Tag Archives: onions

Spicy Yogurt Marinated Lamb

Spicy Yogurt Marinated Lamb

Spring lamb, sheep milk yogurt, asparagus and new potatoes – a meal that shouts spring is here!

As I have mentioned before I work for a boutique dairy company and while we produce cow milk products year round during the sheep milk season (mid-September to late January) we also produce a range of sheep milk products including sheep milk yogurt and a range of cheeses.

We have millions of sheep in New Zealand, but the sheep milk
industry is still fairly young and while there is a lot of work being done by Massey University and Land Corp sheep milk is still a very seasonal product and one that is currently produced by only a few farmers and only used by a very few boutique cheese makers.

Spicy Yogurt Marinated Lamb

On this occasion I used a ready-trimmed rack of lamb, but I have also used this marinade on lamb rump.

While I used sheep milk yogurt here, cow milk yogurt also works.

Serves 4

½ cup natural sheep milk yogurt
1 tbsp harissa paste
2 lamb racks, each with 6-8 chops/cutlets, trimmed
olive oil
3 large onions, thickly sliced
a handful of fresh coriander, chopped

1              Place yogurt and harissa paste in a bowl and mix to combine. Place lamb in a shallow dish, pour over yogurt and turn to coat.
Cover and marinate in the refrigerator for 2-3 hours or overnight.

2              One hour before cooking, remove lamb from refrigerator. Preheat oven to 220°C. Line a baking dish with foil and brush lightly with oil.

3              Scatter onions over base of prepared dish. Remove lamb from marinade and allow any excess to drain off, then place lamb on top of onions and roast for 15 minutes, then reduce heat to 200°C and cook for 10 minutes per 500g or until cooked to desired
doneness. Remove from oven, cover loosely with foil and let stand for 10 minutes before carving.

4              To serve, cut lamb into cutlets, place onion on serving plates, top with lamb cutlets and scatter with fresh coriander.

Serving suggestion: Accompany with roast new potatoes and a steamed green vegetable of your choice.

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onions, coriander: Krismaw
Gardens – Hastings; Yoghurt: Origin Earth – Havelock North;
Harissa: Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Steak & Chard Sandwich

Steak & Chard Sandwich

Minute steaks are an economic family option and as the name
indicates only take a minute or so each side to cook.

Here, in New Zealand, this steak can be cut from a variety of areas of the animal, but is often from the thick flank. Ideal for steak
sandwiches these thin cut steaks need to be cooked quickly at high temperature to ensure a juicy result.

Steak & Chard Sandwich

Serves 4

2 large onions, sliced
olive oil
1 bunch chard, stems removed, leaves shredded
8 asparagus spears
4 minute steaks
sea salt
4 bread rolls of your choice, split

1              Place onions and a good splash of oil in a frying pan over a low heat, cover and cook, stirring, occasionally, for 25-30 minutes or until the onions are soft and translucent and starting to caramelise.

2              Steam or microwave chard and asparagus.

3              Remove onions from pan and set aside. Season steaks with salt. Return pan to heat, increase heat and when oil is shimmering, add steaks and cook for 45-60 seconds each side or until cooked to your liking. Remove steaks from pan, cover and let stand for 2-3 minutes. Reduce heat and return onions to pan to heat through.

4              To assemble, top bottom half of each roll with chard, then steak, onions and asparagus and finally top of roll. Serve.

Where did the ingredients for this dish come from:
Steak: Mad Butcher – Hastings; Onions: Krismaw Gardens –
Hastings; Chard, asparagus: JJ’s Organics – Napier; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: bread rolls, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sandwiches you might like to try:

Cheesy Steak, Mushroom & Onion Sandwiches

Cheesy Steak, Mushroom & Onion Sandwiches

Pork & Bacon Open Sandwiches with Chunky BBQ Sauce

Pork & Bacon Open Sandwiches with Chunky BBQ Sauce

Beef, Bacon & Cheese Sandwiches

Beef, Bacon & Cheese Sandwiches

 

No Recipe Fish Dinner

No Recipe Fish Dinner

While I have spent much of my career developing, writing and
editing recipes by natural instinct and preferred way to cook is
without a recipe or to use recipes and ideas as a guide.

This style of cooking is most useful when there isn’t a lot in the fridge, freezer or pantry. I just put everything on the bench and then decide how I am going to cook the individual items – sometimes it
involves combining them and at others they are cooked separately then combined on the plate.

