Simple Sausage Casserole

A straight forward recipe to make a delicious sausage casserole using ingredients most of us have in the cupboard/fridge.

Ingredients
2 cloves of garlic (chopped)
1 green chilli (chopped)
6 pork sausages (ensure that the percentage of meat is at least 70%)
1 red pepper (sliced)
7 cherry tomatoes
a handful of mushrooms (sliced)
a heaped spoonful of wholegrain mustard
a splash of worcestershire sauce
an oxo cube
recently boiled water (about 2-3 cups)
1-2 tbsp olive oil

Step 1
In a cast iron casserole dish heat the olive oil on the stove. When the oil is hot fry the garlic and chilli until the garlic starts to change colour. Then add the sausages and fry until lightly browned.

Step 2
Add the pepper, cherry tomatoes and mushrooms to the casserole dish and continue to fry until softened. Turn the oven on at 180°C to heat up.

Step 3
Boil the kettle. Whilst the kettle is heating up stir in the mustard and sprinkle the oxo cube over the sausages. When the water has boiled pour over the sausages until it is about 1 to 1.5 inches deep. Splash the worcestershire sauce over everything and stir.

Step 4
Put the lid on the casserole dish and place the dish in the oven and cokk for 1 hour.

Serve with vegetables of your choice.

Tom Yum Tiger Prawns

Tom Yum paste is traditionally used as a base for a spicy, thin Thai soup. We found we had some left (about a teaspoon's worth) and decided to experiment with using it in a stir fry.

Ingredients
20 Tiger Prawns (with the skins but without heads)
1 carrot (thinly sliced)
1 leek (1 to 2cm chunks)
1 tsp finely chopped garlic
1 tsp finely chopped ginger
1 green chilli (chopped)
75g green beans (halved)
1 tsp Tom Yum paste
1/4 cup water
2 tsps dark soy sauce
2-3 portions of vermicelli
olive oil (splash of)

Step 1
Cook the vermicelli and set aside.

Step 2
Heat the olive oil in a large wok/frying pan. Fry the garlic, chilli and ginger until the garlic just starts to turn brown (less than 30 seconds). Then add the rest of the vegetables (green beans, carrots & leeks) and continue to fry for another 3-4 minutes.

Step 3
Add the prawns and 1/4 cup of water (if the prawns are frozen there is no need to add the extra water). Fry the prawns until they are pink all over and then add the Tom Yum paste. If the pan seems a little dry at this point add some more water, if not don't worry. Stir the paste in thoroughly.

Step 4
Once all ingredients are cooked through take the vermicelli noodles set aside earlier and add to the wok. Mix noodles in thoroughly and add the dark soy sauce.

Serve.