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Sausages and sweet peppers photo

Everything goes with fresh New Zealand grown vegetables! You will see some wonderful ideas in ‘Bangers to Bacon’ by Chef Jeremy Schmid, published by New Holland [August 2012, RRP $45], and with photographs by Devin Hart that look good enough to eat. congratulate Jeremy on a wonderful book.  Here is a one of Jeremy’s recipes using delicious fresh New Zealand grown capsicums

Sausages and sweet peppers

Serves 4

oil for cooking
500g pork sausages, cut into 1 cm-thick slices
1 red onion, thinly sliced
2 small garlic cloves, thinly sliced
1 each: yellow, red and green capsicums [peppers], deseeded and sliced
pinch dried oregano
60 ml white wine
4 vine-ripened tomatoes, chopped in quarters
20g tomato paste
8 fresh basil leaves
salt and pepper to taste

Heat a large heavy-bottomed pan over medium to high heat.
Add oil and fry sausage pieces until cooked and well coloured.
Remove sausages, set aside and leave sausage fat in the pan.
Add extra oil if necessary and sauté onion and garlic until soft with very little colour.
Add capsicums, oregano, white wine and tomatoes.
Cook until capsicums are tender and stir in tomato paste.
Return sausages to the pan and warm through.
Add basil leaves, season to taste and serve from the pan.

[Edited to fit available space]

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