For this dinner, the items on the counter where a couple of potatoes, a couple of onions, some fish fillets and a bunch of asparagus. I chopped the potatoes into bite-sized pieces and cut the onions, into wedges, then placed them both in a bowl, drizzled with a little oil and seasoned with a good grind of salt and tossed to coat with the oil. The potatoes and onions were than tipped onto a greased baking and roasted in a preheated 200°C for 30-45 minutes or until golden and cooked.

About 10 minutes before potatoes and onions were ready, the fish was tossed in seasoned flour and pan-cooked in a mixture of oil and butter for 3-4 minutes each side or until golden and the flesh of fish flaked when tested with a fork.

At the same time the asparagus was cooked in the microwave – it could also have been boiled or steamed – any seasonal vegetable could, of course, be served.

This time I kept things fairly simple, using just salt and pepper for
seasoning, but herbs and/or spices could have been added to the flour that coated the fish and/or to the potato/onion mixture.

And that’s how this meal came together – who needs a recipe!

Happy cooking and eating.

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Groper with Soy Braised Onions & Garlic

Groper wiht Soy Braised Onions & Garlic

This my take on a Malaysian dish called Chuan-Chuan – it is a dish which is packed with so much flavour, but comes together in less than 20 minutes. I served it on a bed of steamed spinach with a side of steamed brown rice.

I love the way so many Asian recipes match fish with robust flavours to give dishes that are so different from those of so many other
cuisines which tend to team fish with more delicate flavours.

Groper with Soy Braised Onions & Garlic

I love and use fresh chillies regularly, however, their true season is high summer, so when they are plentiful I freeze them to use during the months when they are not as readily available. Simply freeze whole and pull out and use as required – they defrost within in minutes and in most cases can be sliced or chopped while still partially frozen.

Serves 4

vegetable oil
sea salt
4 x 175g hāpuku or groper steaks
2 medium onions, thinly sliced
4 cloves garlic, thinly sliced
2 tbsp finely grated ginger
1 tsp brown sugar
1 tbsp soy sauce
1 tsp rice wine vinegar
freshly ground black pepper
1 small red chilli, thinly sliced – I used a Bird’s eye

1              Heat a large frying pan over a medium-high heat. Add a splash of oil and swirl to coat base of pan. Season fish steaks lightly with salt, add to pan and cook for 4-5 minutes each side – exact cooking time will depend on thickness of steaks, the fish does not have to be completely cooked through at this stage. Remove fish from pan and keep warm.

2              Reduce heat, add a little more oil, if necessary, and onions, cover and cook, stirring occasionally, until for 8-10 or until onions start to brown. Add garlic, ginger and sugar and cook, stirring, for 45-60 seconds or until fragrant. Stir in soy sauce and vinegar and cook, stirring, for 1-2 minutes. Season with a good grind of black pepper and return fish steaks to pan, cover and cook for 1-2 minutes to heat through and finish cooking. Serve scattered with chilli.

So tell me, team fish with delicate or robust flavours?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onions, garlic: Krismaw Gardens – Hastings; From the freezer: chilli; Store Cupboard Ingredients: vegetable oil, ginger, brown sugar, soy sauce, rice wine vinegar, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Balsamic Roasted Chicken with Parsnips & Onions

Balsamic Roasted Chicken with Parsnips & Onions

Parsnip – that white carrot-like vegetable that loves the cold. While parsnips are pretty much available year round (at a cost) it is during the colder months that they are in-season.

To me, the true parsnip season always seems way too short and if I am not careful I can miss it, so when I saw a decent sized bag at the market for just $3, I grabbed it and we are now enjoying this
wonderfully sweet winter vegetable.

Parsnips love the cold and keeping them in the fridge means they get even sweeter. When exposed to cold the starch in parsnips converts to sugar and it is often said that they shouldn’t be dug until they have had a frost on them. To enhance their sweetness some people even freeze them!

Balsamic Roasted Chicken with Parsnips & Onions

For a complete meal, serve with a steamed green vegetable of your choice – on this occasion I teamed this with cabbage – or a simple salad of mixed leaves.

