olive oil Archives

Pork recipes

Quick-and-easy n’duja

25 minutes

Duck recipes

Braised duck legs with polenta

2 ½–3 hours

Beef recipes

Beef-and-marrow ragù

3½–4 hours

Italian recipes

Pork loin chop piccata

20 minutes

Beans recipes

Green ribollita soup and truffle oil

20 minutes

Cheese recipes

’Nduja arancini

35 minutes

Pasta recipes

Sausage ragú pappardelle

30 minutes

Sausage ragú pappardelle

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

500 g Woolworths pork-and-herb bangers
3 T olive oil
3 cloves garlic, chopped dried
1 t oregano
1 cup tomato purée
1 cup chicken stock
2 T capers, plus 2 T brine
1 bay leaf
1 red chilli, chopped
2 T fish sauce
400 g pappardelle, cooked al dente and drained
freshly ground black pepper, to taste
1 burrata, torn into 4 pieces
Parmesan, grated, for serving

Method

1. Split the bangers down the middle lengthways and remove the meat from the casings.

2. Heat the oil in a large frying pan and add the banger meat. Cook for 5 minutes, or until golden brown, stirring occasionally so the crispy pieces don’t burn.

3. Stir through the garlic, then add the oregano, tomato purée, stock, capers and brine, bay leaf and chilli. Simmer for 10 minutes, then season with fish sauce.

4. Toss the pasta in the sauce, season with black pepper and serve with the cheese.

Find more sausage recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana

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Quick-and-easy n’duja

Braised duck legs with polenta

Beef-and-marrow ragù

Pork loin chop piccata

Green ribollita soup and truffle oil

’Nduja arancini

Sausage ragú pappardelle

Sausage ragú pappardelle

Ingredients

Method