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Blackberry & Balsamic Pork Tenderloin

Balsamic & blackberry Marinade2

I have probably said it before but I LOVE a good pork tenderloin. It’s a very cheap meat when compared to others but can also be very tasty. I do find it need’s to be marinated some form of marinade or dry rub, thus giving it more flavour.

Certain fruits can go really well with meat and I was originally going to do this dish with duck. I had some Pork Tenderloin in the fridge so thought why not give it a go…It actually turned out better than I thought it would and is really tasty.

The dish is a combination of a tasty marinade and a yummy fruity sauce. I would recommend making the marinade the day before so you can allow the meat to marinate overnight. If you don’t have the time, try to let it marinade for at least 1 hour.

In a bowl add 3 tablespoons of balsamic glaze. I prefer to use glaze to vinegar as I find it gives it a nice stickiness. Add 1 tablespoon of honey for sweetness and give it a good stir. Add 1 tablespoon of olive oil with 2 cloves of garlic that have been crushed and sliced. 

Make sure you fully stir everything to fully combine and cover the tenderloin. Get your hands stuck in and fully cover all of the pork with the marinade. Cover with clingfilm and pop in the fridge to marinate.

When ready to cook, make sure you take the pork out beforehand to get to room temperature....

Pre-heat your oven to 180 degrees, pop in oven. Cook for 45-60 minutes or until the meat is fully cooked through.

Whilst the pork is cooking you want to get on and make the yummy blackberry sauce. In a saucepan you want to add 1 tablespoon of olive oil and 2 chopped shallots that have been finely chopped. Allow them to cook until they have become translucent.

Add 200g of blackberries and 3 tablespoons of sugar. Give everything a good stir and as they cook the blackberries should begin to break down. Allow the sauce to simmer for 10 minutes, whilst continuing to stir. Once the blackberries have fully broken down, add a tablespoon of balsamic glaze and mix it fully together.

If the sauce is done before the pork, you can either leave it on low or reheat when needed.

To serve, cut the pork into slices and spoon the sauce over. Add a few whole blackberries for garnish and enjoy! Believe me, the blackberries really go well with the pork and would recommend giving this a go. It’s a nice alternative to a sunday roast!

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Blackberry & Balsamic Pork Loin - Tasty marinated pork tenderloin with a yummy fruity blackberry sauce - amateurchef.co.uk
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Blackberry & Balsamic Pork Loin
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

Tasty marination for Pork Tenderloin, combined with a fruity blackberry sauce. Perfect for a different sunday roast or a nice evening meal.

Course: Dinner
Cuisine: English
Servings: 2 people
Calories: 887 kcal
Author: Martyn
Ingredients
Pork Marinade
  • 2 lb pork tenderloin
  • 3 tbsp Balsamic Glaze
  • 1 tbsp Honey
  • 1 tbsp Olive Oil
  • 2 Cloves Garlic
Blackberry Sauce
  • 1 tbsp Olive Oil
  • 2 whole Shallots Sliced
  • 200 grams Blackberries
  • 3 tbsp Sugar
  • 1 tbsp Balsamic Glaze
Instructions
  1. In a bowl add all the marinade ingredients other than the pork and give it all a good stir

  2. Cover the pork with the marinade and ensure it’s all fully covered

  3. Cover the pork with clingfilm and put in the fridge to marinate. Ideally allow a minimum of 1 hour to marinate but ideally overnight

  4. Once marinated preheat oven at 180 degrees

  5. Cook for 45-60 minutes or until fully cooked

  6. Whilst cooking sweat the chopped shallots in a saucepan with the olive oil

  7. Once translucent add the blackberries, sugar and stir.

  8. Continue to cook to break down the blackberries and they will form a sauce. Simmer for roughly 10 minutes

  9. Add the balsamic glaze and stir to fully combine

  10. Put on a low heat or reheat when ready to use

  11. Slice the pork and pour over the blackberry sauce

  12. Garnish with a few fresh blackberries.

Nutrition Facts
Blackberry & Balsamic Pork Loin
Amount Per Serving
Calories 887 Calories from Fat 271
% Daily Value*
Total Fat 30.1g 46%
Saturated Fat 7.2g 36%
Cholesterol 294.8mg 98%
Sodium 252.7mg 11%
Total Carbohydrates 53.5g 18%
Dietary Fiber 7.3g 29%
Sugars 41.8g
Protein 96.9g 194%
Vitamin A 1%
Vitamin C 45%
Calcium 9%
Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.

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how to make tomato sauce for pizza

Wanting to learn how to make tomato sauce for pizza? This recipe is perfect. Its incredibly easy to make and this pizza sauce tastes excellent! AmateurChef.co.uk

If you have been making your own pizza then you know it is a lot more tasty than store bought or fast food. The same is true for the sauce. If you have not yet learnt how to make tomato sauce for pizzas, this recipe is perfect.

It is incredibly easy to make a tomato sauce for your pizza. Once you have, you will not go back to using store bought.


In a saucepan you want to heat up some oil and add some chopped onion and garlic. I then added some fresh basil leaves and gave everything a good stir. The basil leaves gives it some additional flavour and really makes a big difference.

Once these have sweated down a little, I then added two tins of chopped tomatoes. You could use whole plum tomatoes but I find the chopped ones save time and doesn’t have as many seeds in it.

I continued to cook the sauce for 20 minutes until it was nice and hot. Once cooked I added a small tin of tomato puree. This helps to thicken it as well as added some additional flavour. Add a pinch of salt and pepper for flavour and take off the heat.

Allow the tomato sauce to cool before putting onto the pizza base.

I hope this recipe has helped teach you how to make tomato sauce for pizza. It really is not that hard and can add so much flavour to your pizza’s.

