Thanksgiving or Christmas breakfast bread pudding

November 6, 2014September 7, 2022 Belinda1 Comment

I am a bread pudding nut, and on these festive holidays, there is nothing nicer than to sit in the kitchen in the morning with the fire on, drinking champagne and smelling the aroma of something cooking slowly in the oven. The beauty of this dish is that it can be prepared up until cooking, the night before and refrigerated until needed.

Serves 4

1 lb good quality pork sausage-meat
6 cups cut or torn up up French bread, about 1/2″ thick
3 cups whole milk
8 large eggs, organic preferably
1/2 tsp salt
1 tsp freshly ground black pepper
6 sage leaves
5 oz cream cheese
1/4 cup maple syrup
2 tsp maple sugar
butter for the pan

The night before- cook the pork sausage-meat until it is nicely browned. If the sausage is in links, then remove the casings and crumble the sausage.
Mince the sage and toss it with your torn/cut bread in a large bowl
Whisk together the eggs, milk, salt and pepper then pour it over the bread. Stir it around several times, let it sit, then stir again.
Butter a 9″ by 9″ baking dish.
Stir the bread again. Most of the liquid should be absorbed.
Spread half of the bread mixture in the bottom of the greased baking dish.
Use a slotted spoon to remove the sausage-meat from the pan and spread it over the bread.
Now dot the cream cheese in with the sausage. Top with the remaining bread and pour any unabsorbed custard over the top.
Cover and stick in the fridge overnight. Go to bed.
The next morning…. Preheat the oven to 350 F
Pull the pudding from the fridge and drizzle the maple syrup over it, then sprinkle with the maple sugar.
Put it in the oven. Now it’s going to take a while as it’s dense, so go and enjoy yourself with your family while the aroma slowly seeps around the house.
It will turn a dark golden brown, be crunchy on top and puff up a bit. It might take up to 1 hour 30 mins, but check after 1 hour.
When you think it’s done, take it out of the oven and let it rest for a little bit. This goes really well with mimosas!

Do-ahead · Meat

Rich and warming braised sausages

September 29, 2014September 7, 2022 Belinda

I adore sausages and of all meat, sausages and bacon are the ones I would miss the most if I ever became vegetarian. This is a hearty, flavorful and warming braise, great for those Fall and Winter evenings and all it needs is some good mashed potato to soak up the juices.

Serves 4

2 tbsp sunflower or olive oil
12 of your favorite pork sausages
6 rashers bacon, rinds removed and cut into 1 inch lengths
2 medium onions, thinly sliced
3 cloves garlic, crushed
1/2 to 1 tsp smoked paprika
1 x 14oz can chopped San Marzano tomatoes
10 fl oz chicken stock
2 tbsp tomato puree
1 tbsp Worcestershire sauce
1 tbsp dark brown sugar (Muscovado is great)
1 tsp dried mixed herbs
2 bay leaves
4 sprigs of fresh thyme
4 fl oz red or white wine
1 x 14oz can butter beans or another type of bean you like, drained and rinsed
salt and freshly ground black pepper

Heat 1 tbsp of the oil in a large non stick frying pan and fry the sausages gently for 10 mins, turning every now and then until nicely browned all over. Transfer to a large saucepan or a flameproof baking dish and set aside.
Fry the bacon pieces in the frying pan until they begin to brown and crisp then add to the sausages
Place the onions in the frying pan and fry over a medium heat for 5 minutes until they begin to soften, stirring often. You should have enough fat in the pan, but if not, add the other tbsp of oil.
Add the garlic and cook for 2 to 3 minutes more until the onions turn a pale-golden color, stirring frequently.
Sprinkle over the smoked paprika and cook together for a few seconds longer.
Stir in the tomatoes, chicken stock, tomato puree, Worcestershire sauce, brown sugar and herbs.
Pour over the wine and bring to a simmer.
Tip carefully into the pan with the sausages and bacon and return to a simmer, then reduce the heat, cover the pan loosely with a lid or aluminum foil and leave to simmer very gently for 20 to 30 minutes, stirring from time to time.
Alternatively, you can cook it in the oven at 350 F for 45 minutes.

Do-ahead · Gluten Free · Meat

Simple summer stew of tomato, merguez sausage and cannellini beans

August 29, 2014September 8, 2022 Belinda

Such a simple, summery stew to serve with just a green salad. if you can’t find merguez sausage, try using chorizo. This is so easy to throw together and full of flavor, thanks to the sausage.

