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Takes a little effort

Lamb recipes

Marmalade rusks

50 minutes, plus 5-7 hours’ drying time in the oven

Potato recipes

Lemon posset with matzah brittle

40 minutes

Chocolate recipes

Milk chocolate double crème caramels

25 minutes

Cake recipes

Peri-peri oven-roasted seafood skillet

1 hour

Fish recipes

Duck sausage handkerchief pasta

30 minutes

Duck sausage handkerchief pasta

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1 T olive oil
400 g Woolworths duck sausages, casings removed
2 cloves garlic, minced
1 small onion, finely chopped
1 cup cream
1⁄2 cup chicken stock
sea salt and freshly ground black pepper, to taste
100 g butter
8–10 fresh sage leaves
250 g lasagne sheets, cooked al dente
Parmesan, grated, to garnish

Method

1. Heat olive oil in a pan over a medium heat. Add the sausage meat, breaking it into small chunks as it browns. Once the sausage is cooked through, remove from the pan and set aside.

2. In the same pan, sauté the garlic and onion until soft and fragrant. Add the cream and stock, stirring to combine. Simmer for 5–7 minutes, until slightly thickened. Season and return the sausage to the sauce, mixing well to coat.

3. Melt the butter in a separate pan over a medium heat until golden brown and nutty. Add the sage leaves and fry until crisp, then remove from the pan and drain on kitchen paper.

4. Arrange the cooked pasta sheets on plates or a serving platter. Spoon the sauce alongside the pasta, then drizzle with the burnt butter. Top with the crispy sage leaves and Parmesan. Serve immediately.

Find more pasta recipes here

Photography: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Jones

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Duck sausage handkerchief pasta

Duck sausage handkerchief pasta

Ingredients

Method