Sausage Casserole with Red Lentils

I added red lentils to this sausage casserole as I thought it would make a nice change and would be a good way to incorporate more pulses into our diets.   My children enjoyed it although they didn’t mention the lentils so I don’t think they even realized what they were eating.

Recipe and Picture by Amanzi-Fundu

Ingredients:

2 x Tablespoons Oil

½ x Onion, Diced

8 x Pork Sausages

1 x Teaspoon Garlic, Diced

1 x Teaspoon Thyme

1 Liter Chicken Stock

1 x Tin Chopped Tomatoes

1 x Teaspoon Sugar

½ Cup Red Lentils

1 x Cup Mixed Veg, frozen

1 x Cup baby Potatoes

Method:

Heat the oil in a pot.

Add the sausages and cook until brown.

Add the onion, garlic and thyme and cook for a further 2 – 3 minutes.

Add the stock, tinned tomatoes, sugar and potatoes and bring to the boil.

Reduce heat and allow to simmer for about 10 mins.

Add the mixed veg and lentils and allow to cook for a further 10 mins.

Serve with rice.

Mayo & Chutney Chicken

Mayonnaise and chutney may sound like an unusual combination for a chicken casserole, but this saucy, flavorsome dish is much-loved in South Africa. It never fails to increase the appetite of your guests, who will invariably ask for more chicken, or, as they say in Afrikaans, "vra na meer hoender".

Ingredients:

6 Chicken portions, with skin

1 x Onion, finely chopped

2 x cloves of chopped garlic

1 x 1 teaspoon Worcester sauce

¾ to 1 cup chutney (I used Wellingtons)

½ cup mayonnaise

¼ cup water

Salt and freshly ground black pepper

Method:

Put the chicken, skin side down, into a pan.

Cook for about 8 mins on each side but drain the fat from the pan whilst doing so.

Put the oil from the chicken into a pot.  Add the onion and gently sauté for about 5 mins.

Add the water, Garlic and Worcester Sauce and stir well.

Mix the mayo and chutney together and add it to the onion mix.

Pour the sauce over the chicken and cook on a moderate heat for a further 30-40 mins, turning occasionally.

Italian Sausage & Bean Casserole

If you are looking for something different to do with your sausages then why not try this recipe.  It’s simple to make, it tastes great and Cannellini Beans are a great source protein and fiber.

Recipe and Pictures by Amanzi - Fundu.

Ingredients:

2 x Tablespoons Oil

1 x Onion, diced

8 x Sausages

1 x Teaspoon Garlic, diced

1 x Tablespoon Mixed Herbs

1 x Teaspoon Sugar

1 x Can Tomatoes, chopped

1 x Bay Leaf

1 x Can Cannellini Beans

Salt and Pepper to taste

Method:

Heat the oil in a pot. 

Brown the sausages.

Reduce heat slightly and add the onion, garlic and herbs.

Allow to cook for 2 – 3 minutes.

Add the tinned tomatoes and bay leaf and bring to the boil.

Reduce heat to a gentle simmer.

Add the teaspoon of sugar and can of Cannellini Beans.

Allow to simmer for about 10 mins.

Season to taste.

Serve on a bed of rice.

Dinner with Friends

My friends, Kelly and Darren, came for dinner recently.  I originally wanted to cook a South African themed menu but as I couldn't get all tbe ingredients I needed I had to change it.  The pictures aren't good.  I really need to invest in a proper camera.  Maybe FC will bring me one, I am sure that I have been a good girl this year.  lol.


I made:

Starter:

Prawns with chorizo, tomato and Mozzarella.  Served with Melba Toast.  

(I bought these miniture Gino D'Acampo casserole dishes from Morrissons for £1.50 each!  Bargain!)

Main Course:

Moroccan Lamb Casserole served with cous cous and roast veg.

