The Super Whites The ordinary life of a Super Mum

The Super Whites
Meal Plan Monday

 

Dinner tonight is above, my Mum’s sweet and sour sausage stew, its one of my ultimate favourites and a real comfort food, perfect for cold weather and head colds.

Sweet & Sour Sausage Stew.
The quantities are easily adjustable, more sausages, more sauce, more veg depending on how many you are cooking for and how many leftovers you want. The recipe as it is feeds 4.

6 pork sausages
2 onions
1 carrot
1 capsicum/pepper
1 small cucumber/ can be substituted for a handful of small gerkins if you like the flavour
1 can pineapple chunks

Sauce – I like to double this to make it extra saucy, depends on how much veg you use.
60mls water
60mls pineapple juice
60mls brown sugar
30mls vinegar
15mls tomato sauce
15mls soy sauce
10mls cornflour

Fry the sausages in a casserole pot until browned. Remove and cut into chunks.
Cut the veg into strips and gently fry in the casserole, add the drained pineapple chunks.

Combine all the sauce ingredients in a pot and heat, thicken with the cornflour and pour the sauce over the veg in the casserole. Add the sausages back, stir and put into the oven at a low temp 140degrees for about 30mins until bubbling and hot.

There is massive room for personal input with this recipe, more pineapple juice in the sauce if you prefer it sweeter, more vinegar and the gerkins if you like it sour. I like to double or triple the recipe and add lots more carrot and capsicum and then freeze it into portions for later.

Serve over steamed white rice.

Tomorrow night we are having my Mum’s lamb shanks, another excellent comfort food meal!

Bridget’s spiced slow cooked lamb shanks

Serves 4

3 lamb shanks
sea salt and freshly ground black pepper
1tbs coriander seeds
1 tsp dried red chilli flakes
1 tbs fresh rosemary
1 tsp dried oregano
1 tbs flour
1 tbs olive oil
1 garlic clove finely chopped
2 large carrots, diced
6 sticks of celery, diced
2 medium onions, diced
2 tbs balsamic vinegar
170ml white wine
6 anchovy fillets
3 tins whole plum tomatoes
1 handful of fresh basil or flat leaf parsley, finely chopped

Season the lamb shanks with salt and pepper
Smash up the coriander seeds and dried chilli, mix with the finely chopped rosemary and dried oregano. Roll the lamb in this mixture and press it in well. Dust with the flour.
Heat a thick bottomed casserole, add the oil and brown the shanks. Remove from the pan.
At this point you can transfer them to your slow cooker if you are going to be using this. Otherwise you will put them back into the casserole later and cook in the oven.
Add the garlic, celery, carrot and onion and sweat until softened with a pinch of salt.
Add the balsamic vinegar and reduce to a syrup.
Add the white wine and simmer for two minutes.
Add the anchovies.
Add the tinned tomatoes.
Either transfer the mixture to the slow cooker or return the shanks to the casserole and put into the oven.
Oven cook with the lid on in a 180 degree oven for 1 ½ hours and then a further ½ hour without the lid.
Cook in the slow cooker on high for 6-8 hours.
Skim the fat off and taste for seasoning.
Before serving stir in the fresh herbs.
Serve on mashed potato.

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