Camden New Journal - Food:Clare Latimer

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 18th August 2009

If weather doesn’t burst our bubbly...

Clare Latimer gives her backing to some tempting nibbles that would make tasty complements to a chilled bottle of wine on a sunny day in the park

Chorizo and houmous tortillas
Makes 16-18
2 flour tortillas
2 tbsp olive oil
½ teasp paprika
200g hummus
16-18 slices chorizo
16-18 caperberries
1 red pepper, roasted and thinly sliced
Handful flat leaf parsley.

Method
Preheat the oven to 200C/400F/gas 6. Cut out 12 circles from each tortilla using a 4-5cm pastry cutter, or by cutting around a small glass. Mix together the olive oil, paprika and a pinch of salt, and brush over both sides of the tortilla disks. Place on a baking sheet in a single layer and bake in the oven for 6-8 minutes or until golden and crispy. Leave to cool. When you are ready to serve the tortillas, top each one with a spoonful of the houmous. Add a slice of chorizo, a caperberry and some red pepper on top and garnish each one with a sprig of flat leaf parsley.

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