Category Archives: Sausages

The Pampered Chef ® Oven-made Sun-Dried Tomato & Chorizo Risotto Recipe

This is an amazing revelation.  There is another chorizo risotto recipe on here which can be made in the microwave.  Last night, for the first time, I tried it at a Pampered Chef show in the oven.   No stirring, no faffing, just Chuck in the ingredients and Bung in the oven!  It worked perfectly and was absolutely delicious.  So here it is just for you!

 

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Ingredients

  • 2 onion, (about 100 g prepared weight)
  • 350 g Arborio risotto rice
  • 2 tablespoon olive oil
  • 200 g dry-cured Spanish chorizo sauasge, diced
  • 2-3 cloves garlic, pressed
  • 1.5 l hot chicken stock
  • 130 g sun-dried tomatoes packed in oil (drained weight), drained
  • 80 g Parmigiano Reggiano cheese
  • 2-3 tablespoon finely chopped fresh parsley

Method 

  1. Finely chop onion using Food Chopper.
  2. Dice sun-dried tomatoes on Cutting Board using Utility Knife.
  3. Place onion, rice, olive oil, chorizo, stock, sun-dried tomatoes and garlic pressed using Garlic Press in Deep Covered Baker; mix well using Small Mix ‘N Scraper®.
  4. Put in oven at 200C with the lid on.
  5. Check at 35 minutes. It may need another 10 minutes. (I took the lid off for the last 10 minutes)
  6. Meanwhile, finely grate cheese using Microplane® Adjustable Fine Grater and chop parsley using Professional Shears and a Prep Bowl.
  7. Remove baker from oven; add grated cheese and parsley and mix well. Cover with lid; let stand 5 minutes or until cheese has melted and risotto has a creamy texture.

Serve. Yield: 8 (For 4 people halve ingredients and use Round Covered Baker)

Per serving: Energy 1278kJ/305kcal; Protein 9.4g; Carbohydrate 31.3g; Sugars 1.7g; Fat 16.7g; Saturated Fat 4.5g; Fibre 0.5g; Salt 1g

Diced Spanish chorizo sausage can usually be found in the fresh cooked meat section of supermarkets. Alternatively buy a whole chorizo sausage, remove any skin and dice the sausage before adding to the risotto.

Substitute the hot chicken stock with hot vegetable stock, if desired.

8th April 2014: Update….  I have recently been making this Chorizo in my Rectangular Baker (i.e. no lid) and just cooking it for approx 30-35 minutes until it is done.  Just Chuck (it in the Stoneware) and Bung (it in the oven)!!!

© 2014 The Pampered Chef used under license.

Susie Evans Independent Director for the Pampered Chef
07854 241575
http://www.Facebook.com/Susie/PChef
http://www.pamperedchef.biz/susieevans

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Filed under Cheese, Deep Covered Baker, Easy Cooking, Family Cooking, Food Chopper, Garlic Press, Pork, Rice, Sausages, Tea, Tomato

30 Ways to use your Deluxe Mini Muffin Pan & Mini Tart Shaper!

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1. Jam Tarts

2. White Choc & Raspberry Tarts

3. Lime Tarts

4. Jaffa Tarts

5. Nutella Tarts

6. ROLO Tarts

7. Mini Apple Crumble Tartlets

8. Mince Pies

9. Pecan Tassies

10. Strawberry/Lemon Curd Tartlets

11. Double Choc Mini Muffins Makes 48!

12. Mini Baileys Cheesecakes

13. Boozy Cherry Choc Tarts

14. Carrot Cake Cups

15. Mini Yorkshire Puds

16. Mini Toad in the Hole

17. Goat’s cheese, rosemary & garlic tarts

18. Tempting Tartlets

19. Mini Ham Puffs

20. Christmas Filos

21. Courgette Curry Muffins

22. Cheese Muffins

23. Curried Chicken Cups

24. Salmon Puffs

25. Spinach Tartlets

26. Pesto and Tomato Bites

27.  Caramelised Onion & Goat’s Cheese Tarts

28. Tropical Tartlets

For recipes below, place small ball of pastry (about an inch across) in each cup of the mini-muffin pan, and then press down on the pastry with the Mini Tart Shaper to form the pastry casing.  (If using a block of shop bought pastry use half a block per 24 cups)

1. Jam Tarts

Sweet Short Crust Pastry
1 jar good quality jam.

