Tuesday, 25 February 2014

Left over pizza base sauce....

So here’s a recipe you can do with the left over sauce for the pizzas which contains chopped toms, herbs, garlic and a bit of oil (homemade passata!). 

Due to the attempt to be healthy when cooking at home we didn’t bother with the bread crumbs and used Tesco’s healthy living sausages which have only 2g of Sat fat compared to 6g in the full fat range. We also reduced the bacon rashers to 2 whereas Jamie O uses 4 rashers and used dried herbs cos as much as I'm trying to grow my own herbs on the windowsill they do not want to grow at all!

So here's Jamie O's recipe which I would give 8/10 - we served it with some broccoli & were left with a lot of sauce which we will have tonight with a jacket potato.
For the cassoulet
4 rashers smoked streaky bacon
1½ red onions
A few sprigs of fresh rosemary
½ small bunch of fresh sage
3 fresh bay leaves
2 leeks
400g good-quality chipolata sausages
3-4 thick slices of bread
2 garlic cloves
680g jar passata
390g carton butter beans
390g carton haricot beans

CASSOULET Slice 4 rashers of bacon into pieces about 1cm wide and add to a sturdy roasting tray with a few lugs of olive oil. Put over a high heat. Halve, peel and slice 1½ red onion.

Pick the rosemary and most of the sage leaves and sprinkle into the tray with the bay leaves, keeping a few sage leaves back for later. Trim the leeks and peel back the outer leaves. Cut down the length of the leeks, then wash away any grit and finely slice. Add the leeks and onions to the tray with a few splashes of boiled water, stir, then leave to soften.

Lay the sausages in another roasting tray, drizzle and rub a little olive oil over them, then put on the middle shelf in the oven to cook for 8 minutes. Stir your vegetables.

CASSOULET Tear the slices of bread into large chunks and put into a food processor with a pinch of salt and pepper, half the reserved sprigs of sage, 2 garlic cloves and a good drizzle of olive oil. Pulse until you have even, coarse breadcrumbs. Stir the passata and the beans and their juices into the tray of vegetables.

CASSOULET Take the sausages out from under the grill. Sprinkle half the breadcrumbs from the food processor over the veg and beans. Lay the sausages dark-side down and sprinkle over the rest of the breadcrumbs. Pick the rest of the sage leaves, drizzle with olive oil and scatter on top. Put the roasting tray under the grill (on the middle shelf of the oven) for around 4 minutes or until the breadcrumbs are crisp and golden.
What better way to reward yourselves for eating healthy...by drinking some Brick Brewery lagers at http://www.theflyingpiglondon.com/-very excited to try the Peckham Pil!


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