Posts Tagged ‘sausages’


Wednesday, April 18th, 2012

Sweet Pepper stuffed with sausages & plantain wedges

Sweet Pepper stuffed with sausages & plantain wedges

This is an economical way of using up cocktail sausages.  Who says you cannot devise and use ingredients in an unusual way and having you labelled a “genius”?. Well, this recipe is one of those and here is what you have to do.


2 ripe plantains, peeled and cut in half and cut into wedges

1 tin of baked beans ( seasoned with crushed black pepper, onion powder and paprika pepper to give it a little oomph)

8 cocktail sausages (in hot grill to rid them of extra fat for 5 mins). If you don’t like sausages, stuff it with something of your choice or, alternatively use the seasoned baked beans

50gr curry leaves

2 large sweet red pepper, cut in half lengthwise, deseed and rub vegetable oil all over

100gr grated Parmesan cheese or Cheddar

Vegetaable oil for frying

Set oven: 190c; Gas 4

Stuff the pepper with the sausages (2 in each) then the curry leaves (2 leaves) finally spoon over the seasoned baked beans and top with cheese. Bake in the oven for 30mins. Meanwhile, whilst the pepper is cooking, fry the plantain until golden brown. Serve with the stuffed pepper, together with a bowl of seasoned green salad.

Enjoy my fusion!



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Posted in Main Courses - Vegetarian, Recipes, Vegetables | 1 Comment »

Stuffed Chicken with Sausages

Tuesday, January 31st, 2012

Stuffed Chicken Breast with Sausages

Stuffed Chicken Breast with Sausages

I made this recipe with leftover sausages in the fridge! This happened after the Xmas holidays, like some of the families all over the country, I bought extra food in case, which I don’t  think is a bad thing.  I took the words of Baden Powell, the founder of the Boys’ Scout Movement, literally when he told the scouts to “always be prepared”!!!!

4 chicken breasts
250g Lincolnshire sausages
50g basil, chopped – reserve some for garnishing
1 medium onion, peeled and chopped
8 medium tomatoes, skinned and cut into wedges
2tbsp white wine and cream sauce
2 garlic cloves, peeled and crushed
2tbsp vegetable or olive oil
150ml warm water
Salt and coarse black pepper

Heat oven: 190°C/375°F/Gas mark 5

Line an ovenproof dish with olive oil. Prepare the chicken breasts by rubbing them all over with some salt and pepper. Cut the sausages into small pieces, adding a handful of basil, to make it easier to stuff in the chicken. Make a small pocket lengthways in each chicken breast and fill it with sausage meat and hold together with toothpick. Baste chicken with some oil, place in the greased, ovenproof dish, cover with foil and cook for 30mins. Remove the foil, add half the tomatoes and cook for a further 5mins to brown. Remove and keep warm.

Fry onion, garlic and the remainder of tomatoes on gentle heat for about 5 mins. Add cream sauce, some basil, water, salt and pepper and simmer for about 5/6mins, stirring intermittently until sauce thickens. Season to taste and garnish with remainder of basil.
Serve with boiled rice.

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