Tuesday, 16 March 2010

Bayleaf

By Rowan Holt

 

Caramelised Balsamic Sausages with fresh tagliatelle, kale and radishes

 

Bring 4 cups of water to the boil. Add 1 t salt and a dash of oil.

Add 300g fresh pasta, cook uncovered for 4 minutes. Drain and set aside. Retain 1/4 cup of the pasta liquor to add to the sauce below.

 

7 large sausages, precooked and chopped into 1cm rounds

3 T balsamic vinegar

1 T brown sugar

1 t salt

1 bayleaf

4 shallots, roughly chopped

2 rashers bacon, finely chopped (optional)

 

Heat 2 T oil and a knob of butter in a large frypan.

Add sausage rounds, balsamic, sugar, salt and shallots on medium high heat. Sausages will begin to caramel and brown within 5 minutes. If it is getting too hot, add a splash of water or wine.

Add 1/3 cup water or wine and 1/3 cup pasta liquor.

Add 1 cup chopped kale and simmer for 5 minutes.

Add 1/4 chopped fresh herbs and 1 cup sliced radishes.

Add 1/4 cup dried parmesan and fresh cracked pepper. Stir through and serve over cooked tagliatelle or other pasta.

 

Notes:

Feel free to substitute ingredients for what you might have on hand. For example:

Tagliatelle – spaghetti or fettuccine.

Shallots – a small onion. I find my kids prefer the taste of shallots, as they are sweeter and not as strong as onions. However, onions are cheaper.

Kale – silverbeet or spinach will be fine too.

Radishes – if you do not like radishes, try mushrooms or courgettes instead – or a mix!

For an even more substantial meal, add 1 can of Four Bean Mix (drained) when you add the kale.

Use any fresh herbs you like – basil, parsley, rocket, oregano are all good.

Kale and radishes grow easily and quickly all year round in Dunedin.

 

 

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