Curried Sausages

Photo by Gary Corbett

“The smell and taste of food is amazing at bringing back memories. There are heaps of dishes my mum used to cook (and still cooks) that I remember growing up. A lot of them I still cook today.  My favourite was always curried sausages. As an adult I cook it regularly and for me it must contain two important ingredients. Keens curry powder and sultanas. I usually use beef sausages but any variety will do, in fact the vegan version I did using store bought veggie snags worked brilliantly.  I’m sure this recipe is quite different to mums, but it’s delicious and still brings back those childhood memories. Enjoy!”

You can find the video on my Musical Menus YouTube page.

https://youtu.be/mGenqVTgS_g

Ingredients

  • 1 onion, diced
  • 3-4 cloves garlic, diced
  • 3 tablespoons Keens Curry Powder
  • 1 tablespoon Korma paste
  • 2 tablespoons tomato paste
  • 1 x 400g tin tomatoes
  • 400g vegetable stock
  • 4 tablespoons Indian mango chutney
  • 1 teaspoon salt
  • 1/2 cup sultanas
  • 1/2 cup chopped cashews
  • Parsley
  • Rice (to serve)
Method
  1. Cook some sausages and allow to cool.
  2. Fry the onions in a pan until they start to soften.
  3. Add the garlic and stir for a minute or two.
  4. Add the Keens curry powder, Korma paste and tomato paste and stir for a few minutes.
  5. Stir in a tin of tomatoes then fill the tin with vegetable stock and add to the pan.
  6. Add the mango chutney, salt and sultanas and let the sauce simmer on low heat for 10 minutes.
  7. Cut up your cooked sausages into bite-sized chunks and add to the sauce. You can let them simmer in the sauce and finish by sprinkling the cashews over the top before serving.
  8. If you’re baking the sausages transfer to an oven-proof dish and sprinkle the cashews over the top. Bake in at 200c oven for 15 to 20 minutes.
  9. Serve with rice, a dollop of yogurt and mango chutney and sprinkle with more cashews and chopped parsley. Enjoy!

 

Baked beans and Breakfast pizzas

Photos by Gary Corbett

“Like many people I grew up eating tinned baked beans for breakfast. It was an easy staple that filled you up and could be prepared in no time. The only problem with the tinned version is the amount of sugar it contains.  For that reason (and because it’s delicious!) I started making my own version, playing around with different types of beans, herbs and seasonings.  This recipe is where I landed, so when I decided to do a video to launch the Spotty Kites song “Say hello”, I decided to turn it into a breakfast pizza. We had a great time cooking in my kitchen with Lauren and Costa (check out the video on YouTube). I can’t wait to see if they try it for their families. Enjoy!”

You can find the video on my Musical Menus YouTube page.

https://youtu.be/2UQ4ptY6oMw

Ingredients for baked beans

  • 1 red onion
  • 4 garlic cloves
  • 2 heaped tablespoons tomato paste
  • 1 heaped tablespoon Dijon mustard
  • 2 x 400g tins tomatoes
  • 1 x 400g tin red beans
  • 1 x 400g tin white beans
  • 1 x 400g tin black beans
  • 1/2 cup vegetable stock
  • 2 teaspoons salt
  • Splash of Tobacco sauce
  • Splash of Worcestershire sauce
  • Splash of red wine vinegar
  • 2 tablespoons white sugar
  • Sprigs of thyme
  • 1/2 cup marinated green olives
Method
  1. Heat up a few tablespoons of olive oil in an oven proof covered dish and add a diced  red onion, stirring until they start to soften. Dice the garlic and cook off with the onion.
  2. Add 2 tablespoons of tomato paste and stir to cook of for a minute. Add 1 tablespoon of Dijon mustard and stir to combine.
  3. Add 2 tins of tomatoes and the beans and stir for a few minutes.
  4. Stir in the vegetable stock then add the salt, Tobacco, Worcestershire, red wine vinegar and white sugar.
  5. Put a few sprigs of thyme in the mix and cover with the lid.
  6. Bake in a 180c oven for 30 minutes.
  7. Remove from the oven and stir in the diced green olives.
  8. Serve on crusty bread topped with an egg. (You can freeze portions of the baked beans and defrost for meals later.)