How To Make Tomato Sauce For Pizza Recipe

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Wanting to learn how to make tomato sauce for pizza? This recipe is perfect. Its incredibly easy to make and this pizza sauce tastes excellent! AmateurChef.co.uk
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Tomato Sauce For Pizza
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Wanting to learn how to make tomato sauce for pizza? This recipe is perfect. Its incredibly easy to make and this pizza sauce tastes excellent!

Cuisine: Italian
Servings: 4 Pizzas
Calories: 138 kcal
Author: Martyn
Ingredients
  • 1 tbsp Oil
  • 1 Whole Onion Chopped
  • 2 Cloves Garlic Sliced
  • 5 Leaves Basil Fresh
  • 2 Tins Chopped Tomatoes
  • 1 Tin Tomato Puree
  • Pinch Salt & Pepper
Instructions
  1. Heat oil in a saucepan

  2. Add chopped onion and garlic to the saucepan and allow to sweat for 5 minutes

  3. Add the basil and continue to cook until onions are translucent, make sure you stir often

  4. Once ready add the two tins of chopped tomatoes until heated through, around 20 minutes. 

  5. Strain the onion, garlic and basil. Mash down the tomato with a metal spoon to get all of the juice back into the saucepan.

  6. Add the tin of tomato puree and stir to fully combine with the sauce. 

  7. Season with salt and pepper

  8. Once cooked, remove from the heat and allow to fully cool before using on your pizza. 

Nutrition Facts
Tomato Sauce For Pizza
Amount Per Serving
Calories 138 Calories from Fat 37
% Daily Value*
Total Fat 4.1g 6%
Saturated Fat 0.6g 3%
Cholesterol 0mg 0%
Sodium 241.1mg 10%
Total Carbohydrates 25.2g 8%
Dietary Fiber 6.3g 25%
Sugars 13.7g
Protein 4.6g 9%
Vitamin A 8%
Vitamin C 61%
Calcium 8%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

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salmon fish cake recipe

Easy and Tasty Salmon Fish Cake Recipe - Perfect for Lunch recipes, Dinner Recipes or even as a nice starter recipe - Amateurchef.co.uk

Salmon fish cakes are really versatile. They make a nice lunch with a bit of salad but can also be enjoyed as a main dinner with vegetables, roast potatoes or even chips. They do take a little preparation but are very easy to make and taste incredible.

I decided to make this Salmon Fish Cake Recipe as I love salmon, you can however replace it with other fish such as cod.

Salmon Fish Cake Recipe


The first thing you want to do for these Salmon Fish Cakes is to peel and cut the potatoes in quarters and put them on a medium heat in a saucepan with salted water . They want to be cooked close to a mash potato consistency but still have some harder bits. I usually cook them until they are mashable with a fork.

Whilst the potatoes are cooking season the salmon with some salt. Place some oil in a pan and once hot drop the salmon. If the salmon has the skin on then place it skin side down first. Cook for around 4-5 minutes before turning and cooking the other side. Baste the salmon with the oil to help keep the juiciness. The salmon won’t need to long to cook as you just want it to be flaky. I cooked it for around 5 minutes on this side.

Once cooked remove the salmon from the heat and with a fork flake into small chunks. Place the chunks into a bowl. Chop the sun-dried tomatoes so they are roughly 1 inch in size and add this to the salmon. Chop 2 garlic cloves into fine slices and add these to the bowl along with the Oregano, Parsley and the Basil.

I find that lime goes very well with Salmon and really adds some extra flavour to these salmon fish cakes. Zest the lime into the bowl and then squeeze in the juice. Add the tomato ketchup and give it a good mix.

By now the potato should be cooked enough for you to crush with a fork. Remove the potatoes from the heat and empty the water. With a fork crush down onto the potatoes to mash them but ensure to still make sure they are lumpy. Leave them to cool slightly and then mix into the bowl with the salmon.

Give everything a good stir to ensure it is all fully mixed together and then season with a pinch of salt and pepper.

Shaping the Salmon Fish Cakes

Get yourself 3 plates or bowls. If you are going to use plates try and get ones that have a bit of a raised sides. On one of them whisk the two eggs, the 2nd add place the flour and the 3rd put the breadcrumbs.

Get a ball of the salmon mixture, depending on the size you want your fish cakes would depend on how big of a handful you get. Mine were fairly big, looking back id probably of done them a bit smaller.

Rotate the mixture in your hand to form a ball and then flatten two sides to form the fish cake shape. Place the salmon fish cake into the egg and then into the flour. Before putting in the breadcrumbs put it back in the egg and the flour for a second time. Cover in breadcrumbs and then place to one side whilst you do the rest.

Heat oil on a medium in a pan and once hot drop the Salmon Fish Cakes and cook until crisp on one side. Flip over to the other side and fry. You will want to cook each side for around 5 minutes or until golden brown and firm.

This Salmon fish cake recipe is really easy and tastes great. Perfect for lunch, dinner or even cook individual ones for a nice starter.

I’d love to hear what you think of this recipe so please do comment below. If you do have any friends that would like this recipe please share it, i’d really appreciate it 🙂

Quick Salmon Fish Cake Recipe

 

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Easy and Tasty Salmon Fish Cake Recipe - Perfect for Lunch recipes, Dinner Recipes or even as a nice starter recipe - Amateurchef.co.uk
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Salmon Fish Cakes
Prep Time
10 mins
Cook Time
1 hrs
Total Time
1 hrs 10 mins
 

A quick and easy Salmon Fish Cake recipe. Very tasty and perfect for a starter, lunch or a main meal.

Course: Lunch/Dinner
Cuisine: Fish
Calories: 381 kcal
Author: Martyn
Ingredients
  • 500 grams potatoes
  • 2 Salmon Fillets
  • 100 grams Sun Dried Tomatoes
  • 2 cloves garlic
  • 2 tsp oregano
  • 1 tsp parsley
  • 1 tsb basil
  • 1 lime
  • 1 tbsp tomato ketchup
  • 2 eggs
  • 6 tbsp plain flour
  • 100 grams breadcrumbs
Instructions
  1. Peel and cut the potatoes in quarters and place them in a pan of water. Cook these until they are soft and mashable but still lumpy. 

