Tag Archives: leeks

Sausage casserole and confusing coat conundrums

sausagecasserole

I have a new ski jacket. While I’m sure you’re over the moon for me, I admit that this is hardly groundbreaking news. It is, however, very confusing for Hugo. For him, the precursors to ‘walkies’ are: my digging around for an embarrassingly long time in a futile attempt to locate my mobile ‘phone, resorting to ringing it (of course it rings in my my pocket), locating vaguely matching left and right shoes and then, in Winter, putting on The Walking Jacket. My new jacket occasions a perplexed ‘head-tilt to one side’ look of utter bemusement, accompanied by a woefully despondent ‘maybe we’re not going for a walk after all’ sigh. He’d better get used to it though — with my matching left and right shoes and new jacket, there’s no stopping me; I’ve become a bit of a fashionista and may even upgrade again next year! 😉

There’s something in this sausage casserole for everyone: high-maintenance fashionistas, fussy children, finicky dogs and hens… It is adapted from a Tana Ramsay ‘Family Kitchen’ recipe.

Ingredients (serves 6)

2 tablespoons of olive oil

1 large onion, peeled and sliced

2 cloves of garlic

6 mushrooms, peeled and sliced

6 Toulouse sausages

60g pancetta, sliced

1  leek, rinced and sliced

Sea salt and freshly ground black pepper

1 tablespoon paprika

2 teaspoons Worcester sauce

1 litre chicken or vegetable stock

6 carrots, peeled and cut into 3cm pieces

6 small potatoes, peeled

200g, cannelloni beans, pre-cooked and drained

½ green cabbage, shredded

Gently heat the olive oil in a large casserole dish (Dutch oven), adding the sausages, onions mushrooms and garlic and fry until golden brown. Add the pancetta and leeks, continuing to brown. Then add the seasoning and stock, followed by the carrots, cabbage, potatoes and beans and bring to a boil. Leave to simmer for about 40 minutes. May be served alone or with bread, couscous, quinoa or basmati rice.

Pot roast guinea fowl with orange, herbs and leeks

pintade

by Hugo, 
Canine Correspondent

hugo

I’m rather down in the dumps today. I don’t usually complain about Her Bossiness but I can’t help feeling she’s a bit blasé sometimes; The young hens have turned into ruffians. Shy and retiring when they first arrived a few weeks ago, they have become rather cocky and full of a sense of entitlement that just isn’t appropriate in a hen. Especially in hens that don’t even lay eggs yet. The worst thing is when their haughtiness involves my food bowl. They nonchalantly stroll  into the house, plant themselves on my bed and dig in to my food. Surely that’s just not right is it? 😦

I’m very keen on this guinea fowl dish, because I get to chew the carcass afterwards. I’m not ashamed to admit that while doing so, I fantasise that I’m devouring one of my volatile companions. 🙂

Ingredients (serves 6)

1 large (or 2 small) guinea fowl (about a kilo)

4 oranges, peeled and sliced

1 onion, peeled and sliced

a handful of fresh thyme

a handful of sage leaves

1 tablespoon of olive oil

60g butter

8 cloves of garlic, peeled

4 carrots, peeled and sliced

2 leeks, washed and sliced

seasoning: sea salt, freshly ground black pepper, paprika

350ml dry white wine

This is adapted from a Jamie Oliver recipe. Preheat the oven to 180°C. Empty the bird and rinse well. Mix the oranges with the onion and herbs and season with salt and pepper. Stuff the guinea fowl(s) with the mixture and place in a casserole dish (dutch oven) along with the butter, olive oil, carrots, garlic, leeks and seasoning. Fry until golden brown and then add the wine, which should be brought to a simmer. Put the lid on the dish and cook in the oven for just over an hour, or until the ‘sauce’ is beginning to caramelise slightly.