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Post by braided-rug on Jan 14, 2007 16:31:59 GMT 10
Hopefully I can simplify this down to use our chipolata sausages and chicken pieces.
Pilaff CharcutierPreamble "Delicatessen fare can make a dish. In France, the charcutier - pork butcher - has many varieties of interesting cooked meats available. We in Australia go to our delicatessen. Most of the ingredients required in today's recipes come from this shop. Rice in the foundation for both of today's recipes and I like to use the long grain rice for savoury dishes. Pilaff is usually cooked in the oven. Make sure the cooked rice is dry and flaky and has absorbed all the moisture. I think the pilaff charcutier will appeal to those who like casual entertaining. Serve it with a tossed salad and hot garlic bread." Ingredients 1 1/2 oz Butter 2-3 tablespoons Worcester Sauce 1-2 tablespoons Soy Sauce 2-3 tablespoons Tomato Chutney or Ketchup 1/2 cup Stock Salt Mustard to taste Pepper Anchovy Essence to taste 4 Chicken Legs Butter for frying 6 oz streaky Bacon 1/2-3/4 lb Chipolata Sausages 8 cocktail Frankfurters 1 large Onion 1-1 1/3 oz Butter 6 oz Rice 1 teaspoon Tumeric 18 oz Stock 3 oz blanched Almonds 2-3 oz seeded Raisins Butter for frying Method Devil sauce: Melt 1 1/2 oz butter, add the Worcestershire sauce, soy sauce, tomato chutney, stock, salt, mustard, pepper and anchovy essence. Mix well. Charcutier: Cut the chicken legs in half and fry slowly in the butter until golden brown. Then add the devil sauce and continue to cook until tender. Pilaff: Slice the onion, cook in one-one and a half oz butter until golden brown, add the rice, tumeric and stock. Bring to the boil, cover then cook in a moderate oven - 350 degrees - until the rice is tender and the stock absorbed. Meantime, fry the almonds and raisins until brown in a little butter. Grill the bacon, fry the chipolatas, blanch the frankfurters and fry also. Pile the pilaff in the centre of a serving dish, scatter over almonds and raisins and surround with the chicken, sausages and bacon. From: www.miettas.com.au/Recipes/Meat/Australian_Traditional/Pilaff_Charcutier.html |
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Post by braided-rug on Jan 14, 2007 17:10:50 GMT 10
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Post by braided-rug on Jan 15, 2007 18:04:25 GMT 10
Chiplota sausages taste like normal English sausages or Australian sausages, only smaller. We went for the second recipe, and we had it with pide bread which was delicious.  |
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Post by braided-rug on May 1, 2007 10:38:45 GMT 10
I bought last week a copy of "recipes" magazine, May/June from the newsagents (AU). They had this recipe. We will try it soon.
Sweet & Sour Chipolatas
This recipe works with any readymade sweet and sour sauce in a packet or bottle: they range in weight from 360g to 575g. Shop for the best value. Serve sausages with a mound of cooked rice moulded in a tea cup if you like. Serves 4.
1 tablespoon cooking oil
500g chipolata sausages (beef, pork or chicken)
1 red or white onion, chopped
360g packet sweet and sour sauce
1 small red capsicum, diced
1 cup chopped celery
450g can pineapple pieces, drained
finely chopped celery with leaves, to garnish (optional)
Heat oil in a large non stick frying pan over moderate heat. Cook chipolatas and onion for 8-10 minutes, turning often until sausages are golden.
Add the sauce, capsicum, celery and pineapple; cover. Simmer for 5 minutes. Stir well, then simmer for 5 minutes more. Serve with rice and decorate with celery and leaves.