Add a Small Scoop of jam into each pastry cup. Bake at 180C for 10-15 mins

2. White Choc & Raspberry Tarts

Sweet Short Crust Pastry
1 jar good quality raspberry jam
White Chocolate chips/bar

Add a Small Scoop of jam into each pastry cup. Bake at 180C for 10-15 mins; when cooling sprinkle over white choc chips or a square!

3. Lime Tarts

Sweet Short Crust Pastry
1 jar lime marmalade ?
¼ slice of fresh lime on top
(serve with special ice-cream).

Add a Small Scoop of marmalade into each pastry cup. Bake at 180C for 15-20 minutes. Put fresh lime on top when cool

4. Jaffa Tarts

Sweet Short Crust Pastry
1 Jar shred less orange marmalade
1 packet plain choc chips or 1 bar plain chocolate.

Add a Small Scoop of marmalade into each pastry cup. Bake at 180C for 15-20 mins. Note: Sprinkle chocolate chips or squares of chocolate over tarts after they have finished baking, while still hot.

5. Nutella Tarts

Sweet Short Crust Pastry
A jar of nutella

Add Small Scoop of nutella to each cup. Bake at 180C for 15 mins

6. ROLO Tarts

Sweet Short Crust Pastry
24 Rolos
24 Chocolate buttons

Put one ROLO in each cup. Bake for 10 mins at 180c, then immediately put one large white choc button on top of each tart. Leave to cool slightly. Eat while warm!

Or, bake the pastry on its own for 8-10 mins then while hot pop a Rolo in each cup and allow to melt!

7. Mini Apple Crumble Tartlets

Sweet Short Crust Pastry
1 jar apple sauce
1 small pkt crumble mix
1 tablespoon icing sugar mixed with a tsp of ground cinnamon

Bake at 180C for15- 20 mins

8. Mince Pies

Sweet Short Crust Pastry
1 jar luxury mincemeat

Put one Small Scoop in each cup. Bake at 180C for 10-12 mins (You can sprinkle on some crumble mix to look like snow or half an almond on top; before baking), Sprinkle with icing sugar after cooking.

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9. Pecan Tassies

Sweet Short Crust Pastry

OR

Pastry made with MIXED:
115g 4oz soft butter
100g cream cheese
140g/5oz plain flour ,

Filling:

25g melted butter
115g soft light brown sugar
1 egg
1 tsp vanilla essence
100g chopped pecans

Make pastry cup using tart shaper. For filling, mix together all filling ingredients and divide between the 24 cups. Bake 10 mins at 180C. Sprinkle some icing sugar on to dust when baked

10. Strawberry/Lemon Curd Tartlets

Sweet Short Crust Pastry
½pint/10fl oz whipped double cream
few tbsp luxury lemon curd

Bake tartlets for 8 mins at 180C. When cold add in whipped double cream mixed with the lemon. Use slices of strawberry to garnish

11. Double Choc Mini Muffins Makes 48!

9oz plain flour
5oz caster sugar
2tsp baking powder
4tbsp cocoa powder
100g choc chips
1 egg
9fl oz milk
3oz melted butter

Method: Sift dry ingredients together, add chips. Whisk wet ingredients together. Mix wet ingredients into dry ingredients. Bake at 180C for10-12 mins

12. Mini Baileys Cheesecakes

1pack chilled fresh choc chip cookie dough.
300g Philadelphia Cream Cheese
3tbsp icing sugar
½ to 1 mini bottle Baileys

Place walnut sized pieces of cookie dough in wells of tin, bake at 180C for 8-10 mins. While still hot use floured tart shaper to press out tart shells, cool slightly then remove to rack till cold. Mix filling together and pipe generous rosettes in, dust with cocoa/cinnamon and icing sugar.

