Tag Archives: streaky bacon

Baked Sausages With Veggies

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Some nights, time or ingredients are limited and in order to get meat and three veg on the table I need to take some shortcuts! Tonight was one of those nights.

What was supposed to be gluten free toad in the hole, quickly morphed into sausages and veggies to save on dishes and make sure the boys did eat some vegetables on a busy night.

The better your sausages the less likely you are to need any gravy, I serve this with some hot English mustard.

Serves 6.

Ingredients

12 large fat, gluten free, pork sausages, around 1kg

12 rashers of streaky bacon

a little olive oil

2 red onions sliced

4-6 large carrots, peeled and roughly chopped into large chunks

750-1000g tiny baby potatoes

1-2 large heads of broccoli, florets and a little stalk

pepper

Method

Preheat the oven to 200 degrees Centigrade.

In a large roasting tin, lay out the onion slices, carrot chunks and potatoes.

Wrap each sausage with a bacon rasher and place on top of the vegetables.

Drizzle with a little olive oil. Season with pepper.

Pop the roasting tin into the oven and bake for 45 minutes.

Turn the sausages and return to the oven for 15 minutes.

Now, place the broccoli on top, tucking it into the other ingredients a little and bake for 15 minutes.

Bacon And Egg Cups With Capsicum

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We have been playing around with different lunch box options for the boys this weekend and these came back as a winner. Great in the school lunch boxes or as a breakfast option.

Makes 4 egg cups.

Ingredients

4 rashers streaky bacon, rind removed

4 eggs

30mls cream

40g cheese, grated

1/2 small red capsicum, finely diced

salt and pepper

Method

Line a six hole muffin tray with four paper cases.

Preheat the oven to 190 degrees Centigrade.

Take a piece of bacon and line the sides of the paper case with it.

Beat the eggs and cream in a jug. Season well.

Sprinkle a little cheese onto the base of each prepared case, now sprinkle in one eighth of the capsicum on top.

Prepare all of the muffin cases as above.

Now, gently pour in the egg. Top with the capsicum and then cheese.

Slide the tray into the oven and bake for 15-20 minutes until golden.

 

Easy Toad In The Hole

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This is one of the most popular dinner dishes in our house, sausages, bacon and Yorkshire pudding batter, it all screams comfort food!

Gluten free too!

Serves 6.

Ingredients

12 thick gluten free pork sausages, around 1 kg

12 slices streaky bacon

2 red onions, halved and sliced

Olive oil to drizzle

150g gluten free plain flour

2 eggs

250mls milk

100mls water

salt

Method

Preheat the oven to 210 degrees centigrade.

Line a heavy based roasting tin with baking parchment.

Wrap each sausage with a slice of bacon and lay in the roasting tin.

Once all of the sausages have been wrapped, sprinkle over the onions and a little drizzle of oil.

Slide the roasting tin into the oven and bake for 15 minutes.

While the sausages cook, make the batter.

In a large bowl, weigh out the flour, make a well in the centre and then crack the eggs in.

Slowly whisk the eggs allowing them to gently draw in the flour, as they thicken, whisk in the milk and water until all of the flour is incorporated and you have a smooth batter. Season well.

Remove the sausages from the oven and pour the batter around each sausage until it is all used up.

Return the pan to the oven and bake for 40-50 minutes until the batter has risen and is golden.

The Best Gluten Free Toad In The Hole

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Comfort food at its best!

My butcher makes award winning sausages and I like his French Toulouse sausages for this, made with garlic and pepper, the main thing is to get a pure pork sausage with no fillers and nasties!

If your sausages are smaller you may need to cut the prosciutto in half or have a few more slices.

As rich as this is, I serve it with some steamed veggies, that’s really all that you need.

Serves 6-8.

Ingredients

400g speck or streaky bacon, rind removed, cut into 0.5-1cm chunks

1 onion, chopped into wedges

1kg pure pork sausages, 6 large sausages

6 slices prosciutto

150g gluten free plain flour

2 eggs

250mls milk

100mls water

salt and pepper

Method

Preheat the oven to 210 degrees Centigrade.

Line the base and sides of the tin so that the pudding can’t escape into the pan.

Add the chopped speck or bacon to the pan with the onion and pop into the oven for 20mins.

Wrap a slice of prosciutto around each sausage and add to the pan, bake for 15mins.

Measure the flour into a bowl, make a well in the centre, crack the eggs in to the centre of the well and begin to whisk gently. As it thickens, pour and whisk the milk and flour in. Season well.

Once the sausage has baked for 15 minutes, remove the pan from the oven and very carefully pour the batter into the pan, going around each sausage.

Return the roasting tin to the oven and bake for 40-50 minutes until the pudding has risen and is golden.

The pudding will deflate a little once you take it out of the oven.

 

Pancetta Wrapped Onion Rings

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These are just delicious!

Simple and effective, I baked these in the oven but they are perfect for the barbecue too.

If you can’t find pancetta, speck and streaky bacon rashers work beautifully too, just make sure that they are very thinly sliced.

I tend to use the outer rings of the onion, don’t throw out the centres, just chop them, bag and freeze them for another time.

Makes 15-20 rings.

Ingredients

1 medium onion, cut into 1cm rings

45 very thin slices of pancetta, rind removed

Method

Preheat the oven to 220degrees Centigrade. Line a baking sheet with baking parchment.

Loosen up the onion rings to separate them.

Wrap each ring with pancetta, wrapping at a slight angle for maximum coverage.

Repeat with the remaining rings.

Lay out on the baking sheet and pop in the oven.

Bake for 7-10mins until the pancetta is crisp.