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Tagliatelle with Quick Sausage Meat Bolognese May 27, 2014

Filed under: Fast Food,Italian,Meat,Pasta,Uncategorized — delishuss @ 9:10 am
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IMG_20140526_221429[1]I was looking for a pasta recipe and came across this one from Gordon Ramsay’s Ultimate Cookery Course. It’s a perfect weekday evening recipe because it’s so quick and easy. The success of this recipe is dependent on the choice of sausage. Buy good quality packed with flavour.

Ingredients

Olive oil, for frying

1 small onion, peeled and finely diced

1 garlic clove, peeled and chopped

3-4 best quality Italian flavoured sausages (I used beef with sundried tomatoes and herbs)

150g dried tagliatelle

200g cherry tomatoes, halved

Sea salt and freshly ground pepper

Freshly grated Parmesan cheese

 

Method

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  • Heat a large frying pan and add a little olive oil. Sweat off the onions for 3 minutes and add the garlic for another 2 minutes or until the onion is softened.

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  • Remove the skins from the sausages and add to the frying pan. Break up the sausage meat as you fry it so that it resembles mince meat.
  • Meanwhile start cooking the pasta as per the packet instructions.

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  • When the sausage meat is lightly coloured, add the halved tomatoes and a little seasoning to the pan and continue to cook over a medium heat for 5 minutes until the tomatoes begin to break down. Add a tablespoon or two of pasta water to the pan as it cooks to create a sauce.

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  • Drain the pasta, reserving a further couple of tablespoons of the cooking water. Add the drained pasta directly to the pan with the sauce. Toss well, and loosen with a little more of the cooking water if necessary. Taste and adjust the seasoning. Serve hot with freshly grated Parmesan cheese.

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 http://www.pinterest.com/grainiac/recipes/

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Chicken Sausage Salad November 25, 2013

Here’s another salad idea from Weight Watchers. It’s really substantial, you don’t feel like you are going to be starving ten minutes later.  I was actually starving making it so I didn’t get a chance to take any photos. Trust me it’s really good. I was a bit hesitant about the dressing but it tasted lovely, would consider using that for other salads.  I ended up using Thai Style Turkey Sausages from Aldi for the recipe. They are great, even the in-house taste tester was impressed.

Serves 4

Ingredients

12 baby chat potatoes, quartered

2 tsp vegetable oil

6 lean sausages

1/2 bunch rocket, chopped

1/2 cup (140g) no-fat Greek-style yoghurt

2 tsp extra-virgin olive oil

1 tsp lemon juice

1 garlic clove, crushed

1 bunch watercress, sprigs picked

1 Lebanese cucumber, halved lengthways, sliced

250g cherry tomatoes, halved

 

Method

1. Place the potato in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 10 minutes or until tender. Drain and set aside to cool.

2. Meanwhile, heat the vegetable oil in a frying pan over medium-high heat. Cook the sausages, turning, for 6-8 minutes or until browned and cooked. Slice diagonally.

3.  Using a food processor, process the rocket, yoghurt, olive oil, lemon juice and garlic until smooth. Season with salt and pepper.

4. Combine the potato, sausage, watercress, cucumber and tomato in a serving bowl. Drizzle with the rocket and yoghurt dressing and toss to coat.

 

Spicy Sausage Pasta March 14, 2012

Filed under: Weight Watchers Recipes — delishuss @ 10:29 pm
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I got this recipe from the current Weight Watchers magazine. I used turkey sausages, I’ll be honest I thought they’d be repulsive but they are actually not too bad. It could possibly be to do with the fact that they are masked in the sauce. I got them because of the propoints value. Sausages are yum but they tend to be high in points. I like this recipe a lot and will definately try it again.  Hope you give it a go.

5 minutes prep, 20 minutes cooking time.

Serves 2 (the portions are pretty decent)

22 propoints per serving

11 propoints

 

Ingredients

Calorie controlled cooking spray

2 garlic cloves, chopped

1 red onion, sliced thinly

1/2-1 red chilli, sliced thinly

4 extra lean sausages, skins removed

1 bay leaf

350g tomatoes, chopped (I used tinned and they worked out fine)

125 garganelli or fusilli pasta

75g Weight Watchers low fat creme fraiche

Fresh parsley, chopped to garnish

 

Method

1. Mist a nonstick pan with cooking spray and add the garlic, onion and chilli. Cook over a medium heat for 3-4 minutes until slightly softened, then add the sausages and increase the heat and cook for a further 5 minutes, breaking up the sausagemeat  into small lumps.