13. Boozy Cherry Choc Tarts with vanilla custard or cream

Chocolate Sweet Short Crust Pastry
Vanilla custard or cream
Boozy cherries

Bake blind the choc pastry and when cold fill with a little bit of thick good quality custard or whipped cream and top with one or two of the boozy cherries you get in Christmas hampers

14. Carrot Cake Cups

Cakes:

packet (225 g) sponge cake mix
3/4 teaspoon ground cinnamon
3/4 teaspoon ground mixed spice
egg
tablespoons sunflower oil
tablespoon cold water
large carrots (about 240 g total/ unprepared weight), peeled and finely grated

Filling:

orange (optional)
250 g full fat soft cheese, softened
115 g icing sugar

Mix all cake ingredients together and beat for short while. Sppon into mini muffin pan and bake for 10-12 mins at 190oC. Remove pan from oven to Stackable Cooling Rack. Press tops of cups with Mini-Tart Shaper to make slight indentations. To make filling, , mix together soft cheese, icing sugar and orange zest until well combined. Pipe onto cooled cakes.

Chopped walnuts, to decorate (optional)

15. Mini Yorkshire Puds

4oz plain flour
2 eggs
½ pint milk & water mixed ( 3/4 milk ? ¼ water)
1 tablespoon oil

Beat eggs with flour & a little of the milk mixture until smooth – add remaining liquid. Leave to stand 15 mins before baking. Pour into oiled tin. Bake at 220C for 10 -15 mins

16. Mini Toad in the Hole

As above but put 1/2 cooked cocktail sausage in oiled tin before pouring in the batter. Bake at 220C for 10-15 mins

17. Goat’s cheese, rosemary & garlic tarts

Pre-rolled rectangle puff pastry
1 jar caramelised onion chutney/marmalade
150g goat’s cheese
2 grilled red peppers, chopped (optional)
2 tbsp fresh rosemary, chopped
2 cloves garlic
55g/2oz pine kernels

Cut pastry into 24 squares and press into pan using Tart shaper. Mix together all other ingredients, add to tarts. ?Bake at 200C for 15 mins

18. Tempting Tartlets

500g Short Crust Pastry
½ red pepper, chopped
100g round goat’s cheese
4 mushrooms, chopped
1 clove garlic, crushed.
1 small red onion, chopped
100g cheddar cheese, grated

Put 2 ½ tsp red pepper into 8 cases, put mushrooms mixed with garlic into next 8 cases and red onions in remaining 8 cases. Put some goat’s cheese on top of the red pepper and mushroom tartlets and cheddar on top of the onion.
Note: For quiche style: mix 2 egg yolks with 4 fl oz/115 ml double cream and spoon on top before baking at 180C for 10-15 mins

19. Mini Ham Puffs

1 sheet ready rolled puff pastry
70g ham or turkey
2tbsp chopped onion
55g cheese
1 egg
1 garlic clove

Cut pastry into 24 squares and press into pan using Tart shaper. Mix together all other ingredients, add to tarts. Bake at 180C for 15 mins

20. Christmas Filos:

3 sheets Filo pastry
Squares of Camembert
Cranberry Sauce.

Spray 1 sheet of filo with oil then place 2nd sheet on top, then repeat with 3rd sheet. Cut into 24 squares, place over each hole of tin and push down with tart shaper Fill with square of cheese and tsp of cranberry sauce Bake at 180C for 12-15 mins

21. Courgette Curry Muffins Makes approx 55 and they freeze really well 

5 eggs in bowl, beaten.
2/3 courgettes, grated
1 large onion, grated
100g grated cheddar, grated
1 cup self raising flour
½ cup oil
1 tsp curry powder
1 ½ tsp oregano
optional: 3 slices cooked diced bacon.

