Friday, 9 June 2017

Sticky Mustard Grilled Sausages


Ingredients:

3 T wholegrain mustard
2 T honey
Juice of ½ lemon
2 t balsamic vinegar
1 crushed clove garlic
3 T olive oil
8 pork sausages
Sweet potato mash 



Cooking instructions:
Whisk wholegrain mustard with honey, the juice of lemon, balsamic vinegar, crushed clove garlic and olive oil. Season to taste, then use to marinate pork sausages for 30 minutes. Arrange on a baking tray and grill for 10 minutes, turning frequently to brown all sides. 

Serve with mashed potatoes and peas or sweet potato mash.  
 

Spinach, roasted tomato and tuna salad



Roast a handful of cherry tomatoes on a baking tray, drizzle with a little olive oil and season to taste. Roast at 200°C until the tomatoes start to burst open.

Blanch a 200g packet of green beans in boiling water. Toss everything together with a big handful of baby spinach leaves.

Add a 170g can of tuna in brine, 100g packet of drained black olives and sprinkle seed mixor sprouts.

Drizzle with some balsamic vinegar and enjoy.

Coleslaw


2.5 cups shredded cabbage
3 large carrots, grated/shredded

1/2 cup mayonnaise

1/2 cup Greek yoghurt

2tbsn golden syrup

Juice of 1/2 lemon

2tbsn Tomato sauce (Ketchup)

2tsp Dijon Mustard

Salt & Pepper to taste

Combine all the ingredients in a bowl and mix well to coat the cabbage and carrots in the dressing.

Roasted Garlic & Herb Mushrooms


Serves: 3-4

Ingredients
    •    2 Pounds Fresh Mushrooms
 
Marinade :
    •    2 Garlic Cloves, Chopped
    •    2-3 Tablespoons Olive Oil
    •    Salt & Pepper
    •    1 Teaspoon Fresh Chopped Basil
    •    1 Teaspoon Chopped Fresh Rosemary
    •    1 Teaspoon Chopped Fresh Sage
    •    ¼ Cup Chopped Fresh Parsley
    •    1 Teaspoon Balsamic Vinegar

Instructions
    1.    Preheat the oven to 350 degrees F.

    2.    Wipe the mushrooms with a clean, damp cloth and trim stems.

    3.    Slice the mushrooms into pieces no larger than 2 inches in size.

    4.    In a large bowl, whisk together the olive oil, salt, pepper, garlic and herbs.

    5.    Add in mushrooms and toss together to evenly coat.

    6.    Evenly spread the mushrooms on a medium baking sheet or ovenproof casserole dish large enough to fit all of the mushrooms.

    7.    Bake for about 30 to 40 minutes, or until cooked through.

    8.    Remove mushrooms from the oven about halfway through and flip them a few times, then return sheet to oven.

    9.    Remove from the heat, and drizzle with the balsamic vinegar.



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