Warm Sausage, Sweet Potato & Puy Lentil Salad

I love Autumn.  The beautiful crisp air and rich, golden colours.  The earthy scent of fallen leaves. The comfy boots and chunky knits.  The irresistible pumpkin spice lattes.  The alluring smell of cinnamon, nutmeg and freshly baked apples...

This season has my name written all over it, at least until Spring arrives anyway.

I think today's dish captures the essence of Autumn wonderfully.  Earthy Puy lentils, honey-mustard glazed pork sausages, roasted sweet potatoes, and crisp red onion - complimented by a light and tangy balsamic vinaigrette.  Comforting.  Hearty.  Delicious.

It has to be said that quality ingredients are key here. Choosing the best sausages you can find will really make a difference.  I recommend a meaty Cumberland or Toulouse style sausage.  As for lentils, the Puy variety are the way to go.

Feel free to substitute pumpkin or butternut squash for sweet potato, they are equally delicious.  Enjoy!

Warm Sausage, Sweet Potato & Puy Lentil Salad
Serves 3-4
1 large sweet potato, cut into triangular wedges (or substitute 1 small-medium peeled seeded butternut squash or pumpkin)
150g Puy lentils
1 Bay leaf
6 good quality pork sausages
1 red onion, finely sliced
4 handfuls salad greens such as lamb's lettuce or baby spinach
2 tbls runny honey
2 tbls wholegrain mustard
Olive oil
Salt & black pepper

Dressing
4 tbls extra virgin olive oil
2 tbls balsamic vinegar
A few good pinches sea salt
A good pinch or two of sugar

Preheat oven to 200C/400F.  Place the sweet potatoes on a roasting tray.  Drizzle with a little olive oil and season with salt and pepper.  Roast for 25-30 minutes or until tender.  While the potatoes are cooking, prepare the sausages and lentils.  Tip the lentils into a saucepan and cover generously with water or stock.  (The water will need to be at least 1 inch above the lentils). Add the bay leaf and bring to a boil. Lower heat and simmer, covered for about 20 minutes or until al dente.  Drain the lentils, then drizzle with a little olive oil and season if necessary.

Heat a tablespoon of olive oil in a frying pan over medium heat and cook the sausages, turning frequently, until golden and cooked through. Set aside to cool slightly. Once cooled, cut at an angle into thick slices.

Mix together the mustard and honey and set aside.  Whisk all dressing ingredients together, then taste and season to your liking.

When the sweet potatoes are soft and golden remove from the oven. Add the sausage slices to the pan and gently toss the potatoes and sausages with the honey/mustard mixture.  Return to the oven for a further 5 minutes or until everything becomes deliciously sticky.

Layer plates or bowls with salad greens, lentils and the sausages and potatoes.  Top with thinly sliced red onion and drizzle with balsamic dressing.

Kartoffelpuffer (German Potato Pancakes)

Something wonderful happened last week....

My kitchen arrived! And these German potato pancakes, otherwise known as Kartoffelpuffer, were one of the many recipes I couldn't wait to make.

My first encounter with these crispy treats was in a cosy German restaurant that has since become a favourite of mine. They were served fresh out of the pan with a delicious apple sauce and were accompanied by a nice tall glass of Hefeweizen. The perfect combination, if you ask me!

Kartoffelpuffer are typically made of raw grated potato and onion, flour, eggs and seasoning. They are known and loved throughout Germany and are prepared in various ways from region to region. In the Rhineland they are sometimes eaten with buttered Schwarzbrot (Black Bread). In Bavaria they are typically served with sauerkraut. Other regional variations include Kartoffelpuffer with sugar and cinnamon or smoked salmon and creme fraiche. Though it seems that most Germans favour the more traditional variation: Kartoffelpuffer with apple sauce.

As you can tell, these pancakes are incredibly versatile. Last night I topped some leftover cakes with crispy bacon and fresh avocado. Delicious!

I'd imagine they'd also be good made with butternut squash, sweet potato, leeks, carrots or zucchini. The possibilities are endless.

Below is a typical yet tasty recipe for Kartoffelpuffer. Feel free to experiment with ingredients such as bacon, chives, garlic, chilli flakes or any of the ingredients mentioned above.

Guten Appetit!