Beat eggs together in a bowl and then add and mix together all other ingredients. Divide between cups and bake at 160-170C for 20 -25 mins

22. Cheese Muffins Makes 24

10 oz plain flour, sifted with 1 level tbsp baking powder
1 egg mixed with 8 fl oz milk
4oz chopped onion
4 oz cheese , grated
4 oz Parmesan cheese, grated
4tsp fresh chopped sage or 2 tsp dried sage

Method: Mix egg & milk into flour mix, add sautéed onion, sage, gruyere cheese and half the Parmesan. Scoop into tin and sprinkle with the remainder of the Parmesan. Bake at 200C for 20 mins

23. Curried Chicken Cups

1 pack filo pastry
225g/8oz chicken breast, chopped
1 red pepper, chopped
2 spring onions, thinly sliced
12 green seedless grapes, halved
1 lime – zested
6 tbsp mayonnaise
1 tsp curry power
1 garlic clove, cruched

Spray 1 sheet of filo with oil then place 2nd sheet on top, then repeat with 3rd sheet Cut into 24 squares, place over each hole of tin and push down with tart shaper Bake blind for 8-10 mins at 180c til golden ?Mix all other ingredients together and place into each pastry case

24. Salmon Puffs

1 x puff pastry pack
50g smoked salmon trimmings
small pot double cream
1 egg
1 extra yolk
¾ tsp dill

Cut pastry into 24 squares and press into pan using Tart shaper. Place small piece of smoked salmon into each tart. Mix together all other ingredients, add to tarts. Bake 15 mins at 180c

25. Spinach Tartlets

Short Crust pastry
150 g frozen leaf spinach, thawed, drained well and chopped
small carrot, finely chopped
small onion, finely chopped
50 ml mayonnaise
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
60 g Gruyère cheese, finely grated
egg, lightly beaten

Cut pastry into 24 squares and press into pan using Tart shaper. Mix all other ingredients together and then spoon into tarts. Bake 15 mins at 190oC.

26. Pesto and Tomato Bites

Shortcrust Pastry
12 Cherry Tomatoes
Mozarella
Pesto

Add 1/2 tsp of pesto to each cup, then a small chunk of mozzarella and top with half a cherry tomato. Cook at 180 for about 10 mins.

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27.  Caramelised Onion & Goat’s Cheese Tarts

Shortcrust pastry
Onion Chutney (a Fabulous one is Aldi Caramelised Onion Chutney)
80g Goats Cheese

Put 1/2 tsp chutney into each cup and top with a “blob” of goats cheese. Cook for approx 10-12 mins.

28.  Tropical Tartlets

250g desert pastry
zest and juice of 2 limes
6 tbsp double cream
150mls condensed milk
mango
papaya
kiwi fruit
Optional: dessicated coconut to decorate
942951_10152865025760341_271665822_nDivide, roll and shape pastry into mini muffin pan. Prick bases and put a muffin case into each pastry and fill with baking beans. Blind bake for 10 mins at 190c. Remove muffin cases and bake for a further 5 mins. (Watch they don’t burn) Once cooked remove to cooling rack to cool.

In small batter bowl put lime rind, cream and condensed milk. Whisk until thoroughly mixed. Add juice while continuing to mix making sure it is well blended. Put lid on bowl and set in fridge for 3-4 hours or until firm

Put filling mix into easy accent decorator and pipe into cooled pastry cases.

Using small end of core and more make mini mango, papaya and kiwi balls and put on top of tart.

