Posts tagged ‘lunch’

March 18, 2011

Guinness Braised Sausages

Get up, have an Advil or two and put away your furry green hat until next year. What better way to get over your St Patty’s Day hangover than a big pot full of comfort. Swimming in Guinness, this braised sausage with pears, apples and cranberries will warm you up from the inside out with its sweet aroma and taste. Use any kind of sausage that you like and make sure you have a loaf of your favourite bread to soak up all the saucy goodness from your plate.

Ingredients:

4 large sausage links (I used Bell Pepper Chicken Sausage)

1 tbsp. olive oil

2 medium or large yellow onions, sliced

2 ripe Bosc pears, peeled, cored and sliced

2 Golden Delicious apples, peeled, cored and sliced

1/2 pint fresh cranberries

1 12 oz. bottle of Guinness

Method:

Preheat the oven to 350°. Set a large, heavy pot over medium heat and add the olive oil. Once it’s hot, add the onions and saute for 5 minutes, or until they begin to soften. Add the sausages and brown on each side, turning them continuously to prevent sticking, about 5 – 7 minutes.

Add the apples, pears, cranberries and Guinness. Mix it all up and place in the oven, uncovered, for 1 1/2 hours, stirring occasionally. When the hour and half is up, turn on the broiler and brown the top for about 5 minutes. This adds a nice color and makes for a prettier presentation.

Easy peasy.

March 2, 2011

Macaroni and Cheese with Cauliflower and Chorizo

Jaime has done it again! This is one of my staple recipes, fave to make, fave to eat. I’ve added a few things to the original recipe from Jaime Oliver’s Food Revolution. This mac and cheese is full of cauliflower so you are getting your veggies in with every bite! If you are not a cauli fan, don’t fret – you wouldn’t even know it is there which makes this meal perfect for munchkins and 28 year old men who don’t like vegetables alike (you know who you are).

Ingredients:

1/2 Head of Cauliflower

8 oz White Cheddar Cheese (switch it up if you want – Gruyère is delish in this too!)

4 oz freshly grated Parmesan

1 cup sour cream or creme fraiche

2 tablespoons dijon mustard

1/2 tsp cayenne pepper

1/2 tsp red pepper flakes

A Small bunch of parsley

1/2 tsp nutmeg

2 fresh chorizo sausages

Panko breadcrumbs

 

Method:

Remove the outer green leaves from the cauliflower and discard. Slice the end off the cauliflower stalk and cut the head into small florets. Halve the thick stalk lengthways, then slice thinly. Grate the Cheddar and Parmesan into a large heatproof bowl. Finely chop the parsley stalks and leaves.

Cook chorizo in a frying pan until cooked through, drain on paper towel and cut into bite sized pieces.

Bring a large pan of salted water to a boil. Add the macaroni and all your cauliflower and cook according to the macaroni-package instructions. Place the bowl of cheese over the saucepan and add the sour cream, dijon mustard, cayenne, and red pepper flakes. Carefully stir every so often until the cheese is smooth and melted. If the water boils up beneath the bowl, just turn the heat down slightly. Add all the chopped parsley and nutmeg to the melted cheese and season with a pinch of salt and pepper.

Carefully remove the bowl of cheese using a towel or oven gloves and put aside. Drain the macaroni in a colander over a bowl, reserving the cooking water. Return the pasta to the pan, pour in the melted cheese, and stir. Add chorizo and stir. It should have a lovely, silky consistency, but if it’s too thick for you, add a splash of your cooking water to thin it out a bit.

At this point you can either serve the macaroni as is, or finish it under the broiler to make it crispy and golden on top. To do this, preheat your broiler to a medium to high heat. Add ⅔ cup of the reserved cooking water to the macaroni, stir in, then transfer to a baking dish. Sprinkle panko break crumbs over the top and place under the broiler until golden and bubbling.

February 22, 2011

Chicken and Mango Lettuce Wraps

These lettuce wraps are the best meal. They really are – so good for you they taste unbelievable! The sauce is so yummy that I think I am going to start bottling it.  You have to make these, even if you don’t cook. Thankfully there isn’t that much cooking involved

For the Sauce:

1/4 cup seasoned rice vinegar

1/4 cup vegetable oil

3 tablespoons mayonnaise

1/8 cup soy sauce

1/8 cup finely chopped peeled fresh ginger (from a 2- by 3-inch piece)

2 garlic cloves, chopped

1/4 teaspoon Asian sesame oil

For the Wraps:

3 chicken breasts

1/2 cup fresh lime juice

1 tablespoon mild honey

1/2 teaspoon dried hot red pepper flakes

1/2 teaspoon salt

1/4 cup olive oil

1 head of iceberg or butter lettuce, leaves separated

1/2  cut into matchsticks

3 chopped scallions (green onion)

1 ripe mango (manilla are my favourite) cut into matchsticks

1 red pepper cut into matchsticks

2 chopped jalapeno peppers

1/2 cup chopped fresh cilantro
Method:

Start by cooking your chicken and your rice. I put the chicken breasts in the oven at about 375 degrees and leave it in there for about 30 minutes or until it is fully cooked through and no longer pink inside.  As for rice, use a rice cooker or follow the package instructions.

Make the sauce – combine all of the sauce ingredients in a food processor or blender and blend on high for about one minutes until all pureed. Give it a taste. I sometimes like to add more ginger than it calls for. Double the recipe if you want some leftover (great great great on salads)

In a small bowl, whisk together lime juice, honey, red pepper flakes and salt. While continuing to whisk, slowly stream in olive oil. Put aside (you will use this for your chicken later).

Prepare and chop all of your vegetables.

Once chicken is cooked, shred it using 2 forks and mix with your lime and honey mixture.

I like to make a little spread of the chicken, rice, sauce, lettuce and all the veggies and let everyone serve themselves by making their own wraps and choosing the ingredients that they would like.