DavidWhitfield

August 31, 2010

Cornfield in August -must be England

Filed under: pictures — Tags: — David @ 1:34 pm
Cornfield in August -must be England

August 3, 2010

salad shoots

Filed under: pictures — Tags: , — David @ 10:27 am
salad shoots

August 2, 2010

Baked Sausages

Filed under: pictures — Tags: , — David @ 3:50 pm
Baked Sausages

Baked merguez sausages with smoked chipotle chili.
Here’s a simple recipe adapted from one by Jamie Oliver, featuring the the Gisborne Deli’s excellent spiced lamb merguez sausages and manuka smoked chipotle chili, ideal for a mid week dinner and easily multiplied up to cater for a crowd.
Serves 2 (add more stuff and feed as many people as you like) Ingredients; around 300g Gisborne Deli lamb merguez sausages, 4 ripe tomatoes, 1 red onion, 1 stalk rosemary, 4 cloves garlic, 1 big pinch dried oregano, half a smoked Chipotle chilli, 4 tbs olive oil, 2tbs balsamic vinegar, salt and pepper to taste, about half a packet of fettucini plus parmesan and fresh parsley to serve.
Pre heat the oven to 190 degrees, Find a roasting pan or oven proof dish just big enough to take all the ingredients. Smash the garlic cloves open (no need to peel or chop as the flavour will infuse out anyway), strip the rosemary leaves off the stalk, quarter the tomatoes, cut the onion into wedges and slice up the chipotle chili. Throw everything in a big mixing bowl and drizzle over the balsamic and olive oil making sure it all gets a good coating. It might seem as if there’s alot of oil and vinegar but this reduces down to form a delicious saucy dressing to coat the pasta. Also bear in mind that the Gisborne Deli sausages are pure lean meat, so you won’t be ending up with a load of sausage grease floating in the pan. Tip the mix into the roasting dish then tweak the sausages out so they’re sitting on top of the tomatoes, bake for 30-35 mins, turning the sausages half way through. It’s cooked when the tomatoes have softened down to form a sauce and the sausages have turned golden brown Don’t let it go too far though as you must avoid drying out the sausages. Cook the pasta ’til al dente and serve as you would spaghetti bolognese, garnished with parmesan and roughly chopped parsley.
Ideal served with ciabatta and an old fashioned Gissy Chardonnay.

August 1, 2010

Wainui Beach

Filed under: pictures — Tags: , — David @ 12:31 pm
Wainui Beach

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