29.  Mini Pea and Feta Tartlets
Looking good with ruffled edges

320g Jus-Rol  Shortcrust Pastry
75g fresh peas, padded weight
2-3 salad onions
Finely grated zest 1 lemon
25g Feta, diced
1 egg and 1 egg yolk, beaten
4 Tbsp double cream
Mint (Optional)

  1. Preheat the oven to 200oC, gas mark 6. On a slightly floured work surface, unroll the pastry. Using a 6cm round cutter, cut out 24 disks. Place each disk over a hole in the Deluxe Mini Muffin Panand then press into place using the Mini Tart Shaper.
  2. Meanwhile, plunge the peas into a pan of boiling water and simmer for 2 minutes, then drain and cool under water until completely cold. Tip into a bowl and add salad onions, lemon zest and diced feta, then spoon into the pastry cases. Beat together eggs and cream (and finely chopped mint if using) in the Small Batter Bowl,season and divide amongst the cases, taking care not to overfill them.  (We used the Measure All Cup to pour the egg mixture as it has a finer pouring lip than the Batter Bowl)20130515-144312.jpg
  3. Bake for 15-20 minutes (ours took exactly 16 mins!) until the egg mixture is just set and a golden colour. Serve garnished with a further spring of mint if you wish.

30. Mini Millionaire Shortbreads

Shortcrust Pastry
Carnation Caramel
Large Chocolate Button
(For Gluten Free, replace pastry with 140g rice flour, 125g butter,100g Philadelphia)

Make pastry shells with dibber in DMMP. Fill with Carnation Caramel. Bake for 12 -15 mins at 200c. Large choc button on top when they come out of oven.

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Filed under Bacon, Batter Bowl, Cheese, Chicken, Chocolate, Citrus Fruits, Cream, Deluxe Mini Muffin Pan, Eggs, FIsh, Food Chopper, Garlic Press, Jam, Microplane Grater, Mushrooms, Pastry, Pepper, Sausages

Nigel Slater’s Sausage and Mustard Pasta

This is a recipe I do quite frequently at home but, weirdly, I don’t have a photo of it??!  Really, really simple and very tasty.  Don’t be put off by the amount of mustard in here, my children have NEVER commented about it and always ask for seconds!

Ingredients (for Family of 4/5 but very easily adapted for more or less people)

Good Knob of butter (maybe 1 or 2 ozs)
2 or 3 large Onions, sliced
Sausages (I use 6 for a family of 4/5)
2 types of Mustard (I use wholegrain and dijon)
1/2 pint cream
400g Pasta (I use wholegrain fusilli usually)
Fresh Parsley, chopped, divided.

Method

Melt the butter in the 30cm Family Skillet over a low heat.  Add all the onions, sprinkle with salt, stir and cover.  Sweat for at least 10 minutes until onions begin to caramelise.

Bring a pan of salted water to the boil.

Skin the sausages and add small chunks to the onions.  Then add the pasta to the pan of boiling water, cook for the time directed on the pasta packet.

Occasionally stir the sausages and onions.  When sausage is cooked through add a “good dollop” of each mustard (I use a large a Tbps of each) and most of the parsley.

By now the pasta should be cooked – drain it.

Stir the cream into the sausage mixture and add the drained pasta.

Serve garnished with the remaining parsley.

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Filed under Cream, Other, Pans, Pasta, Sausages, Super Quick cooking!

Sticky Sausages (Stoneware Style!)

This is a fantastic recipe to either liven up your sausage and mash evening dinner or for a buffet or party.  This makes ‘ordinary’ sausages seem so much more amazing (and only you know it takes just seconds extra!)

1 tbsp Orange Juice
1 tbsp Soy Sauce
1 tbsp Honey
1 tbsp Wholegrain mustard

Sausages… whatever sausages you like – fat, skinny, cocktail sized, frozen or fresh, expensive or not!!! And as many as you have need for!

Put all ingredients into a batter bowl and shake!

Tip into stone baker and cook in the oven for approx 25-25 mins on 200℃/ 180℃ fan/ Gas 6.

Eat and Enjoy!!

 

Susie Evans
Independent Director for the Pampered Chef
07854 241575
http://www.pamperedchef.biz/susieevans

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Filed under Batter Bowl, Deep Covered Baker, Deep Dish Baker, Honey, Medium Bar Pan, Sausages, Square Baker, Stoneware