Double Post ---The much praised Aldi Cassoulet

Lodesman77 said:
Cheers for heads up - summer supplies now secured...

.
Click to expand...
i bet we have more tins than you
attachment_zpse397bf1a.gif
 
Lodesman77 said:
Eight of cassoulet, Four of Petit Salé... ( I also cook a sausage & lentil dish of my own)
Click to expand...
Riggys Sausage Supper

For 4 people
12 quality pork sausages
1 Tin of good Italian peeled plum tomatoes
4 fresh tomatoes
2 stems of celery
Half an onion
A complete bunch of fresh Basil
Plenty of fresh-ground black pepper
Pinch of salt
Olive oil - 1 tablespoon

Brown the 12 sausages in an oven at 200C until the skins go light brown.

Whilst you are doing this, sweat the chopped onion and celery in an an oven roasting tin on the hob until slightly soft. Chop up the fresh tomato and add and cook a little longer. Add salt, ground pepper, basil, tea spoon of grain mustard and tinned tomato and warm through.

Put this mixture in a blender and pulse it with a couple of quick busts. Don't turn the sauce into soup!

Place the browned sausages into the baking tin and submerse in the tomato mixture, then put the lid on and back into the oven at 160C for half an hour or longer if you like.

Brilliant - and cheap! Thanks Riggy!


PS i forgo the blender & leave it "chunkie"
 
sailorman said:
Riggys Sausage Supper
Brown the 12 sausages in an oven at 200C until the skins go light brown.

Put this mixture in a blender and pulse it with a couple of quick busts. Don't turn the sauce into soup!

Brilliant - and cheap! Thanks Riggy!
PS i forgo the blender & leave it "chunkie"
Click to expand...
Thinking that I am a bit of a sea cook, I loved this recipe. Only two things worried me the gas I would use for browning sausages at 200C - I would prefer to brown them in a frypan which is less gas intensive. I've got to keep the oven reserved for Fray Bentos, Bread and Scones. When I first read the recipe I wondered where you could get a 12v blender but that was saved by Sailormans leaving it 'chunkie'.

Let's have more East Coast recipes.
 
Glayva said:
Thinking that I am a bit of a sea cook, I loved this recipe. Only two things worried me the gas I would use for browning sausages at 200C - I would prefer to brown them in a frypan which is less gas intensive. I've got to keep the oven reserved for Fray Bentos, Bread and Scones. When I first read the recipe I wondered where you could get a 12v blender but that was saved by Sailormans leaving it 'chunkie'.

Let's have more East Coast recipes.
Click to expand...

i also brown in a pan, the oven isnt as good.
we make double bubble & freeze for taking o/b to start the fridge off
 
Mackerel Fish cakes

For the fish cakes:
4 skinned, uncooked mackerel fillets
1 garlic clove, thinly sliced
2 tbsp parsely, finely chopped
500 g new potatoes, boiled and roughly crushed
½ egg, beaten
1 tbsp flour
Butter/oil, for frying
Salt and pepper, to season
 
You must log in or register to reply here.

Share this page

Top