Serves 4

2 tbsp wholegrain mustard
1 tbsp balsamic vinegar
olive oil
sea salt and freshly ground black pepper
4 boneless chicken thighs
4 medium parsnips, cut into thick slices
2 medium onions, cut into wedges
4 rashes bacon, rind removed, meat cut into strips
chopped fresh parsley

1              Place mustard, vinegar, a splash of oil and a grind each of salt and pepper in a bowl and whisk to combine. Add chicken and turn to coat, set aside to marinade for at least 1 hour or cover and marinade in the refrigerator for up to 8 hours.

2              Preheat oven to 200°C. Line a large baking tray with
aluminium foil.

3              Place parsnips, onions and bacon in bowl, add a splash of oil and toss to coat. Place chicken thighs on one side of the tray. Add any remaining marinade, from chicken, to the vegetable mixture and toss to combine. Tip vegetable mixture onto tray and spread out in a single layer. Roast for 30-40 minutes, tossing vegetables after 15 minutes, or until chicken is golden and cooked through and
vegetables are roasted and tender. Add parsley to vegetables,
reserving some for scattering, and toss to combine.

So tell me, are parsnips a favourite winter vegetable in your part of the world?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Onions, parsnips: Krismaw Gardens – Hastings; Bacon: Wild Game Salamis – Clive;
Parsley: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: balsamic
vinegar, mustard, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using parsnips you might like to try:

Braised Lamb Shanks with Mushrooms & Parsnips

Braised Lamb Shanks with Mushrooms & Parsnips

Indian-spiced Roasted Brussels Sprouts & Parsnips

Indian-spiced Roasted Brussels Sprouts & Parsnips

 

Roasted Chicken, Carrots, Fennel & Onions

Roasted Chicken, Carrots, Fennel & OnionsAt the market last weekend there were lovey mini (and I mean mini) carrots and baby fennel and they cried out to be roasted together, so this is very similar to a recipe that I posted earlier in the month for Roasted Fennel, Carrots & Onions with the addition of chicken making it a one-dish meal. It is also similar to several other recipes that I have previously posted in that it roasts chicken thighs – see end of post for some other recipes.

Roasted Chicken, Carrots, Fennel & Onions

Serves 4

500g mini carrots, scrubbed
4 bulbs baby fennel, quartered lengthwise, any feathery top
reserved and finely chopped
2 red onions, cut into wedges
pinch dried red pepper flakes or to taste (optional)
sea salt
4 chicken thighs

1              Preheat oven to 200°C. Place carrots, fennel and onions in a bowl, drizzle with oil and season with dried red pepper flakes and a good grind of salt. Toss to combine. Tip vegetables into a baking dish and spread out.

2              Place chicken on top of vegetables, brush with oil and season with salt. Roast for 40-45 minutes or until chicken is golden and cooked through.

So tell me, do you roast chicken thighs or drumsticks for a quick roast chicken meal?

Where did the ingredients for this dish come from:
Chicken: Mad Butcher – Hastings; Onions: Krismaw Gardens –
Hastings; Mini carrots, baby fennel: Links Organics – Hastings;
Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using roasted chicken thighs:

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Roast Chicken, Fennel, Leeks & Potatoes with Lemon

Quick Roast Chicken with Bacon & Onion Gravy

Quick Roast Chicken with Bacon & Onion Gravy

One-dish Indian Roast Chicken & Vegetables

One-dish Indian Roast Chicken & Vegetables

 

Roasted Fennel, Carrots & Onions

Roasted Fennel, Carrots & OnionsRoast vegetables are always a favourite side for roast meat, but they are also delicious with any other number of meals and this one using winter vegetables, fennel and carrot is not only tasty, but also
colourful.

Roasted Fennel, Carrots & Onions

A great side dish for any winter meal – other winter vegetables such as parsnips and celeriac are also great additions.

Serves 4

2 small fennel bulbs, any feathery top reserved and finely chopped
2 medium carrots
1 onion, sliced
olive oil
sea salt and black pepper

1              Preheat oven to 200°C.

2              Cut fennel into quarters, remove core and cut each quarter into 3 or 4 slices. Cut each cut carrot in 10cm pieces, then cut each piece lengthwise into quarters.

3              Place fennel, carrots and onion in a bowl, add a splash of oil and a grind of salt and black pepper to season. Toss to coat. Tip
vegetables onto a baking tray, spread out in a single layer and roast for 40-45 minutes or until vegetables are tender and starting to
caramelise. Serve scattered with chopped fennel tops.

So tell me, do you roast vegetables as a side for other meals besides a traditional roast?

