Saturday, 31 July 2010

Cumberland Pork Sausages

If you are going to make me eat sausage they better be served with onions...

lots of onions... and fried tomatoes.....

and my favourite sausage is cumberland pork...

next would have to be venison...

anyway here is a quick and tasty way to have your sausages...

eaten for breakfast of course.... but also very good any time... especially when you just feel like having a bit of pork sausage.... yum.. yum..

Ingredients:
6 x cumberland pork sausages
3-5 x medium sized red onions
4 x 6 medium sized tomatoes
Lea & Perrins Worcestershire Sauce
Olive oil
2 x slices brown bread, toasted

In a non-stick fry pan add a dash of olive oil and add your sausages, whilst you are browning the sausages on all sides, peel and half the onions and cut into slices.

As soon as the sausages are brown move to one half of the fry pan and add the sliced onions.

Now add 3-4 dashes of worcester sauce over the onions and give it a good stir.  Place a lid over the fry pan and turn down the heat to a medium simmer.  Careful not to burn the sausages or the onions.

Whilst the onions and sausages are simmering, cut the tomatoes into thick slices, about 4 slices to each tomato.

When the onions are half way done, add the tomato slices to the fry pan, move the onions onto the sausages, and slide the tomatoes under everything.

Place the lid back onto the fry pan, and allow to gently simmer again, checking there is enough liquid, in the pan so nothing burns.  You may need to turn down the heat if the juices in the pan are boiling away.

Keep simmering until you have a nice pan full of juicy tomato gravy with sausages and onions swimming in it.

Now toast the brown bread, cut into triangles and place on your plate, dish up the sausages, with the tomato and onion gravy.  You can serve with some Dijon mustard on the side.    Bon appettit!

Monday, 26 July 2010

LEFT-OVERS RESCUE !

Baked Left-over Delight


What to do with those left-overs….. 

Sometimes no matter how good your intentions of eating those left-overs the next day or the next day… you just don't seem to get around to it.   

There's the invite down to the local pub or let's have fish and chips tonight and the good old left-overs from the roast dinner or the quick stir fry keep sitting in that fridge…  hoping to get eaten! 

So before you go throwing out those goodies which tasted fantastic when you had that roast dinner or the stir fry … check the contents of your containers and just see what you have… maybe there is an imaginative meal in there…  apart from just reheating or having bubble and squeak (which seems to be a popular dish here in the UK) … get a bit more creative…. 

You could chop up the vegetables add an egg or two, extra herbs and seasoning, mashed potatoes or breadcrumbs and make some delicious vegie patties or fritters!  Want protein add some tinned salmon or grated cheese… salmon and veg patties… or cheese and veg fritters … sounds good already!

Chop the vegetables into cubes

Or as I have done this time you could combine both lots of left-overs - left-over roast vegetables with peas and the small amount of  mushroom gravy and stir fry vegetables with a hint of curry. 

The idea was to make a quick lunch-time snack, something that can be eaten cold or warmed up, on it's own or with a salad.  So I settled for a baked vegetable dish, sort of frittata style (see my Spinach and Salmon Frittata recipe).  

My left-over containers consisted of roasted parsnip, pumpkin, carrots, a couple of roasted garlic cloves and a  very small amount of  mushroom and onion gravy and in the second container I had stir fried zucchini (courgettes), carrots, broccoli, celery, red peppers (capsicum) and onions.  And of course there was a pathetic small slice of roast lamb and a similar sized slice of turkey breast with the stir fry veg.

First I chopped up all the vegetables and the meat into really small cubes, then I seasoned with extra ground black pepper, then into a bowl added 3 eggs, 3 tablespoons double cream, and 2 teaspoons cornflour, mixed well and added to the vegetables. 

Ready to be placed into oven
Then I buttered a rectangular baking dish and coated it with finely grated pecorino romano,  poured the vegetable mix into the dish, decorated with sliced tomato, a sprinkle of coriander and black pepper.
Then baked in a preheated oven at 180C for 25 minutes  and then turned down the heat to 160C for 20 minutes.  Then let the vegetable dish rest in the oven for 10 minutes after turning off the heat.




Baked Left-over Delight served with Green Salad and Potato Salad

Serve with green salad  and potato salad (which I also made from left-over boiled potatoes). 


All good and a wholesome lunchtime treat!


Smacznego!

Monday, 19 July 2010

Travelling Gourmet!

Tarte au Citron in Patisserie Valerie in Canterbury  
I am now back to normal everyday life (whatever that is?)...
and it is a whole week since my mother and baby sister left us to return home to Oz...

Pistachio Loaf with Mascarpone in Caffe Espresso at Harrod's
after a whirlwind three weeks in the UK.

Meal on Eurostar "Leisure Select" travelling to Paris
My husband and I had a great time taking them here, there and everywhere and we all had a great time eating our way around the country!

Lobster Salad in 58 Tour Eiffel, Eiffel Tower, Paris

So I thought it would be fun to share some of the food photos we remembered to take whilst touring...

Slightly Smoked Salmon in 58 Tour Eiffel, Eiffel Tower, Paris
of course the best meal was in 58 Tour Eiffel, Eiffel Tower, Paris.... so delicious... highly recommended...

Sauteed Veal Chop with Artichokes in 58 Tour Eiffel
it was the only time I really wished my stomach was much bigger... we ended up sharing a desert... just fantastic.... wish I had two stomachs....  here is the menu we chose A la carte at time of booking... so glad we did... absolutely superb...

Seared Scallops in 58 Tour Eiffel
sometimes we were all just soooo.. hungry or soooo... tired we totally forgot to take photos of our meals...

Profiterole with vanilla ice cream and chocolate sauce in 58 Tour Eiffel

and other times we remembered half way through eating or at the end ...

Homemade Fraisier in 58 Tour Eiffel
with nothing to show but empty plates... oh well ... as they say in France.. c'est la vie!

Quick snack in hotel room in Paris before our river cruise
May you enjoy !
Baked Chestnut Mushroom in Jamie's Italian, Bath, UK

Courgette Fritti in Jamie's Italian, Bath, UK

Wild Garlic Tagliatelle in Jamie's Italian, Bath, UK

Blackboard special  - Flounder and Funky chips in Jamie's Italian, Bath, UK

Scallop and Squid Ink Linguine in Jamie's Italian, Bath, UK

Amazing Chicken Salad in Jamie's Italian, Bath, UK
A glass of spa water in Pump Room, Bath UK

Asparagus with pesto in Pump Room, Bath, UK

Prawn Salad in Pump Room, Bath, UK

Crab with beetroot crisps in Pump Room, Bath, UK