D&R Market Recipe Box

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 Sweet cherry tomato and sausage bake
Bold use of herbs and an intense tomato sauce really make the flavours in this sausage bake sing
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Cook Time 1 hour 15 minutes
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servings
Ingredients
Cook Time 1 hour 15 minutes
Servings
servings
Ingredients
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Instructions
  1. There are so many things I love about this dish: it’s all cooked in one tray; we’re using more robust herbs like thyme, rosemary and bay with the tomatoes, which work really well; the half-roasted, half-stewed fresh tomatoes turn into a lovely rich and chunky sauce which is miles better than anything you can get if using tinned tomatoes; and we’re roasting the sausages, which I think is far better than frying or grilling them. Try to buy the best fresh coarsely ground sausages you can.
  2. Preheat the oven to 190°C/375°F/gas 5. Get yourself an appropriately sized roasting tray, large enough to take the tomatoes in one snug-fitting layer. Put in all your tomatoes, the herb sprigs, oregano, garlic and sausages. Drizzle well with extra virgin olive oil and balsamic vinegar and season with salt and pepper. Toss together, then make sure the sausages are on top and pop the tray into the oven for half an hour. After this time, give it a shake and turn the sausages over. Put back into the oven for 15 to 30 minutes, depending on how golden and sticky you like your sausages.
  3. Once it’s cooked, you’ll have an intense, tomatoey sauce. If it’s a little too thin, lift out the sausages and place the tray on the hob to cook it down to the consistency you like – I tend to make mine quick thick – then put the sausages back in. Check the seasoning and serve either with a good-quality loaf of bread warmed through in a low oven for 10 minutes (great for mopping up the sauce!) or with mashed potato, rice or polenta, a green salad and a nice glass of wine.
  4. PS Any leftovers can be chopped up and made into a wonderful chunky pasta dish, using penne or rigatoni, the next day.
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 Big Bud's Beer Can Chicken
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
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servings
Ingredients
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
  2. Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks.
  3. Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.
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 Shrimp with Garlic and Olive Oil
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Prep Time 5 minutes
Cook Time 10 minutes
Servings
appetizer servings
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
appetizer servings
Ingredients
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Instructions
  1. Add the garlic and chile to the ramekins and cover with oil to about 1/4-inch deep. Bring the ramekins to a high heat. (This can be done on the grill.) Season the shrimp with salt.
  2. When the garlic starts to sizzle and is very aromatic, add the shrimp. Cook until the shrimp turn pink, about 1 to 2 minutes. Sprinkle in a couple drops of water before serving to get the oil to really sizzle. Serve with bread to sop up the delicious olive oil!
Recipe Notes

*This makes a really small amount of shrimp. This recipe can be done in batches or a larger amount can be done in a saute pan.

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