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Post by braided-rug on May 27, 2007 16:04:41 GMT 10
Corn pancakes with crispy bacon and chipolatasPlace ¼ cup self-raising flour, 1/2 cup plain flour, ¼ tsp salt, 1 tsp brown sugar, 1 egg, 1 tbsp coriander leaves and 1 eschalot (peeled and chopped) in a food processor. Add 2/3 cup buttermilk and process until smooth. Place in a bowl and add 420g can corn kernels (drained) and cracked black pepper to taste. Heat a thin layer of peanut oil in a frying pan over low heat and drop 1 heaped tbsp of mixture into pan, leaving room for turning. Cook for about 2 minutes each side or until golden and cooked. Keep warm and repeat with remaining batter. Serve with crispy bacon and grilled chipolata sausages. From: www.theage.com.au/news/recipes/whip-it-up--corn/2005/12/12/1134235990467.html
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Post by braided-rug on Jul 25, 2007 14:19:05 GMT 10
This is the dish we made last night and the family enjoyed. Sausage bake with rocket pestoIngredients (serves 4) * 600g small potatoes (such as Nicola or chat), quartered * 2 garlic cloves, crushed * 1/4 cup (60ml) extra virgin olive oil * 2 tbs chopped rosemary * 12 small sausages * 350g vine-ripened cherry tomatoes * Rocket pesto * 120g rocket * 3 garlic cloves * 1 cup (100g) grated parmesan cheese * 1/2 cup (125ml) extra virgin olive oil Method 1. Preheat oven to 190°C. Place potatoes in a large baking dish with garlic, olive oil and rosemary. Season, then toss together. Bake for 20 minutes. 2. Meanwhile, to make pesto, process rocket and garlic in a food processor until roughly chopped. Add parmesan, oil and salt and pepper, then process until smooth. Place in a serving bowl. 3. Remove dish from oven. Prick the sausages with a small skewer, then add to dish, tossing in oil. Return to oven, cook for 20 minutes, then add tomatoes, season with salt and black pepper and return to oven for 5 minutes or until tomatoes start to wilt. 4. Serve with pesto, a green salad and crusty bread. Source delicious. - September 2003 , Page 74 From: www.taste.com.au/recipes/5850/sausage+bake+with+rocket+pesto |
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Post by braided-rug on Aug 21, 2007 14:23:04 GMT 10
We have made the related recipe that you serve this with. Pancetta-wrapped sausagesIngredients (serves 6) * 18 thin slices pancetta or streaky bacon * 12 thin pork chipolata sausages * 1 tsp honey * 2 tbs Dijon mustard Method 1. Wrap the pancetta around sausages, overlapping slices slightly to secure. 2. To cook sausages in an oven, preheat the oven to 200°C. Place in a lightly greased shallow roasting pan and bake for 20 minutes, turning to colour evenly. Warm the honey slightly and combine with the mustard in a small bowl, then brush mixture over sausages and return to the oven for a further 5 minutes. 3. To cook the sausages over a campfire or barbecue, soak 12 wooden skewers or clean sticks in water for 20 minutes. Thread pancetta-wrapped sausages onto sticks and cook on a hot grill or barbecue, turning, for 8-10 minutes until cooked through. Brush with honey mixture and serve. From: www.taste.com.au/recipes/4279/pancetta+wrapped+sausages |
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Post by braided-rug on Sept 19, 2007 14:23:22 GMT 10
This is my favourite so far: Polenta with sausage casseroleIngredients (serves 4) 1 onion, roughly chopped 1 carrot, roughly chopped 1 large celery stick, roughly chopped 2 garlic cloves 40ml (2 tbs) olive oil 12 baby chipolata sausages 200g Swiss brown mushrooms, quartered 150ml red wine 410g can chopped tomatoes 2 tbs sun-dried tomato pesto 1/2 tsp sugar 1 tbs chopped fresh oregano, or 1 tsp dried oregano 2 tbs basil leaves, plus extra to garnish 200g (1 1/3 cups) instant polenta 40g butter 100g grated parmesan cheese Method Place the onion, carrot, celery and garlic in a food processor. Process until finely chopped. Set aside. Heat oil in a large frying pan over medium heat. When hot, add sausages and cook for 2-3 minutes until golden brown. Transfer to a plate and set aside. Add vegetables to the pan and cook over medium heat for about 5 minutes until softened. Add mushrooms and cook for a further minute. Add the wine, tomatoes, pesto, sugar and oregano. Season well with salt and pepper. Bring to the boil, then reduce heat to low, cover and cook for 15 minutes. Remove lid, add sausages and cook for 15 minutes or until sauce is thick. Stir in the basil. Meanwhile, bring 1 litre of water to the boil. Reduce heat to low and add polenta in a slow, steady stream. Cook for 6-7 minutes, stirring constantly. Remove from heat and stir in butter and half the parmesan. Season well. Place polenta on each plate, top with casserole and garnish with basil. Serve with remaining parmesan. From: www.taste.com.au/recipes/6647/polenta+with+sausage+casserole |
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Post by braided-rug on Apr 21, 2008 18:44:29 GMT 10
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Post by braided-rug on May 29, 2008 12:04:30 GMT 10
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Post by braided-rug on May 30, 2008 17:39:52 GMT 10
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Post by braided-rug on Jun 6, 2008 21:53:09 GMT 10
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Post by braided-rug on Aug 24, 2008 17:04:49 GMT 10
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Post by braided-rug on Sept 11, 2008 21:06:51 GMT 10
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Post by braided-rug on Sept 29, 2008 17:54:41 GMT 10
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