(I have made this dish so many times and it has always been nice.  I was very dissapointed and quite embarressed to serve it to be honest)

Dessert:

Lemon Curd Pudding

Malva Pudding

(Served with icecream and a waffer twirl)

Bread:

I made some home made bread although I used a different recipe to what I originally use. 

Garlic Bread

Chilli and Herb bread sticks and plaits.



Home made Bread





Chicken, Chocolate and Special Friends.

I invited my friends, Kelly PM, Sandra, Kelly PG, Darren and Angie over for dinner.  As I was working during the day I decided to make things that were quick and easy.  We had:

• Chicken Casserole and Rice
• Macaronni and Cheese (for the kids)
• Chicken Salad (for those of us watching what we eat)
• White and Brown chocolate brownies with ice cream
• Home made bread
• Garlic bread
• Salad - minus the cucumber.

Chicken Casserole

This casserole is easy to make and is lovely to eat on a cold autumn night. Brrr!

Ingredients:

Vegetable oil for frying

1 x Onion, chopped

5 chicken breasts, sliced into strips
100g streaky bacon, sliced into strips
1 x bag of ready prepared vegetables
1 clove of garlic 

1 tablespoons mixed herbs, dried
450ml chicken stock
2 tbsp plain flour
Salt and pepper to taste

Method:

1.    In a pot, heat the oil.

2.    Add the onion and fry until golden brown.

3.    Add the garlic and herbs and fry for a further minute.

4.    Add the chicken and cook for about 8 mins.

5.    Add the bacon and cook for a further 5 mins.

6.    Remove from the heat and transfer to a casserole dish.

7.    Using the pot you cooked the chicken in add the flour and then the stock.

8.    Bring to the boil and stir well so no lumps form.

9.    Add the stock mixture to the casserole dish.

10. Put into a preheated oven and cook for about 30 mins.

11. Add the vegetables.

12. Cook for a further 30 mins.

13. Serve with rice.

Sausage Casserole

A simple, tasty dish that can be cooked in the oven or slow cooker. My children love sausages so are always happy when I make this .


Ingredients:
1 x tablespoons oil
320 g sausages (I use chipolatas)
280 g Carrots, chopped
1 x onion chopped
Broccoli
Vegetable stock
Flour
Passata


Method:
Fry the onions in the oil and cook until tender,
Add flour and slowly add the stock allowing the sauce to thicken. Add to pot.
Grill the sausages and add to pot.
Slice and parboil the carrots and broccoli add to pot.
Add the Passata.
Season to taste and cook at Gas mark 4 (185°C) for about 2 hours. Alternatively, use a slow cooker, cooking for upwards of 4 hours on the high setting.
Serve with rice

Moroccan Lamb Casserole

The beauty of this dish is that, like all spicy casseroles, it actually benefits from being made the day before and reheated.

Ingredients:
100g whole apricots, halved
3tbsp olive oil
4 x 340g packs diced leg of lamb
1x large onion, finely chopped
2 x garlic cloves, thinly sliced
1 x tsp ground cumin
1x tsp ground coriander
1x tsp ground cinnamon
1 x can tomatoes, chopped
300ml Lamb Stock
Salt to taste
2tsp Bart Spices Harissa
2tbsp fresh parsley, chopped
500g pack Couscous, prepared as directed on the packet

Method:
1. Place the apricots in a bowl and cover with 150ml boiling water. Leave to soak for 2 hours.
2. Preheat the oven to 180°C, gas mark 4. Heat 2tbsp of the olive oil in a flameproof casserole and brown the lamb in batches then set aside. Add the remaining oil and the onion and cook gently for 10 minutes until soft and golden. Add the garlic and spices and cook for a further 2 minutes then return the lamb to the casserole.
3. Add the apricots and their soaking liquid, the canned tomatoes and stock. Stir in the salt. Heat to simmering point, cover and cook in the oven for 1 1/2hour(s).
4. Season to taste, add extra harissa if desired, then stir in the parsley and serve with couscous or rice and grilled veg.