  2. Season the salmon fillets with some salt and place in a pan of hot oil. If there is skin place it skin down.

  3. Cook for 5 minutes until turning and cooking for an additional 5 minutes or until cook. You want the salmon to be cooked and flaky 

  4. Flake the salmon into a bowl and add chopped sun dried tomatoes

  5. Chop 2 garlic cloves into fine slices and add these to the bowl along with the Oregano, Parsley and the Basil.

  6. Zest 1 lime and add this to the bowl along with the lime juice

  7. The potatoes should be now done. Mash it to a lump consistency and add it to the salmon mixture

  8. Add the tomato ketchup and give everything a good stir to combine.

  9. With your hands take out a ball of the mixture and rotate in your hand to form a ball

  10. Flatten 2 sides to give it that “Fish Cake” Shape

  11. Repeat until you have used all of the mixture

  12. In 3 plates place the whisked egg, flour and breadcrumbs 

  13. Dip the salmon fish cakes into the egg and flour

  14. Dip again into the egg followed by the flour and finally put in the breadcrumbs to cover

  15. Repeat the above two steps until all fish cakes are covered in breadcrumbs

  16. Heat some oil in a frying pan and cook the fish cakes for 5 minutes on either side until the are cooked and browned.

Nutrition Facts
Salmon Fish Cakes
Amount Per Serving
Calories 381 Calories from Fat 140
% Daily Value*
Total Fat 15.5g 24%
Saturated Fat 3.6g 18%
Cholesterol 94.4mg 31%
Sodium 219.8mg 9%
Total Carbohydrates 34g 11%
Dietary Fiber 4.2g 17%
Sugars 6.7g
Vitamin A 3%
Vitamin C 43%
Calcium 7%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

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slow cooked pineapple chicken Recipe

Pineapple Chicken Recipe

slow cooked pineapple chicken recipe - tasty chicken recipe with pineapple and yummy vegetables. Tastes incredible and is fairly healthy - amateurchef.co.uk

If you are looking for a nice slow cooked meal for the weekend or evening. This Pineapple chicken recipe is perfect. It reminds me a little of sweet and sour chicken, although it’s pretty healthy.

I wanted a nice chicken recipe that combined the sweetness of pineapple. I also wanted it to be stocked up of vegetables to get all the goodness. By slow cooking this pineapple chicken you can keep all of the flavour into the chicken, making it nice and tender.


The first thing I did was make the sauce that everything will be cooked in. In a bowl place 600ml of pineapple juice along with 2 tablespoons of balsamic glaze. You could replace this with honey but I do like the combination of balsamic with the pineapple. Make sure you do use the glaze for the thickness and sweetness and not balsamic vinegar.

Add 2 tablespoon of brown sugar, 1 teaspoon of dried Oregano, Basil and Tarragon. Add 2 cloves of crushed and chopped garlic. Give everything a good stir and pop it into the slow cooker. Make 500ml of chicken stock and combine this with the pineapple mixture.

This pineapple chicken is close to a stew due to the additional vegetables. In my eyes it really adds some additional flavours and textures to the dish. As well as the additional health benefits of course. I chopped carrots, red and yellow pepper, red onion and added these to the slow cooker along with chopped parsnips. With the carrots and parsnips I would recommend cutting them to be roughly 1 inch long. Any longer than this can it could take longer to cook

Add the pineapples to the slow cooker. I would add more pineapple than you would think to make sure you get that pineapple taste. I added 2 large tins of cubed pineapples and had a nice amount.

Put the chicken thighs in the slow cooker. Keep the skin on and make sure it’s all fully covered by the liquid. If everything is not covered top up with a little chicken stock.

Leave this to cook for 2-3 hours on high or 4-5 hours on low. The timings will vary depending on the heat. I would cook until the vegetables are soft and the chicken is fully cooked.

Once cooked I took the chicken breasts out and popped these skin down on a hot grill. This was to give the skin a nice crisp texture. Whilst the skin is crisping cook some rice in a saucepan as per the instructions on the packaging.

Once the chicken is cooked let it rest while you thicken up the pineapple sauce. To thicken the sauce you want to use some corn flour. Follow the instructions and add a tablespoon with liquid. For the liquid I used some additional pineapple juice. Continue to add until you get you get the thickness you want. I used roughly 4 spoonfuls as there was quite a bit.

Plate up by spooning on the rice, topping with a couple of chicken thighs. Spoon on some of the vegetables and plenty of pineapples and then spoon the sauce over everything…yummy!!

slow cooked pineapple chicken recipe - tasty chicken recipe with pineapple and yummy vegetables. Tastes incredible and is fairly healthy - amateurchef.co.uk

I really like this slow cooked pineapple chicken recipe. It’s easy to make and if you have the time available it really tastes incredible! If you was to do it without a slow cooker, you could even caramelise the pineapples first!

I do hope you liked this recipe. Please do comment below and share with any family or friends that will like this pineapple chicken.

