This recipe is from the MasterChef Live event held in Sydney in December 2010.


  • Mojo picon sauce

  • 2 large red capsicum

  • 250ml olive oil

  • 2 ½ tbs cumin seeds

  • 2 ½ tbs fennel seeds

  • 1 ½ tbs sweet paprika

  • ½ tsp hot paprika

  • 100ml sherry vinegar

  • ½ garlic clove, chopped

  • Potato croquette

  • 1kg Desiree potatoes

  • 25ml olive oil

  • Chorizo filling

  • 1 tbs olive oil

  • ½ brown onion, finely diced

  • 250g chorizo, peeled, crumbled into pieces

  • 150ml Fino sherry

  • ½ tsp sweet paprika

  • 1 small pinch hot paprika

  • Crumbing mixture

  • 500g plain flour

  • 4 eggs, lightly beaten

  • 200g Panko Japanese breadcrumbs

  • Vegetable oil, for deep frying

  • Brava sauce

  • 1 garlic clove, finely chopped

  • 1 egg yolk

  • 2 tsp Dijon mustard

  • 75ml extra virgin olive oil

  • 75ml sunflower oil

  • 60ml tomato sauce

  • Tabasco sauce, to taste

  • 1 tbs lemon juice


  • 1.

    Preheat oven to 170°C. Preheat deep fryer to 170°C. For the mojo picon sauce, roast the capsicum, drizzled with 25ml of the olive oil and sea salt for about 45 minutes until blistered.

  • 2.

    For the potato croquettes, boil the potatoes until cooked through. Peel skin from potatoes and push through a ricer. Place 750g of the potato into a bowl, add olive oil and season to taste. Set aside.

  • 3.

    For the chorizo filling, heat the oil in a frying pan and gently sauté onion until translucent. Add the chorizo and cook for about 10 minutes. Add the fino sherry and bring to the simmer for a minute. Add the sweet and hot paprika and cook until the sherry has evaporated. Allow to cool slightly and then blend coarsely in a food processor and place in refrigerator to cool quickly.

  • 4.

    To finish the Mojo Pican sauce, toast the cumin and fennels seeds separately in a frying pan and allow to cool slightly. In a mortar and pestle, grind spices very finely and strain through a fine sieve. Remove capsicums from the oven and cover in a bowl with cling wrap. Once cool enough to handle, remove the skin and discard. Place capsicums in a blender with 2 ½ teaspoons of ground cumin and 2 ½ teaspoons of a tablespoon of fennel seeds. Add the sweet and hot paprika, remaining oil, garlic and vinegar and puree until smooth.

  • 5.

    For the Brava sauce, chop garlic with a pinch of sea salt and crush to a smooth paste. Place the garlic paste, yolks and mustard in a bowl, stirring well to combine. Gradually add the oil, whisking continuously until oil is emulsified. Add lemon juice, tomato sauce, Tabasco and sea salt to taste and whisk to

  • 6.

    Combine. Set aside.

  • 7.

    Divide potato into balls weighing between 40g and 50g. Make a small hole (the size of your index finger), half way into each potato ball and fill with about ½ tsp of the cooled chorizo filling. Close the potato mixture around the chorizo and smooth into a ball.

  • 8.

    Working quickly, toss potato balls in seasoned flour, dip into egg mixture, removing any excess. Coat well in panko breadcrumbs. Repeat with the remaining mixture. Set aside in the refrigerator until ready to cook.

  • 9.

    Deep fry bombas until golden and season with salt.

  • 10.

    To serve, place a small amount of brava sauce onto a plate and place bomba on top. Garnish with brava sauce then mojo picon.

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