Where did the ingredients for this dish come from:
Fennel: The Chef’s Garden @ Epicurean – Hastings; Carrots, onions: Krismaw Gardens – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Braised Pork Chops in Orange & Onion Sauce

Braised Pork Chops in Orange & Onion SaucePork and orange are a classic combination and here I have added some Asian flavours to make an easy midweek meal, just add a steamed green vegetable – I served with steamed spinach, delicious!

Braised Pork Chops in Orange & Onion Sauce

The gardens surrounding my work place are filled with fruit trees and at this time of year the citrus trees are in full fruit, so I grabbed a couple of the oranges for this dish.

As with lamb, the shoulder cuts of pork tend to be a more economic choice, but do require longer slower cooking.

Serves 4

1 onion, thinly sliced
vegetable oil
4 pork shoulder chops
2 tbsp plain flour
1 tsp Chinese five spice powder
sea salt and black pepper
1 tbsp finely grated orange rind
2 tsp finely grated ginger
1 cup orange juice
2 tbsp soy sauce
2 tbsp honey
1 cup chicken stock, wine or water
coriander or parsley leaves, to scatter

1              Place onion and a good splash of oil in a large, deep-sided frying pan, cover and cook, stirring occasionally, over a medium heat for 8-10 minutes or until onion is soft and translucent. Remove
onion from pan and set aside, leaving behind as much oil as possible.

2              Combine flour, five spice powder and salt and black pepper to taste. Add pork chops and toss to coat. Reserve any leftover flour mixture. Increase heat, add pork chops to pan and cook for 4-5 minutes each side to brown. Remove chops and set aside.

3              Combine orange rind, ginger, orange juice, soy sauce and honey. Toss onions in reserved flour mixture. Stir stock into pan and cook, stirring, to loosen any brown bits on base of pan. Stir in onion mixture. Add orange juice mixture and bring to simmering. Return pork chops to pan, cover and simmer, turning occasionally, for 45-60 minutes or until pork is tender. Serve scattered with coriander or parsley leaves.

So tell me, is pork and orange a favourite combination for you?

Where did the ingredients for this dish come from:
Pork: Mad Butcher – Hastings; Onion, garlic: Krismaw Gardens – Hastings; Honey: The Naked Honey Pot – Taradale; Coriander or parsley: The Chef’s Garden @ Epicurean – Hastings; From the
garden:
oranges; Store Cupboard Ingredients: five spice powder, flour, stock, ginger, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other pork recipes you might like to try:

Pork, Vegetable & Beer Stew

Pork, Vegetable & Beer Stew

Honey & Sage Marinated Pork Chops

Honey & Sage Marinated Pork Chops

Creamy Pork & Mushrooms

Creamy Pork & Mushrooms

 

Fennel & Potato Gratin

Fennel & Potato Gratin

It was with more than a touch of sadness that I read yesterday that Kiwi culinary icon Alison Holst has hang up her apron for the final time as she is suffering from dementia.

Up until a month ago she was still writing a column for her local
community newspaper and for many New Zealander’s Alison has been part of their lives since the mid-1960’s.

These days television food and cooking shows are everywhere – there are even whole channels devoted to them – but back in 1965, when Alison first appeared on New Zealand TV screens and the year that TV was introduced to New Zealand, it would have been a whole different story.

Her book A Home-grown Cook – The Dame Alison Holst Story (yes, for non-Kiwi readers this woman was made a Dame in 2011 for her services to the food industry) is a fantastic read and tells her story from a modest upbringing in Dunedin, New Zealand to becoming one of New Zealand’s most endearing icons

A few years ago when I was Hawke’s Bay Farmers’ Market Manager I was lucky enough to meet Alison, her husband Peter and their son Simon, who has followed in his mother’s footsteps, when they visited the market and I was asked to give them a personal tour.

What impressed me most about this woman was her interest in what producers where doing and how she stopped and spoke with the stallholders wanting to know all about their products. I was told that they only had half an hour as they had a plane to catch, but it was more than three-quarters of an hour before they managed to drag Alison out of the market!

For 50 years, Dame Alison has graced our television screens,
produced practical cookbooks and generally taught a nation about food and cooking – thank you Alison.

The other day Charlie over at Hotly Spiced mentioned she had served a fennel and potato gratin at her Easter Sunday lunch, which got me thinking it would be a good way to use some lovely new
season’s fennel that I had. My recipe is loosely based on one by
English cook Mary Berry.

