Paprika and Capsicum Venison Sausages

Posted on April 28, 2019 by soulfoodie92

I love devilled sausages, well anything that has meat and a gravy like sauce to be honest with you! But what if you want to make your own from scratch? I have made a simple yet very satisfying alternative using venison sausages, which could easily swapped for beef finished with a thick bold gravy. I served this simple dish with some sesame cumin roast pumpkin, white rice and handful of spinach. This dinner was on the plate and ready to eat within 30 minutes of starting so it would be perfect for a week night meal!

Paprika and Capsicum Venison Sausages with Sesame Cumin Roast Pumpkin

Ingredients:
5-8 venison sausages
3 tsp. canola oil
1 onion, sliced
1 red capsicum, 3cm chunks
1 tsp. garlic
2 tsp. smoked paprika
2 tbsp. cornflour
1/4 cup. Worchester sauce
2 tbsp. brown sugar
2 tbsp. balsamic vinegar
1 cup. water or stock
salt and pepper
Roast Sesame Pumpkin
1/2 small crown pumpkin, sliced
1 tsp, cumin
1/2 tsp. coriander
2 tbsp. canola oil
2 tbsp. sesame seeds
1 tbsp. garlic, thinly sliced
salt and pepper

To serve steamed rice and 1/2 bag baby spinach

Method:

Pre-heat oven 200 degress fan bake.
Peel pumpkin and slice, lay out on lined roasting dish and sprinkle with cumin, coriander, sesame seeds, slat pepper and oil. Roast for 25 minutes
Heat fry pan over medium heat, add oil and sliced onion sauté slightly and add sausage browning each side around 2 minutes on each.
Add capsicum, garlic and paprika stir to combine.
Sprinkle with cornflour until mixed in well.
Combine Worchester sauce, vinegar, brown sugar and stock in a jug.
Pour into sauces stirring well to avoid lumps, lower the heat to a simmer and cook for a further 10 minutes until thick and glossy.
Check your seasoning, and remove pumpkin from oven this will be tender.
Serve sausages on rice with a handful of fresh baby spinach and the roast sesame pumpkin.

Serves 3-4

Baked not Fried

Posted on August 21, 2014 by soulfoodie92

Have you ever tried baking your portobello mushrooms?

WEll i think its about time you tried, flakey salt, fresh cracked pepper with hints of fresh thyme and butter juicy mushroom you cannot beat this. And i dont even like mushrooms, i tell you i wanted more!!

Thyme and Black Pepper Baked Portobello Mushrooms

Ingredients:

3 medium portobello mushrooms
3 tsp. olive oil
2 sprigs fresh thyme
3 tsp. butter
flakey sea salt
fresh cracked black pepper

Method:

Pre-heat oven to 180 degrees fan forced.
Place mushrooms top side down on roasting tray, drizzle with oil about 1 tsp on each.
Sprinkle with flakey salt, fresh thyme and freshly cracked black pepper.
Add 1 tsp. of butter to each mushroom and bake for 15 minutes until tender and juicy.

Perfect as a vegetarian dinner or for breakfast on sunday.

Place mushrooms top side down on roasting tray, drizzle with oil about 1 tsp on each.

Sprinkle with flakey salt.

Fresh thyme and freshly cracked black pepper.

Add 1 tsp. of butter to each mushroom and bake for 15 minutes until tender and juicey.

Remove from oven and served, i baked mine alongside streaky bacon it gave the mushrooms a delicious bacon background flavour.

Remove from oven and serve. I baked mine alongside streaky bacon it gave the mushrooms a delicious bacon background flavour.

Made the most delicious breakfast/brunch/lunch using these beautiful baked portobello mushrooms see the link below;
Asian spinach omelette with thyme and pepper baked portobello mushrooms, baked streak bacon and Wattie’s NZ New 5 Beans in rich tomato sauce. This was the best meal on this snowy wet raining little bit of everything dunedin day!

Coriander and Lime spiked Guacamole with Cajun Oven Baked Potato wedges

Posted on March 25, 2014 by soulfoodie92

Smooth avocado with diced red onion and fresh coriander folded in with a hint of lime zest and a squeeze of tangy lime juice, served alongside slightly spiced Cajun oven baked wedges garnished with fresh coriander, spring onion and smoked paprika.

Ingredients:

Guacamole
4 ripe avocados, skin and seed removed
1 red onion, finely diced
1 lime, zest and juice
1.5 Tbsp. sweet chili sauce
1/4 tsp. salt
1/8 tsp. freshly cracked black pepper
1 tbsp. fresh coriander, rough chop

Cajun Wedges
5 Agria potatoes, scrubbed and cut into wedges (leave skin on)
1 Tbsp. olive oil
1/2 tsp. cumin
1/2 tsp. smoked paprika
1/2 tsp. Salt
1/4 tsp. freshly ground black pepper
1 tsp. onion flakes
3/4 tsp. garlic granules
1 spring onion, finely sliced
1 Tbsp. fresh coriander, rough chop
1 tsp. smoked paprika

Method:

Method:

Pre-heat oven to 200 degrees fan bake.
In food processor combine avocado flesh, lime zest and juice, salt and pepper. Blitz until a smooth paste has formed.
Remove from blender and in a bowl combine with red onion, coriander and sweet chili sauce. Fold together until incorporated, place in serving bowl and chill until required.
Combine cumin, first measure of smoked paprika, salt, pepper, garlic granules, onion flakes and olive oil in a small bowl mix to form a paste. Toss through sliced potato wedges and baked for 40 minutes until golden and brown.
In a small bowl combine sliced spring onion, coriander and 1/2 last measure of smoked paprika, mix together and sprinkle half the mixture on the base of your serving dish. This ensures the you have tasty garnish from top to bottom in your dish.
Place golden baked wedges over the top , finish with the remaining spring onion mix and sprinkle with last of smoked paprika.
Serve alongside the fresh guacamole.