Ingredients
Thick pork sausages
500g potatoes, washed well but with skin on (optional)
200ml cream
Baby Broccoli
½ cup vegetable or chicken stock
2 shallots, sliced or ½ bunch chives finely sliced
Cracked black pepper (optional)
150g grated tasty or parmesan cheese (optional)
Method
GOURMET SAUSAGES
Preheat oven to 180 degrees. In a oven proof dish place sausages and drizzle with a very small amount of olive oil. Roast for 10-15 minutes for thin sausages and 25-30 minutes for thick sausages, turning every now and then to brown all sides.
POTATO GRATIN
Preheat oven to 180g degrees. Slice potatoes thinly (½ cm), leaving skin on (optional). In a jug combine cream and vegetable stock and stir to combine well. Layer 1/3 potatoes and shallots in a baking dish (ceramic) and pour over one third of the cream mixture. Sprinkle over cracked pepper. Repeat until all potato is used, finish with cream mixture and a final sprinkle of shallots. (Tip: don’t fret about the amount of liquid, it will even out with the baking – just ensure that the potatoes are coated with the cream mixture and covered well with foil to bake for the first 30 minutes). Cover well with foil and bake for 30 minutes. Remove foil (add grated cheese if using) and bake for a further 15-20 minutes until golden brown and potatoes are tender. Leave to sit for 5 minutes before serving.
BABY BROCCOLI
Trim the end of the broccoli 2cm. Microwave for 3-4 minutes, covered, with ½ cup water until just tender. Do not overcook.
Vegetarian Option:
HONEY ROASTED CAULIFLOWER
Cut cauliflower into large florets. Place in an oven proof dish lined with baking paper. Drizzle with olive, honey and season well. Roast for 20-25 minutes until golden and tender.