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slow cooked pineapple chicken recipe - tasty chicken recipe with pineapple and yummy vegetables. Tastes incredible and is fairly healthy - amateurchef.co.uk
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slow cooked pineapple chicken Recipe
Prep Time
10 mins
Cook Time
3 hr
Total Time
3 hr 10 mins
 
Tasty slow cooked pineapple chicken recipe. Tender chicken thighs with the sweet flavour of pineapples. Additional vegetables to give it even more flavour and variety of textures.
Course: Dinner, Lunch/Dinner, Main, Main Course
Servings: 4 People
Ingredients
  • 600 ml Pineapple Juice concentrated
  • 2 tbsp Balsamic Glaze can be replaced with Honey
  • 2 tbsp Brown Sugar
  • 1 tsp Dried Oregano
  • 1 tsp Dried Basil
  • 1 tsp Dried Tarragon
  • 2 Cloves garlic Crushed and chopped
  • 500 ml Chicken Stock
  • 1 Red Bell Pepper chopped
  • 1 Yellow Bell Pepper chopped
  • 2 Carrots chopped (1 inch in size)
  • 2 Parsnips chopped (1 inch in size)
  • 1 Large Red Onion chopped
  • 2 Large Tins Pineapple Chunks
  • 6 Chicken Thights Skin on
Instructions
  1. In a bowl add the pineapple juice along with the balsamic glaze
  2. Add the brown sugar along with the 3 herbs and the garlic
  3. Give everything a good stir to combine and put into a slow cooker
  4. Add the chicken stock
  5. In the slower cooker add the carrots, parsnips, onions and pineapples.
  6. Give everything a good stir and drop in the chicken thighs
  7. Cook on low heat for 4-5 hours or high heat for 2-3
  8. Continue to cook until vegetables are softer and the chicken is fully cooked.
  9. Once cooked remove the chicken and place skin down on a grill to crisp the skin
  10. Whilst the chicken skin is cooking heat up the rice as per instructions
  11. When the chicken is cooked remove and allow to rest
  12. Combine Corn flour with additional pineapple juice and add to slow cooker to thicken. Continue to add corn flour until you get to your desired thickness.
  13. Spoon the rice on a plate when cooked, top with chicken and finally add the vegetables and sauce.

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Pomegranate Couscous and Moroccan Pork

Pomegranate Couscous with Moroccan Pork - Tasty Couscous recipe with lots of flavour. Includes Apricots, Pomegranate, Lime and Mint - Yummy! AmateurChef.co.uk

For my birthday I was given a nice Persian cookbook along with pomegranate molasses and harissa spice. It was the pomegranate molasses and the spice mix that have me the inspiration for this couscous recipe.

I love pomegranates, they are like little bursts of flavour when you bite into them. I don’t have couscous very often and when I have in the past I found it fairly bland. This pomegranate Couscous recipe has a lot of different flavours in it. All of them go together very well and is incredibly easy to make.


I combined the Pomegranate Couscous with pork but wanted to make a nice marinade that would go well with the couscous. I decided to make some Moroccan pork, I did however need a nice marinade for the pork.

Moroccan Pork Marinade - Tasty combination of Harissa and Pomegranate Molasses - Quick and easy to make but has lots of flavour - amateurchef.co.uk

In order to make the marinade I combined 2 tsp of Harissa spice with 2 tbsp of pomegranate molasses. I spooned the marinade over the pork loin steaks and rubbed the marinade into both sides of the pork. To absorb all of the flavour I put the pork in the fridge for 24 hours. If time is short then you can leave it for just an hour. Naturally leaving it overnight would result in more of the flavour being absorbed into the pork.

Once the pork has marinated you want to pop it into a pre-heated oven at around 180 degrees. Usually these will take 25-30 minutes to cook, however make sure they are fully cooked. I like mine to been crispy so tend to leave in a little longer.

Whilst the pork is resting you can make the pomegranate couscous.

In a large bowl pour make the couscous to the packet instructions. Usually you add boiled water and cover over for 5 minutes. You would then fluff them up with a fork.

You then want to zest 1 lime into the couscous.

Chop 10 ready to eat apricots into quarters and drop these into the couscous along with 80 grams of pomegranates. Finally roughly chop 5 mint leaves add these to the pomegranate couscous. Give everything a good stir and plate it up.

Chop up the Moroccan Pork and place on top of the pomegranate couscous and enjoy!

I find this dish to be a perfect evening meal but can also make a pleasant lunch. If you prefer not to have the Moroccan Pork then the pomegranate couscous makes a great meal on its own.

Again if you’re looking for something on the healthier side then the this pomegranate couscous recipe is perfect.

I hope you like this Moroccan Pork with a tasty Couscous with pomegranates. If you know someone that would like it please do share it with them 🙂 I really appreciate it!

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Pomegranate Couscous with Moroccan Pork - Tasty Couscous recipe with lots of flavour. Includes Apricots, Pomegranate, Lime and Mint - Yummy! AmateurChef.co.uk
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Pomegranate Couscous and Moroccan Pork
Prep Time
5 mins
Cook Time
30 mins
Total Time
1 hrs 35 mins
 
Tasty Pomegranate Couscous recipe with a Moroccan marinated pork loin
Course: Lunch/Dinner, Main, Main Course
Cuisine: Moroccan
Servings: 2 people
Ingredients
  • 2 Pork Steak Loins
  • 2 tablespoon Pomegranate Molasses
  • 2 teaspoon Harissa Spice
  • 1 packet Couscous
  • 1 Whole Lime
  • 10 Apricots Ready to eat and quartered
  • 80 grams Pomegranates
  • 5 Whole Mint Leaves Roughly Chopped
Instructions
  1. In a bowl add the pomegranate molasses and the harissa spice, mix together
  2. Pour over the pork loin and rub to ensure all the pork is covered
  3. Marinate for between 1-24 hours in the fridge
  4. Preheat oven at 180 degrees
  5. Put the pork in the oven and cook for 25-30 minutes or until fully cooked
  6. Take out of the oven and allow to rest whilst make the pomegranate couscous
  7. Make the couscous as instructed by the packet
  8. In the fluffed couscous add the lime zest, apricots, pomegranates and mint leaves
  9. Give everything a good stir until fully combined
  10. Plate the pomegranate couscous and sliced pork on top.

