I can't believe how long it's been since I've posted a new recipe - not because I haven't been creating gastronomical delights, but because I have just had no time.
Last week, James came up to stay for a bit and I cooked him this rustic meal - which he said was the best thing he'd eaten in 18 months....or at least since I had moved back to Sydney!
1 red onion
2 leaks
2 cloves of garlic
2 cans of tomatoes (crushed)
2 cans of cannellini beans
1 teaspoon of chili flakes
1 cup of chicken stock
8 tomato and garlic lamb sausages
basil
Layer a deep baking dish with sliced red onion, leak, garlic, tomatoes, chili flakes and beans. Pour over chicken stock. Top with sausages - remembering to prick them a few times so that they don't explode. And then bake in a 200 degree oven for 30 minutes.
To plate - Top bean mixture with sliced sausages and torn basil. Serve with a salad of mixed green leaves, creamy mash potato and crusty bread
Last week, James came up to stay for a bit and I cooked him this rustic meal - which he said was the best thing he'd eaten in 18 months....or at least since I had moved back to Sydney!
1 red onion
2 leaks
2 cloves of garlic
2 cans of tomatoes (crushed)
2 cans of cannellini beans
1 teaspoon of chili flakes
1 cup of chicken stock
8 tomato and garlic lamb sausages
basil
Layer a deep baking dish with sliced red onion, leak, garlic, tomatoes, chili flakes and beans. Pour over chicken stock. Top with sausages - remembering to prick them a few times so that they don't explode. And then bake in a 200 degree oven for 30 minutes.
To plate - Top bean mixture with sliced sausages and torn basil. Serve with a salad of mixed green leaves, creamy mash potato and crusty bread