Ingredients for Breakfast pizzas 

  • Sprinkle – Parmesan, fresh basil and pine nuts
  • Prosciutto
  • Baked beans
  • Pizza bases
  • Pizza cheese
  • Parmesan cheese
  • eggs
Method
  1. Put some parmesan, fresh basil and pine nuts in a food processor and blitz for a few seconds or until they make a crumble.
  2. Lay the prosciutto on a baking tray and bake in a 180c oven for 7 minutes or until crisp.
  3. Remove from the oven to cool. Increase the oven to 230c.
  4. Cut 4 mini pizzas out of a pizza base. (You can also make a full pizza if you want to)
  5. Top with the baked beans.
  6. Top with the pizza cheese and a sprinkle of Parmesan cheese.
  7. Bake in a 230c oven for 10 minutes.
  8. Lightly oil a fry pan and gently crack the eggs into it. Reduce to a medium heat and cover the pan with a lid until the eggs are cooked. (2-3 minutes)
  9. Remove the pizzas from the oven and place on a serving plate. Top with an egg and some prosciutto.
  10. Sprinkle the crumble over the top and serve. Enjoy!

 

Roast eggplant and tomato pasta

“I seem to be making a lot of vegetarian dishes lately.  It’s forced me to come up with new recipes to make things interesting.  One of my favourite ingredients is eggplant.  It’s also the only thing I haven’t been able to kill in my garden and have had a plentiful supply for months.  You can use it in eggplant parmigiana, baba ganoush and vegetarian lasagne but I also love roasting it and stirring it through a pesto pasta.  Having just bought a Thermomix (Instructions included) I decided to make an easy tomato sauce then stir the roast eggplant and a few other ingredients through.  It was an instant favourite at our house and will satisfy those pesky vegetarians when they drop over.  Enjoy!”

(Photo by Gary Donald Corbett)

Ingredients

  • 700g eggplant
  • Olive oil
  • Flaked sea salt
  • 1 large red onion
  • 4 cloves of garlic
  • 400g tinned tomatoes
  • 2 tbsp Dijon mustard
  • 2 tbsp white sugar
  • 60g grated parmesan cheese
  • 60g sour cream
  • 40g roasted pine nuts
  • 60g sundries tomatoes
  • 1/2 cup basil leaves
  • Shaved parmesan
Method
  1. Cup the eggplant into 1.5cm cubes and place on a baking tray covered with baking paper.  Drizzle with olive oil and sprinkle with flaked sea salt.  Bake in a 180 degree C oven for 30 minutes or until slightly browned.  Flipping the eggplant once during this time helps get an even colour.
  2. Add the spaghetti to a medium saucepan of salted boiling water and cook until al dente.  Drain when cooked.
  3. Cut the sundries tomatoes into strips and roughly shred the basil leaves. Put aside with the roasted pine nuts and shaved parmesan.
  4. Finely chop the onion and garlic and fry in a medium saucepan with a small amount of olive oil until translucent.
  5. Add the tomatoes, Dijon mustard and sugar to the onions and simmer for 15 minutes, stirring occasionally.
  6. While the sauce is still hot add the parmesan cheese, then using a stab blender, blend the mixture until you get a smooth sauce.  Just before serving add the sour cream and stir through the sauce.
  7. Drain the pasta and in a large bowl stir through the sauce, roasted eggplant, sundries tomato strips and half the basil leaves.
  8. Once served into pasta bowls sprinkle on the pine nuts, remaining basil and shaved parmesan.

Thermomix method 

  1. Cup the eggplant into 1.5cm cubes and place on a baking tray covered with baking paper.  Drizzle with olive oil and sprinkle with flaked sea salt.  Bake in a 180 degree C oven for 30 minutes or until slightly browned.  Flipping the eggplant once during this time helps get an even colour.
  2. Add the spaghetti to a medium saucepan of salted boiling water and cook until al dente.  Drain when cooked.
  3. Cut the sundries tomatoes into strips and roughly shred the basil leaves. Put aside with the roasted pine nuts and shaved parmesan.
  4. Add onion and garlic to Thermomix bowl and process on speed 4/3 seconds
  5. Wipe down the bowl with a spatula then add 2 tbsp olive oil and cook for 6 minutes/100 degrees/speed 0.5
  6. Add tinned tomatoes, Dijon mustard and sugar and cook for 6 minutes/100 degrees/speed 0.5
  7. Add parmesan cheese and sour cream then blend 20 seconds/ speed 7
  8. Drain the pasta and in a large bowl stir through the sauce, roasted eggplant, sundries tomato strips and half the basil leaves.
  9. Once served into pasta bowls sprinkle on the pine nuts, remaining basil and shaved parmesan.