Honey and Soy Glazed Sausages

This was such a simple sausage dish, I used pork and spring onion sausages, which went perfectly with the glaze. I served it with celeriac and parsnip mash and veg with sesame vinaigrette. It was delicious.

Honey and Soy Glazed Sausages (from Kikkoman)
(Serves 3)

6 sausages
2 tbsp soy sauce
1 tbsp honey
1 tsp thyme
1 onion, cut into 6 wedges

Pre-heat the oven to 190°C.

Put the sausages and onions onto an oven tray.

Mix the soy sauce with the honey and thyme and pour over the sausages.

Bake in the oven for 15-20 mins, making sure to turn the sausages every so often in the sticky glaze. Serve with Mash and Veg.

Chipotle Cranberry Barbecue Sauce

I have a whole list of ends of jars to use up. The first is cranberry sauce, so I made a barbecue sauce with it. This was lightly spicy and would be really good with pulled pork. I served it over meatballs. I apologise for the awful photograph, I was hungry! I served it with purple mash.

2 tsp chopped fresh ginger
1 onion, chopped
1 clove garlic, chopped
1 tbsp oil
250g tomato ketchup
250g cranberry sauce
2 tbsp red wine vinegar
2 tsp chipotle powder or paste
1 tsp pepper
juice 1 lime

In a frying pan over a medium-high heat, fry the ginger, onions and garlic in the oil until soft but not browned.

Combine the remaining ingredients in a food processor or blender with the ginger garlic mixture. Process until smooth.

Refrigerate until ready to use.

Pulled Pig's Cheeks in Buns

This is what I did with the leftovers from the Braised Pig's Cheeks I made a few weeks ago and it delicious. I mean who doesn't like pulled meat and barbecue sauce?! I've also since found lots of recipes for pig's cheeks that I want to try so I'll definitely be buying some more of this delicious and cheap meat. The potato salad in the original recipe looks yummy too but I didn't have any yoghurt so just had it with crisps.

Pulled Pig's Cheeks in Buns (from Reluctant Housedad)
(Serves 2-4)

4 cooked pig’s cheeks
2 tbsp tomato ketchup
2 tbsp soy sauce
1 tsp Dijon mustard
1 tsp cayenne pepper
1 tsp chilli flakes
1/2 tsp sugar
burger buns or brioche rolls

Pre-heat the oven to 150C. Put the pig's cheeks in a roasting tin.

Mix everything except the pig's cheeks together to form a sauce. Brush half of the sauce over the pig's cheeks.

Put them in a low oven for 20-25 mins, until the cheeks have reheated.

Remove from the oven and transfer to a chopping board. Using two forks, shred the pork cheeks into strands.

Pile the shredded pig's cheeks onto lightly grilled burger buns and top with the sauce.

Coriander and Lime Enchilada Sauce

A very long time ago I made some enchilada sauce with the tomatillos. This was my first go at canning anything other than jams, chutneys or pickles, but it seems to have been a success, the sauce was very limey because of the acidity needed in the canning process but that contrasted well with the pork and sweetcorn in the enchiladas I made.

Coriander and Lime Enchilada Sauce (from Over The Big Moon)
(Makes 3 pints)

6 cups tomatillos, halved
1 onion, chopped
3 cloves garlic, diced
1 jalapeno, chopped
1 Anaheim pepper, chopped
3 tbsp cilantro, chopped
1/2 tsp cumin
1 1/2 tsp salt
175ml water
60ml lime juice
1 lime

In a sauté pan add tomatillos, onion, garlic, and peppers. Drizzle with oil and sauté for a few mins on a medium high heat

Add the water, coriander, cumin, and salt. Cover and reduce the heat to low. Let it simmer for about 10 mins. When the tomatillos are soft blend until smooth.

Add the lime juice and stir well. Pour into hot clean jars. Then squeeze 1/4 of the lime into each jar.

Process the pints for 40 mins in a hot water bath canner.

Skinny Alfredo Sauce

This is a delicious pasta sauce that uses cauliflower instead of loads of cream and you can't tell the difference. It's lovely and creamy and a good way to use up cauliflower, which I'm not particularly fond of. I have used it as a pizza topping, pasta sauce and this time I served it with Courgette Ricotta Gnocchi, monkfish and leeks.

Skinny Alfredo Sauce (from Slender Kitchen)
(Serves 8)

1 head cauliflower, chopped

1 tbsp oil

1/4 onion or 2 shallots

2 cloves garlic, minced

1 170g can low fat evaporated milk

125ml - 250ml chicken stock

100g Parmesan cheese, grated

salt and pepper

 

Bring a large pan of water to a boil. Add the cauliflower and simmer for 20-25 mins until the cauliflower is very tender. Drain and put back in the pan

Mean while heat the oil in a frying pan and add the oil and onions. Saute over medium heat for about 7 mins until translucent. Add the garlic and cook for 1 min. Add the evaporated milk and cook for 2 mins.

 

Add the onion mixture, Parmesan cheese, chicken stock, salt, and pepper to the cauliflower and using a hand blender, blend until creamy and smooth.