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How To Make A Pork Tenderloin Marinade

Tasty Pork Tenderloin Marinade

Pork Tenderloin Marinade - This marinade is perfect to give your pork tenderloin extra flavour. Its quick, easy and tastes incredible! Fennel, Cumin, Thyme, Paprika, Ketchup, Honey and Balsamic - http://amateurchef.wpengine.com

This pork tenderloin marinade is perfect if you are wanting to make a nice Sunday roast. I love making a roast for the in-laws, testing something new each time. This is usually a flavoured mash, herbs on the carrots or trying out a new marinade.

I have not really cooked with Pork Tenderloin before, usually it’s chops. After spotting these on the shelf, I thought i’d give them a bash. To me Balsamic Glaze and paprika make a really nice marinade.


One thing to note is time if you are thinking about doing this dish. I would recommend marinating it and leaving it overnight to help those flavours soak in.

Making The Pork Tenderloin Marinade

Pork Tenderloin Marinade - This marinade is perfect to give your pork tenderloin extra flavour. Its quick, easy and tastes incredible! Fennel, Cumin, Thyme, Paprika, Ketchup, Honey and Balsamic - http://amateurchef.wpengine.com

In a Pestle and Mortar, I placed the fennel, cumin seeds, thyme and garlic. Bash it down until its ground into a powder. To me Paprika is a great spice. Adding a smoked paprika is even better to give the pork tenderloin a nice smoky flavour.

I then zest 1 lime and squeezed the juice of two limes into the pestle and mortar and gave it a nice little stir together. To give it a little sweetness I added the tomato ketchup, along with a little honey and finally the balsamic glaze. I use balsamic glaze as I find this gives it a nice sticky texture as well as it added a lovely sweetness.

Give all of this a good stir and then add in a little salt and pepper to season. Make sure you give the marinade a little taste so you can see if you need more seasoning, or any additional garlic/paprika. Spoon over 2/3rd of the marinade over the pork tenderloin and give it a good mix with your hands to ensure all of the pork is covered. Its important to turn it over to make sure the bottom is marinated too.

I would then cover the pork tenderloin in clingfilm and put in the fridge.

Also add the remaining marinade in the fridge to save for when you cook the pork.

When your are ready to cook your marinated pork tenderloin, take it out the fridge and put it onto a baking tray. Spoon the remaining marinade over the top of the pork. Put into a pre-heated oven at 180 degrees and cook for 45 minutes or until fully cooked inside.

I would then let the pork rest for 15 minutes to increase in flavour.

Like this Pork Tenderloin Marinade?

This pork marinade is really tasty. I would love to hear in the comments below to know what you think. If you liked it or had a friend that likes it, please share it with the buttons above.

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Pork Tenderloin Marinade - This marinade is perfect to give your pork tenderloin extra flavour. Its quick, easy and tastes incredible! Fennel, Cumin, Thyme, Paprika, Ketchup, Honey and Balsamic - http://amateurchef.wpengine.com
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Pork Tenderloin Marinade
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 
A quick and easy pork tenderloin recipe that tastes incredible, give it a go!
Course: Dinner, Main, Main Course
Cuisine: English
Servings: 2 People
Ingredients
  • 1 Whole Fillet Pork Tenderloin
  • 1 teaspoon Fennel Seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon Thyme
  • 3 whole Cloves of Garlic
  • 2 teaspoon smoked paprika
  • 2 Whole Limes
  • 1 tablespoon Honey
  • 1 tablespoon Tomato Ketchup
  • 2 tablespoon Balsamic Glaze
  • Pinch Salt and Pepper
Instructions
  1. Place the fennel, cumin and thyme into pestle and mortar
  2. Add garlic cloves and smash these into powder
  3. Add the smoked paprika along with lime zest and lime juice and stir
  4. Combine with ketchup, honey and balsamic glaze and stir to fully combine
  5. Season with salt and pepper
  6. Spoon 2/3rd of the marinade onto the pork
  7. With your hands mix the marinade all over the pork and put in the fridge to marinate overnight
  8. When ready to cook, preheat the oven at 180 degrees
  9. Once the pork tenderloin has marinated put onto a baking tray
  10. Spoon on the rest of the marinade over the pork and put in the oven
  11. Cook for 45 - 60 minutes or until the pork is fully cooked
Recipe Notes
  • Marinate Pork for at least 30 minutes, ideally overnight
  • When cooked leave for 15 minutes to rest

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Caribbean Food Week 2016

What is Caribbean Food Week?

Caribbean Food Week 2016

Caribbean Food Week is a week long celebration of Caribbean food and drink, it is during August 22nd and August 29th. If you are around the Brixton area then I would check out the 2 day event (26th/27th), you will be able to experience street food, cooking demonstrations, live music and what I expect to be an excellent Caribbean market.

I have personally not had the opportunity to try much Caribbean food, other than a couple of trips to Turtle Bay in Nottingham. I have never cooked Caribbean food before so when I was offered a hamper in order to make some great food, I jumped at the opportunity!


I was gifted a Hamper by Grace Foods UK, it arrived at work in a hamper. I opened it up right away and was really impressed with what came. The food items aside, I received a couple of hats, blow up palm tree, party poppers and some mini deck chairs…everything you need for a good party!!

In terms of food items, I received seasoning of different kinds, Jerk sauce, BBQ Sauce, hot sauce, Coconut milk, tin of Callaloo, Tin of mixed pea’s and many more! Just look at the image below!!

Caribbean Food Hamper I received to take part in Caribbean Food Week 2016 - Nice collection from Grace Foods UKMy Own Caribbean Themed Night!

The concept of this year’s Caribbean Food Week is street food, I therefore wanted to think of recipes that could be turned into street food. Something I could imagine walking down the street or the beach, order and enjoy whilst soaking in the sun or the sights!

I spent a good few days planning what I was going to cook, as I said before I have not done any Caribbean food before and wanted it to be good. The weather was perfect on the Saturday so thought why not do a nice barbecue with a few extra dishes done in the oven.

