Sausage and vegetable bake

Virtually no prep dinner- serves 4

Ingredients

6 sausages -1/2 kg - I used  macro organic sausages - cut these in half
2 zucchinis -cut into 4
2 cobs of corn -cut into 4
250g punnet of grape/cherry/petite tomatoes-leave whole. If using big tomatoes just cut in half.
250g button mushrooms-leave whole
I like to put a heads worth of garlic in and a shake of dried thyme and oregano

Method

Put everything in a roasting tray and drizzle with olive oil, salt and pepper, bake at 200C for 10 minutes, or until your sausages are cooked. EASY!!
I had some leftover cubed cooked sweet potato so I roughly mashed in the pan and cooked with some butter as a hash.

Slow cooked chicken, vegetables, lemon & herbs

I

 Ingredients

1 whole chicken
1 lemon
4-5 cloves of garlic, leave whole or roughly chopped
2 carrot 2 zucchinis, 2 potatoes, all cut in half
1 cup of wine, you can use stock or water
a few springs of fresh rosemary and/or thyme







Method

Halve the lemon and put lemon halves in the cavity of the chicken. You can put some butter under the skin of the breast side of you want.
Put in the veg, wine and herbs and chicken in a slow cooker. Cook on low for 8-10 hours or high for 5-6 hours

Zucchini, carrot, haloumi fritters

  makes 12

 

Ingredients

3 zucchinis, grated

2-3 carrots, grated

250g block firm haloumi, grated

½ c (approx.) corn/rice flour/tapioca

3 eggs  

  

Method

Mix altogether, there will be some liquid surrounding the vegies, you don’t want it too thick. Cook in a large pan on a medium heat in some ghee or similar. When golden brown turn over and cook the other side. The liquid that comes out of the veg mix when cooking goes crispy and is really nice, that’s why you want a little liquid come out of the mix. These are good with a nice relish and avocado and salad.

Rat-babs

 This is so easy there is no recipe! Rat-babs!

This is ratatouille vegetables on a kebab stick!

Slice zucchini, finger eggplant capsicum and diced haloumi cheese, panfry in a little oil, cook for 7-8 mins turning occasionally. When cooked put on your plates then in the same pan put in 1 cup of tomato passata (cooked, strained tomatoes)and 1/2 cup water 1/2 shredded wombok (chinese cabbage) and cook for 2 minutes until wombok is wilted. Put the wombok on your plate and pour over what sauce in left in your pan.

If you have any basil or oregano you can  put that in with the sauce.