Breakfast Flowers Lunch Slow Cooking Winter Food

Weekend Food, November 2012


I made breadsticks with sausage and fennel patties in tomato and chickpea sauce for dinner last night, but it would be lovely for a wintery weekend lunch too.

Sausage and Fennel Patties in Tomato Sauce

Serves 4

For the patties:

500g sausage meat

2 cloves of garlic

2tsp fennel seed

1tsp cumin seed

Salt & pepper

1/2 cup of chopped parsley and coriander

For the tomato sauce:

2 small onions, peeled & diced

2 cloves of garlic, peeled & diced

6 fresh tomatoes, peeled, cored & diced

1 can of chickpeas (canned chickpeas vary greatly. My favourites are the Batchelors and Epicure varieties. Counterintuitively, the M&S variety are not so good – they’re rather small and unforgiving)

2tbsp tomato paste

1tsp cumin seed

1tsp coriander seed

1tsp fennel seed

1tsp ground cumin

1/4tsp ground cinnamon

1/4tsp sugar

Salt & pepper

25g butter

Chopped fresh coriander to serve

Remove the sausage meat from the packaging and mix all ingredients in until completely incorporated. Using your two hands, form small flattish patties of the mixture and place into a very well-oiled hot frying pan. Turn once and place on a baking sheet. Bake the patties in a low oven for about 25 minutes while you continue with the sauce.

Dice the onions finely and add to a pan with butter and oil in it and fry gently. Dice the garlic and add it when the onion is soft and golden. Pierce the tomato skins, pour boiling water over them and then peel, core and dice. Add this to the saucepan and cook for about ten minutes, or until the tomato has broken down into a thick sauce. Start adding the spices, the tomato purée, the sugar and the butter. Add the chickpeas and 1/2 a cup of liquid. Allow to cook gently until required. Warm the cooked patties up in the tomato sauce and serve with lots of chopped coriander (or parsley if you prefer) on top and breadsticks, rolls or herby cous cous



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