Spanish Chorizo and Roasted Tomatoes on a bed of Polenta

Spanish Chorizo and Roasted Tomatoes on a bed of Polenta

­Having a romantic night in? Why not cook your loved one this heart-warming dish of roasted Spanish Chorizo and tomatoes on a bed of cheesy polenta? Sounds like love to me!

Serves 2

Ingredients

  • ­­­Polenta – 1 cup
  • Chicken Stock – 2 ½ cups
  • Fresh rosemary (finely chopped) – 3 sprigs picked
  • Cracked black pepper – to season
  • Parmesan (grated) – 30g
  • Gotzinger Smallgoods Spanish Chorizo – 1 pack (4 sausages)
  • Cherry Tomatoes on the vine – 240g
  • Olive oil – drizzle
  • Salt – to season
  • Pine nuts (toasted) – to garnish
  • Parsley (finely chopped) – to garnish

 Method

  1. Set the oven the 180°
  2. In a medium sized pot, add the polenta with 1 cup of cold chicken stock and heat for 10 minutes – stir regularly.
  3. Boil 1 cup of chicken stock then add to the pot, along with the rosemary and season with cracked black pepper. Cook on a low – medium heat for 20 minutes – continue to stir regularly.
  4. Once the 20 minutes is up, stir through the parmesan and the last ½ cup of chicken stock. Allow to cook for a further 5 minutes.
  5. On a lined tray, place the sausages along with the cherry tomatoes (keep on the vine).
  6. Drizzle the tomatoes with olive oil and season with salt and cracked black pepper.
  7. Roast the tray for 20 minutes.
  8. To serve, place a large dollop of the polenta on the plate, then top with half the tomatoes, two sausages and garnish with toasted pine nuts and fresh parsley.
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German Bratwurst with Beer Braised Onions

German Bratwurst with Beer Braised Onions

Love beer? Love sausages? Love sausages and beer? Well, this might be right up your alley then… Götzinger German Bratwurst Sausages with Beer Braised Onions! We served ours over creamy mashed potatoes, but this dish would be perfect on top a bed of spätzle, potato dumplings or steamed vegetables. 

Serves 2

Ingredients

  • Butter – 30g
  • White onions, sliced – 2
  • Salt 
  • Olive oil – 1tsp.
  • Götzinger Smallgoods German Bratwurst – 4 x sausages (1 x pack)
  • Cracked black pepper 
  • Beer – ½ cup

Method 

  1. Melt the butter in a medium size fry pan, then add the sliced onions.
  2. Season the onions with salt and cook on a medium heat for about 20 minutes or until soft and starting to brown – stir regularly.
  3. Once the onions are caramel brown, remove from the pan and set aside.
  4. Add the olive oil to the pan, then the sausages – cook for 10 minutes, turning regularly.
  5. Add the onions back into the pan with the sausages and season with a touch more salt and cracked black pepper.

 

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Pumpkin Ravioli with Bacon and Walnut Sauce

Pumpkin Ravioli with Bacon and Walnut Sauce

Does the change of season have you craving all the warm toasty flavours you haven’t seen since last year? Try making the recipe of Pumpkin Ravioli with Bacon and Walnut sauce, its sure to hit the spot!

Serves 3-4

Ingredients

  • Pumpkin ravioli – 325g
  • Gotzinger’s American Rindless Bacon (cut into 2cm slices) – 200g
  • Walnuts (roughly chopped) – 80g
  • Shallot (fine diced) - 1
  • Sage leaves – 5
  • Salt – to season

Method

  1. Put a large pot of seasoned water on the stove and bring to the boil.
  2. In a large pan, fry off the bacon till slightly coloured, then add the shallots.
  3. Once the water is boiled, cook the ravioli in the water for about 4-5 minutes or according to cooking time on the packet.
  4. Add the walnuts and sage leaves to the pan with bacon and toss together, allow for the sauce mixture to cook for about 4 minutes or until the pasta is ready.
  5. Before draining the ravioli, reserve 1 cup of the pasta water.
  6. Drain the pasta and add it to the pan with the bacon sauce.
  7. Pour about ½ a cup of the water to ravioli and allow to simmer until the sauce thickens – add extra liquid if it becomes too dry.
    Toss all together to ensure the ravioli is coated, then serve. 
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