POSTCARDS FROM A GLUTEN FREE LIFE


Sausage bake with rocket pesto
April 15, 2010, 12:43 pm
Filed under: Uncategorized

Last night I was suffering from jet-lag and post holiday blues and needed some comfort food to help cheer me up. I stumbled upon this recipe on taste.com.au. I halved the recommend ingredients so as to serve two and doubled the pesto as I am greedy and it was perfect! The full recipe below.

Ingredients (serves 4)

  • 600g small potatoes (such as Nicola or chat), quartered
  • 2 garlic cloves, crushed
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbs chopped rosemary
  • 12 small sausages (I used Black Farmer’s, delish from Sainsburys, any good GF sausage will do).
  • 350g vine-ripened cherry tomatoes

Rocket pesto

  • 120g rocket
  • 3 garlic cloves
  • 1 cup (100g) grated parmesan cheese
  • 1/2 cup (125ml) extra virgin olive oil
 Method
  1. Preheat oven to 190°C. Place potatoes in a large baking dish with garlic, olive oil and rosemary. Season, then toss together. Bake for 20 minutes.
  2. Meanwhile, to make pesto, process rocket and garlic in a food processor until roughly chopped. Add parmesan, oil and salt and pepper, then process until smooth. Place in a serving bowl.
  3. Remove dish from oven. Prick the sausages with a small skewer, then add to dish, tossing in oil. Return to oven, cook for 20 minutes, then add tomatoes, season with salt and black pepper and return to oven for 5 minutes or until tomatoes start to wilt.
  4. Serve with pesto, a green salad.

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