Wholegrain Mustard and Ginger Sausages

I saw this recipe on a Nigella Lawson's Christmas special a week before Christmas. We made them for Christmas day and again after because they were so yummy.

Ingredients

100g ginger jam or conserve
100g wholegrain mustard
1 tablespoon soy sauce
1 tablespoon garlic infused oil (I used olive oil with a teaspoon crushed garlic)
Sausages (we used chipolatas - small sausages but you could cut up long skinny sausages)

Method

1. Combine all ingredients in a medium zip lock bag.
2. Place sausages into the bag and move around to cover the sausages.
3. Place in fridge for at least half hour.
4. Cook in oven in a lined tray until cooked.

So simple and tastes wonderful.

Yummiest Cottage Pie ever

Ingredients

1 tbs olive oil
1 brown onion, halved, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, trimmed, finely chopped
500g beef mince
2 tbs plain flour
500ml (2 cups) beef stock
1 dried bay leaf
1 tbs Worcestershire sauce
1 tbs tomato paste
Salt & freshly ground black pepper
4 (about 200g each) desiree potatoes, peeled, chopped
40g butter
125ml (1/2 cup) milk
Melted butter, to brush

Method

1. Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft.
2. Add mince and cook, stirring to break up any lumps, for 5 minutes or until mince changes colour.
3. Add the flour and cook, stirring, for 2 minutes or until combined.
4. Add stock, bay leaf, Worcestershire sauce and tomato paste.
5. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.
6. Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.
7. Preheat oven to 200°C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter.
8. Bake for 20 minutes or until mashed potato is golden brown.

I found this recipe on the Taste website (http://www.taste.com.au/) and it was a Shepherd's Pie but I put beef mince instead of lamb so it is considered Cottage Pie.

Although it has lots of ingredients and steps, it was the yummmmiest cottage pie I have ever eaten.

Felicity Caterer

Recipes

I have run out of recipes to upload.

Question: (please post your comments below, easiest way is write your name in the comment and post it as anonymous)

If you are given 500g mince and a can of tomatoes

- What would you do with them?
- What other ingredients would you include?

Beef & Bacon Casserole

Serves 6

Ingredients

750g blade steak (trimmed and diced into 2.5 cm cubes)
4 rashers lean middle bacon (trimmed)
3 medium onions – chopped into large chunks
4 tsp minced garlic
1 tsp minced chilli
250g jar tomato paste
2 cups water
3 beef stock cubes
1 cup red wine
250g Button mushrooms

Method

1. Heat a large pan sprayed with cooking spray. (I use a large French Casserole)
2. Cook onions until lightly browned. (It is often good to add 1 of the stock cubes and extra ½ cup of water here. The water evaporates as the onions soften and the stock cube adds to the caramelizing effect)
3. Add garlic and chilli and mix in.
4. Add steak and cook, stirring until brown.
5. Stir in wine, tomato paste, water and stock cubes (only add two cubes if you used one with the onions but add both cups of water)
6. Simmer, covered for 45mins (I find it is especially tasty if cooked on low in the oven for over an hour)
7. Stir in mushrooms & cook further 10mins.

Alison Farr-Handley