BOM PETISCO AND CHORIZO CROQUETTES WITH CHIVE AIOLI
5 x 120 g Bom Petisco in olive oil
500 g potato
100 g meat chorizo
100 g hard ground bread
50 g breadcrumbs
50 g flour
Traditional sea salt
½ lemon (juice)
1 l vegetable oil
1 garlic clove
50 g chive
50 g black and white sesame seeds
Cook the unpeeled potato until they soften. Peel and smash them with a fork while still hot.
Cut the chorizo in pieces and fry it in a pan on low heat so it releases the fat, and finish in high heat, so it gets really crispy. Remove the fat with absorbent paper.
Add the chorizo to the potato and Bom Petisco, with a little of its olive oil. Wrap it well and allow it to cool.
When frying, mold into balls and pass them through flour, egg and breadcrumbs, mixed with the hard ground bread and sesame seeds, seasoned with a little salt and pepper. Fry in very hot oil.
For the aioli, add the egg, lemon juice and garlic clove in a blender and season with salt and pepper. Add the vegetable oil on a string and emulsify with the magic wand, moving from top to bottom. Finally, add the chopped chives and mix well.
Serve with the aioli in a small bowl, sprinkled with a little more chives.