Page 25 - Fresh Magazine – A Christmas of Good Food Karma

Good Food Karma
PREVENT HARD CHEESES FROM DRYING OUT BY SMEARING THE CUT EDGE WITH BUTTER BEFORE STORING.
dashing bangers
SAUSAGE BURGER WITH MATURE CHEDDAR AND SIGNATURE TASTES ONION RELISH
SERVES 4
1 tablespoon olive oil
4 Superquinn Sausage Burgers 4 slices of mature Cheddar
cheese
4 burger buns
SuperValu Signature Tastes Red
Onion Relish
30g salad leaves
1 small onion, thinly sliced 1 ripe tomato, thinly sliced
Preheat the oven to 180°C
2/gas mark 4.
Heat the oil in a non-stick pan over a medium heat
and add the sausage burgers. Cook for 3 minutes on each side, then remove from the pan. Add the cheese slices to the cooked burgers and allow them to melt over 3the burger.
Lay the burger buns face side up on a baking tray and
toast in the oven for 4 to 6 minutes. Add 1 tablespoon of onion relish to the base of each burger bun, then add some salad leaves and top with the cheesy burgers.
Add a little more onion relish, then top with slices of onion and tomato and the remaining burger bun. Serve immediately.
1
EASY SAUSAGE CASSEROLE
SERVES 8
1 teaspoon sunflower oil 50 cocktail sausages
3 carrots, chopped
1 onion, chopped
6 mushrooms, thinly sliced
2 garlic cloves, crushed
2 x 400g tins of chopped tomatoes 100ml chicken stock, warmed
1 teaspoon chilli powder
few drops of Worcestershire sauce 1 or 2 sprigs of fresh flat-leaf
parsley, chopped
salt and freshly ground black
pepper
a few fresh basil leaves, to garnish mashed potatoes, to serve
1Heat the oil in a heavy-based saucepan over a medium heat and cook the sausages until they are golden brown on all sides. Remove from the pan and 2set aside.
Add the carrots, onion, mushrooms and garlic to the
same saucepan and sweat gently for 3 to 4 minutes, 3until softened.
Pour in the chopped tomatoes and warmed chicken
stock and bring the mixture to the boil. Reduce the heat and sprinkle in the chilli powder, Worcestershire sauce and parsley, then return the sausages to the pan. 4Season with salt and pepper.
Simmer gently for 10 to 15 minutes, until the
vegetables are soft and the sausages are cooked through. Garnish with a few fresh basil leaves and serve immediately with some mashed potatoes.
THIS DISH IS DELICIOUS REHEATED THE NEXT DAY  IF YOU HAVE ANY LEFTOVERS, THAT IS!
WINTER 2015 FRESH | 23
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