I love a good Sausagefest

Oven baked Sausages with beans and beets

I love a good Sausagefest. Clean your mind you filthy creature..well maybe. I like my sausages pretty much the same way I like men - rich...in flavour, overwhelming in quantity and so delicious all I can say is "yummy". Scout's honour, I have been known to use my inside voice out and say "yummy" when I see a cute guy.

Ok, suggestive smuttiness aside..This is one of the EASIEST dishes you'll ever make. The depth of flavour you'll experience when eating it will make you want more. Seriously. Lastly, don't be kosher about the sausages. Buy the best that you can and really try to get a mixture of pork, beef, lamb and chicken. If this means you end up buying 3 - 4 packets of sausages portion them up cause you'll be wanting to remake this dish regularly. Plus, I'm all about bulk buying. Why? Cause you sava-tha-money.

Oven baked sausages with beans and beets baked in a Plattertastic

Oven baked sausages with beans and beets baked in a Plattertastic

Ingredients

  • 6-8 good quality sausages, cut into 2 inch pieces (chicken, beef, pork and lamb) 
  • 2 handfuls of grape tomatoes
  • 1 can of organic cannellini beans (drained)
  • 1 bunch of silver beet or swiss chard (rinse, remove the stems and roughly tear the leaves into 3 inch pieces)
  • juice of one lemon

Dressing

  • 4 tbps Olive oil
  • 2 tbsp Dijion mustard
  • 1 tbsp smoked Spanish paprika
  • 2 cloves of garlic (crushed)
  • a good grind of cracked pepper
  • Salt to taste (after cooking)

Method

Preheat oven to 180°C.

Mix together the dressing in a large bowl and add the silver beet and cannellini beans to the bowl. Take the time to make sure every leaf is covered with the dressing. This will stop the leaves from burning in the oven.

Place the beets and beans mixture on a Plattertastic (or large baking dish), place the sausages and tomatoes on top.

Bake 30 mins at 180°C and an additional 5 mins on Max grill to slightly crisp up the sausages. Easy right?!

Once removed from the oven squeeze the juice of one lemon juice over your baked yumminess.

Serve immediately and be prepared to fight for your share while promising to work out extra tomorrow.

Serving suggestions

- a fresh loaf of bread that you can rewarm in your cooling oven while you finish plating up your meal

- Manuka Smoke butter - this may sounds super wanky BUT it will change the flavour profile of your meal. Slather some butter on some fresh bread and take a bite while eating your meal. I swear you'll think your sausages have been baked over a campfire. So damn delicious. 

Like what you saw? Here's the list of Functionality products used in the photo:

 Plattertastic, Lady Plate and Nibble bowl

*Adapted from a Food52 recipe

 

 

#MilkedDry...well my version anyway

Don't be scared pretties. A mocha creme brûlée sounds fussy and fancy but it's seriously super easy to make. Like I could be well on my way to tipsy drunk while entertaining and still nail this.

By the way, don't be scared about using a food blow torch with your Functionality pieces. These babies have been fired to 1280 degrees in my kiln. So a bit of blow torching isn't going to hurt it. 

Mocha Creme Brûlée baked in Nibble bowls

Mocha Creme Brûlée baked in Nibble bowls

Ingredients

  • 625ml (2 1/2 cups) thin cream
  •  7 egg yolks, at room temperature
  •  3 tbsp caster sugar
  •  185ml (3/4 cup) freshly brewed strong coffee + cacao mixture

Cacao + Coffee mixture

  • 2 tbsp freshly ground coffee
  • 2 tbsp ground cacao nibs

Topping

  • 6 tbsp caster sugar

Method

Preheat oven to 150°C. Place six Nibble bowls in a large roasting pan.

Brew up the coffee + cacao mixture in a french press for 4 minutes and pour into a beaker once ready.

Place the cream in a small saucepan and heat uncovered, over medium heat until warmed through (don't let the cream boil).

On a damp cloth place a heatproof bowl (eg. Carb Loading bowl) place the egg yolks and caster sugar in the bowl and whisk until well combined.

Gradually add the warm cream while constantly whisking. Stir in the cacao + coffee brew. Once mixed evenly pour the mixture through a fine strainer into a large jug (eg a Punch Drunk Pitcher), and pour the mixture evenly into the Nibble bowls.

Place the roasting pan with the mocha creme brûlée filled Nibble bowls on a shelf in the middle of the oven. Pour enough hot water into the roasting pan to reach three-quarters of the way up the sides of the Nibble bowls.

Bake in the preheated oven for 35 minutes or until mixture is just set. Carefully remove the Nibble bowls from the roasting pan. Let it cool for 15 - 30 minutes.

Sprinkle 1 tbsp of caster sugar into each Nibble bowl evenly and blow torch the surface until the sugar bubbles and caramelises. Serve immediately.

Like what you saw? Here's the list of Functionality products used in the photo:

Nibble bowl, Espress Yoself beaker and  Mini Meek beaker 

*Adapted from a Taste recipe