2. Add the bay leaf and tomatoes, season and cook for 5-10 minutes, until the tomatoes have softened.

3. Meanwhile, cook the pasta according to pack instructions. Drain, then mix into the tomato sauce. Stir in the creme fraiche, heat through for 1 minute, then serve garnished with the parsley, if using.

 

Penne with sausage, pancetta and Swiss chard December 19, 2011

Filed under: Favourites,Pasta — delishuss @ 9:25 pm
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I saw this recipe being made on Saturday Kitchen on BBC and was dying to try it. So that I did and I wasn’t dissapointed. It’s really easy to make and really tasty. Possibly not so good for the waistline but sure what odds. Word of warning though, don’t do what I do and shake the chilli flake pot into the frying pan 🙂

Ingredients

Preparation method

  1. Trim the ends of the Swiss chard and cut the green leaves off the white stems.
  2. Cut the stems into fine matchsticks and blanch in boiling salted water for 1-2 minutes, or until soft. Drain and set aside.
  3. Blanch the green leaves in boiling salted water for 4-5 minutes, then drain and chop roughly.
  4. Heat the olive oil in a large, heavy-based saucepan, add the onion and garlic and cook gently for 5-6 minutesm, or until soft.
  5. Add the pancetta and sausage meat and cook over a low heat for 20 minutes, then drain off the excess fat.
  6. Add the cream to the sauce and bring to the boil. Stir in the dried chilli and the blanched Swiss chard stalks and their leaves, then cook for 4-5 minutes. Season to taste, with salt and freshly ground black pepper.
  7. Cook the penne in a large pan of boiling water, according to packet instructions, until al dente. Drain, reserving a few spoonfuls of the cooking water.
  8. Add the pasta to the sauce, mix well and add a little of the reserved water if necessary to loosen the sauce.
  9. Cook gently for 2 minutes, then serve with freshly ground black pepper and grated parmesan.

Note: I used spinach as I forgot to get the chard in the shop, it works well I think.

 

 

Sausage, bean and chorizo stew October 1, 2011

Filed under: Meat,Weight Watchers Recipes — delishuss @ 5:07 pm
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I took this recipe from a Weight Watchers magazine. Great comfort food coming into the autumn/winter. This can be frozen and kept up to 3 months. If you can’t find pinto beans you can substitute them for pretty much any beans. I used butterbeans.

It’s really easy to make, give it a go. #

7 propoints per serving

Ingredients

2 red onions, sliced

Calorie controlled cooking spray

280g reduced fat pork sausages, halved

3 garlic cloves, crushed

110g cooking chorizo, sliced

1 tsp smoked paprika

1 tsp black mustard seeds

2 tsp cumin seeds

400g can chopped tomatoes

6 ripe tomatoes, chopped

400g can pinto beans, drained

Handful of chopped fresh parsley

 

Method

1. Put the sliced onion in a large, lidded saucepan and mist with the cooking spray. Cook on a low hear until soft.

2. Increase the heat, add the sausages and cook for another few minutes until they have browned a little on all sides.

3. Add the garlic and chorizo and cook for 1-2 minutes until the chorizo has released its oil.

4. Reduce the heat, add the smoked paprika, black mustard and cumin seeds and cook for 5 minutes more.

5. Tip the canned and fresh tomatoes into the pan along with 400ml water. Cover and summer for 30 minutes, stirring occasionally.

6. Add the beans and increase the heat to allow the liquid to reduce slightly. This will take about 10 minutes. Leave to sit for 5 minutes, then garnish with parsley and serve.

 

 

Sausage Pizza May 21, 2011

Filed under: Meat,Weight Watchers Recipes — delishuss @ 11:46 am
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This is fantastic and really simple to make. I will definately try this recipe again. It’s a Weight Watchers one, which is great. Guilt free pizza. Not quite sure I could stop at one slice though.