I therefore decided to pick up some pork loin and chicken drumsticks and gave these a good marination of the Dunn’s River Jamaican Jerk seasoning that Grace Foods provided, these would be perfect on the barbecue along with some skewers.

Enjoying my Caribbean Themed BBQ - Making some incredible Caribbean Food - AmateurChef.co.uk

Caribbean Food – Chicken and Pineapple Skewers

I purchased some nice diced chicken and put this into a bowl, I had some Dunn’s River Hot and Spicy Jerk Chicken Fry Mix and poured this onto the chicken and rubbed it all together to ensure it all got a good coating. I then got some pineapple that was chopped and chopped up some red onion.

I put this onto the skewers, chicken first, followed by pineapple and then red onion. I repeated this until all skewers were full, I then popped them in the fridge until they were ready for the BBQ. I have to admit the pineapple went so well with the chicken, something I’ll repeat again!

Chicken & Pineapple Skewers
Author: Martyn
Prep time:
Cook time:
Total time:
Serves: 5
Ingredients
  • 450g diced chicken
  • 2 tbsp Dunn’s River Hot and Spicy Jerk Chicken Fry Mix
  • 1 Tin of chopped pineapples
  • 1 Red onion
Instructions
  1. Place the diced chicken into a bowl and pour over the spice mixture
  2. Give it a good mix with your hands to ensure its all covered
  3. Chop the onion into roughly 2 cm squares
  4. Thread 1 piece of chicken, pineapple and onion onto a skewer and repeat until have a good 6 pieces of each
  5. Repeat on all skewers, depending on how many wish to make
  6. Cook on BBQ or alternatively cook in a pre-heated oven at 180 degrees
  7. Cook for between 30-40 minutes or until chicken is fully cooked.

Caribbean Food – Beef Patties

When doing a search for Caribbean street food, I kept coming across beef patties and they looked incredible so wanted to give them ago!

The recipe is in two parts, the first is creating the pastry and then making the filling. I decided to start on the filling, the filling needs to cool before putting it into the pastry. First of all added 2 tbsp of oil into a pan and added 1 finely chopped onion along with 2 pieces of garlic. I left these to sweat until they were soft and transparent.

I then added 500g of minced beef and stirred it into the onions until fully browned. To give it a little extra flavour I added a beef stock cube and allowed this to melt into the meat. I added a couple of handfuls of frozen peas to give it that little extra flavour. Finally I seasoned with Dunn’s River All Seasoning.

I then drained off excess water and removed from heat, putting it to one side to cool down.

Now the pastry is again something I have never really done much of before, it was actually a lot easier than I expected! If you have been worried in the past about making it, don’t be!

The first thing I did was placed the flour into a bowl and combined this with some of Dunn’s River Mild Curry Powder, this gives it just that extra little taste. I thought it would be overpowering but it wasn’t, in fact I was tempted to add in some more!

I then added a little salt and the butter, this bit means getting your hands dirty. I continued to mix the flour and the butter together until it became the same texture as bread crumbs. I then added the water and continued to mix until it became fully formed and you can roll it into a ball. If it is still to dry, try adding some extra water.

Once done I rolled it out to be roughly half the thickness of a pound coin, too thick and it will have a lot more pastry than filling. Once rolled out get circle cutter and cut out circles out of the dough, I didn’t have one the size I wanted so used the top of a mug.

Get a spoon and place the filling in the centre of each circle, fold over one side to meet the other forming a semicircle/moon shape. Pinch the edges with a fork and then cover over with a beaten egg.

These were then placed in a pre-heated oven at 180 degrees and cooked for around 30 minutes, or until it is golden brown and fully cooked.

Beef Patties
Author: Martyn
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 2 tbsp oil
  • 1 onion finely chopped
  • 2 garlic cloves chopped
  • 500g Beef mince
  • 1 Beef Stock
  • 2 handfuls of frozen peas
  • 2 tsps of Dunn’s River All Seasoning
  • 250g of plain flour
  • 2 tsps of Dunn’s River Curry Powder
  • Pinch of salt
  • 60g butter
  • 60 ml of Water
  • 1 Egg Beaten
Instructions
  1. In a sauce pan heat up oil and add chopped onions and garlic, cook until soft and transparent
  2. Add the beef, stir and cook until browned
  3. Add 1 stock cube and allow it to melt into the beef
  4. Pour 2 handfuls of frozen peas, 2 tsps of Dunn’s River All Seasoning and stir until fully combined.
  5. Continue to cook for another 10 minutes on a medium heat
  6. Drain any excess liquid and put to one side to cool down
  7. In a bowl place the 250g of plain flour with the Curry Powder
  8. Add a pinch of salt and the butter, give this a good mix with your hands until the texture becomes the same as bread crumbs
  9. Add the water and continue to mix until it combines and forms a ball, if you require more water then add a bit at a time.
  10. Roll out the dough on a floured surface until it’s roughly the thickness of a pound coin
  11. Using a circle cutter, cut into individual circles. If you don’t have one then the top of a mug will also do.
  12. Once the filling has cooled, spoon the filling into the centre of the dough.
  13. Fold the circle from one side to another to corner a semicircle/moon shape
  14. Press the edges down with a fork
  15. Brush the beaten egg over the pastry
  16. Put all of the patties into a pre-heated oven at 180 degrees for roughly 30 minutes, or until golden brown.

Caribbean Food – Callaloo Quiche

The pastry making is not done yet and to make things a little more complicated, I decided to make the pastry a little different this time so I couldn’t double up on the last recipe. This time the pastry needs to be made first as the filling doesn’t need to be cooked, so it will all cook together.

I had never heard of Callaloo before so I had to Google exactly what it was. It is actually a Jamaican type of spinach, which is perfect as I love spinach!!

In a bowl I added 250g of plain flour along with a pinch of salt and then a good 8 tbsp of butter. I then put my hands in and gave this a good mix until like before it becomes a similar texture to bread crumbs.

