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Roasted sausage and potato supper

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Roasted sausage

This will become a firm family favourite as it can be cooked in one dish and is so quick and easy to put together. Choose your favourite type of local, British sausage for this recipe – my family loves leek and sage.

Ingredients
2 tbsp olive oil
2 large onions, sliced lengthways into wedges
2 red peppers, deseeded and diced
2 garlic cloves, chopped
1 tbsp chopped fresh thyme leaves
500g/1lb 2oz baby new potatoes, halved
12 sausages, pricked with a fork
200ml/7fl oz white wine
salt and freshly ground black pepper
Recipe tips
Method
Preheat the oven to 220C/200C Fan/Gas 7.

Place all the ingredients except the wine in a large, resealable freezer bag. Seal the bag shut and shake well to coat everything in the oil. Alternatively, put everything in a large bowl and turn the ingredients until they are fully coated in the oil.

Tip into a large roasting tin, spreading the ingredients out into one even layer and ensuring that the sausages aren’t covered by any of the vegetables. Season well with salt and pepper. Roast for about 30–35 minutes until golden-brown.

Remove from the oven, turn the sausages over and toss the vegetables in the cooking juices. Pour in the wine and return to the oven for a further 20 minutes or until browned and the sausages are cooked and the potatoes tender.

Serve hot with a dollop of mustard on the side.

Recipe Tips
If you’re making this for young children, you can replace the wine with stock, if you prefer.

Source: BBC

In other news – Pork with a creamy mushroom sauce

Lean pork contains around 4% fat, so is a good choice if you’re on a diet. The pork medallion is quick to cook and makes a good alternative to chicken.

Pork with a creamy mushroom sauce

Each serving provides 315 kcal, 29g protein, 8.5g carbohydrate (of which 7g sugars), 18g fat (of which 7g saturates), 3.5g fibre and 0.3g salt. Learn more

Food and Drink

Indian-spiced roasted cauliflower recipe

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Indian-spiced roasted cauliflower recipe

Indian-spiced roasted cauliflower recipe. Our Indian-spiced roasted cauliflower makes for a delicious vegetarian side or snack.

10m prep
30m cook
4 servings

8 Ingredients

– 1 tsp cumin seeds

– 1 tsp coriander seeds

– 3/4 tsp sea salt flakes

– Pinch of turmeric

– 2 tbsp extra virgin olive oil, plus extra, to drizzle (optional)

– 1 (about 600g) cauliflower, trimmed, cut into florets

– Raita or yoghurt, to serve

– Fresh mint leaves, to serve

3 Method / Steps

Step 1

Preheat oven to 180C/160C fan forced. Combine the cumin, coriander, salt and turmeric in a mortar. Pound with a pestle until coarsely combined.

Step 2

Place the cauliflower in a single layer on a baking tray. Sprinkle with the spice mixture and drizzle with oil. Cook, shaking the pan occasionally, for 30 minutes or until golden and tender.

Step 3

Drizzle the raita or yoghurt with extra oil. Sprinkle cauliflower with mint leaves and serve with raita or yoghurt.

source – tastecom

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Food and Drink

Triple-decker choc-mint rocky road recipe

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Triple-decker choc-mint

Triple-decker choc-mint rocky road recipe. With three distinct layers, this stunning rocky road would make the perfect festive treat – both as a dessert or an edible gift. If you want to ramp up the Christmas factor, throw in some red Smarties and you are good to go! (By the way, we’ll be making this all year long, it’s just too good not to.)

2h 30m prep
makes 30

12 Ingredients

– 2 x 180g pkt dark chocolate, finely chopped

– 9 Arnott’s Choc Ripple biscuits, coarsely chopped

– 80g (1/3 cup) Spearmint Leaves lollies, coarsely chopped

– 2 tbsp white mini marshmallows

white chocolate layer

– 2 x 180g pkts white chocolate, finely chopped

– 118g block Nestle Aero peppermint chocolate, coarsely chopped

– 25g (1/3 cup) shredded coconut

– 2 tbsp green mini marshmallows

milk chocolate layer

– 2 x 180g pkts milk chocolate, finely chopped

– 100g (1/2 cup) Darrel Lea Minty Crunchy Chocolate Balls Mint Chocolate, coarsely chopped

– 25 g (1/3 cup) shredded coconut

– 2 tbsp white mini marshmallows

5 Method / Steps

Step 1

Grease an 18 x 28cm slice pan. Line base and sides with baking paper, allowing the paper to overhang two long sides.

Step 2

Place dark chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Pour into the prepared pan. Use a spatula to spread evenly over the base. Sprinkle with the chopped biscuit, spearmint leaves and mini white marshmallows. Place in the fridge for 10 minutes or until the chocolate has set.

Step 3

To make the white chocolate layer, place white chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Set aside for 5 minutes to cool slightly. Pour white chocolate over the dark chocolate layer, tilting pan to evenly cover the surface. Scatter over the Aero chocolate, coconut and green marshmallows. Place in the fridge for 10 minutes or until chocolate has set.

Step 4

To make the milk chocolate layer, place milk chocolate in a microwave-safe bowl. Microwave on High, stirring every 30 seconds, for 1-2 minutes or until melted and smooth. Set aside for 5 minutes to cool slightly. Pour milk chocolate over white chocolate layer, tilting pan to evenly cover the surface. Sprinkle with the chocolate balls, coconut and white marshmallows. Place in the fridge for 30 minutes or until set.

Step 5

Set the slice aside, at room temperature, for 10-15 minutes to or until softened slightly. Cut into squares to serve.

Allergens: Recipe may contain gluten, peanuts, tree nuts, milk and fish.

source – tastecom

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