This dish is cooked in a slow cooker for about five hours so that the flavour of the sauce and the meat permeates the vegetables, making a hearty meal by itself. A great dish for family dinners, especially in winter.
Sausages 10-15, diced
Potatoes 2 large, peeled and diced
Capsicum 2, diced
Carrots 3 large, peeled and diced
Spring onions 8, diced
Milk 1 1/2 cups
Water 2 cups
Fresh cream 1 cup
Salt to taste
Italian herbs 2 tbsps
Cayenne pepper 1 tsp
Pepper powder 1 tsp
Tomato pasta sauce 4 tbsps
Cheddar cheese 250 g, duced
Coriander leaves, a large bunch, roughly chopped
Add all the ingredients to the slow cooker and cook for 4-5 hours till the potatoes are cooked.
Almost three decades ago, I saw this being made on a TV cooking show. I made it, but it was too bland. Over the years, I have adjusted it to suit my family’s palate and now it is a mix of flavours from the red wine, garlic and olive oil. Accompanied by dinner rolls or bread, this makes a great supper.
Lentils or whole masoor dal 1 cup (200 g)
Green chillies 2, chopped
Onions 3 small or 2 medium, chopped
Garlic 5 cloves, two chopped
Coriander leaves, chopped, for garnish
Butter 1 tbsp
Olive oil 2 tbsps
Peperoncino flakes 1 tbsp
Salt to taste
Vegetable oil 1 tbsp
Red wine 1 cup
Lemon wedges, optional
Add the butter and olive oil to a sauce pan and sauté the onions, green chillies and garlic.
Wash and drain the lentils and add to the sautéed vegetables. Add salt and peperoncino flakes. If you don’t have peperoncino, use any kind of chilli flakes.
Add about 2 cups of water and bring to a boil. Reduce the heat and cook covered till the water is absorbed.
Meanwhile fry the sausages in a tablespoon of vegetable oil on medium heat. Add the three whole pods of garlic.
When the garlic pods are brown, take them out and add them to the lentils along with a cup of red wine. You can use any red wine that is available in your cupboard. I used a Zinfandel from Sula. Increase the heat to high.
When the wine is completely absorbed, transfer the lentils to a serving dish. Arrange the sausages on top and garnish with coriander leaves. Add a twist of lemon, though this is optional.
The first time I ate this dish, Mushroom Fry Up, was almost 30 years ago on my first visit to London, when my aunt made it for breakfast. She served it with sausages and it was delicious. I have been making it ever since. It became a favourite in my family for Sunday breakfast.
Mushrooms 250 g Onion 1 large Salt to taste Pepper to taste Oil 1 tbsp
Slice the mushrooms and onions. I use button mushrooms for this dish.
Pour the oil to a heated frying pan and add the mushrooms and onions. Fry till the water released from the mushrooms dries up.
Turn off the heat and add salt and pepper.
Fry the sausages in the same pan. Once the sausages are done, fry the tomato halves in the same pan.