apple squares

David — Sat, 17 Sep 2011 00:32:05 +0000

pastry, almond cream, apple, glaze.

espresso

David — Sat, 10 Sep 2011 07:20:29 +0000

picaday 27

David — Mon, 27 Jun 2011 10:12:20 +0000

picaday 06

David — Mon, 06 Jun 2011 13:43:19 +0000

cookie

David — Wed, 18 May 2011 10:53:28 +0000

Things i did today-Coffee

David — Fri, 18 Feb 2011 05:24:22 +0000

Baked Sausages

David — Mon, 02 Aug 2010 07:50:01 +0000

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.

Tea towel on the kitchen bench

David — Thu, 27 May 2010 07:52:01 +0000

garlic

David — Sat, 22 May 2010 13:54:00 +0000

Beans II

David — Tue, 18 May 2010 11:53:54 +0000

DavidWhitfield » food