Tuesday, 29 October 2013

Recipe - Sausage and Lentil Casserole

Contrary's moved in! I live with Contrary now! It's strange, as I write this I've technically lived with her for 3 days but either she hasn't been there or I haven't so it hasn't really felt like any days. I wonder what living with her will be like; so far it's been positive. She has great cookware and innovative design ideas and takes a keen interest in the aesthetics of the place, unlike Mr 'I don't care what it looks like' Magician. (He does care a bit as it turns out.) Her first night here was spent cooking (separate dishes, hers much healthier than mine) and moving furniture. We ended up moving a lot of it back but hey, now we have an interestingly placed 'decorative cookware' bookshelf.

Sausage and lentil casserole
6 sausages
2 onions, chopped
3 garlic, chopped
2 sprigs thyme
1 sprig rosemary
1 bay leaf
Splash of white wine vinegar
200g lentils (I used green)
1 chicken stock cube in about a litre of water

Brown the sausages in a casserole.
Remove from casserole and place in the oven until cooked.
On a medium heat, brown onions and garlic.
Add the thyme, bay and rosemary.
Add the lentils and white wine vinegar.
Add the stock, turn down the heat, cover and simmer for about an hour.

Braised red cabbage and apple
Half red cabbage, shredded
2 onions, finely sliced
2 apples, shredded
1 tbsp white wine vinegar
1 tsp dijon mustard
Splash of water
Salt and pepper
Butter

Place the vegetables in a casserole. Season well with salt and pepper then pour over the vinegar and add the mustard.
Add a few dots of butter on top and place in a medium oven (150 degrees C or so) for 2 hours.
Check that it isn't burning every half an hour or so, if it's sticking to the bottom, add water.

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