Sausages in cranberry sauce

It’s difficult to make sausages look pretty, so this was the best I could do.

 

This recipe is something I’ve devised to use some of that cranberry sauce you have left over from Christmas.   The one I use has the consistency of a jam (a jelly to our American friends).  You can vary the vegetables to use what you have one hand, I like a bit of green veg in there to contrast with the other colours.

Sausages in cranberry sauce

Sausages in cranberry sauce

Sausages in cranberry sauce

 

Olive oil, to fry

10 thin sausages

One large onion, halved and sliced

Two carrots, peeled and cut into chunks (about 1-2 cm each)

Half to one cup of green vegetables – here I have used zucchini and green capsicum

4 tbsp cranberry sauce

1/2 cup red wine

1 cup stock

Salt and pepper to taste

1/2 tbsp cornflour mixed with a further 1/2 cup of stock, to thicken

Drizzle a little olive oil in the pan and brown the sausages, they don’t have to be cooked through.  Take out of pan and fry onion and carrot, adding more oil (sparingly) if necessary.  Cut the sausages into 2cm lengths and return to pan when onion and carrot have softened a little.  Add sauce, wine and stock.  Bring to boil, stir through the green veg, then reduce to a simmer and put the lid on the pot.  Simmer for 30 minutes.  Uncover, thicken with the cornflour mixture, turn up the heat so it is a fast simmer for a further five minutes, then serve.

 

Christmas Leftover Time – Turkey Risotto

It’s that time of year again, when there are heaps of leftover bits and pieces in the fridge, and no-one really wants another “Christmas Dinner”.  Last night we had Carbonara with leftover ham, so even though we had a “new” dinner, I still got to use some of the leftovers.  Tonight, I adapted my Chicken and Capsicum Risotto recipe to use the last bits of turkey instead of chicken.  I won’t post the recipe again, just a picture of the finished result:

Turkey Risotto

Turkey Risotto

 

Tomorrow night I am going to cook some of the excess sausages from our Boxing Day BBQ with the leftover cranberry sauce – I will post that recipe as soon as I get time.

White Chocolate Christmas Bark

Ok, something easy to make.  The kids could do this (depending on their age, if young they will need supervision while melting the chocolate over the boiling water).

I could have posted this before Christmas, but that would have been too logical, and if this is a project for your kids, they were probably busy playing with their new toys until now!  However, this is something you can do to “use up” some of those bits and pieces you were using before Christmas, such as pistachios, or sprinkles.  You can of course vary this to make whatever bark you want, but the ingredients need to be dry, or the chocolate will not set.  I tried making bark with jam, and it was more like fudge.  Oh well, experiments are what cooking is all about, when something fails, you know not to do that one again.  With this recipe, measurements are very approximate, because you can vary this to personal preferences – my objective was just to get the red, white and green to reflect the Christmas colour theme.  If you are thinking of putting this on a New Year’s Eve table, I would put something sparkly like silver cashous in the chocolate instead.

 

White Chocolate Christmas Bark

White chocolate Christmas Bark

White chocolate Christmas Bark

200 g white chocolate, either chopped or use buttons

A handful of chopped pistachios

Red sprinkles

 

Line a flat baking tray with baking paper.  Put chocolate in a heatproof bowl that fits into the top of a saucepan, or use the top of a double boiler.  The most important thing is that the bottom of the bowl/pan should not be immersed in the water.  Bring water to a boil and stir chocolate until melted and smooth.  Spread over the lined tray.  Sprinkle the sprinkles and the chopped pistachios over the chocolate and press in gently.  Put in fridge to set, depending on how thickly you have spread your chocolate, check after an hour.  Break into snack sized pieces.