simple ‘one dish’ supper

simple ‘one dish’ supper

This recipe began life as a Nigel Slater-inspired simple sausage supper, but I’ve since expanded it way beyone the humble banger. It’s one of those brilliant dishes that you just pop in the oven and it practically cooks itself.

per person:
1 aromatic vegetable
1 handful alternate vegetable
1 serve protein
1/2 cup liquid
small handful highlight ingredient

1. Preheat oven to 200C (400F). Place both veg and the protein in a medium baking dish. Drizzle with olive oil.

2. Bake for 30 minutes uncovered.

3. Add the liquid and highlight ingredient. Turn the protein over.

4. Bake for another 15-30 minutes or until the protein is cooked and the vegetables are tender. If it looks like it’s drying out too much add 1/4 cup water.

variations

protein – 1-2 sausages, I’ve used fresh chorizo in the picture.Chicken drumsticks or thighs, canned chickpeas or beans are a great veggie option. Or try tofu. Fish fillets will also work – since they cook quite quickly add them with the liquid instead of at the beginning.

aromatic veg – onions are my favourite but celery or carrots would be good instead..

alternate vegetables – longer cooking time (45-60 minutes) – parsnips, potato, sweet potato, pumpkin, beets, carrots, celeriac (celery root), swede (rutabaga), turnips.

alternate vegetables – medium cooking time (around 30 minutes) capsicum (bell peppers), zucchini, onions, brussels sprouts, fennel, cabbage, broccoli, broccolini, cauliflower.

alternate vegetables – quick cooking time (around 15 minutes) asparagus, green beans, snow peas, bok choy.

liquid – water, chicken stock, vegetable stock, fish stock, white wine, red wine, tomato puree.

highlight ingredient – thyme, rosemary, garlic (whole cloves unpeeled add with the aromatic veg), chilli, spices such as fennel seeds, smoked paprika, cumin seeds, coriander seed, curry powder.

leftover potential?

Brilliant! Reheats really well. Great as a bake ahead dish and then just reheat in the oven, adding more liquid as needed.

problem solving guide

too bland – Season with salt & pepper.

too dry – Add a little water, stir well in the dish to scrape up any lovely pan pieces and cook for another 5 minutes. Or just serve with a sauce (see suggestions below).

burning – the only trick is to make sure the pan doesn’t dry out too much during the second stage of cooking. Keep an eye on it and if you think it’s starting to burn, add more water 1/4 cup at a time.

veggies too crunchy – Next time cut the veg into smaller pieces so they cook quicker

shriveled protein – when sausages overcook they tend to go all wrinkly, next time cook them less, turn more often, or start the first stage of cooking with everything covered in foil.

serving suggestions

I like to plonk the tray in the middle of the table for everyone to help themselves. Sometimes I might knock up a side salad or some greens to go with. Sometime it’s good to serve with a sauce like ketchup, harissa, mayo or hummus.
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