Serves 4-6

1 kg starchy potatoes, peeled and rinsed

1 large onion

1/3 cup flour

2 eggs

1-1/2 tsp sea salt

1/2 tsp dried thyme

Black pepper to taste

Vegetable or Canola oil for frying

Grate the potatoes using a food processor or box grater. Put the grated potato into a clean dish towel or some cheesecloth and squeeze out as much excess liquid as possible. Transfer the potato to a large mixing bowl.

Peel and grate the onion and add to the potatoes.

In a separate bowl, mix together the flour, eggs, salt, pepper and thyme. Add to the potato mixture and stir well to combine.

Heat a large frying pan with 3-4 tbls oil. Add a spoonful of the potato mixture to the hot oil and flatten down with a spatula. Cook 3-4 pancakes at a time, turning once until golden and crisp.

Serve with apple sauce if desired.

Roasted Squash, Beetroot & Goat's Cheese Salad

This winter salad is bursting with flavour. It is simple, colourful and satisfying.

I love butternut squash for its nutty flavour and its tremendous versatility in the kitchen. I have prepared it in a variety of ways, sweet and savory, but I find that it is particularly yummy when roasted. Roasting butternut squash intensifies its flavour producing a wonderfully sweet and nutty taste with a deliciously silky texture. Roasted butternut squash is great in warm salads with ingredients such as goats cheese, pine nuts and peppery arugula.

So, when I came across this recipe recently, I knew I was going to love it and that it was destined to live happily on this blog. I jazzed up the dressing a little bit, added a few ingredients here and there, and as a result, was very happy with the finished dish.

I had never roasted beetroot before so I was interested to see how it came out. I didn't bother to peel it as I heard that the skin was delicious. And it was!



Feta can be substituted for goats cheese if you prefer. And to make the dish vegetarian, simply leave out the pancetta.

This salad is a great accompaniment to roast chicken. It is also pretty fantastic served with nothing more than a big glass of red wine!

Enjoy!

Serves 4

1 large butternut squash, washed and cut into wedges (no need to peel)
4 medium beetroot, trimmed, scrubbed and cut into wedges
2-3 sprigs fresh thyme
4-6 fresh sage leaves
200g (7 oz) soft goats cheese, crumbled
50g pine nuts, lightly toasted
200g diced pancetta or bacon
6 oz mixture of Spinach and Arugula/Rocket leaves

Dressing:
3 tbls balsamic vinegar
2 tbls olive oil
1 garlic clove crushed
1 tsp dijon mustard
1/2 tsp sugar or splenda (less if you have a sweeter balsamic)
Salt and pepper to taste

Preheat oven to 400F. Place beetroot and butternut squash with the sage and thyme on a large roasting tray. Toss with 1 tbls olive oil and season with salt and pepper. Roast for about 40 - 50 minutes (depending on the size of the pieces), turning half way through. Roast until the beetroot is tender and the squash is soft and golden.



Mix dressing ingredients together thoroughly. Refrigerate until needed. Fry pancetta or bacon until crisp, set aside.

When squash and beetroot are done, remove from oven and set aside to cool slightly.
Arrange mixed salad leaves onto a large platter. Place butternut squash and beetroot on top.
Spoon over the crumbled goat's cheese and scatter with the pancetta and toasted pine nuts.
Drizzle the dressing over the salad or serve along side. Serve salad immediately.

Goat's Cheese and Red Pesto Chicken

Chicken, prosciutto, pesto and goat's cheese. Need I say more? OK, maybe a little...

I make this deliciously simple dish over and over again. It is near effortless, healthy and satisfying. And in my mind, anything that delivers maximum satisfaction with minimum effort is worth sharing.


I have prepared this chicken at times using red, green, or walnut pesto as well as mixed olive tapenades, all of which are delicious! However, for today's recipe I have chosen red pesto. Out of all of my previous variations, this is my favorite. Enjoy!


Serves 2

2 chicken breasts
100g soft goat's cheese
2-3 tbls good quality red pesto
4 slices prosciutto

Preheat oven to 400F

Mix the goat's cheese and pesto together until well combined.

Cut a slit into the side of each chicken breast and fill with the goat's cheese pesto mixture. Wrap two slices of prosciutto around each chicken breast. Season and place onto a lightly greased baking tray. Cook for about 20-25 minutes or until cooked through. Serve with roasted vine tomatoes.