What I particularly like about Mary’s gratin is that the vegetables are blanched before baking and so ensuring that the vegetables in the final dish are meltingly tender.

Fennel & Potato Gratin

On this occasion I made the gratin in individual dishes, but it works equally well when baked in a single dish that will hold all the ingredients.

Fabulous as a side to fish or pork, but is substantial enough to be a meal in itself – just add a salad of mixed leaves on the side.

Serves 4 as a main or 6-8 as a side

softened butter
3 medium fennel bulbs
2 medium onions
500g medium potatoes, scrubbed
2 garlic cloves, crushed
sea salt and freshly ground black pepper
¾ cup grated hard cheese – I used a local sheep cheese that has a delicate nutty flavour which teamed brilliantly with the fennel, but Parmesan or Pecorino can also be used

1              Preheat oven to 200°C. Smear individual baking dishes or ramekins generously with butter.

2              Trim the tops from the fennel and cut each bulb in half lengthwise through the root, leaving the root intact. Then cut each half lengthways into wedges.

3              Cut onions, in half lengthwise and peel. Then, cut each half into wedges. Cut potatoes lengthwise into wedges about the same size as the fennel wedges.

4              Bring a large saucepan of water to the boil, add salt to taste, then add potatoes wedges and bring back to the boil, add fennel and onion wedges and simmer for 5 minutes or until potatoes are barely tender. Drain

5              Place about 60g butter and the garlic in a large clean
saucepan over a low heat and melt. When butter has melted, add vegetables, a good grind of salt and black pepper and toss to coat. Divide vegetables between individual baking dishes or ramekins, scatter with cheese and bake for 30 minutes or until vegetables are very tender and cheese is melted and golden.

Where did the ingredients for this dish come from:
Potatoes, onions, garlic: Krismaw Gardens – Hastings; Fennel: The Chef’s Garden @ Epicurean – Hastings; Cheese: Origin Earth – Havelock North; Store Cupboard Ingredients: butter, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe very slightly adapted by Rachel Blackmore

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Learn more about fennel:

Fennel - An Italian Favourite

Fennel – An Italian Favourite

Other recipes using fennel you might like to try:

Fennel, Leek & Lemon Risotto

Fennel, Leek & Lemon Risotto

Caramelised Fennel and Onion Pizza

Caramelised Fennel and Onion Pizza

 

Sausages with Fresh Apple & Onion Relish

Sausages with Fresh Apple & Onion RelishSausages are a great family meal – economic, quick and easy – we eat them regularly and for me it is all about what you serve with them that makes the difference. Here I have made a quick fresh
apple and onion relish – also great with pork chops.

Sausages with Fresh Apple & Onion Relish

Serves 4

olive oil
4-6 pork sausages, about 500g
2 onions, thinly sliced
2 apples, cored and thinly sliced
½ tsp fennel seeds
1 tbsp apple cider vinegar
sea salt and freshly ground pepper

1              Heat a large frying pan with lid over a medium heat. Add a
little oil and swirl to coat base of pan. Add sausages and cook for 3-4 minutes each side. Cover and cook, turning occasionally, for 10-15 minutes or until cooked through. Remove sausages from pan, set aside and keep warm.

2              Add onions to pan cover and cook, stirring occasionally, over a medium heat for 8-10 minutes or until onion is soft and
translucent. Add apples and fennel seeds and cook, stirring
occasionally, for 8-10 minutes or until apples are tender and start to brown. Stir in vinegar and season with a good grind of salt and black pepper. Push apple mixture to side of pan. Return sausages to pan, cover and cook for 4-5 minutes to heat through.

Serving suggestion: Serve with smashed or mashed potatoes and green vegetable of your choice or a salad of mixed leaves.

Where did the ingredients for this dish come from:
Sausages: Holly Bacon – Hastings; Onions: Krismaw Gardens
Hastings; Apples: Pernel – Hastings; Vinegar: Te Koha Organics – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
fennel seeds, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other sausage recipes you might like to try:

Spicy Sausages with Halloumi, Capsicum & Zucchini

Spicy Sausages with Halloumi, Capsicum & Zucchini

Sausages with Kale & Potatoes

Sausages with Kale & Potatoes

Sausages with Beef & Mustard Spiked Onions

Sausages with Beef & Mustard Spiked Onions