Sausages with Mushrooms, Bacon, Tomatoes and Cooked Bread


4 good quality herbed sausages
4 tbsp grated Cheddar cheese
4 unsmoked lean bacon slices
2 tomatoes, halved horizontally
salt and pepper
1 tbsp butter
1 tbsp olive oil
4-1/2 oz white mushrooms, sliced
4 slices bread, crusts removed and buttered on both sides
2 tbsp chopped fresh parsley


  1. Preheat the oven to 350°F/180°C.
  2. Prick the sausages lightly, place in a roasting pan and roast for 10 minutes, or until just cooked. Remove and let cool.
  3. Make a slit in the sausages with a sharp knife and stuff each sausage with 1 tablespoon of the grated cheese.
  4. Wrap a bacon slice around each sausage, tucking in the ends to secure.
  5. Return to the oven for an additional 20 minutes, or until the bacon is cooked and the sausages are golden brown.
  6. place the tomatoes, cut-side up, on a baking sheet and season to taste with salt and pepper. Roast for 15-20 minutes.
  7. Melt the butter with the oil in a medium skillet over low heat, then add the mushrooms, stirring well to coat. Cover and cook for 5 minutes, or until the mushrooms are soft. Keep warm.
  8. Heat a nonstick skillet over medium heat and cook the buttered bread in batches until golden brown on both sides. Keep warm.
  9. To serve, divide the cooked bread between 2 plates and top with the mushrooms. Add the sausages and tomatoes and sprinkle with parsley.

Makes 2 servings.

Source: Brunch

Garlic Osso Buco with Celeriac


1-1/2 cups all-purpose flour
1 tablespoon chili powder
6 large osso buco, (veal shank), each about 2 inches thick
Kosher salt and freshly ground black pepper
3 tablespoons grapeseed or canola oil
2 onions, cut into 1-inch dice
20 garlic cloves, sliced thin
1-pound bag carrot nubs
4 celery stalks, cut into 1-inch dice
2 cups red wine
1/4 cup soy sauce
3 sprigs fresh thyme
2 large celeriac (celery root), cut into 1/2-inch dice


  1. In a large shallow plate, combine the flour and chili powder. Season the osso buco with salt and pepper. Dredge in the flour mixture and set aside.
  2. Heat a stockpot or other tall wide pot over medium heat. Add 2 tablespoons of the oil and swirl to coat the bottom. When the oil is hot, add the osso buco, in batches if necessary, and cook, turning once, until brown, about 8 minutes. Remove the osso buco and set aside.
  3. Add the remaining oil, swirl, and when hot, add the onions and garlic. Season with salt and pepper, and saute until slightly softened, about 1 minute.
  4. Add the carrots and celery, season with salt and pepper, and saute for 1 to 2 minutes.
  5. Add the wine and reduce the liquid by half, 2 to 3 minutes.
  6. Return the osso buco to the pot, and add the soy sauce, thyme, and enough water to cover the ingredients. Season with salt and pepper, cover, and simmer until the meat falls from the bone, about 3 hours. (Quick Tip: cook in a pressure cooker, over medium-high heat, for 1 hour.)
  7. Add the celeriac and cook until soft, 15 to 20 minutes.
  8. Transfer the vegetables to a platter or four individual plates, top with the osso buco and its sauce, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meal

Sausage, Mushroom and Spinach Strata


1 tsp butter, plus extra for greasing baking dish
3/4 lb Italian sausages (about 3), casing removed and roughly chopped
1 lb mixed wild mushrooms, stems removed and sliced
8 green onions, white part only, thinly sliced (1/4 cup)
3 cups lightly packed fresh baby spinach
4 large slices 1/2-inch thick day-old sourdough bread
6 eggs
3 cups milk
1/2 tsp salt
1/2 tsp freshly ground pepper
1 tbsp Worcestershire sauce
dash hot pepper sauce
2 cups shredded old cheddar cheese


  1. Butter a (13-by-9-inch) glass baking dish and set aside.
  2. In a large skillet, melt butter over medium heat. Add sausage meat and fry, breaking up bits with a wooden spoon for about 5 minutes or until lightly browned and beginning to cook through. Spoon off any excess fat. Add mushrooms and cook, stirring occasionally for about 10 minutes or until soft and beginning to brown a little and sausage is no longer pink. Add onions and spinach and stir until everything is mixed and glossy. Remove pan from heat and let cool slightly.
  3. Layer bread slices over bottom of dish. Spoon sausage mixture over bread. In a blender, combine eggs, milk, salt, pepper, Worcestershire and hot pepper sauce and blend until smooth. Pour mixture evenly over sausage mixture. Top with cheese. Cover dish with plastic wrap and refrigerate for 8 to 12 hours.
  4. When ready to serve, heat oven to 180ºC (350ºF). Uncover dish and bake strata for 50 to 60 minutes or until puffed and top is crispy and golden. Let stand for 10 minutes before serving.

Makes 6 to 8 servings.