Serves 4
A splash of olive oil
6 Merguez or Chorizo sausages
1 large onion, sliced
2 cloves garlic, crushed
1lb 6oz ripe tomatoes
7 fl oz chicken stock
2 x 15 oz cans Cannellini beans, drained and rinsed
A good handful Italian parsley

Heat the olive oil in a large saute pan or Le Creuset braiser on high heat. Roughly chop the sausages and fry until browned and beginning to crisp around the edges. transfer to a plate and lower the heat to medium.
Add the onion to the pan and fry for about 5 mins or until softened, adding the crushed garlic to the pan after a couple of minutes so it doesn’t burn.
Quarter the tomatoes, then add to the pan with the chicken stock and bring to a simmer. Season and stir, then simmer for 10 minutes.
Add the Cannellini beans to the pan with the browned sausages. Simmer for 10 mins or until the sausages are cooked through and the sauce is thickened.
Roughly chop the parsley, then stir through the stew. Divide it among 4 serving bowls. Sprinkle with ground black pepper and serve with some crusty bread and a green salad.

Appetizers · Gluten Free · Meat

Glazed chorizo with figs

June 14, 2014February 8, 2016 Belinda

This dark, gooey, sweet, spicy mixture is rich and sumptuous and a great dish for a starter with some toasted bread slices.
You don’t need much and it definitely has the “wow” factor in flavor.

Serves 6 to 8
1 Tbsp. olive oil
1 lb. Spanish chorizo, sliced
2 cloves garlic, minced
1 small red onion, sliced lengthwise
2/3 cup red wine
1/3 cup balsamic vinegar
1/3 cup good liquid honey
1 1/2 cup dried figs, trimmed and quartered
1 stick cinnamon
3/4 tsp. whole cloves

In a medium saucepan, heat the oil over medium-high heat. Add the garlic, onion and chorizo and stir for about four minutes, until the garlic and onion is soft and starting to brown.
Add the honey and stir vigorously for approximately 30 seconds, being sure to coat all the ingredients.
Add the wine, vinegar, dried figs, cinnamon and cloves. Heat to a simmer and let simmer for approximately 30 minutes, until the sauce has reduced and created a glaze for the chorizo and figs.
Serve immediately, or let cool and reheat for serving.

Do-ahead · Meat · Pasta

Easy baked penne

February 27, 2014September 8, 2022 Belinda

Everyone needs one of these meaty, creamy, cheesy dishes that are universally adored, easy to make and can be made as much for large crowds as for 4 people.

Serves 4 to 6
8 oz penne pasta
1/2 lb ground beef, lamb, sweet Italian sausage or even chorizo
1/2 medium onion, chopped
1 (24 oz) jar of good quality Marinara sauce or similar spaghetti sauce
1/2 cup sour cream
6 oz Provolone cheese
6 oz shredded or sliced Mozzarella
1/3 cup Parmesan cheese, grated
chopped parsley

Bring a large pot of salted water to the boil. Add the pasta and cook until al dente. Drain.
Meanwhile, in a large skillet, brown the ground beef or other meat.
Add the onion and cook until softened.
Add the spaghetti sauce and allow to simmer for 15 minutes.
Stir in the sour cream.
Add the drained pasta and stir to coat

Preheat the oven to 350 F.
Spray a 2 quart baking dish with non stick cooking spray.
Pour half of the pasta into the baking dish.
Top with half of the Provolone and half of the Mozzarella.
Pour the remaining pasta on top and top it with the remaining Provolone and Mozzarella and sprinkle the Parmesan on top.
Bake until the cheese is melted and bubbly, about 30 minutes.
Sprinkle with chopped parsley before serving.

Do-ahead · Meat · Poultry

Braised Turkish chicken

January 7, 2014September 8, 2022 Belinda

So many interesting flavors going on here, and all in one pot! I love “one-pot cooking.

Serves 4

4 tbsp extra virgin olive oil
4 large free range chicken thighs
1 yellow onion, sliced
2 garlic cloves
1 red pepper, sliced in rings
1 small eggplant, diced into 1 inch chunks
1 green chile, sliced, with seeds
Handful of fresh thyme, tied together with string
1/2 tsp cumin seeds (I roast my own as they are more pungent)
4 oz of spiced Turkish sausage, or chorizo, skinned and sliced in 3/4 inch pieces
2 oz fine bulgar wheat
6 Medjool dates, pitted and sliced
2 tbsp tomato puree
3 tbsp red wine vinegar
17 fl oz chicken stock
2 tbsp pomegranate molasses or tamarind paste
1 small cinnamon stick
1 star anise

Pre-heat the oven to 375 F

Heat the olive olive oil in a heavy based saucepan until almost smoking and season the chicken on both sides with salt and pepper and a splash of oil.

