Rustic Tomatoey Beans with Franks and Poached Eggs

Rustic Tomatoey Beans with Franks and Poached Eggs

Rustic Tomatoey Beans with Franks and Poached Eggs – Perfect for a Sunday breakfast with family and friends.

Timing 1 hour

Serves 4

Ingredients

  • Olive Oil – 1 tbsp.
  • Red Onion (Diced) – 1
  • Garlic Cloves (Finely Sliced) – 2
  • Chili Flakes – ½ tsp.
  • Fennel Seeds – 2 tsp.
  • Tomato Passata – 700g
  • 400g Tin of Butter Beans (Drained) – 2
  • Water – 700ml
  • Honey – 1 tbsp.
  • Cracked Black Pepper – to season
  • Salt – to season
  • Gotzinger Continental Franks (Sliced into 2cm pieces) – 1 packet
  • Baby Spinach – 120g
  • Poached Eggs – to serve
  • Crusty Toasted Bread – to serve
  • Parsley (Finely Chopped) – to garnish

Method

  1. In a large pot, heat olive oil on a medium temperature.
  2. Add onion, garlic, chili flakes and fennel seeds – cook until onions are translucent.
  3. Add passata, beans, water and honey then season with salt and cracked pepper.
  4. Increase the heat, and reduce the sauce for 25 minutes – stir regularly.
  5. Add the pieces of Gotzinger Continental Franks to the pot and simmer for a further 10 minutes.
  6. Prepare your eggs, toast and parsley.
  7. In the last 5 minutes of cooking, add the spinach and stir through until it wilts in the sauce.
  8. To serve, place a generous portion of the tomatoey bean stew into a bowl, top with your poached eggs, a side of crusty toasted bread and a sprinkle of parsley.
Read more
Spanish Chorizo Wraps with Homemade Chimichurri

Spanish Chorizo Wraps with Homemade Chimichurri

Chimichurri is a zesty green sauce originating from parts of South America, and famously served with grilled meats. It pairs perfectly with our Spanish Chorizo, and you can try it here for yourself in this tasty recipe.

Timing 40 minutes

Serves 4

Ingredients

  • Green Jalapeño (Roughly Chopped) – ¾
  • Garlic Cloves (Roughly Chopped) – 2
  • Coriander – ¼ bunch
  • Flat Leaf Parsley – ¼ bunch
  • Dry Oregano – ½ tbsp
  • Shallot – ½
  • Red Wine Vinegar – ¼ Cup
  • Olive Oil – 90mls + more
  • Sea Salt Flakes – to season
  • Gotzinger Spanish Chorizo – 1 pack
  • Small – Medium Sized Wraps (Any Type) – 4 pieces.
  • Rocket – 100g
  • Good Quality Aioli – to serve

Method

  1. Place the first 9 ingredients in a food processor and pulse until the mixture is blended but still has a bit of texture – set aside.
  2. In a medium size pan, add a drizzle of olive oil and set to a low – medium heat.
  3. Add the Spanish Chorizo to the pan and cook for roughly 15 - 20 minutes (or until heated through) – turning every couple of minutes.
  4. Heat another pan with a drizzle of olive oil and lightly colour the wraps on each side – set aside.
  5. Once the sausages are cooked you can assemble your wraps by place a large handful of rocket on the wrap, followed by a sausage, a drizzle of aioli and generous spoonful of chimichurri.
  6. Wrap this into a neat parcel and enjoy!
Read more
Creamy German Bratwurst and Mushroom Pie

Creamy German Bratwurst and Mushroom Pie

There’s nothing cozier than tucking in to a home-made pie to warm the soul. This German Bratwurst and Mushroom Pot Pie is creamy and delicious with a crunchy golden brown pie lid. It truly is a one-pot-wonder!

Serves 6

Ingredients

  • German Bratwurst Sausages (Sliced in 1.5cm) size pieces – 1 pack (4 sausages)
  • Puff Pastry – 1-3 sheets (depending on size and shape of your casserole dish)
  • Mushrooms (Sliced) – 360g
  • Brown Onion (Finely Sliced) – 1
  • Garlic Cloves (Finely Sliced) – 2
  • Cooking Cream – 170ml
  • Butter – 40g
  • Egg Yolks – 2 (Beaten)
  • Flour – 2 tbl spoon
  • Vegetable Stock – 180ml
  • Thyme (Picked) – 1tspoon
  • Rosemary (Picked) – 1tspoon
  • Lemon juice – squeeze of half a lemon
  • Pepper  - generous seasoning

Method

  1. Set oven to 180°
  2. Melt butter in a large and shallow casserole dish on the stove top.
  3. Sauté onion and garlic in the butter on a low heat until the onion is translucent.
  4. Increase heat slightly and add the German Bratwurst – cooking until lightly brown (about 10 minutes).
  5. Add the mushrooms, herbs and pepper and cook for a further 10 minutes.
  6. Lower the heat, add the stock and a squeeze of half a lemon.
  7. Add the cooking cream and stir through well.
  8. Mix the flour with a quarter cup of water until it is smooth. Add this to the dish, stir thoroughly to combine and the sauce will thicken over the heat (this will take a couple of minutes).
  9. Turn off heat allow the mixture to stand for 10 minutes.
  10. Add the pastry lid, brushing lightly with egg yolk, then bake the pie for approximately 30 minutes until the pastry is golden brown.
  11. Remove from oven and allow to sit for 10 minutes before serving.
Read more

Instagram

Continue shopping
Your Order

You have no items in your cart