Reidbury's Kitchen

Food thoughts, recipes and billowing smoke from a home cook's kitchen in London


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Sausage, Apple and Potato One-Pan Roast

Sausage, Apple and Potato One-Pan Roast, Delicious Magazine January 2014

Sausage, Apple and Potato One-Pan Roast, Delicious Magazine January 2014

One of the downsides of my new kitchen is that there is only space for a tiny fridge, and no freezer. This will be rectified in the longer term when we convert the garage to a kitchen, but for now it means that we’re having to plan meals like students! Deciding each day what we’ll eat and picking up the relevant ingredients on the way home! However, I have to say I’m quite enjoying the new way! Last night I knew we had quite a lot of potatoes to get through, so I flicked through Delicious Magazine and saw the recipe for Sausage, Apple and Potato One-Pan Roast. Usually I’d have skipped over it, but because of the potato bombardment I thought it’d be a nice, easy midweek dinner. My concern was mainly around the dryness of the recipe – with only a bit of butter to aid the roasting, there really isn’t any moisture added to the dish. I was fully expecting to knock up an emergency batch of gravy (via granules of course!), but this dish was brilliant as it was. Really, really easy to make – melt butter, pour over ingredients and roast. The apple reduces down and adds a little bit of moisture, and the serving suggestion states to serve as it is, with a bit of English or Dijon mustard. I fully support that!

The one thing I would say about this recipe is that the quality of the sausages is really important. The recipe itself suggests free-range sausages, and I would definitely recommend paying a bit more for good bangers!

KB rating 8/10. PR rating 7.5/10.

Sausage, Apple and Potato One-Pan Roast (serves 4)

Ingredients:

  • 8 free-range pork sausages
  • 3 large baking potatoes (or about 900g potatoes), unpeeled and chopped into 3cm chunks
  • 2-3 braeburn apples, cored and sliced into wedges
  • 20g unsalted butter, melted
  • A few fresh thyme sprigs
  • 10-12 fresh sage leaves

Method:

Heat the oven to 210C/fan 190C/Gas 6.5. In a large roasting tin, toss the sausages, potato chunks and apple wedges with the melted butter and a generous amount of salt an freshly ground black pepper. Make sure everything is coated in the butter and has enough room in the tin to go golden.

Roast in the top third of the oven for 35 minutes, adding the thyme sprigs and sage leaves after the first 20 minutes and turning everything over at the same time. When the sausages, potatoes and apples are golden and caramelised, serve straight away making sure everyone gets a few crispy sage leaves. Serve with English or Dijon mustard.

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Pretty much pasta…

A few meals cooked this week, of which a couple are Reidbury’s tried and tested favourites! In addition to the recipes that follow I should admit to a takeaway curry (featuring my new obsession – paneer cheese in ‘Mottor Paneer’ form. Paneer cheese with peas – shouldn’t work but somehow it really does) and one night of 5 types of cheese and a good bottle of red…First up this week in the genuine cooking stakes – Sicilian Sausage Pasta from Delicious Magazine, July 2011 (p.34). A relatively simple pasta recipe that I hadn’t tried before. It works well as a ‘I’ve just got in from work, don’t want to reduce myself to a takeaway…what can I conjure up myself’ recipe. It uses sausage meat (easily squeezed from their cases), tomatoes, lemon, chilli, creme fraiche and Parmesan to create a fresh pasta sauce. Enjoyable but it felt a little thin on the ground with regards to taste – I think i’d up the chilli quota next time. Good meal to create when you’re a bit tired and uninterested. KB rating 6.5/10. PR rating 7/10.

Sicilian Sausage Pasta. Delicious Magazine, July 2011

Next up was a Reidbury favourite, Pasta with Sausages, Mustard and Caramelised Onions from Nigel Slater’s ‘Real Fast Food’  (p.12o). This has been cooked numerous times in the Reidbury kitchen and we often have a chorizo ring in the fridge for this very purpose. There’s something amazing about the chorizo oil that works so well with onions, mustard and pasta and it’s a nice feel good recipe as it’s so simple but tasty. Easy to knock up in about 15 minutes and not too much chopping if you’re feeling lazy. The recipe advocates the use of wholegrain pasta which I actually prefer – but Paul is harder to convince! KB rating 8.5/10. PR rating 7.5/10

Pasta with Sausage, Mustard and Caramelised Onions. Nigel Slater’s ‘Real Fast Food’

Last recipe this week was another Reidbury favourite. Definitely in our top 3 homecooked meals at the moment – Harissa Chicken Kebabs with Spring Fattoush and Couscous, from Olive Magazine, April 2011 (p.66). There’s something about this recipe that means the whole is greater than the sum of its parts. The harissa chicken is straighforward enough – chunks of chicken breast marinated in harissa and olive oil. But somehow grilling this on skewers makes the chicken really flavourful and moist. The spring fattoush incorporates cucumber, radish, lettuce, spring onions, mint and toasted pitta bread with a simple dressing of garlic, oil, sumac and lemon juice. Served with simple couscous and the whole meal is amazing! KB rating 9/10. PR rating 9/10.

Harissa Chicken Kebabs with Spring Fattoush. Olive Magazine, April 2011

Finally Paul and I went to Su Sazzagoni in Victoria Park for dinner on Friday. I really enjoyed the honest, Sardinian ambience and menu and particularly enjoyed the Spritz aperitif (currently one of my favourite drinks – either dry white wine or prosecco with Aperol and sparkling water – usually served with lots of ice and slice of orange). Out of 4 dishes (2 starters and 2 mains) only one really stood out – Paul’s simple-sounding starter of pasta with sausage. I did enjoy both of my dishes but felt a little disappointed – the seafood skewer didn’t have enough flavour and the prawns were mushy. My main of tuna was lovely but the bland salad didn’t offer enough contrast. I would go back again but I’d stick to their pasta and pizza rather than the grilled seafood as I’d been advised previously.