Devils On Horseback Recipe
Prosciutto wrapped, chorizo stuffed medjool dates, with roasted peppadew pepper sauce
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Ingredients
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Dates
Roasted Peppadew Pepper Sauce
Method
Preparation of Dates
- 1
Prepare the Dates
Preheat the oven to 400°F (200°C). Cut a slit down one side of each Medjool date to remove the pit, being careful not to cut all the way through.
- 2
Stuff the Dates
Take the chorizo sausage and cut it into small pieces. Stuff each date with a piece of chorizo, then carefully close the slit.
- 3
Wrap with Prosciutto
Wrap each stuffed date with a half slice of prosciutto, ensuring the sausage is fully enclosed.
- 4
Arrange on Baking Sheet
Place the wrapped dates seam side down on a baking sheet lined with parchment paper.
Roasted Peppadew Pepper Sauce
- 5
Prepare the Sauce Ingredients
In a blender or food processor, combine the drained Peppadew peppers, garlic cloves, olive oil, red wine vinegar, salt, and black pepper.
- 6
Blend the Sauce
Blend until smooth. Adjust seasoning to taste. If the sauce is too thick, add a little water to reach your desired consistency.
- 7
Heat the Sauce
Pour the sauce into a small saucepan and heat over medium-low heat for about 5 minutes, stirring occasionally.
Baking the Dates
- 8
Bake the Dates
Bake the prosciutto-wrapped dates in the preheated oven for about 15-20 minutes, or until the prosciutto is crispy and the dates are heated through.
- 9
Serve
Remove from the oven and let cool slightly before serving. Drizzle the roasted Peppadew pepper sauce over the dates and garnish with fresh parsley.
