Preparation
- Preheat the BBQ to 180–200°C.
- Cut the onions into half rings and remove the casing from the chorizo sausages. Crumble the meat. Shape small meatballs (ø ± 2 cm).
- Place the Mandala pan on the grill. Add a drizzle of olive oil and gently sauté the onions until soft and lightly caramelised (about 15–20 minutes), with the BBQ lid closed. Stir occasionally, then remove the onions from the pan.
- Brown the meatballs in the pan until golden all around (about 5 minutes), then remove them. Add the chorizo and cook until crispy (10 minutes).
- Return the onions to the pan along with the cream cheese, crème fraîche, and cheddar. Stir until you get a smooth, creamy mixture. Add the meatballs back in.
- Close the lid again and let it melt for 10 minutes, until everything bubbles and turns golden yellow.
- Garnish with spring onions and finely chopped parsley. Serve warm with bread or tortilla chips.
A dish to share, keep dipping and lick your fingers clean! The Mandala pan turns every appetizer into a BBQ party.
