I picked up an amazing bargain recently in Aldi’s….29p for 2.5kg bag of Maris Piper potatoes…..Yes I know…..right…..29p!! So after picking up some lovely scottish beef sausages at my local butchers I decided a Stew was the perfect match for these potatoes.
A warm comfort filling dish.
Makes 4 servings.
8 Scottish Beef sausages (or any of your choice)
4 potatoes – washed and cubed (skin on)
1 tin chopped tomatoes
1 tbsp tomato puree
300ml chicken stock
2 garlic clove – crushed
1 tbsp olive oil
2-3 sweet red peppers – sliced
1 red onion – quartered
1 tsp crushed chillies
1 tsp hot smoked paprika
salt & pepper
1 tbsp worcester sauce
1 tbsp mixed herbs
Gently heat up to a medium heat a fry pan with oil.
Gently fry the peppers and onion with the garlic, chillies and paprika until softened, remove from pan with slotted spoon.
Put your sausages into the pan and gently brown on all sides.
Once sausages are browned add back to the pan the pepper mix, tomato paste, tin tomatoes, chicken stock, potatoes, salt & pepper, worcester sauce and mix. Bring to the boil then simmer for approx 25 minutes or until potatoes are soft.
A few minutes before ready add in the mixed herbs, and cut the sausages into 3 sections, then serve. Yummy!
This is a proper little winter warmer dish. While away in our Xmas holiday cottage it was a chilly -3 with frost on the ground, while we were feeling cosy in our warm cottage we wanted something filling and warm in our bellies, so using up some of my store cupboard ingredients this little dish was perfect. (p.s. don’t forget the glass of chardonnay…..perfect match, I think…..lol!)
Makes 2 servings
1 tsp olive oil
1 large leek, thinly sliced
1 garlic clove, finely chopped
150g pearl barley
2 carrots, cubed
1 tbsp Dijon mustard
500ml Chicken Stock
2 Chicken Breasts – chopped to bite size pieces
150g savoy cabbage, finely shredded
100g smoked bacon, chopped
Black pepper and salt for seasoning
Heat the oil in a large pan and gently fry the leeks, bacon, chicken and garlic until browned.
Add the pearl barley, carrots and mustard, then pour over the chicken stock. Season with plenty of ground black pepper and simmer for 20 mins, stirring occasionally.
Add the cabbage and cook for 5-10 mins until cabbage is wilted and tender.