Pork Sausage Breakfast

Mary

Ingredients
1 tbsp light olive oil
8 pork sausage, cut into chunks
6 spring onions, finely chopped
200g mushrooms, thinly sliced
2 garlic cloves, crushed
400g cherry tomatoes, halved
400g tin baked beans
4 large free-range eggs
¼ tsp sweet smoked paprika
40g feta
2 tbsp finely chopped flat leaf parsley, to garnish

Method
Heat the oil in a large, wide frying pan. Brown the sausages for 2–3 minutes, then remove from the pan and set aside.

Add the spring onions and mushrooms to the pan and cook over a medium heat for 3–4 minutes, or until softened. Add the garlic and fry for 1 minute. Add the tomatoes, beans and sausages and simmer for 20 minutes or until the sausages are cooked through.

Make four wells in the mixture and crack the eggs into them. Cover the pan and steam for 6–8 minutes, or until the whites are set or cooked to your liking.

Sprinkle a little paprika over each egg, crumble over the feta and spoon into bowls. Garnish with the parsley and serve immediately.

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Pork Sausage Pasta

Mariaan

Ingredients
1 tbsp olive oil
1 onion, diced
2 garlic cloves, chopped
8 thick pork sausages, skin removed, meat crumbled
400g tin chopped tomatoes
300ml vegetable stock
50g butter
50g plain flour
500ml milk
400g penne pasta
salt and pepper

Method
Preheat the oven to 200C

Heat a large frying pan over a medium heat. Add the oil and gently cook the onion with a pinch of salt for 4-5 minutes or until soft and translucent. Add the garlic and continue to cook for 2 minutes.

Crumble in the sausage meat and fry until colored on all sides. Add the tomatoes and vegetable stock, season with a pinch of salt and pepper and turn down the heat. Gently simmer for 10 minutes while you make the white sauce.

Melt the butter in a saucepan. Add the flour and stir to mix. Cook over a medium heat for 2-3 minutes, or until the mixture has taken on a biscuit-colored appearance. Slowly add the milk, bit by bit, whisking as you add to prevent any lumps from forming. Season with salt and pepper and bring to a simmer. Cook for 5 minutes to thicken slightly then remove from the heat.

Meanwhile cook the penne in a pan of salted boiling water according to the packet instructions. Once cooked, drain and pour into the pan with the sausage and tomato mixture. Mix well. Pour this into a medium-sized ovenproof baking dish. Pour over the white sauce and bake for 15-20 minutes, or until bubbling and golden.

Squash Curry

Ruaan

Ingredients
2 tbsp Madras curry paste
1 large butternut squash (600g), chopped into medium size chunks
1 red pepper, halved, deseeded and roughly chopped into chunks
400g can reduced-fat coconut milk
small bunch coriander, roughly chopped

Method
Heat a large frying pan or wok, tip in the curry paste and fry for 1 min. Add the squash and red pepper, then toss well in the paste.
Pour in the coconut milk with 200ml water and bring to a simmer. Cook for 15-20 mins or until the butternut squash is very tender and the sauce has thickened. Season to taste, then serve scattered with chopped coriander and naan bread or rice.

Lemon Fridge Tart

Woumarie

Ingredients
200g tea (Tennis) biscuits
90g butter – melted
1 x 80g lemon jelly powder packet
½ cup boiling water
400ml evaporated milk
1 Tbs castor sugar

Method
Grease a deep 22cm square dish or tray. Place the tea biscuits in a large freezer bag and use a rolling pin to crush them. Stir in the melted butter, then press into an even layer in your dish. Set aside in the fridge. Combine the lemon jelly powder and boiling water. Stir well to dissolve all the powder, then set aside to cool slightly. Place the evaporated milk and castor sugar in a separate bowl. Use an electric whisk to beat them together until the mixture is light and fluffy. Continue to whisk while adding the jelly liquid in a thin, constant stream. Pour the mixture over the biscuit base, cover and refrigerate until firm. (2 – 3 hours should be plenty of time.) Serve straight from the fridge.

Mango Passion Fruit Ice Cream

Ideal For Dessert after a Christmass Lunch

Ingredients
1 large ripe mango
6 scoops vanilla
ice cream
2 tbsp thick cream
3 passion fruits

Method
Peel and dice a large ripe mango; whizz to a purée in a food processor. Add 6 scoops of vanilla ice cream and 2 tbsp thick cream and whizz again. Spoon into bowls and scoop ½ passion fruit over each.