8 Propoints per serving

Serves 4

Ingredients

1x 145g pizza vase mix

Calorie controlled cooking spray

2tbsp plain flour, for dusting

175ml passata

1 tsp dried oregano

1 tbsp tomato puree

1/2 tsp dried chilli flakes (optional)

4 Weight Watchers Premium Pork Sausages

150g light mozzarella cheese, drained and torn into pieces

Salt and freshly ground black

A small handful of fresh basil leaves, to garnish

Method

1.  Prepare the pizza base mix according to the pack instructions.  Mist a 25x35cm baking tray with cooking spray and dust with flour.

2. Roll out the dough thinly on a floured work surface to a 30x23cm rectangle.  Transfer to the baking tray and set aside for 10 minutes.

3. Preheat the oven to gas mark 7/220 degrees celsius/200 degrees fahrenheit. Mix together the passata, oregano, tomato puree and chilli flakes, if using. Spoon the sauce over the base in a thin layer, leaving a 1cm gap around the edge.

4. Squeeze the sausage meat out of its skins and make into 28 marble-sized balls.

5. Arrange them on top of the pizza, followed by the mozzarella and seasoning. Spray the top of the pizza with cooking spray.

6. Bake in the oven for about 12-15 minutes until the base is golden and crisp. Garnish with the basil leaves and cut into 4. Serve immediately.

 

Kinda Sausage Cassoulet November 21, 2010

Filed under: Favourites,Meat — delishuss @ 9:46 pm
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I tried this recipe this evening. It’s another one of Jamie Oliver’s 30 minutes meals. I thoroughly recommend this one. I’ll let you in on a little secret, I didn’t have any tinned tomatoes in stock so I had a jar of Gordon Ramsey’s pasta sauce in the press, so I used that.  Either way this recipe is awesome.

Serves 4-5

INGREDIENTS

CASSOULET
• 4 rashers of smoked streaky bacon
• 1 1/2 red onions
• a few sprigs of fresh rosemary
• 1/2 a small bunch of fresh sage
• 3 fresh bay leaves
• 2 leeks
• 400g good-quality chipolata sausages
• 3–4 thick slices of bread
• 2 cloves of garlic
• 1 x 680g jar of passata
• 1 x 390g carton of butter beans
• 1 x 390g carton of haricot beans

BROCCOLI
• 400g tenderstem broccoli
• 1/4 of a small red onion
• 1 clove of garlic
• 2 ripe plum tomatoes
• 1 lemon

METHOD

CASSOULET

  • Slice 4 rashers of bacon about 1cm thick 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 onions.
  • Pick the rosemary and most of the sage leaves and sprinkle into the tray with the bay leaves, keeping a few sage sprigs 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 under the grill to cook for 8 minutes. Stir your vegetables.

BROCCOLI Put a small saucepan on a high heat. Trim and discard the ends of the broccoli.

CASSOULET

  • Tear the slices of bread into large chunks and put into a food processor with a pinch of salt & pepper, ½ of the reserved sprigs of sage, 2 cloves of garlic and a good drizzle of olive oil. Pulse until you have fairly even, coarse breadcrumbs.

Stir the passata and the beans and their juices into the tray of vegetables.

BROCCOLI

  • Peel and coarsely grate ¼ of a red onion into a mixing bowl.
  • Crush over 1 clove of garlic.
  • Halve the 2 plum tomatoes, discard the seeds, then carefully grate them, flesh side down, through the coarse grater. Discard the skins left behind.
  • Add a couple of lugs of extra virgin olive oil, season carefully then squeeze in the juice of 1 lemon and mix.

CASSOULET

  • Take the sausages out of the oven.
  • 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 into the oven on the middle shelf for around 4 minutes, or until the breadcrumbs are crisp and golden.

BROCCOLI

  • Put the broccoli, stalks down, into a pan of boiling water and put the lid on.
  • Cook for a couple of minutes, or until tender.

TO SERVE

  • The broccoli should be tender by now, so drain it, then scatter on a platter and spoon over the dressing.
  • Toss quickly, and take straight to the table.
  • Remove the cassoulet from the oven and take to the table with a nice bottle of red wine.

Notes: I couldn’t get chipolate sausages, so I got some cumberland sausages instead and cooked them in the pan for longer. I also couldn’t find haricot beans so I popped in some cannellini beans.

I’m not a big fan of broccoli, so I used green beans instead.