Monday, 26 June 2017

Roasted Sausages and Sweet Potato Wedges

A simple gluten free traybake roast of sticky sausages with soft sweet potato wedges. 
One tray. Less washing up. 

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You want an easy dinner, something you can slide into the oven and then forget about for 40 minutes while you help the kids with their homework/catch up on the telly/have a well earned rest. 

Am I right?


I love this - we cook it quite often, because it's simple, there's only one tray involved and therefore less washing up, and everyone loves sausages. 

I've used Morrison's gluten free sausages, which crispened up perfectly and everyone loved. But you can use your favourites. It'll work with any chunky sausage you like. 




Roasted Sausages and Sweet Potato Wedges
Serves 3
Ingredients
6 of your favourite sausages (chunky ones, not chipolatas)
2 large sweet potatoes, washed
small bunch of fresh thyme sprigs, washed
pinch of salt
1 tbsp olive oil (or your preferred cooking fat - mild, unflavoured coconut oil works, too)

Method
Line a shallow roasting tray with greaseproof paper. This will make washing up a lot easier, as the sausages and sweet potatoes will turn sticky later on. 

Cut the sweet potatoes into thick wedges (leave the skin on) and arrange over the lined tray and season with salt. Push the sausages into the spaces around the sweet potato wedges and drizzle over the olive oil. Toss lightly with your hands, so everything is coated well. Scatter half of the thyme springs over the top and slide into an oven preheated to gas mark 6/200ºC/400ºF. Roast for 30-40 minutes, giving everything a shake about half way through. 

Once the sausages are thoroughly cooked and golden, and the sweet potatoes are crunchy on the skin side and tender within, take the tray out of the oven and scatter the remaining uncooked thyme sprigs over the top. These will have retained their fresh flavour, freshening up the roast. 

Serve with your choice of green veggies. 


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Friday, 23 June 2017

Sweet Potato Fries with Wild Garlic Mayo

Crisp sweet potato fries with a rich, wild garlic mayonnaise dip. Easy and quick to make by hand, and makes the most of that beautiful seasonal wild garlic. 

This post contains some affiliate links. That means that if you decide to click on a link and make a purchase, I might, at no extra cost to you, receive a small commission that goes back into helping me keep the blog going. Thank you for your support. 

So. Sweet potato chips. 

They're great, aren't they? All those vitamins and carbs. ALL the carbs. 

But sometimes, when you have a plate of them, you just wish you had something dreamy to dip them in. 

Something rich and silky. Full flavoured. 

Like this wild garlic mayo. 

Keep calm, peeps. This is gorgeousness. 




By the way, have you noticed I'm shooting with a new lens lately? My lovely cousin, who is into photography (go have a look at his incredible photos at Robert Bunday's Photography) knew I was looking for one for over a year but I couldn't justify the cost - and then he gave me his that he doesn't use any more! I'm having so much fun with it. Plus, it makes sweet potatoes and mayo look REALLY good. 


If you know what wild garlic is, and feel comfortable foraging for it, you can find it - people just say follow the smell. I buy it from Ocado. I find wild garlic plays up my stomach much less than regular garlic - it's kind of like a cross between garlic and chives. Don't underestimate its flavour though, its leaves pack a proper flavour punch. Perfect for this. I hope you love it. It's one of my all time favourites, and we make it every time we have a barbecue now, as a side dish. 

Beautiful. 

Sweet Potato Fries with Wild Garlic Mayo  
Serves 4, as a side (with extra mayo left over)
Ingredients
3 large sweet potatoes
2 tbsp mild, unflavoured coconut oil or olive oil
1 egg yolk
good pinch of salt plus extra if needed
2/3 cup regular olive oil (not extra virgin)
4-5 wild garlic leaves, washed well under cold running water

Method
Wash the sweet potatoes well and cut into fairly thin chips (or fries), leaving the skin on. Tumble them out onto a foil-lined baking or roasting tray and trickle over the oil. Add a good pinch of salt and then toss with your hands to coat evenly. Spread out the fries into one layer and slide into the oven to roast for 25-30 minutes, at gas mark 6/200ºC/400ºF. 

While the fries are cooking, make the mayonnaise. You could also make the mayonnaise ahead of time and store, covered in the fridge, if that suits you better. 

Crack the egg, and let the yolk drop into a large mixing bowl. Add the cider vinegar and the salt and then whisk to combine. Trickle in the olive oil, drop by drop, whisking all the time. If you need to keep the bowl still while you whisk by hand, place it on a damp kitchen towel, which should keep it in place. 

Keep adding the oil, whisking it in cleanly as soon as it hits the yolky mixture. You should start to see the mayonnaise thicken and start turning glossy. The whole thing takes about 5-10 minutes to make. Once the mayo is firm, pale and stands up in little peaks when you take the whisk out, quickly chop the wild garlic and stir it in, seasoning with a little more salt if you need it. Cover with cling film and store in the fridge until you're ready to eat. 

Once the fries are cooked, serve them with the mayo for dipping. 

The mayonnaise will last for 2-3 days covered, in the fridge. 

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