Cook­ery Cor­ner

Daily Trust - - HOME FRONT -

IN­GRE­DI­ENTS: 500g pkt Coles Finest An­gus beef, gar­lic and pars­ley sausages, cas­ings re­moved, coarsely chopped 1 brown onion, finely chopped 1 medium egg­plant, cut into 2cm pieces 1 medium zuc­chini, cut into 2cm pieces 200g pun­net Perino grape toma­toes 1 cup (250ml) tomato pasta sauce 500g pkt potato gnoc­chi 1/2 cup fresh basil leaves 1/3 cup (25g) finely grated parme­san Method

Step 1 Heat half the oil in a large fry­ing pan over medium-high heat. Cook the sausage, stir­ring, for 4 mins or un­til brown all over. Trans­fer to a plate. Heat re­main­ing oil in pan over medium-high heat. Cook the onion, stir­ring, for 3-4 mins or un­til soft. Add the egg­plant and zuc­chini and cook, stir­ring, for 2-3 mins or un­til golden brown. Step 2 Add the toma­toes, pasta sauce and sausage and cook, stir­ring oc­ca­sion­ally, for 5 mins or un­til the veg­eta­bles are ten­der and the sauce thick­ens. Step 3 Mean­while, cook the gnoc­chi in a large saucepan of boiling wa­ter fol­low­ing packet di­rec­tions or un­til just ten­der. Drain, re­serv­ing 1/2 cup (125ml) of the cook­ing liq­uid. Step 4 Add the basil, gnoc­chi and re­served cook­ing liq­uid to the sausage mix­ture. Toss over medium-high heat for 1-2 mins or un­til heated through. Serve with the parme­san.

IN­GRE­DI­ENT 1 1/2 cups (375ml) fresh or­ange juice 1 1/2 cups (375ml) fresh pink grape­fruit juice 1/2 cup (125ml) fresh le­mon juice 2/3 cup (150g) caster sugar Ice cubes, to serve Mint leaves, to serve Or­ange and le­mon slices, to serve 1L (4 cups) sparkling min­eral wa­ter Method Step 1 Stir fruit juices and sugar to­gether in a large jug un­til sugar dis­solves. Step 2 Add ice, mint, and or­ange and le­mon slices, then top with min­eral wa­ter. 2 ta­ble­spoons olive oil

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