6 months ago I entered the Gourmet Garden and Herb ecooking school Blog Off/Cook Off. The first stage was to showcase our recipes on the bog using the Gourmet Garden Herbs and Spices. My entries can be found here.
I was then announced one of 9 for QLD to be cooking off at the Brisbane Good Food & Wine Show. Yay I was over the moon. I cooked off on Sunday against Elise from Delicious Moments who cooked a beautiful dish of Moroccan Lamb Cutlets and a Zucchini Salad. Dominique Rizzo was the commentator and judge on the day. We were quizzed while we were cooking “just to add to the already sky rocketing nerves” and filmed and photographed which made us feel quite like we were on the stage of a “Ready, Steady, Cook Show” :).
At the conclusion of our cooking I was announced the winner “jumps for joys, relief and excitement were a few of the emotions I had”. Dominique said that my dish captured what Gourmet Garden Herbs and Spices is all about by taking simple basic ingredients and turning them into to something special.
My entry was a family friendly, budget friendly, full of flavour, healthy take on Sausages and Baked beans (which every child loves – as do mums and dads alike).
I have been able to hide to vegetables in the sausages and the kiddos can enjoy these in a dinner roll with sauce. Mum and Dad can enjoy them served as suggested with the chilli beans, baby spinach and the dinner roll for dipping in the bean sauce.
Note: the chilli can be omitted so the kiddos can eat the beans as well.
INGREDIENT LIST
SKINLESS SAUSAGES
500gm Pork Mince
4 Rashers Bacon, chopped
1 Carrot,Grated
1 Stick Celery, chopped finely
½ Cup Breadcrumbs
½ Tbs Gourmet Garden Chunky Garlic
½ Tbs Gourmet Garden Parsley
½ Tbs Gourmet Garden Oregano
Salt and pepper to taste
CHILLI BEANS
1 Can Baked Beans in Tomato Sauce
½ Can Whole Tomatoes
½ Cup Campbell’s Chicken Real Stock
1 Tsp Gourmet Garden Parsley
1 Tsp Gourmet Garden Chunky Garlic
1 Tsp Gourmet Garden Mild Chilli
Salt and pepper to taste
TO SERVE
Small dinner rolls
Baby Spinach
LET’S PUT IT ALTOGETHER
1. In a food processor place the pork mince, chopped bacon, chopped carrot, breadcrumbs, Gourmet Garden herbs and garlic along with the salt and pepper. Process for 1-2 minutes or until all ingredients are well combined and the mixture has come together to form a sticky ball consistency.
2. Heat some Bertolli Olive Oil – light in a no –stick fry pan over a medium heat.
3. Using disposable gloves Roll golf ball sized batches of the mixture into sausages shapes and add add to the heated pan.
4. Continue until pan has reached capacity and cook turning frequently for 10-15 minutes or until cooked through.
5. While the sausages are cooking in a small saucepan add the garlic with a little olive oil and cook for 30 seconds. Add the whole tomatoes and squash a little with a fork.
6. Add the Gourmet Garden herbs and stock and cook at a medium to high heat for 5 minutes.
7. Add the baked beans and reduce the heat to a simmer. Leave to cook on a low heat stirring occasionally until the skinless sausages are cooked.
8. When the sausages are cooked place onto paper towels to drain any excess oil.
9. Serve the skinless sausages, chilli beans with dinner rolls and for the mums and dads a handful of baby spinach leaves.
Nice one Amanda. Congratulations! Looking forward to meeting you. We don’t have to wait until May. Sing out if you want to catch up for a coffee sometime.
Anne @ Domesblissity xx