Put the thighs in the pan, skin side down and cook until the skin is nicely browned.

Lift them out and then add the onions, garlic, eggplant, chile, thyme, cumin and sausage for about 12 minutes or until the vegetables are soft.

Add the bulgar and dates, followed by the tomato puree and stir well.
Pour in the red wine vinegar, followed by the chicken stock, pomegranate molasses, cinnamon and star anise and bring to the boil.

Turn the heat off and nestle the thighs back in so that the flesh is under the liquid but the skin is still sticking out.
Put a lid on the pan and put it in the oven for 40 minutes.
When you take it out, remove the lid and leave to stand for 5 minutes.
Serve with great bread.

Do-ahead · Gluten Free · Meat · Poultry

A “one pot meal”- Baked bacon wrapped sausages with sweet potato and fennel

January 5, 2014September 8, 2022 Belinda

A gem from the BBC Good Food website, and all thrown together in one baking dish.
How easy is this to do when you get home from work!

Serves 4

1lb sweet potatoes, roughly chopped into medium sized chunks
1 bulb fennel, chopped into 1/4 inch slices
3 large garlic cloves
1 tsp celery seeds
1 tbsp dark brown sugar
3 tbsp olive oil
8 good quality sausages of your choice
8 thick rashers of bacon
1 tbsp plain flour (or GF flour)
4 fl oz apple juice
2 fl oz dry white wine
2 tbsp balsamic vinegar
2 sprigs fresh thyme or fennel fronds if you can find them

Preheat the oven to 400 F

Place the sweet potato and fennel in a large roasting tin with the garlic, celery seeds and brown sugar.
Drizzle over the olive oil and give everything a good muddle so all the vegetables are coated and seasoned well.

Wrap each sausage in a rasher of bacon so it looks mummified and then nestle them in with the vegetables.
Roast the whole lot in the oven for about 25 minutes

Lightly sprinkle over the flour and jiggle the tin until it’s disappeared and has been incorporated among the vegetables.
Pour over the apple juice, white wine and balsamic vinegar, add the herbs, then continue to roast for a further 20 minutes until everything is cooked through and the sauce is thickened.
Check for seasoning and serve immediately

Dairy-free · Meat · Poultry

Chicken, sausage and whatever you have in the fridge traybake.

November 16, 2013February 7, 2016 Belinda

This is the most simple, stunning dish you can have in your repertoire. You can throw it together in minutes and let it roast and caramelize for about 45 minutes and your whole meal is on one roasting dish.

All you need is a very large bowl, at least 16” diameter (great to have anyway) and a large shallow baking tray, minimum 16” x 12” x 1”

The other day I was working and we only had 1 hour before needing to be downtown for a concert.
I took out my large bowl and started to throw stuff into it, tossed it all in olive oil and fresh herbs, some salt and pepper and spices and threw it all onto the baking tray, tossed it in the oven and 45 minutes later, we had a really stunning meal.

You can vary the meat and vegetables according to what you have in your imagination/fridge

Serves 4

Preheat the oven to 350 F

1 lb organic boneless, skinless chicken thigh, each cut into 3 chunks (Don’t use breast, as it gets too dry)
1lb of sausage you like, chorizo, Sweet Italian, Spicy Italian, cut into 1 inch pieces
2 large onions, red or white, cut into 1 inch chunks
As many cloves of garlic as you want, peeled, and half of them crushed and half of them left whole
A yellow, red and/or orange pepper, cut into 1 inch chunks
1 lb cherry tomatoes, some halved, the others left whole
3 zucchini, cut into 1 inch chunks
1 eggplant, cut into 1 inch chunks
8 oz baby crimini mushrooms,
8 oz Brussel sprouts, halved
1/2 butternut squash, or 2 cups in 1” cubes
Very small potatoes, or cut up ones, as they need to cook till tender

Throw all this into the large bowl and toss together with;

1 tsp paprika, sweet, hot or smoked, depending on your preference
2 good handfuls fresh basil, torn
A good amount of Kosher salt and freshly ground black pepper
2 tsp dried oregano, or any other herb you fancy
Some dried chile, if you like a kick
Liberally glug in some really good olive oil, at least 1/4 cup

Mix it all together well so everything is well coated and then tip everything out onto the large roasting tray. Shake till it’s evenly distributed, then put into the oven until it’s starting to get browned and beginning to singe at the edges.
Remove from the oven, taste and re-season.

