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Christmas recipes from MOR

If you are anything like me, you probably find Christmas really stressful. Luckily baking is a great stress relief; and a great excuse to escape to the kitchen when family drama gets overwhelming!

So we were delighted to receive these recipes from MOR that not only help you use up leftovers, they also help stop you losing your mind.

Every delicious recipe costs between £1 and £3.50 per serving. Ideal for filling up the family without emptying your wallet.

Find the recipes below. To learn more about MOR sausages, available exclusively in Tesco, visit www.morfood.co.uk.

Christmas Eve Cassoulet

Cassoulet is a French comfort food, a rich dish that’s both super filling and full of tasty vegetables – perfect on Christmas Eve with warm, crusty bread and roaring fire.  To fill seriously hungry bellies, sift through your cupboard for extra cannellini, red kidney or flageolet beans. 

Serves: 3

Cost per serving: £3.31

Preparation time: 6 minutes

Cooking time: 45 minutes

Ingredientshttps://eu.vocuspr.com/Publish/3479743/vcsPRAsset_3479743_68159_ae1fe27c-eab1-4969-9ade-e60771e8e283_0.jpg

1 packet MOR Pork, Super Green Veg & Lentil Sausages

1 x 400g can chopped tomatoes

1 x 400g can mixed beans, rinsed and drained

1x 125g can butter beans, rinsed and drained

150g puy lentils, cooked

2 sticks celery, finely diced

2 carrots, finely diced

1 large onion, diced

100mls vegetable stock

300mls white wine

2-3 garlic cloves, crushed

4 tbsp chopped parsley

1 tbsp rapeseed oil

Salt and pepper

 

Method

  1. Preheat the oven to 190°C. Whilst the oven is warming, cook the sausages according to pack instructions for 20 minutes, until lightly browned.
  2. In another pan fry the celery, onion and carrots for 15 minutes in the rapeseed oil.
  3. Now add the garlic and fry for a further minute.
  4. Next add in the tomatoes, hot stock and white wine and heat for 3 to 4 minutes, until it is all gently simmering.
  5. Now stir in the beans and lentils and transfer into a casserole dish, along with the sausages.
  6. Pop this in the pre-heated oven and cook for 30 minutes to allow all the delicious flavours to infuse.
  7. Finally remove from the oven and add salt, pepper and the freshly chopped parsley. Serve proudly.

 

Chef’s tips:

  • You can use any canned beans you like, or add even more to make the dish go further.
  • Cassoulet’s often eaten with no sides at all, but if you’d like something to go with it try a crisp, green salad or crusty bread.

Boxing Day Shakshuka

Our version of the hugely popular Middle Eastern egg dish uses Moroccan-spiced pork sausages to make a perfectly flavoursome brunch ideal for Boxing Day morning. Add an extra garlic clove and a few chilli flakes if you like things spicier (or if you need a little boost to recover from the excesses of Christmas Day…).

Serves: 6

Cost per serving: £1.14

Preparation time: 5 minutes

 

 

Ingredientshttps://eu.vocuspr.com/Publish/3479743/vcsPRAsset_3479743_68157_86432167-f97c-48b5-9285-0b796c3e1b5c_0.jpg

1 pack MOR Moroccan Spiced Pork, Cauliflower & Chickpea Sausages

6 eggs

2 tomatoes, each cut into 6 wedges

1 x 400g tinned tomatoes

1 green pepper, thinly sliced

1 red pepper, thinly sliced

1 large onion, thinly sliced

3-4 garlic cloves, crushed

1 tsp paprika

1 tsp ground cumin

Salt and pepper

1 tbsp olive oil

 

To serve

2 tbsp chopped parsley or coriander

 

Method

  1. Begin by grilling the sausages as per pack instructions, until deliciously golden brown.
  2. While the sausages are cooking, take a large sauté pan, drizzle with oil and fry the peppers and onion for 6 to 7 minutes (until they’ve softened nicely).
  3. Add the crushed garlic and spices and cook for a further 1 to 2 minutes. Stir in the tomatoes and cook for another 2 to 3 minutes until bubbling. Season with salt and pepper.
  4. Take the cooked sausages and place them in the sauce, leaving space between them. Now crack an egg between each sausage. Scatter over the tomato wedges.
  5. Cook for a further 10 to 15 minutes, making sure to baste the eggs with some of the tomato juice.  If you’d rather, just cover the pan with a lid and finish cooking the dish in a preheated oven at 180°C for 10 to 15 minutes.
  6.  To finish, sprinkle over the herbs – then tuck in.

 

Chef’s tips:

  • Have extra fresh tomatoes in your fridge? Grab 5, dice, and use them instead of the tinned tomatoes.
  • If you like your sauce a little richer, try adding a tablespoon of tomato purée.
  • For an extra kick (and a brunch that’s sure to wake you up) amp up the garlic or throw in some chilli flakes or powder.
  • With a few extras, shakshuka also makes a hearty evening meal. Just add a handful of kale to the tomatoes and sprinkle over some feta before serving.

New Year’s Eve Puff Pastry Tart

There’s something so scrumptiously comforting about sausages wrapped in crisp, puff pastry. Add to this crumbly goat’s cheese, caramelised onion chutney and cooked, sweet baby beetroots to make an mmm-inducing tart perfect for a buffet supper on New Year’s Eve.

Serves: 6

Cost per serving: £1.63

Preparation time: 6 minutes

Cooking time: 40 minutes

 

 

Ingredientshttps://eu.vocuspr.com/Publish/3479743/vcsPRAsset_3479743_68160_e5eb6c8e-c434-4d5c-a93e-8c0f5d12b18d_0.jpg

1 packet MOR Pork, Beetroot & Bramley Apple Sausages

250g puff pastry

2 medium red onions, (300g) thickly sliced

2 cooked baby beetroots, coarsely grated

100g goat’s cheese

2 tbsp caramelised onion chutney

1 tbsp flour

1 tbsp rapeseed oil

Basil leaves for garnish

 

 

 

Method

 

  1. Preheat the oven to 200°C.
  2. Sprinkle your work surface with flour and roll out the puff pastry into a 25cm x 24cm piece, trimming the edges with a sharp knife.
  3. Score a 2.5cm border from the edge of the pastry, then use a fork to prick all over the pastry on the inside of the border. Leave the pastry to rest in the refrigerator on a baking sheet covered in cling film.
  4. While the pastry’s resting, cook the sausages as per pack instructions, until they are a lovely light golden brown.
  5. Gently fry the sliced onion in the rapeseed oil for 10 minutes until softened (but not browned).
  6. Next add the grated beetroot to the softened onion and cook for a further 2 to 3 minutes.
  7. Take the pastry from the fridge, spread the chutney up to the border line, and top with the onion, beetroot mix and sausages.
  8. Place in the oven and cook for 18 to 20 minutes. When the pastry’s perfectly risen and golden brown, it’s ready to go.
  9. Using oven gloves, carefully turn the tart onto a serving plate. Crumble over the goat’s cheese and garnish with a few fresh basil leaves.
  10. Slice into 6 pieces and there – you’re done! Tarts are easy when you don’t mind cheating a little on the pastry.

 

Chef’s tips:

  • If you don’t fancy goat’s cheese, feta or mozzarella work just as well.
  • For a bigger bite, swap the goat’s cheese and basil for blue cheese and walnuts.

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Editor in chief Suzi Dixon studied at Bournemouth university, went away for a while to work at The Daily Telegraph, then moved back to the sunny South coast for a quiet (er) life. Bournemouth News & Info is her website and she is assisted by the fabulous Fred From France in all things geeky and technical. Hire us to make your website, too, if you like.

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