|
  
|
| |
| |
| |
| |
| Supplying "Local meat for local people" |
| For more information please call us on 01536 791840 or e-mail info@homefarmofpytchley.co.uk |
Oven-roasted Vegetables with Sausages – Serves 4
|
| |
Preheat oven 200C, 400F, Gas Mark 6
|
2 medium aubergines, and 3 medium courgettes, cut into bite size chunks
8 Cumberland sausages 4 plum tomatoes
2 x 300g cans cannellini beans 4 Tbsp Mellow Yellow rapeseed oil
6 garlic cloves 1 bunch fresh basil
4 Tbsp Parmesan cheese, grated salt and pepper freshly ground
8 oz pasta shapes boiled and drained
|
| |
- Place the oil in a large roasting tin and heat in the preheated oven for 3 minutes
- Add the aubergines, courgettes and garlic cloves, stir until coated with hot oil
- Cook for further 10 mins in the oven
- Remove tin from the oven and stir, add the sausages and return to the oven
- Roast for further 20mins, turning once during cooking until vegetables are tender and sausages golden brown
- Roughly chop the plum tomatoes and drain the cannellini beans
- Add these and the pre-cooked pasta shapes to the sausages and other vegetables for the final 5 mins of cooking
- Scatter with chopped basil leaves and plenty of Parmesan cheese and freshly ground black pepper. Serve immediately
|
a member of Middle White Pig Breeders Club© Home Farm Of Pytchley 2010
|
|
|
|