Source: Dairy Farmers of Canada

Pie with Ground Venison and Onion


1-3/4 lb stewing venison, or boneless pork loin, diced
1 lb onions, chopped
salt and black pepper
6 juniper berries, crushed
3 Tbsp red wine
2 Tbsp olive oil
1 egg, beaten
1 tsp gelatin
2/3 cup boiling vegetable broth


2 cups all-purpose flour
1 tsp salt
3/4 cup shortening
1/2 cup water and milk, mixed


  1. Prepare the pastry. Place the flour and salt in a bowl and make a well in the center. Chop the shortening, add it to the liquids, then heat until melted. Bring to a rolling boil, then pour into the flour and mix immediately into a soft, manageable dough. Knead until smooth on a lightly floured surface, then cover and leave to cool slightly.
  2. Preheat the oven to 425°F (220°C).
  3. Process the venison and onions in a food processor or meat grinder until chopped fine, then season well. Add the juniper berries and moisten the meat with the wine and oil.
  4. Roll out two-thirds of the pastry and use to line an 8-in (20-cm) deep springform pan. Pack the meat into the pie, then roll out the remaining pastry to make a lid. Moisten the edges of the pastry, then seal the top and sides together, pressing the edge into a decorative crust. Make a small slit in the center of the lid and use any pastry trimmings to make decorative leaves.
  5. Brush the top of the pie with egg, then bake in the hot oven for 15 minutes. Lower the temperature to 350°F (180°C) and cook for a further 1 hour.
  6. Carefully loosen and remove the sides of the pan trying not to break the pastry, then brush all the pastry again with beaten egg. Continue to cook for a further 20 to 30 minutes, brushing with egg once or twice more until the pastry is a dark, golden brown. Remove the pie and leave to cool slightly.
  7. Dissolve the gelatin in the hot broth then pour it carefully into the pie – you will probably only get a small amount in as the meat hardly shrinks at all during cooking. Leave the pie until cold, then chill it for 2 to 3 hours before slicing. Serve cold, with some strong pickles and a green salad.

Makes 6 servings.

Source: Onion

Italian-style Lasagne with Bolognese and Spinach


12 No-boil dried lasagne noodles
1/2 cup grated Parmigiano-Reggiano

Bolognese Sauce

1/4 cup olive oil
3 ounces sliced pancetta, finely chopped
1 medium onion, finely chopped
1 large carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, chopped
2 pounds ground beef chuck (not lean)
1-1/2 cups dry white wine
1-1/2 cups whole milk
1/4 cup tomato paste
1-1/2 teaspoons fresh thyme leaves
1/4 teaspoon salt
3/4 teaspoon black pepper

Ricotta Filling

2 (10-ounce) packages frozen chopped spinach, thawed
2 (15-ounce) containers whole-milk ricotta
4 large eggs, lightly beaten
1/2 cup grated Parmigiano-Reggiano
1/2 teaspoon freshly grated nutmeg
1 teaspoons salt
1 teaspoon black pepper
3/4 cup whole milk


  1. To make sauce, heat oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers. Cook pancetta, onion, carrot, celery, and garlic, stirring occasionally, until vegetables are golden and softened, 12 to 15 minutes.
  2. Add beef and cook, stirring occasionally and breaking up any lumps, until meat is no longer pink, 6 to 10 minutes.
  3. Stir in wine, milk, tomato paste, thyme, salt, and pepper. Simmer, uncovered, stirring occasionally, until most of liquid has evaporated but sauce is still moist, about 1 hour.
  4. To make the ricotta filling, put spinach in a kitchen towel (not terry cloth) and twist to squeeze out as much moisture as possible.
  5. Whisk together ricotta, eggs, Parmesan, nutmeg, salt, and pepper. Transfer 1-1/2 cups ricotta mixture to another bowl and whisk in 1/4 cup milk; set aside.
  6. Whisk spinach into remaining filling with remaining 1/2 cup milk.
  7. Preheat oven to 375°F, with rack in middle.
  8. Soak noodles in a bowl of very warm water until pliable but not softened, 3 to 5 minutes. Place on a kitchen towel (it’s not necessary to pat them dry).
  9. Spread 1-1/2 cups Bolognese sauce in a 13-by 9-inch baking pan (3-inch deep) and sprinkle with 1 tablespoon Parmesan. Cover with 3 noodles, leaving space in between. Spread half of spinach filling on top, then 1 cup Bolognese sauce, and top with 1 tablespoon Parmesan and 3 noodles; repeat. Top with remaining Bolognese sauce, 1 tablespoon Parmesan, and remaining 3 noodles.
  10. Pour reserved ricotta mixture over top and sprinkle with remaining 1/4 cup Parmesan.
  11. Cover pan tightly with parchment paper and foil (or just buttered foil) and bake 50 minutes.
  12. Remove foil and bake until top is browned in spots, about 15 minutes more.
  13. Let stand for 15 to 30 minutes before cutting.

Cooks’ Notes:

  1. The Bolognese sauce can be made 2 days ahead and chilled (covered once cool).
  2. The lasagne can be made 1 day ahead and chilled. Reheat in a 350°F oven, loosely covered with foil.

Makes 8 servings.

Source: Gourmet Italian