1 0
Roast Veg/Sausage Bake with Crispy Capers

Share it on your social network:

Or you can just copy and share this url

Ingredients

1/2 Red Pepper
1/2 Green Pepper
2 Field Mushrooms
1/4 Cauliflower
2 Carrots
1 Pack Pork of Beef Sausages
1/2 Tbsp Sesame Oil
1/2 Tbsp Cooking Oil
2 tsp Capers
2 Tbsp Pine Nuts
A Shake Smoked Paprika
Salt
Pepper
Easy Pull Fresh Tomato Sauce
Handful of Cress or Pūwhā
1 tsp Capers
1 Spring Onion
Handful Cherry Tomatoes
1 Squeeze Lemon
Roasted Cinnamon Honey Pears
2 Pears
1/2 tsp Ground Cinnamon
1 Tbsp Honey
1/2 Tbsp Maple Syrup
1 Tbsp Butter
1/4 Cup Broken Walnuts
2 Tbsp Thick Greek Yoghurt

Roast Veg/Sausage Bake with Crispy Capers

  • Medium

Ingredients

  • Easy Pull Fresh Tomato Sauce

  • Roasted Cinnamon Honey Pears

Directions

Share

Steps

1
Done

Cut all veg roughly the same size slightly smaller than the sausages and please onto Tala baking tray large. Toss over the oil’s, a small amount of salt & pepper (remember that the sausages will release salt also so don’t over do it) and rub all over veg.

2
Done

Place sausages among the veg, and scatter over the capers and pinenuts. Place in hot over (180deg) for 20 – 25mins till everything is golden and delicious.

3
Done

For the Salsa – place cress and spring onion into easy pull and pull 3-4 times, then add capers, tomatoes and squeeze lemon then pull 3 – 4 more times – job done!

4
Done

Place sausages onto plate, then add sauce to top, scatter over the capers and pinenuts left on the bottom of the tray. Serve with pea shoots and a zest of lemon over the top.

5
Done

Roasted Cinnamon Honey Pears

Cut pears in half and using a melon baller or veg knife cut out the seeds. Place cut side up on sheet of tin foil on Tala small baking tray. Add dots of butter all over pears, then scatter cinnamon and honey over each side. Enclose in the tin foil and bake in hot oven (180deg) 30mins.

6
Done

Remove from over and check pears are lovely and soft. Place yogurt in middle of bowl and place pears on top, drizzle with maple syrup and serve warm.

The Cafe

previous
Eleanor Ozich’s Nut flour cake for all seasons
next
Spicy Thai Noodles
previous
Eleanor Ozich’s Nut flour cake for all seasons
next
Spicy Thai Noodles