Sausage, vegetable and apple traybake

This oven-roasted meal really is incredibly easy to make. Not to mention how inexpensive it is also.
 After a long day the last thing you need is to be slaving over the oven or even waiting a long time for something to cook. Plus, now that Autumn is making more of an appearance and becoming darker in the evenings this is the perfect comfort, pick me up food and with a little cheekiness from the cider I’ve popped in there.
 Ive used apples in this recipe as it just adds an extra burst of sweetness against the sausages and sage in there. Plus lots of people are giving them away due to bumper crops this year. 
  If you have a family get-together coming up or you just want to do a Sunday lunch thats a little easier, this is a perfect choice for that. Leftovers can be chopped up and put into a spicy tomato pasta bake.
 With the lovely colours it gives off, it truly is Autumn in one dish really.




Sausage, vegetable and apple traybake:






Ingredients:
(Serves 2)
–    1-2 tbsp Rapeseed oil
  • 6 British sausages ( I used a Pork and chive variety)
  • 2 red onions sliced into wedges
  • 2 garlic cloves crushed and roughly chopped
  • 1 chicken stock cube crumbled over or half a gel pot
  • 1-2 parsnips roughly diced
  • 1 red pepper roughly diced
  • 1 orange pepper or yellow diced roughly
  • 2 apples, something like a British cox 
  • 2-3 potatoes peeled and chopped into inch size chunks
  • a good sprig of thyme
  • a few fresh sage leaves
  • 200ml Apple cider
  • 1 tbsp dijon mustard
  • 1 tbsp honey 
  • salt and cracked black pepper to season
  •  
Method:
  • Preheat oven to 190c. In a frying pan, brown off the sausages.
  • Coat all vegetables in oil, ( not the peppers or apples yet )and pop into the oven for 15 minutes.
  •   After 15 minutes coat the vegetables with the honey and mustard, add the peppers, thyme, garlic, stock and seasoning.
  • Place the sausages in between the veg and pour into your frying pan the cider to get all the sticky juice from the sausages.then pour that into your traybake.

*  Pop back into the oven for a further 15 minutes. After that put your apples and sage in-between the sausages and veg and pop back into the oven for approximately another 15 minutes or when all golden and cooked.



I couldn’t help diving in with a knife and fork before even serving it up, it was THAT nice!

Pork and Apple Burgers with Oozing Mozzarella for Food Friday on BBC Radio Leicester

For “Food Friday” On BBC Radio Leicester Last Friday, I decided that I would do a recipe that people could get their children involved with.  As you are all aware of by now I do this with Ben Jackson on his show and Seeing as it was Half term and also with Halloween just around the corner,  I began to think about what children would like to make and eat around this time of the year.  Ben has Children also, so I was hoping that they could have a go at this with Ben over the weekend.

Click on this Link to Hear me on the show with Ben making them! 

  I realise it doesn’t look spooky or comical for Halloween (the oozing-ness maybe?) But this recipe will go down a storm if you have children and Adults coming round. I am definitely making more of these possibly again this weekend. I loved the alternative of using Pork and Apple. I might even try different cheeses inside, but it can’t be too strong as it will just overpower the meat. 
   This recipe has been a winner with my Fiancé too and he normally loves a big fat juicy Beef burger, so If he likes it, that’s good enough for me! 



Pork and Apple Burgers with Oozing Mozzarella:


Ingredients:

(Makes Approximately 5-6 burgers)


–  Approximately 500g of Pork Mince
–  2 Tbsp of Rapeseed Oil
–  1 large onion diced finely 
–  1 Clove of Garlic finely chopped 
– Half of one side of an Apple Grated ( I used English Gala )
–  1 Level Tbsp of Sage 
– 1 Level Tbsp of Fresh Parsley
–  Salt and Cracked Black Pepper to season
–  1 Tsp of Dijon Mustard
–  1 Tbsp of Tomato Puree
–  1 1/2 slice of White bread into Breadcrumbs
–  1 Ball of Mozzarella
– BreadBuns
– Salad= I used Iceberg lettuce, Round lettuce, tomato, onion and cucumber


Method:

–  Preheat Oven at 190c,

–  Fry off your chopped Onion and Garlic in a splash of Rapeseed oil in a Frying Pan until Golden brown,

–  Mix all ingredients together (minus oil) into a mixing bowl with your Hands,

–  Roll a small handful of the mixture into a ball, Press an inch sized ball of the Mozzarella into the middle, roll back into a ball and flatten into a burger.

– Repeat process for how many burgers you need.

–  Fry off Burgers into a separate frying pan 3-4 minutes each side and then place onto a baking tray for about 12 minutes.

–  In the meantime Prepare your Salad and Buns and a minute or two before the burgers are done, Place Buns open on a tray to toast slightly.

–  Assemble and tuck in! 





More Yummy Comfort Food.