3 Ingredient Fruit Cake

Lynette Muller

This recipe has been doing the rounds for years. Egg free. Butter free. No added sugar. Makes an awesome Christmas Cake. It is so easy and so moist. You can also add your favorite alcohol and it also can be made with fruit juice.

INGREDIENTS
1kg mixed fruit (I used dates and sultanas)
3 cups black tea
3 cups self-raising flour

METHOD
Preheat oven to 125C. Soak fruit in tea overnight. Stir flour into soaked fruit and mix well. Add more tea if the mixture is too dry. It is quite a thick mixture but sometimes the fruit really absorbs the liquid and it is hard to dampen the flour. Spoon mixture into a 22cm lined cake tin. Bake for 2½ hours or until cooked through. Remove and leave to cool. Wrap in tinfoil or place in an airtight container. Keeps for a month.

TOMATO STEW

Woumarie

Ingredients
1 kg stewing beef, cubed
400 g whole tomatoes, peeled
250 g onion, chopped
5 ml salt
1 ml pepper
1 ml cinnamon
1 ml ginger
10 ml sugar
250 ml stock / wine / water
1 ml thyme
2 cloves
2 parsley stems
5 ml lemon juice
25 ml oil
1 ml chilly sauce / a small chilly

Method
Mix all the ingredients in a Medium Roaster. Cover and bake for 90 minutes at 180ºC. Serve with rice.

Garlic mushrooms on toast

Serves: 4

Ingredients
1 tsp unsalted butter
2 garlic cloves
250g portabellini mushrooms (Any mushrooms you can find)
250g pack chestnut mushrooms (Any mushrooms you can find)
4 slices brown seeded bread
Handful of snipped chives
4 tbsp half-fat crème fraîche (Sour Cream)

Method
1. Heat 1 tsp unsalted butter in a large frying pan and cook 2 garlic cloves, chopped, over a gentle heat for 1 minute.

2. Add 250g portabellini mushrooms and a 250g pack chestnut mushrooms and stir-fry for 10 minutes until tender.

3. Meanwhile, toast 4 slices bread.

4. Stir a large handful of snipped chives and 4 tbsp half-fat crème fraîche into the mushrooms. Spoon over the hot toast.

BLACK FOREST TRIFLE FOR CHRISTMAS

www.thetrufflejournal.com

Ingredients:
2x 397 grams condensed milk
125ml lemon juice
1 x 425 grams tinned pitted and halved cherries
120 grams grated quality dark chocolate
500 grams smooth cottage cheese
1 dark chocolate swiss roll 600 grams
150 grams flaked almonds
200 grams fresh pitted cherries
Whipped cream and cherry liqueur

Instructions:
Mix condensed milk with cottage cheese and lemon. Whisk until smooth.
Slice swiss roll and place a layer on the base of the serving dish. I made the individual in the images but you can also make it in a large serving bowl.
Sprinkle with cherry liqueur.
Dot with pitted cherries.
Sprinkle with flaked almonds
Spoon a layer of condensed milk mix over cake and sprinkle with dark chocolate.
Repeat until all your layers are in, ending with cottage cheese mixture and grated chocolate. You can top with whipped cream and fresh cherries!

Christmas gammon

www.cookbook.co.za

Glazed gammon. I just love gammon at Christmas, in fact I’m not sure why we seem to make it only at Christmas. It’s fantastic and it sits in the fridge after Christmas for those perfect snack and sandwiches and is completely foolproof to make.

What you need

1 deboned uncooked gammon of about 2.5kg
1 onion halved
cloves
2 sticks celery
water

Glaze

50g butter
75g dark brown sugar
1 tablespoon mustard

Place the ham into a large pot and cover with cold water, then toss in the onion halves and celery. Bring the pot to the boil and drain. Clean out the pot, place the gammon back into the pot and refill with water.

Stud the onion halves with 2 cloves and add to the pot. Bring to the boil, reduce heat and simmer on low for 2 1/2 hours.

Take the pot off the heat and set aside allowing the gammon to cool in the liquid.

When cool remove from the water, the skin will be east to remove now. Remove the skin and score the fat diagonally into diamond shapes.

Melt the butter in a pot over a low heat, add the sugar and mustard and mix until well combined.

Brush the gammon with glaze and stud with cloves, then place it in a 200 Celsius preheated oven for about 40 minutes until nicely brown. Remove and brush with the rest of the glaze.

Thats it, you’re done.