I then added a good splash of milk and gave this a stir with my hands until I could shape it into a ball. If it’s still crumbly then you want to add a little more milk, if you do add too much don’t worry as you can drain it off.

I then popped the dough into a bowl and covered it and then placed it into the fridge for around 30 minutes. (although it probably ended up being around 45 minutes by the time I got to look at it again!!!)

I then made the filling by heating up some oil and put in some finely chopped onion, garlic and a red bell pepper that I had cut into squares. I cooked these until they were nice and soft, which took roughly 15 minutes. I then placed this into a bowl and added a couple of hand fulls of chedder cheese, 120ml of milk, 3 eggs and then half a tin of Callaloo. This then wants a good stir to make sure its all fully combined.

I then got a muffin tray and rolled out the dough to be roughly 0.5, cut it into circles and placed into the muffin tray. Fill each of the dough trays with the filling mixture and then sprinkle over some of the cheddar cheese.

Place in a pre-heated oven at 220 degrees for roughly 30 minutes or until the pastry is golden brown.

Callaloo Quiche
Author: Martyn
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 250g Plain Flour
  • Pinch of Salt
  • 8 tbsp of Butter
  • Slash of Milk
  • 1 onion chopped
  • 2 cloves of garlic chopped
  • 1 red bell pepper
  • 2 handfuls of cheddar cheese
  • 120 ml milk
  • 3 eggs
  • Half tin of Callaloo
Instructions
  1. In a bowl add the flour, salt and butter.
  2. Give the flour and butter a good mix with hands until it becomes the texture of breadcrumbs
  3. Add a splash of milk and continue to mix until it forms a ball, if still crumbles add a dash more milk.
  4. Place in the fridge for roughly 30 minutes
  5. In a saucepan heat oil
  6. Place chopped onion, garlic and bell pepper into the saucepan and cook for 15 minutes or until soft
  7. Place mixture in a bowl with 120 ml of milk, cheese, eggs and the callaloo. Give this a good stir to ensure fully combined.
  8. Roll out the dough to roughly 0.5cm thick and cut into circles.
  9. Place each circle into a muffin tray and spoon the filling mixture
  10. Top with a sprinkling of cheddar cheese and place in a preheated oven at 220 degrees
  11. Cook for roughly 30 minutes or until pastry is golden brown

Caribbean Food – Rice and Peas

As well as meat dishes I wanted to make a couple of sides, Rice and Peas was the first thing that came to mind. This dish was incredibly easy to make and doesn’t take very long at all, perfect for when you’re in a hurry.

In a saucepan of water add long grain rice, along with some salt and then add a tin of Dunn’s River Caribbean Peas & Beans and allow this to shimmer. Once the rice is soft and cooked, drain out the water and place in a serving bowl.

I then fluffed everything up with a fork and then seasoned with Dunn’s River All Purpose Seasoning, this gave it a little extra flavour.

Rice and Peas
Author: Martyn
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • Long Grain Rice
  • Tin Of Dunn’s River Caribbean Peas & Beans
  • Pinch of salt
  • Dunn’s River All Purpose Seasoning
Instructions
  1. In a saucepan of water add long grain rice and pinch of salt
  2. Add tin of Dunn’s River Caribbean peas and rice to the rice
  3. Leave to cook until rice is soft and cooked
  4. Pour into a bowl and fluff with fork
  5. Add Dunn’s River All Purpose Seasoning

Caribbean Food – Pineapple Salad

With the day being so nice, you sometimes cannot beat a nice salad and this one is perfect. The combination of salad and fruit really gives it an incredible flavour and would recommend giving it a go.

This salad uses a nice honey dressing, which I think gives it a little extra flavour. I don’t usually use salad dressings, but after this I think I’ll have to more often!!

The first step was to make the salad!

There is not a specific type of salad leaves that you have to use, instead use whatever leaves you like. In a bowl place the salad leaves add some sliced spring onions, plum tomatoes halved, cucumber sliced and then finally a red bell pepper and yellow bell pepper sliced. To give it that something special I then took a full orange and halved each orange segment and added it to the salad. The pineapple however really adds a lot of flavour to the salad, I simply used a tin of pineapple chunks (don’t throw away the juice!)

Give everything a good toss to make sure it is all mixed up nicely, now its time for the dressing.

In another bowl add a tbsp of olive oil and combine this with 1 tbsp of honey, give this a stir. The next step is to juice 1 lime into the sauce and then put a good 2-3 tbsp of pineapple juice into the dressing. Give everything a good stir and gradually pour over all of the salad to ensure its fully covered, finally give the salad another good toss and serve….yummy!!!

Pineapple Salad
Author: Martyn
Prep time:
Total time:
Serves: 6
Ingredients
  • Bag of salad leaves
  • 1 Spring onion
  • 6 Plum tomatoes
  • Quarter of a Cucumber
  • Red bell pepper
  • Yellow bell pepper
  • 1 Orange
  • 1 Tin of Pineapple chunks
  • 1 tbsp Olive oil
  • 1 tbsp honey
  • Juice of 1 lime
  • 2-3 tbsp of pineapple Juice
Instructions
  1. In a bowl add the salad leaves, spring onion, cucumber, plum tomatoes and the peppers and give them a stir
  2. In another bowl add the olive oil with the honey and stir
  3. Add juice of 1 lime and the pineapple juice and give the dressing another stir
  4. Pour onto the salad and then give the salad one final toss

I did also make some nice Caribbean cocktails such as Mojitos, which will be coming in a later post so keep an eye out! 🙂

Myself and everyone else really enjoyed the Caribbean themed night and BBQ and it has really inspired me to try even more Caribbean food in the future.

I would again like to thank Grace Foods UK for the hamper and encouraging me to try something different. Dont forget Caribbean Food Week is 22nd August – 29th of August, if you are around Brixton then please check out the event!!

