Glamorgan Sausages (V)

These are very tasty. Vegetarians Approved and Meat Eater Approved. This is a recipe originating from Wales (Glamorgan in particular). These would be ideal with a nut roast (plugging).

Makes 6 - 8 Sausages

1 Medium Leek, sliced

160g Breadcrumbs (80g to coat, 80g for the sausage)

1 tsp Thyme

1 tsp Parsley

½ tsp Mustard Powder

2 Eggs (1 for Sausage, 1 for Coating)

Salt and Pepper

125g Caerphilly Cheese, grated

1 Garlic Clove, crushed

4 tbsp Plain Flour

Knob of Butter

1. Preheat the oven to 200c/180s fan assisted. Melt a know of butter in a frying pan over a medium heat. Add the garlic and leek to the frying pan. Cook until softened. Allow to cool. 

2. In a mixing bowl. Add 80g of breadcrumbs, thyme, parsley, mustard powder, 1 egg, Caerphilly cheese and the leek & garlic with salt and pepper, give a good mix. Shape into sausages. Then put on a plate and put in fridge for ½ an hour.

3. Place whisked egg, breadcrumbs and flour on individual plates. Take Each sausage and coat with the flour, egg and breadcrumbs (in that order). Then place on a baking tray and put in the oven for 25-30 minutes until the breadcrumbs are a golden colour.

Nut Roast (V)

So Christmas is fast approaching. You have guests coming for Christmas Dinner and your friend or family member is vegetarian. You want to make them something equally special so why not make them a nut roast. Can be prepared the night before so no rush, stick in the oven on the day. You will need a 2lb loaf tin.

Makes 1 Loaf

1 Onion, diced
2 Celery Sticks, diced
2 Garlic Cloves, crushed
200g Chestnuts, cooked and ready to use
200g Mixed Nuts
100g Breadcrumbs
100g Stilton, Smoked Cheese OR cheese with a strong flavour, grated or crumbled
1 Egg, beaten
2 tsp Sage
Butter
Salt and Pepper
Small savouy Cabbage, 6-8 leaves
1 Small Potato

1. Preheat the oven to 180c/160c fan assisted. Line a loaf tin with tin foil. Grease with butter.

2. In a frying pan add a knob of butter, fry the celery, onion and garlic until softened. Allow to cool slight and add to a large mixing bowl.

3. Blanch the cabbage in a pan of boiling water for about 2 minutes, take out the leaves should still have some firmness. Line the leaves. Leave some over hang.  Add the potato to the pan and boil until you can mash it. Add this to the mixing bowl.

4. Blitz the chestnuts and mixed nuts in a blender or with a hand blender until you get small pieces. Doesn't matter if there are a few bigger pieces. Then in the mixing bowl add the nuts, egg, breadcrumbs, cheese, sage and plenty of salt and pepper. Give a good mix until combined. Add this to the loaf tin. Cover with the savoy cabbage.

5. Cover with foil and cook in the oven for 45 minutes. Remove foil then cook for a further 5 minutes. Slice and serve with vegetables.

Mediterranean Chicken Burgers

Tired of those horsemeat burgers? Try my chicken burgers.... No horses in sight. Has a lot of healthy things in them with an explosion of different tastes.

Serves 2

1 Chicken Breasts, cut in half

About 5 slices of bread worth of breadcrumbs

4 tsps Green Pesto

A ball of Mozerella, sliced

1 Red Onion

Rocket

Jar of Sundried Tomatoes

4 Bread Rolls (Ciabatta, Burger Buns etc)

Salt and Pepper

Olive Oil

1. Cut each chicken breast in half. For each half put them underneath some cling film and flatten with a rolling pin.

2. Rub a bit of oil onto each bit of chicken then dip the chicken breast halves onto a plate of breadcrumbs, salt and pepper.

3. Heat a frying pan with some olive oil. Then fry in the pan, each side for about 5 minutes. It should be a golden brown colour.

4. For each roll put a small handful of rocket and some sliced red onion.  Cut half of the chicken breast half and place on top. Add a mozzarella slice, a couple Sundried tomatoes and a tsp of green pesto. Repeat for each roll. Serve with some chips and salad.

Meatloaf

An Italian dish in origin, but quite a popular dish in the USA. Such a filling dish that is quick and easy to cook.

Serves 4

Meatloaf
500g Minced Beef
3 Slices worth of breadcrumbs
1 Large Egg
3 tbsp Parmesan
2 tbsp Tomato Puree
Pack of Streaky Bacon
1 Garlic clove, crushed
1 Onion, finely sliced
2 tsp Oregano

Tomato Sauce
300ml Passata
200ml Beef Stock
1 Garlic Clove, Crushed
1 Onion, finely sliced
1 Small Glass of Red Wine
Shake of Worcestereshire Sauce
1 tsp of Brown Sugar
Torn up Basil

1. Preheat the oven to 200/180 fan assisted. Line a loaf tine with the streaky bacon.

2. Take a food processor or blender and add the egg, beef, breadcrumbs, parmesan, tomato puree, garlic, onion and oregano. Blend together.

3. Add this to the tin. Cover with the over hanging bacon. And put in the oven for an hour. It will shrink in the oven.

4. For the tomato sauce: fry the onion and garlic in a pan with a bit of olive oil. Add the brown sugar and Worcestershire sauce for a minute. Then add the stock and red wine and leave to boil for 5 minutes. Add the passata and heat through. Then blend until smooth.

5. Slice the loaf and pour over the meatloaf. Serve with salad, basil and potatoes.

Salmon Fishcakes

An easy recipe that tastes nice and doesn't burn a hole in your wallet.

Serves: 4 /Makes about 8 fishcakes

300g Potatoes (Maris Piper preferably)
1x Can Red Salmon
Pepper
1 Lemon (Juice and Rind)
Butter
Parsley
Bit of Beaten Egg

To Coat the Fish cakes
White Flour
Bit of Beaten Egg
Breadcrumbs (About 3 slices of white bread blitzed in a blender)

1. Boil the potatoes until soft enough to mash

     2.  Add the mash to the mixing bowl with the salmon, black pepper, lemon juice, lemon rind, a bit of butter and parsley.

    3.   Stir the mixture while adding the egg so that it binds together.

    4.   Pick up a bit of the mixture and shape into a cake (Making sure it isn't too thick so that it doesn't  break apart when cooking). Dip the cake in flour, egg and then the breadcrumbs.

    5. Fry one one side for a few minutes. Flip and fry for a few minutes. It should be golden on both sides

Serving Suggestions: Veg and Tartar Sauce