Inspiration comes from everywhere and at anytime.
In my second week in Sydney, I suffered one of the worst hangovers ever. The weather was beach perfect but I had to lay in bed sick from the previous night. Sparkling, beer, cider and shots do not mix well. Anyway, Mister was starving. I thought I felt ok to leave the house. We got to Bruschetteria, I stared at the menu and felt sick. The open face sausage bruschetta that Mister had was so good. I had a small bite but that was all I could eat. Back to the dark room and wasted one gorgeous sunny day in Sydney. And I regret it. After that sunny weekend, we only had rain in Sydney. What happened there Sydney? Where is the beautiful blue sky?
I picked up some lovely truffle salami (gift from @cloudcontrol) at Hudson Meats and at the same time got myself some Spanish chorizo and lamb shanks. This is one of my local deli and it is pretty upmarket. “Hudson Meats follows the “Paddock to Plate” philosophy and the Hudson team specialise in sourcing regional produce and frequently liaise directly with the farmers.” — Awesome. A little on the pricey side but at least it is there when I need it.
I made a really simple tomato salad from the Roma tomatoes that I bought from Maloney which is another local grocer. I scored some of the little brown mushrooms from the mushroom man at Eveleigh farmers market. I bought a nice large pine mushroom and he threw in half a bag of Swiss brown mushrooms. Really nice of him
To stuff the tomatoes into the sides of the panini, I removed some of the white bread from both sides. Don’t throw the white bread away, just lightly toast it in the oven until dry and you can use them as topping crumbs for pasta.
I stuffed more tomato salad into the butterflied Spanish Chorizo. This panini was packed with flavour. So simple that it will become a regular dish to make at home. We can have this breakfast, lunch or dinner.
- 2 Spanish Chorizo sausages
- 2 fresh and firm Roma tomatoes
- 3 Swiss brown mushrooms, finely diced
- 1 small handful of fresh parsley, finely sliced
- 2tsp of Dukha
- 1tsp of smoked sea salt ( Or just use normal salt. I just happen to have smoked salt)
- A nice big pinch of sumac
- 1/2 tsp of smoked paprika (Or just normal paprika)
- 2 freshly baked and lightly toasted panini
- Black pepper
- Poke holes into the sausages for easier cooking. Heat up a pan with a little oil and pan fry the sausages. Just allow it to sit for a few minutes on each side. Keep the fire at a nice medium heat
- Prepare the tomato salad by slicing the tomatoes first and then finely dicing the mushrooms. Season the tomato and mushrooms with Dukha, sumac and paprika
- When the sausages are almost ready, butterfly the sausage and give it a good sizzle on both side for 30secs each. This will give the sausage a nice char and smokiness, Allow it to rest while you finish up the tomato salad
- Now add the parsley, black pepper and salt to the tomato salad. Toss until all combine
- Remove the bread from the inside of the panini, stuff or layer the tomato salad at the side. Place a butterflied Chorizo on top of the bed of tomatoes and then add more tomato slices on top
- Season a little and then serve hot