GRILLED MEDITER­RANEAN SAUSAGES WITH BAKED RICOTTA VEG

SERVES 4 PREP 20 MINS COOK 40 MINS PER SERVE 3070kj COST $$$

Woman’s Day (Australia) - - Food To Love -

500g baby new po­ta­toes 250g fresh ricotta ⅓ cup pit­ted Si­cil­ian olives ¼ cup olive oil finely grated zest, juice, ½ lemon 4 zuc­chini, quar­tered length­ways 500g pork sausages 2 cups rocket SMOKY TOMATO CHUT­NEY 4 ripe Roma toma­toes, quar­tered, cored 1 small red onion, un­peeled, quar­tered 1 tsp smoked pa­prika 1 gar­lic clove, roughly chopped ¼ cup caster sugar ¼ cup red-wine vine­gar 2 tbsp sul­tanas

1 Pre­heat oven to hot, 200°C. Line two oven trays with bak­ing pa­per. 2 Cook po­ta­toes in a medium saucepan of boil­ing, salted wa­ter, 12-15 min­utes, un­til just tender. Drain well. 3 SMOKY TOMATO CHUT­NEY Ar­range tomato and onion skin-side up on tray. Spray with olive oil. Bake 10-15 min­utes, un­til skins be­gin to blis­ter and colour. Dis­card onion skins and tomato skins and seeds. Trans­fer to a food pro­ces­sor with pa­prika and gar­lic. Pulse un­til smooth. In a small saucepan, com­bine tomato mix­ture with sugar, vine­gar and sul­tanas. Stir over medium heat to dis­solve sugar and re­duce un­til thick­ened. Sea­son to taste. 4 Spread po­ta­toes over a tray. Us­ing a potato masher, squash each potato slightly. Crum­ble large chunks of ricotta over and scat­ter with olives. Driz­zle with half oil and sea­son. Roast 20-25 min­utes, un­til golden brown and crisp. 5 Mean­while, pre­heat a char­grill pan or bar­be­cue grill on high. In a large bowl, com­bine re­main­ing olive oil, lemon zest and juice. Add zuc­chini, toss­ing to coat. Sea­son. Grill veg­eta­bles 2-3 min­utes, each side, un­til just tender. 6 Us­ing same char­grill pan, grill sausages on medium, 10-12 min­utes, turn­ing un­til golden brown and cooked through. Slice in half on an an­gle. 7 Ar­range rocket, potato mix­ture, grilled zuc­chini and sausages on a serv­ing plat­ter. Dol­lop with smoky tomato chut­ney to serve.

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