salt and black pepper Archives

Pie recipes

Ciabatta toast with peas and avo

10 minutes

Cheat recipes

Charred broccoli and asparagus with prosciutto

15 minutes

Great value

New panzanella with halloumi, exotic tomatoes, crushed peas and chunky garlic ciabatta

25 minutes

Gnocchi recipes

Gnocchi with baby marrow, Balsamic-caramelised cherry tomatoes and buffalo mozzarella

20 minutes

Chicken recipes

Mini chicken fillets with lemon, garlic and cream sauce and ovenbaked potatoes

25 minutes

Tart recipes

Exotic tomato and ricotta open puff tart

15 minutes

Cheat recipes

Banging mustard bangers

25 minutes

Banging mustard bangers

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

2 T butter
3 large leeks, washed and cut into chunks
2 T hot English mustard
1 sprig sprig thyme
250 ml white wine
250 ml cream
6 pork bangers (if you want to be carb-conscious, ask your butcher for ‘no cereal’)
salt and pepper

Method

Preheat your oven to 220°C and put on the grill setting. Heat the butter in a medium-sized ovenproof pan and add the leeks. When the leeks are caramelised, add the mustard, thyme and wine and reduce it by half while stirring. Once the wine is reduced, add the cream and bring to the boil. Reduce the sauce by a third, then remove from the heat.

Arrange the bangers, evenly spaced, in a tray and put them in the oven until they are dark-brown on top. Then flip them over and grill them until they are brown on the other side – probably 5 minutes a side.

Once they are brown on both sides, add them (juices and all) to the pan and bring the pan back up to a gentle simmer for the sausages to cook through in the sauce – about 1 or 2 minutes.

Season with salt and pepper and serve immediately.

Republished with permission from Real Meal Revolution: Low Carb Cooking, by Jonno Proudfoot, published by Little Brown
Read more about Real Meal Revolution: Low Carb Cooking, by Jonno Proudfoot, here

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Banging mustard bangers

Banging mustard bangers

Ingredients

Method