Portobello Mushroom Burgers with Blue Cheese & Bacon

I am, by no means, a vegetarian but If I had to choose between a juicy beef burger or a juicy portobello
mushroom the mushroom would win hands down!

The fact is, I feel less guilty about tucking into the juicy goodness of a meaty mushroom and quite frankly, more satisfied. There is just something about the rich earthiness of portobellos that make me feel wonderfully sated.

The thing I like about this recipe is that it's deliciously tasty with or without the bacon. Satisfying vegetarians and meat eaters alike.

To experience the full potential that this burger has to offer, you must marinate the mushroom for as long as you can. I try to marinate mine for about 6-8 hours.

Once the portobello has been marinated you can pretty much do with it what you please. Adding bacon and blue cheese is my favorite variation but if you aren't a big fan of blue cheese, experiment with other cheeses such as feta, goat's or cheddar.

Whatever you decide this burger has everything going for it. So, go ahead, get marinating and start loving!

Serves 2

2 portobello mushrooms, stemmed
About 1/4 cup crumbled blue cheese
4 rashers lean bacon
Sliced tomato
Sliced red onion
Bread rolls of your choice

Marinade:

2 tbls balsamic vinegar
1-1/2 tbls olive oil
1 large garlic clove, crushed
1/4 tsp dried thyme
salt and pepper

Mix marinade ingredients together thoroughly.
Wipe mushrooms clean with a damp cloth or paper towel. Place in a flat dish, gill side up. Pour marinade over mushrooms and refrigerate for at least 2 hours.

Remove mushrooms from marinade and fill each one with a generous amount of blue cheese. Wrap two slices of bacon around each mushroom.

Place in a 425F preheated oven for about 15 minutes. Grill or broil for an additional 2 minutes to crisp the bacon and brown the cheese. Let the mushrooms cool for 5 minutes or so.

Place a slice of tomato onto your roll followed by a slice of red onion. Top with the mushroom and enjoy!

Balsamic Marinated Steak Kebabs With Greek Salad

This is one yummy way to spice up a boring bit of sirloin. The longer you marinate the meat the more tender and flavourful it will be. For best results, marinate overnight, if not then for at least 4 hours. I love to serve these kebabs with a big fresh Greek salad. The two compliment each other beautifully. If you feel like pushing the boat out, serve with some warm pita bread and Roasted Garlic Hummus. (Next post!)

Serves 4

2lbs boneless top sirloin steak, 1 1/4 inch thick, cut into bite size chunks.
1/4 cup of balsamic vinegar
3 Tbls of olive oil
1-1/2 Tbls soy sauce
3 garlic cloves, minced
Black pepper
1 large red onion quartered
4-8 bamboo skewers

Salad
8-10 ounces of fresh mixed salad greens
1/2 red onion, thinly sliced
4 plum tomatoes, quartered
1/2 English cucumber, halved and sliced diagonally
Kalamata olives, as many as you like
50z good quality crumbled feta cheese
2 Tbls of olive oil mixed with the juice of 1/2 a lemon and a bit of salt and pepper
8 lemon wedges for garnishing

4 round pita breads

24 hours prior to cooking
Mix all marinade ingredients together thoroughly with a generous sprinkling of black pepper
Add steak and place in refrigerator until ready to use

24 hours later
Soak Bamboo skewers in warm water for 30 minutes
Remove steak from the fridge and bring to room temperature
Now is a good time to prepare the salad
Mix all salad ingredients together, remember to reserve a bit of each ingredient to place on top of your salad for decoration. Sprinkle with feta cheese and place in the fridge until ready to serve

By now your steak should be ready for the skewers, or vice versa :)
Thread steak onto skewers alternating with a quartered slice of red onion
Drizzle your griddle with 1 Tbls of olive oil, let it get nice and hot and then gently place your kebabs into the pan. Turn down to a medium heat and cook for about 10 minutes, turning
frequently

While the steaks are on, lightly toast your pita breads, cut into wedges and place 3 pieces onto a serving plate

When the kebabs are cooked to your liking, place one or two on top of the pita bread wedges
Serve with the Greek salad and Hummus and garnish with lemon wedges.