dinner – Page 22 – My Whisk and I

Apple and Marmelade Sausages

September 14, 2021September 14, 2021by Karen ClaassenLeave a Comment

These pork sausages in an apple and marmelade gravy makes the ideal weeknight dinner: quick, easy and delicious!

16 pork sausages
3 red onions
3 apples
1 head of garlic
15ml wholegrain mustard
125ml marmelade
200ml apple juice
20ml cornstarch
200ml chicken stock
a handful of sage leaves

Preheat your oven to 180℃.
Pour some vegetable oil into a shallow casserole dish, add the sausages and brown them over a medium heat. Remove the sausages and set aside.
Peel the onions and apples, cut into quarters and remove the cove from the apple. How half each quarter onion and apple.
Keep about 8 apple pieces aside.
Half the head of garlic horizontally and place it cut-side down in the casserole.
Add the onion, apple and mustard and fry for about 4 minutes. Remove and set aside with the sausages.
Add the marmelade and apple juice to the casserole and stir until the marmelade has melted.
Add the cornstarch to a small bowl and add a small amount of the chicken stock to it, while stirring to dissolve.
Pour the cornstarch mixture and the rest of the chicken stock into the casserole and add the rest of the ingredients, except the extra apple pieces, that you have kept aside.
Cover with a lid and place in the oven for 20 minutes.
Remove the lid, stir the dish and cook for another 15 minutes.
Take the casserole from the oven and add the rest of the apple pieces and sage leaves. Stir through.
Serve the marmelade and apple sausages on a creamy mashed potato or steamed couscous.

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Potato-Rösti Vegetable Bake

June 30, 2021June 19, 2021by Karen ClaassenLeave a Comment

This is an easy vegetarian bake for weekday dinners and needs only a salad to accompany it. Serves 6 hungry adults.

Potato crust:
600g potato, unpeeled
5ml garlic salt
40ml flour
1 egg

Filling:
2 onions
250g mushrooms
250g zucchini
250g cheddar cheese
4 eggs
125ml cream
5ml salt
5ml mustard

For the potato crust:
Preheat your oven to 180℃ and grease a loose-bottomed cake tin.
Spread a clean tea towel onto a work surface and grate the potato directly onto it, with the skin on.
Fold the towel over the potato, gathering all ends together and twist and squeeze the potato over your kitchen sink until all the excess moisture has been removed. Put the potato into a mixing bowl.
Sprinkle the garlic salt and flour over the grated potato and mix through with your hands in order to distribute all ingredients as evenly as possible.
Now add the egg and mix in the same way.
Spoon the mixture into the prepared cake tin and press it tightly into the base and sides of the tin with the back of a spoon.
Place the cake tin on a flat baking sheet and bake in the oven for 30 minutes.
Remove from the oven and set aside.

For the filling:
Put a frying pan on to medium heat and add some oil to it.
Slice the onions and fry them until soft and translucent. Spoon the onion into a large mixing bowl.
Turn the heat up to high, slice the mushrooms and add them to the hot pan. Cook until caramelised. Spoon into the bowl with the onion.
Grate the zucchini and cheese directly into the mixing bowl with the onion and mushroom. Mix together.
Spoon the vegetable-cheese mixture in to the potato crust. Set aside.
Add the eggs, cream, salt and mustard to a mixing bowl and whisk together. Gently pour over the vegetable mixture.
Bake in the preheated oven for 40 minutes, until golden and set.
Remove from the oven and stand in the baking tin for 30 minutes.
Slice and serve warm.

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Ricotta-filled Chocolate Ravioli

June 18, 2021June 13, 2021by Karen ClaassenLeave a Comment

This is a savoury dish that will get conversations (and your tastebuds) going….. Serves 6 people.

500ml bread flour
190ml cocoa powder
5 eggs
2,5ml salt

For the filling:
250ml ricotta cheese
80g dark/bitter chocolate, finely chopped
a pinch of salt

100g butter
20 sage leaves

Sift the flour, cocoa powder and salt together onto a clean work surface.
Make a well in the centre and put in the eggs.
Mix the eggs with your fingers and gradually draw in the flour and cocoa mixture to form a soft, but not sticky, dough.
Add more flour or egg, if needed, to get the right consistency.
Knead for 10 minutes until you have a smooth and elastic dough.
Wrap the dough in plastic wrap and leave in the fridge to chill for one hour.

Mix the ricotta, chopped chocolate and a pinch of salt with a wooden spoon until smooth.
Roll the pasta through a pasta machine.
Lay one sheet of pasta flat and form walnut-sized balls with the ricotta mixture. Place the ricotta balls onto the sheet of pasta.
Wet the area around the ricotta-balls with water and lay a second sheet of pasta on top.
Press down and around the ricotta balls so that the top sheet of pasta sticks.
Cut individual ravioli shapes with a round cutter and cook them for three minutes in simmering water.
Keep warm while making the sage-butter.

Add the butter to a small saucepan and place it on a high heat.
Allow the butter to melt and then to caramelise – regulate the heat: you want the butter to turn brown and become nutty without burning.
Add the sage leaves once the butter has browned and immediately turn off the heat. Be careful the butter will spatter as you add the sage.

Arrange the cooked ravioli on plates and spoon the butter and sage over.
Serve with a crusty bread.