It was, I quote, WAS a lovely, sunny morning today in Leicestershire.  I am not sure if It was the same where you are in the Uk? Or even in the World for that matter?  Please do not rub it in if you are lounging on a sun stretched beach somewhere in the Seychelles or somewhat close to that Idilic thought!  Mind you If you are, I would like to know about the Food you are eating?   Anyway, going off topic…
  I looked out of my conservatory and starting thinking of Spring, flowers, fresh linen and a little thought of “Holiday food” as the Sun shone through and actually made it feel quite warm as I sipped at my cup of tea looking at how much the Garden needed a “Spring Clean.”
 These thoughts didn’t last much longer though as a Grey cloud came over above my house and dampened my thoughts with yet ANOTHER wet, heavy shower of rain. I then had to pull on a cardigan and turn the heating back on! 
  My thoughts then of food quickly changed and of course I then wanted, Yummy, comforting, wholesome food.  Which brought me back to a couple of weeks ago…One Sunday afternoon when I didn’t fancy cooking a Full Roast and was wanting something different. I didn’t expect this dish to be so Yummy and a great Family recipe, which I failed in taking many pictures, so I do apologise for this! 
 I had to share this recipe though because I feel If you want a wholesome dish, maybe a Pie, but you cannot be bothered with making or even rolling out some Pastry as I know some of us sometimes think.  Then this is ideal.  I cannot wait to do it again to be honest.


Chicken and Veg pie with a Potato Cheesy topping:



Ingredients:

(Depending on how big your pie dish is, mine is about 10 inches by 5 inches wide)

Chicken Pie Mix:

–  3 Chicken Breasts, 2 if large , but you could also use thigh meat if you wanted. I used Breast meat for this for a more chunkier meat.
–  1 small onion chopped roughly.
–  1-2 carrots depending on how big, diced 1cm cubes (pre cook these before going in the pie)
–  1 leek sliced 1 cm in width 
–  Dried herbs (I used schwartz schwartz de provence mix)
–  1 Chicken stock cube. My need to add water if your white sauce becomes too thick.
–  Frozen petit pois or peas
–  50g of unsalted butter
–  2 tbsp Plain flour
–  300ml of milk (Mine was semi skimmed but ok to use whole milk)
–  1 tbsp of Dijon Mustard
–  salt and pepper to season
–  Fresh parsley chopped finely.

Potato topping:

–  Approximatley 6-8 Good sized Maris piper potatoes. If you have mash left over, it will go for another meal.
–  100ml of Double cream
–  1 tbsp of  Dijon Mustard
–  A good knob of unsalted Butter
–  Salt and Pepper to season
– Grated Mature Cheddar, you decide on how much on top! 


Preheat your Oven to 180-200c.  
Peel and Boil your Potatoes in salted water until tender. 
Drain the Potatoes well and Mash with a Masher or a Potato ricer along with the Cream, butter, Mustard and seasoning. Cover the pan and leave aside, keeping warm.
  Fry off the onion with your Chicken in One big Pan such as above (Mine was a Cast Iron pot) until starting to colour. 
In the meantime take a small saucepan to make your White sauce to go with your pie. Fry off the butter in the small saucepan, add the flour and use a whisk to make a roux (Equal amounts of fat and flour) to form a paste. Add your milk gradually whisking, do not have on a high heat. Add the mustard and seasoning and you will see a thick white sauce.
  Add your carrots, leeks, peas and herbs to the other big pot with the chicken and onions. Then add all Mixture together like so as above.
 Place into a pie dish and top with the mashed Potato. Bake in the Oven for about 20 mins once starting to brown. Then top with grated cheese and bake for a further 10 minutes or if needed more. 
 A Yummy, Comforting, Chicken and Veg pie with an extra special cheesy Mash. 






Roast Pork leftover dish No2…Retro Style!

This recipe is the 2nd leftover dish from the Roast Pork Shoulder I did.  Technically, the 3rd Pork dish of that week.


  By this point, I was starting to suffer! I felt the Pork smell sweating out of me! But I was determined to cook that final dish, So I felt it had to be something I hadn’t cooked for a long while…A very long while even! 

  I had some double cream to use up and also fancied something with rice that evening. I didn’t want something too creamy mind you.  Then it came to me…A lovely Retro Classic, Normally done with Beef but I  feel this worked actually better.



                                             
 Retro style Roast Pork Stroganoff :

Ingredients:

(Approximately for 2 people)

–  Leftover Roast pork shoulder 
–  2 Garlic cloves chopped finely
–  1/2 an onion sliced
–  About a 1/4 of a leek, finely sliced width ways
–  A very small Sprig of Chopped fresh Rosemary, Thyme, Sage and I used Lemon Thyme, but if you don’t have that you could add a little lemon zest.
–  A Small knob of Butter 
–  Rapeseed oil or olive, whichever you always use.
–  150ml of the leftover gravy from The roast pork shoulder dish (Contact me If you don’t have this, We can think of alternatives)
–  1 Tsp of Smoked Paprika
–  1 Tsp of Chilli Powder
–  1 Tbsp of Dijon mustard.
–  100 ml of Double cream, may need to add a touch more, depending on how creamy you like it.
–  Seasoning if it needs it. I only added a touch of cracked Black Pepper.

Add a touch of oil and start to fry the Onion, Leek and Garlic. If a little dry, add the Butter but not too much as the Leftover pork will still contain Fat.

To the Onion and Leek mixture,  add your leftover Roast Pork and your Herbs.

By this point, you can add all of the rest of your ingredients, but add a little at a time if you don’t want it to be say, Spicy, salty or creamy.

I served mine with White long Grain Rice.  There were also meant to be some steamed Broccoli on there too, but I was so pleased with the taste of this dish…I forgot!  Found them in the Pan when I went back for seconds! Whoops!

This Dish I will definitely do again. It was lovely and comforting, cheap as a leftover meal and quick for when you have a busy midweek time doing household chores, picking children up from activities etc…

Just try not to forget the steamed greens like I did!