Wednesday, September 26, 2018

On the MENU this week. Tian of vegetables topped with Pork Sausages

We eat a lot of vegetables – because we enjoy them. So, wondering how to cook some good pork sausages differently, Lynne looked in our fridge and came up with this idea. The Americans would call this a tray bake; it rather more resembles a Moroccan tagine or French Tian. The pork bangers we had were plump and full of flavour; buy the best you can get, they will reward you. The vegetables in this were what we had in the fridge; you can make your own choices but you must use the cherry tomatoes, garlic, olive oil and the herbs
6 or 8 pork sausages – a cup of ripe cherry tomatoes – 3 courgettes – 5 baby carrots, scraped – a cup of baby potatoes in their skins – three small shallots, halved – 1 leek, sliced – 1 kohlrabi, trimmed & sliced into half moons – 5 or 6 whole cloves of garlic – 5 small sprigs of rosemary and the same of thyme – 3 bay leaves – a good drizzle of extra virgin olive oil – sea salt - freshly ground black pepper – half a cup of water
Heat your oven to 180°C. Make sure all the vegetables are in bite-sized pieces and put them into the base of a deep open dish. Add the water and tuck in the herbs and garlic. Season with a little sea salt and then drizzle with olive oil. Put the sausages on the top and put the dish into the oven for 20 minutes. Turn the sausages and check that the vegetables are cooking. Continue cooking until the sausages are cooked. If the vegetables still need a bit more cooking, cover the dish with foil and give it another 10 minutes in the oven. If the dish is dry, add a little more water; you do want a bit of ‘gravy’. Taste the jus and add more salt to the dish if you think it needs it. The sausages will add lots of flavour. Give it a grind of black pepper and serve

No comments: