SERVES: 4 | PREP TIME: 10 MINS | COOK TIME: 45 MINS
Pack Sausages
300g raw King Prawns, defrosted
Tin of chopped Tomatoes
2 sticks Celery, chopped
1 large Onion, diced
1 large Red/Yellow Pepper
4 cloves Garlic, minced
1 tin Potts Chicken/Veg stock
350 g Rice: Short/Long/Brown
Chilli: Fresh/Flakes/Powder/ Sauce
3 tbsp Olive Oil
1/2 tsp dried Thyme & Oregano
2 tsp Worcester sauce
Brown the sausage in hot oil for 10 minutes and set aside.
Combine the chopped pepper, onion, and celery in a saucepan with a tbsp of oil and sautee until soft and transparent.
Stir in the dried herbs, garlic and some chilli. We would recommend adding a little now and more to taste once all ingredients have been combined. This dish can be as spicy as you like but do cater for your diner with the mildest palate! (Remove seeds from fresh chilli, you can also use a Cajun or Creole spice mix). • Add your tomatoes and Worcester sauce. Cook for another five minutes on a low heat, stirring occassionally.
Taste for heat, adding more chilli if desired. Add the stock and rice, bring to the boil and then reduce to a simmer. Cover with a lid and stir occasionally, continue to cook for around 20 minutes.
Slice the cooked sausage and stir through, cook for another five minutes, or until most of the liquid has been absorbed.
At this point add the prawns and stir through gently. Cover and continue to cook on a low heat until the prawns are cooked through and pink (about five minutes).
Season with salt and pepper, garnish with chopped parsley.
Spice it up with cayenne pepper, jalapeno or Tabasco sauce.
Cool it down with soured cream or minted cucumber & yogurt relish. Serve with a side of buttered corn on the cob!
Join us on Saturday 1st & Sunday 2nd August for a weekend celebrating the very best of Yorkshire. There are some things Yorkshire does better than anywhere else. Great food. Skilled craftspeople. Proud local businesses. Warm hospitality...
Father's Day is often a reason to gather around the table and enjoy food that's been chosen and prepared with care. For many families, that means steak.
When ingredients are in season, they need less doing to them. Flavours are fuller. Cooking becomes more straightforward. A good cut of meat, fresh vegetables harvested at the right time and ingredients that have not travelled unnecessarily far bring enough to the plate.
0 comments