Mediterranean White Wine Sausage Casserole

Prep time: 7 minutes
Cooking time: 45-50 minutes

INGREDIENTS

3 TBSP Olive oil
2 large red onions, sliced length-ways into wedges
2 red peppers, de-seeded and cut into large chunks
3 garlic cloves, chopped
1 TBSP chopped thyme leaves
1 TBSP rosemary
500g baby new potatoes halved
12 sausages, pricked with a fork
200ml white (or red) wine
Salt and freshly ground black pepper

INSTRUCTIONS

Preheat the oven to 180C
Place all of the ingredients apart from the wine in a large resealable food bag. Seal and shake to make sure that all of the ingredients are properly coated in the oil and seasoning. Drizzle a small amount of olive oil into the baking tray and smear to fully coat. Pour all of the ingredients into the tray making sure the sausages are on top of the bedded vegetables. Add salt to taste.
Roast for 30 minutes until golden. Remove the tray from the oven and with a spatula toss all of the ingredients so they are completely coated with the juices. Make sure the sausages remain uncovered. Add the red wine to the tray and some black pepper to taste. Roast for a further 20 minutes.
Once cooked drain the mixture and use the cooking juices to make your gravy.
Serve

Comments

Beef & Chorizo Bolognese

Prep time: 10 minutes Cooking time: 25 minutes INGREDIENTS 500g Lean beef mince 2 Carrotts 1 Red pepper 600g Chopped tomatoes 100g Chorzio 85g Smoked (diced) pancetta 3 Cloves of garlic 1 Large red onion 1 TBSP Worcestershire sauce 1 Beef stock cube 1 TSP Dried oegano 1 TSP Dried Basil Salt & pepper (to taste) INSTRUCTIONS Roughly chop the carrots, onion, pepper, garlic and the chorizo. Add them to the pan with the pancetta and cook on a medium heat for 5 minutes. Stir the mince into the mixture and crumble over the stock cube. Season with salt, pepper, oregano and basil. Cook for a further 10 minutes until the mince is nicely browned. Add the chopped tomatoes and the worcestershire sauce, mix well then cook for a further 10 minutes. Top with fresh basil leaves and parmesan. Enjoy :)

Grilled Sea Bass with Lemon Garlic butter

Prep time: 5 minutes Cooking: 10 minutes INGREDIENTS 2 fillets of Sea Bass 3 TBSP butter Juice of 1 lemon 3 cloves garlic (minced) 1 TBSP chopped parsley 1 TSP paprika 1 TSP garlic powder 1/2 TSP salt 1/2 TSP ground black pepper INSTRUCTIONS Combine the garlic powder, paprika, pepper, and salt in a bowl the sprinkle onto both sides of the fish. For the lemon garlic butter, combine the butter, minced garlic, lemon and parsley to a saucepan and heat until the butter is melted, remove from the heat once melted. Add salt & pepper to taste. Lightly butter the grill rack so the fish doesn't stick. Preheat the grill to a medium/high heat then add the fish. Grill for 4 minutes, then baste the fish with the lemon garlic butter, grill for a further 1 minute then turn the fillets over, baste then return to the grill for a further 5 minutes or until cooked, basting regularly. You can if you wish turn it over once more at this point to brown the fluffy side...

Chinese Curry Sauce

This is such an amazingly easy curry sauce to make and tastes exactly like "take away" Chinese curry sauce. You can make it in huge batches and put it in the freezer for future use. Great for all sorts of Chinese curries as well as good old chips & curry. Prep time: 5 minutes Cooking time: 3 minutes INGREDIENTS 1 TSP hot Madras curry powder 1 1/2 TBSP Chinese five spice powder 1 1/2 TBSP ginger powder 1 TBSP garlic powder 3 TBSP plain flour 55g margarine / butter 250ml chicken stock INSTRUCTIONS - SAUCE (Images below the instructions for guidance) In a small glass, thoroughly mix the madras, five spice, ginger powder and garlic powder until nicely mixed. Put to one side. Melt the butter/margarine in a pan then remove from the heat. Add the flour and mix until it forms a paste (roux). Return back to a low-medium heat and cook the roux for a further 2 minutes stirring regularly. Add the spice mixture to the roux and thoroughly mi...

Dream Team Recipes

Search This Blog