One Pan Sausage Bake with Gravy

Found this on RecipeTin, and it's delicious!! 

I was out of oregano so I added a little paprika, celery salt and mixed herbs.

One Pan Sausage Bake with Gravy  (Serves 4 – 5)

 

Vegetables:

 700g / 1.4 lb baby potatoes halved

3 carrots, 2”/5cm pieces

2 red onions cut into 8 wedges or 1 large onion

2 garlic minced

2 tbsp olive oil

2 tsp dried thyme

1 tsp dried oregano

Salt and pepper

8 Sausages of choice (500 - 700 g / 1 - 1.4 lb)

Oil spray (optional)

Gravy:

2 tbsp (30g) butter unsalted

2 1/2 tbsp flour (plain / all purpose)

2 cups (500 ml) beef broth/stock (or chicken)

DIRECTIONS 

Preheat oven to 200C (standard) or 180C (fan forced)

Place vegetable in a large bowl, along with oil, garlic, thyme, oregano, salt and pepper.  Toss well to coat. 

Add sausages and toss briefly, pour into pan, move sausages to top. 

Gravy 

In the same bowl used for the vegetables, add butter and flour. Whisk. Add a bit of beef broth and whisk, then whisk in remaining broth. Pour down the side of the pan (don’t pour over the sausages or veggies). 

Optional: Spray sausages with oil - browns slightly better (especially lean sausages). 5. Bake 25 minutes. Turn sausages. Spray again with oil (optional) then bake for a further 25 minutes or until sausages are browned and potatoes are soft. 

Serve Sausages and Vegetables with Gravy on top, garnished with fresh thyme leaves if desired.  If gravy is too thin, remove vagetables and sausages and return pan to over for a few mins to thicken.

Classic cinnamon tea cake

Ingredients

60 gram butter, plus 15g extra (both portions at room temperature)

1/2 cup caster sugar, plus 1 tablespoon extra

1 egg, at room temperature

1 teaspoon vanilla

1 cup self-raising flour

1/3 cup cup milk

1 teaspoon cinnamon

Method

1. Preheat oven to 180°C (160°C fan-forced).

2. Cream butter, sugar, egg and vanilla until light and creamy. Stir in sifted flour and milk, beat lightly until smooth.

3. Spread mixture into well-greased 20cm sandwich tin and bake for 15-20 minutes.

4. Turn onto wire rack. Combine extra sugar with cinnamon and sprinkle over cake. Serve warm with butter.

Creamy Paprika Chicken with Rice

This has been given the families stamp of approval!

Super easy and ready in about 30 mins

I found this on line at Easy Recipes  But have tweeked it a bit.

Ingredients

2 chicken breasts (cubed) 

1 cup heavy cream - I use 1 tub of Philadelphia light cooking cream

3 garlic cloves (minced)

1-2 tsp paprika 

1 bunch of broccolini

1/2 diced onion

2 tbsp butter 

1 tbsp olive oil 

Salt & black pepper 

Fresh parsley 

Directions

Season chicken with paprika, salt & pepper - let marinage while you rincse the rice and put on to cook, dice the onion and wash the broccolini

Cook chicken in butter & olive oil until golden 

Add garlic and onion, then pour in cream & simmer 5 mins.

Add broccolini and simmer for a further 2 mins

Serve over rice & garnish with parsley

Cowboy Butter Chicken Linguine

Found this dish on Facebookpost by Quotidian Recipes.

It's delish!!!   I switched the heavy cream to cooking cream, and skipped the chilli flakes and added a tiny dash of white vinegar.

Family said I have to make it again!

 

 Ingredients:

12 oz linguine pasta

1 lb chicken breast, sliced

2 tbsp olive oil

4 tbsp butter

4 cloves garlic, minced

1 cup heavy cream

1/2 cup chicken broth

1/2 cup grated Parmesan cheese

1 tsp Dijon mustard

1 tsp paprika

1/2 tsp chili flakes, optional

1/2 tsp Italian seasoning

Salt and pepper, to taste

Fresh parsley, for garnish

 

Instructions:

Bring a large pot of salted water to a boil and cook the linguine according to the package directions. Drain and set aside. This takes about 8 to 10 minutes, depending on the pasta.

Heat the olive oil in a large skillet over medium heat.

Season the sliced chicken with salt, pepper, and paprika, then cook until golden and fully cooked through. Remove the chicken and set aside. This usually takes about 8 to 10 minutes total.

 

In the same skillet, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant.

Stir in the Dijon mustard, Italian seasoning, and chili flakes if using.

Pour in the chicken broth and heavy cream, then simmer for 3 to 4 minutes until the sauce thickens slightly.

Stir in the Parmesan cheese until melted and smooth.

Return the cooked chicken and linguine to the skillet and toss until everything is evenly coated in the creamy sauce.

Garnish with fresh parsley and serve warm.

A salad or crusty bread would go nicely on the side. Leftovers can be reheated gently in a skillet with a splash of broth or water.

 

 

Garlic & Paprika Chicken

 

Garlic & Paprika Chicken

Creamy chicken in a delicious garlic and paprika sauce.

Ready in under 15 minutes

Ingredients

·         80 g Plain flour

·         2 tbsp Paprika

·         1/2 tsp Salt

·         1/2 tsp Black Pepper

·         2 Chicken breasts

·         4 Cloves of garlic chopped

·         150 ml Chicken stock

·         150 ml Double cream - * I used Philadelphia Cooking Cream Light

·         15 g Parsley chopped

Instructions

1.                    In a bowl, add the flour, half of the paprika, salt and pepper. Mix well.

2.                   Slice the chicken in half lengthways to give 4 thinner fillets. Coat each piece in the seasoned flour.

3.                   Heat some cooking oil in a large frying pan, then cook the chicken over medium to high heat until golden all over. This should take 3-4 minutes on each side.

4.                  Remove the chicken from the pan, then add the garlic and cook for 30 seconds. Pour in the chicken stock, double cream and remaining paprika.

5. Add the chicken back to the pan, stir to coat, then bring to the boil and cook until thick and creamy.

6.                   Sprinkle in the parsley and taste for seasoning, then dish it up. This goes well with pasta, rice, or potatoes. I went for some baby hasselback potatoes with broccoli.