ALL · beef · Meat Dishes · One Pot Wonders · Soups and Stews

Sausage and Potato Stew

sausageandpotato

I picked up an amazing bargain recently in Aldi’s….29p for 2.5kg bag of Maris Piper potatoes…..Yes I know…..right…..29p!! So after picking up some lovely scottish beef sausages at my local butchers I decided a Stew was the perfect match for these potatoes.

A warm comfort filling dish.

 

Makes 4 servings.

8 Scottish Beef sausages (or any of your choice)

4 potatoes – washed and cubed (skin on)

1 tin chopped tomatoes

1 tbsp tomato puree

300ml chicken stock

2 garlic clove – crushed

1 tbsp olive oil

2-3 sweet red peppers – sliced

1 red onion – quartered

1 tsp crushed chillies

1 tsp hot smoked paprika

salt & pepper

1 tbsp worcester sauce

1 tbsp mixed herbs

 

  1. Gently heat up to a medium heat a fry pan with oil.
  2. Gently fry the peppers and onion with the garlic, chillies and paprika until softened, remove from pan with slotted spoon.
  3. Put your sausages into the pan and gently brown on all sides.
  4. Once sausages are browned add back to the pan the pepper mix, tomato paste, tin tomatoes, chicken stock, potatoes, salt & pepper, worcester sauce and mix. Bring to the boil then simmer for approx 25 minutes or until potatoes are soft.
  5. A few minutes before ready add in the mixed herbs, and cut the sausages into 3 sections, then serve. Yummy!

 

Sausgaes

ALL · Bread · Cakes and Biscuits · Hotpoint Oven & Combi Oven Recipes · Scottish Cuisine

Scottish Fruit Scone

Oh I do love the Autumn food, warm, comforting, delicious and homemade of course! You will love these traditional Scottish Scones as they come with history:-

Scones originated in Scotland, and Scottish scone recipes are the best in the world. (in my opinion…lol)

The correct Scottish pronunciation is ‘skon’ which rhymes with ‘gone’, and NOT ‘skoan’ which is the English adaptation of the word.

Originally a type of flat ‘cake’, made from oats or barley meal and cooked on an open griddle or in the oven, scones have been popular in Scotland for centuries.

Typically you just have them with butter, and loads of…yummy! However, should you wish to indulge you can of course have your favourite flavour of jam too.  My preference is butter, always!

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Makes 8 individual scones

120g of Self Raising Flour

60g Melted Butter

60g Rolled Oats – (Scotts of course)

40g Caster Sugar

2 tsp baking powder

1/2 tsp salt

50g sultanas

1 egg beaten

50ml milk

 

  1. Combine flour, sugar, baking powder, oats, salt, sultanas in a bowl and make a well in the middle.                                                                                                                             20171103_111011
  2. Beat the egg until frothy then add in the melted butter and milk, mix  20171103_111015
  3. Add the wet mixture to the dry mixture and mix thoroughly until you get a dough like ball, its shouldn’t be sticky, so if it is add a little more flour.
  4. Empty onto a floured surface, roll into a ball then flatten with your hand until about 1/2 inch thick, place onto a greased backing tray and score into eight pieces.   20171103_111939
  5. Brush with a little milk to add glaze.
  6. Bake in a preheated oven for 15 minutes at 220 deg. I baked on convection bake setting to give it a lovely golden crust.           20171103_113252  20171103_113646
  7. Remove and allow to cool on a rack.
  8. Best bit…………………………add lashings of butter and devour!!!!

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ALL · Cakes and Biscuits · Hotpoint Oven & Combi Oven Recipes · Pastries and Pies

Apple Strudel on Crisper

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Oh yes, its that time of year when the apple, cinnamon and warm comfort food come out. Thought I’d try a warming pastry using my little crisper, amazing, this would normally take about 40 minutes in an traditional oven, but on the crisper……just 16 minutes…YES! 16 minutes. Amazing.

 

Makes 6-8 servings

1 pre rolled puff pastry (all butter)

3-4 apples

1 orange (peel only)

50g walnuts – chopped

50g pine nuts – chopped

1 tsp cinnamon powder

50g sultanas

50ml dark rum

50g light brown sugar

100g breadcrumbs

1 egg and 50ml milk for brushing

Icing sugar for decoration

 

  1. Soak the sultanas in the rum (preferably overnight or at least 4 hours)
  2. Peel and slice the apple, then mix them with the walnuts, pine nuts, sugar, cinnamon and orange peel, mix well.
  3. Add in the sultanas and breadcrumbs to the apple mixture and mix
  4. Roll out the pastry
  5. Pour the apple mixture onto the pastry then roll up lengthwise. Seal with egg and milk and press with either finger or fork to seal. 20170923_162050
  6. Preheat the Crisper Plate for 3 minutes on Dynamic Crisp setting, remove from oven and gently place the apple roll onto he plate. Brush the roll with Egg wash mixture and make a few small cuts on top of pastry to allow steam out.   20170923_163127_001
  7. Bake on the Crisper setting for about 16 mins, if you feel it is browning too quickly cover the top with some baking sheet.

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