* Some crumbled feta or blue cheese can also go over everything in the last 15 minutes of cooking

You will start playing around with the flavors and ingredients, trying different combinations, vegetarian, more meat, less vegetables…. The worlds your oyster on this dish!

Egg based · Meat

Herby toad in the hole!

November 2, 2013February 8, 2016 Belinda

Okay, I’m throwing some revamped British recipes in here, that are SO comforting and tasty, you will want to rush straight to the kitchen and try them!

5 oz plain flour
3 large eggs
10 fl oz whole milk
2 medium onions, (red or white) cut into large chunks, (about eighths)
2 tsp Dijon mustard
2 tbsp vegetable oil
8 really good sausages (I use sweet Italian sausage, but you can choose your favorite)
8 sage leaves
4 rosemary sprigs, leaves removed and stalks discarded

Preheat the oven to 475 F

Cut the sage and rosemary a bit and in a food processor, combine the flour, eggs, milk, mustard, sage and rosemary, and some salt and pepper. Blitz until smooth, then leave to rest for 30 minutes.

Pour the oil into a metal or enamel roasting tin, about 9” by 12” deep, or a little bigger.
Brush the oil all over the sides and bottom, then place in the oven.
When the tin is very hot and smoking, place the onion bits and sausages inside, evenly spread out, and cook for 10 minutes or until they are taking on some color and the onions are getting tender.

Give the rested batter a stir and pour into the really hot tin – take care as it may spit! It’s important you do this while the tin is REALLY hot, otherwise the final dish won’t be the same.
Do not open the oven door for 25 minutes, then check. – If needed, cook for a further 5 – 10 mins.
Cook until puffed up and brown and the batter is completely cooked through.
Serve straight from the dish

Appetizers · Do-ahead · Holiday Food · Meat · Pasta · Vegetable-related

Pumpkin stuffed with Fontina, Italian sausage and macaroni cheese

November 2, 2013September 9, 2022 Belinda

This is a recipe from a book I purchased recently called ‘Melt” based around different macaroni and cheese recipes. It’s terrific and this is a real winner.

Serves 4

1 sugar pumpkin or other sweet variety (not a carving pumpkin), about 5 lbs
Sea salt and freshly ground black pepper
1 tbsp olive oil
1/4 lb mild Italian pork sausage, skins removed
4 oz elbow macaroni
5 oz fontina cheese, cut into 1/4 inch cubes
2 oz gruyere cheese, cut into 1/4 inch cubes
4 scallions, diced
1 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
1 tsp fresh sage, chopped
1 cup heavy cream

Preheat the oven to 350F

Cut out a circle from the top of the pumpkin – the way you would to make a jack-o’-lantern and set aside.

Scoop out the seeds and strings as best as you can. Generously salt and pepper the inside of the pumpkin, pop the top back on it, place it on a rimmed baking dish (since the pumpkin may leak or weep) and bake for 45 minutes.

Meanwhile, warm the olive oil in a saute pan over medium heat.

Crumble the sausage into small chunks and cook until lightly browned.

Remove the sausage from the pan with a slotted spoon and set aside to cool.

Discard the drippings or save for the gravy.

Also while the pumpkin bakes, cook the pasta in a large pot of salted, boiling water until al dente.

Drain through a colander and rinse with cool water to stop the cooking process.

In a bowl, toss together the fontina, gruyere, sausage, pasta, scallions and herbs.

When the pumpkin is done baking, take it out of the oven and fill it with the macaroni and cheese mixture.

Pour the cream over the filling.

Place the top back on the pumpkin and bake for 1 hour, taking the top off for the last 15 minutes of cooking so the cheese on top of the filling can get properly brown.

If the top cream still seems a bit too wobbly, give it another 10 mins in the oven.

The cream may bubble over a bit, which is fine. If the pumpkin splits while baking, as occasionally happens, be thankful you set it in a rimmed baking dish and continue to bake!

Allow the pumpkin to rest for 10 minutes before serving. Be careful moving the dish, as the pumpkin may be fragile.

You can serve this dish two ways;

Cut it into individual servings or just scoop out the insides, including some of the

pumpkin flesh for each serving.

Season to taste and enjoy!