EXPLOREMY LIBRARY
Super Food Ideas

SNAG A BARGAIN

SWEET AND SOUR PORK SAUSAGES

SERVES 4 PREP 15 MINUTES COOK 10 MINUTES

1½ tablespoons sesame oil
600g pork sausages, thickly sliced
3 garlic cloves, crushed
2cm piece fresh ginger, peeled, finely grated
1 red onion, cut into thin wedges
1 red capsicum, roughly chopped
1 green capsicum, roughly chopped
440g can pineapple pieces in juice, drained
Sliced green onion, toasted sesame seeds and steamed jasmine rice, to serve

Sweet and Sour Sauce

¹/³ cup tomato sauce
3 teaspoons caster sugar
3 teaspoons rice wine vinegar
1 teaspoon soy sauce
½ teaspoon dark soy sauce
1 teaspoon cornflour

1 Make Sweet and Sour Sauce Place all ingredients and ½ cup water in a small bowl. Stir until sugar has dissolved.

2 Heat a wok over high heat. Add 1 tablespoon oil. Swirl to coat. Add sausage. Stir-fry for 4 minutes or until sausage is browned. Using a slotted spoon, transfer sausage to a plate.

3 Add remaining oil to wok. Swirl to coat. Add garlic, ginger and red onion. Stir-fry for 2 minutes or until onion starts to soften. Add capsicum and pineapple. Stir-fry for 1 minute or until heated through. Return sausage to wok. Add sweet and sour sauce. Bring to the boil. Stir-fry for 3 minutes or until sausage is cooked through and sauce has thickened slightly.

4 Sprinkle with green onion and sesame seeds and serve with rice.

NUTRITION: (per serve) 3249kJ; 32.4g fat; 9.5g sat fat; 28.1g protein; 89.3g carbs; 7g fibre; 60mg chol; 921mg sodium.

MEDITERRANEAN TOAD-IN-THE-HOLE

SERVES 4 PREP 10 MINUTES (PLUS STANDING TIME) COOK 25 MINUTES

1 cup milk
3 eggs
½ teaspoon sea salt
2 tablespoons extra virgin olive oil
600g beef chipolata sausages
1¼ cups plain flour
1 red onion, cut into thin wedges
1 zucchini, cut into 5mm-thick slices
250g cherry truss tomatoes, cut into small bunches
2 tablespoons basil pesto
¼ cup small fresh basil leaves
Salad leaves and crusty bread, to serve

1 Preheat oven to 230°C/210°C fan forced. Place milk, eggs and salt in a large bowl. Whisk until well combined. Stand for 15 minutes.

2 Meanwhile, place oil and sausages in a 5cm deep, 25cm x 35cm metal roasting pan. Season with salt and pepper. Roast for 10 minutes or until sausages are browned.

3 Add flour to egg mixture. Whisk until well combined. Carefully pour batter into the hot sizzling pan over sausages (see note). Working quickly, arrange onion, zucchini and tomatoes on top. Return immediately to oven. Roast, without opening the door, for 15 minutes or until golden and puffed.

4 Drizzle with pesto and sprinkle with basil leaves. Serve immediately with salad leaves and bread.

NUTRITION: (per serve) 3770kJ; 49.3g fat; 17.9g sat fat; 36g protein; 75.7g carbs; 5.6g fibre; 228mg chol; 1749mg sodium.

Cook’s note:

+ The key to a good toad-in-the-hole is to add batter to the pan when the oil is sizzling hot, then return the pan to the oven immediately.

VIETNAMESE SWEET CHILLI SAUSAGES AND RICE SALAD

SERVES 4 PREP 20 MINUTES COOK 15 MINUTES

1 cup jasmine rice
1 tablespoon sunflower oil
600g chicken sausages
¹/³ cup sweet chilli sauce
1 garlic clove, crushed
½ teaspoon fish sauce
2 cups shredded Chinese cabbage (wombok)
1 Lebanese cucumber, peeled into ribbons
½ small red onion, thinly sliced
¼ cup fresh mint leaves
½ cup fresh coriander leaves
¼ cup roasted salted cashews, roughly chopped

Vietnamese Dressing

2 teaspoons caster sugar
1 tablespoon fish sauce
1 tablespoon white vinegar
1 tablespoon lime juice, plus extra lime wedges to serve
1 long red chilli, thinly sliced

1 Cook rice following absorption method on packet. Set aside to cool slightly.

2 Meanwhile, make Vietnamese Dressing Place all ingredients in a screw-top jar. Secure lid. Shake until well combined.

3 Heat oil in a large frying pan over medium-high heat. Add sausages. Cook, turning occasionally, for 5 minutes or until sausages are browned.

