knead briefly and then roll dough out between 2 sheets of baking paper to form a 30cm x 20cm rectangle.
Sprinkle reserved chorizo mixture over the dough leaving a 4cm border and top with cheese and then roll up dough to form a log and the transfer the log, seam side down to the prepared tray and dust top with extra flour and bake for 25 minutes or until bread sounds hollow when lightly tapped.
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