4 Meanwhile, combine sweet chilli sauce, garlic, fish sauce and 2 tablespoons water in a small bowl. Increase heat to high. Add sweet chilli sauce mixture to sausages in pan. Cook, stirring occasionally, for 3 minutes or until sauce mixture is reduced slightly and sausages are cooked through. Diagonally slice sausages in half.

5 Place cabbage, cucumber, onion, mint and coriander in a large bowl. Add dressing and rice. Toss to combine.

6 Divide salad among serving dishes. Top with sausages and any remaining glaze. Sprinkle with cashews. Serve with lime wedges.

NUTRITION: (per serve) 2714kJ; 24.3g fat; 4.8g sat fat; 26.8g protein; 77g carbs; 4.1g fibre; 57mg chol; 1806mg sodium.

Cook’s note:

+ You can make the Vietnamese dressing up to 1 week ahead. Store in an airtight container in the refrigerator.

GNOCCHI WITH CHEAT’S MEATBALLS, PEA AND MINT

SERVES 4 PREP 10 MINUTES COOK 15 MINUTES

500g packet gnocchi
1 cup firmly packed fresh mint leaves
2 tablespoons extra virgin olive oil
500g thick pork sausages, casings removed
1 brown onion, finely chopped
3 garlic cloves, crushed
1 cup frozen peas
½ cup walnuts, roughly chopped
2 large kale stems, stalks discarded, chopped into small pieces
2 tablespoons drained Persian fetta (see note)
2 teaspoons lemon zest

1 Cook gnocchi in a large saucepan of boiling water following packet directions. Drain, reserving ¾ cup cooking liquid. Finely chop half the mint.

2 Meanwhile, heat 1 tablespoon oil in a large deep frying pan over high heat. Add sausage. Cook, breaking up into 2.5cm pieces with a wooden spoon, for 4 minutes or until browned. Using a slotted spoon, transfer sausage to a plate. Reduce heat to medium-high. Add onion and garlic. Cook, stirring occasionally, for 3 minutes or until softened. Transfer to plate with sausage.

3 Add remaining oil to pan. Increase heat to high. Add drained gnocchi. Cook, stirring occasionally, for 3 minutes or until golden. Add sausage mixture, peas, chopped mint, walnuts, kale and reserved cooking liquid. Cook, stirring, for 3 minutes or until well combined and peas are tender. Season with salt and pepper.

4 Sprinkle with fetta, lemon zest, reserved fetta oil mixture and remaining mint leaves. Serve.

NUTRITION: (per serve) 3084kJ; 46.3g fat; 10.3g sat fat; 24.9g protein; 50.9g carbs; 9g fibre; 60mg chol; 920mg sodium.

Cook’s note:

+ When draining fetta, reserve 2 tablespoons oil mixture to drizzle over the final dish just before serving for an extra boost of flavour.

SPICED LAMB MEATBALL FATTOUSH

SERVES 4 PREP 20 MINUTES COOK 10 MINUTES

500g lamb sausages, casings removed
2 tablespoons extra virgin olive oil
1 tablespoon za’atar
400g can chickpeas, drained, rinsed
1 large white Lebanese bread round
3 radishes, trimmed, thinly sliced
1 Lebanese cucumber, halved lengthways, sliced
2 tomatoes, chopped into 1.5cm pieces
¹/³ cup fresh mint leaves
2 baby cos lettuce, trimmed, quartered lengthways

Red Wine Vinegar Dressing

2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon honey
2 teaspoons za’atar

1 Preheat oven to 200°C/180°C fan-forced. Using 2 teaspoons of sausage mixture at a time, roll into balls. Place on a large plate.

2 Heat 1 tablespoon oil in a large non-stick frying pan over high heat. Add meatballs to pan. Cook, stirring occasionally, for 5 minutes or until browned. Add za’atar, chickpeas and 2 tablespoons water. Cook, stirring occasionally, for 3 minutes or until meatballs are cooked through. Season with salt and pepper. Remove from heat.

3 Meanwhile, place Lebanese bread round on a large baking tray. Brush with remaining oil. Bake, turning halfway through, for 6 minutes or until golden and crisp. Set aside for 3 minutes to cool. Break into shards.

4 Make Red Wine Vinegar Dressing Place all ingredients in a screw-top jar. Secure lid. Shake until well combined.

5 Combine radish, cucumber, tomato and mint in a large bowl. Arrange lettuce in serving dishes. Top with radish mixture, sausage and bread. Drizzle with dressing. Serve immediately.

NUTRITION: (per serve) 2678kJ; 43.9g fat; 13.1g sat fat; 24.5g protein; 33.7g carbs; 7.4g fibre; 42mg chol; 1035mg sodium.

RECIPES CHARLOTTE BINNS-MCDONALD PHOTOGRAPHY VANESSA LEVIS STYLING BHAVANI KONINGS FOOD PREPARATION BREESA SWANN