Dont forget if you do decide to do some Caribbean food to celebrate or are at the event to tweet with the hashtag: #CFW2016

Check out Grace Foods UK below to find some of the very best ingredients!

W: www.gracefoods.co.uk
Twitter: @caribbeanfoodwk (#CFW2016)
Facebook: https://www.facebook.com/caribbeanfoodweek

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How to make easy pizza dough

How to make easy pizza dough - Easy pizza dough recipe that has never gone wrong - http://amateurchef.wpengine.com I have always been a bit scared to make my own pizza dough, in fact any kind of dough! Up until a few months ago I always relied on my bread maker to make my bread and either brought my pizza’s ready made or bought pre made bases.

I purchased myself a pizza stone as had the inspiration to give my own pizza a go, the question was do I make my own dough or just buy a pre-made one…. I decide to go for it and it actually turned out really nice and it was incredibly easy to make the pizza dough. Since then I have continued to make my own pizza’s, experimenting with different toppings.

Each and every time I have tried it, the pizza dough came out perfect! If you are in the same boat that I was then the below video and recipe will show you exactly how to make easy pizza dough! I have only ever used this easy pizza dough recipe with the pizza stone so cannot comment on how well it turns out without one, although it should turn out just fine.


The pizza stone I used was the follow and it has proved to be an excellent purchase, I would recommend it; Italian Collection World of Flavours Italian Pizza Stone Set

How To Make Easy Pizza Dough – The Video

I have put together a video on making the pizza dough, if you watching recipes easier than reading them.

Below the video you will be able to find a full write up on how I made the pizza dough, as well as an ingredients list and a quick method. If you do like the video please feel free to comment below or on YouTube, don’t forget to subscribe to my channel 🙂

How To Make Easy Pizza Dough – The Method

It’s actually pretty easy to make the pizza dough, I think like me people are worried about kneading it right and giving it time to rise. The dough itself does take a little time so I would be prepared for that when planning to make a pizza or two. The first thing that needs to be done is the yeast liquid, it is the yeast that makes the pizza rise just as it does in bread. In order for the yeast to react it needs to come into contact with lukewarm water.

Many recipes put the yeast in with the flour but I do like to give it a head start before combining with the flour. In a bowl place the water, I then add some sugar and olive oil to give it a little extra flavour and sweetness. Add the yeast and give this a gentle whisk, once it’s all whisked in leave it for 5 minutes.

Once you come back to it you should start to see a foam on the surface. In another bowl add the strong white flour and a pinch of salt, form a well in the middle and pour in the yeast liquid. You can get stuck straight in with your hands but it is very sticky so I prefer to start of by mixing it with a wooden spoon. Once it’s pretty much combined i’ll then get in with my hands and continue to give it a good mix.

Spread some flour out on a clean surface and begin to knead the dough, to be completely honest I have no idea if I knead things correctly. I just continue to fold it over and push it down with my hands and continue that process….seems to do the trick! Do this for about 10 minutes. You may need to add more flour if the dough becomes sticky, it’s also worth rubbing your hands in flour as well. After 10 minutes pop it into a bowl and cover over and place it somewhere warm, it needs somewhere warm (not hot) as this will help it to rise.

Leave it for between 60-90 minutes. Once done flour the surface again and knead for another 5 minutes. This recipe makes enough for 2 pizzas so divide it up and then begin to roll out, I would suggest starting off with your hands. Push the dough out to the edges and then rotate and continue adding flour when required. If it does get too much you can also use a rolling pin but this does get some of the air out.

I like to then leave it for a good 20 minutes once it’s rolled out before putting the toppings on and putting it in the oven.

Things to note: When using a pizza stone, make sure you have allowed it to fully heat up for a hour before using it. Add some olive oil to the stretched out dough before putting on the sauce. If you are looking for pizza recipes then don;t forget to check out the ones I have already done, I personally loved the Fajita pizza!! You can find my recipes via the link below; http://amateurchef.wpengine.com/mains/pizza/

Quick Easy Pizza Dough Recipe

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How to make easy pizza dough - Easy pizza dough recipe that has never gone wrong - http://amateurchef.wpengine.com
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How to make easy pizza dough
Prep Time
2 hr 10 mins
Cook Time
30 mins
Total Time
2 hr 40 mins
 
How to make easy pizza dough, this is a easy pizza dough recipe that has never gone wrong for me. It requires a little time to allow the dough to fully rise as well as a little time to rest before putting on your favourite toppings. The dough itself comes out with a nice crust yet a light centre.
Course: Dinner, Main, Main Course, Main Dish, Pizza
Cuisine: Italian
Servings: 2
Ingredients
  • 150 ml lukewarm water
  • tablespoon ½active dried yeast
  • teaspoon ½of sugar
  • 1 tablespoon of Olive Oil
  • 250 g of Strong White Flour
  • Pinch of salt
Instructions
  1. In a bowl place the water, sugar, oil and yeast. Whisk until mixed and leave for 10 minutes
  2. In another bowl place the flour with a pinch of salt and form a well in the centre
  3. Pour the liquid into the well and mix the flour with your hands until the dough is combined and sticky.
  4. Pour out onto a floured surface and knead for 5 minutes
  5. Put into a clean bowl, cover with clingfilm and place in a warm spot of the house for 90 minutes
  6. Once the dough has risen, empty out onto a flour surface and knead again for another 5 minutes.
  7. Roll the dough out into your pizza shape and at the thickness you want (usually the side of a pound) and leave for another 20 minutes.
  8. Top with your sauce and favourite toppings

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Balsamic Pork Loin Steaks

Quick and Easy Balsamic Pork Loin Steaks

Balsamic Pork Loin Steaks - the marinade for these pork loin steaks are quick and easy to make. The Balsamic, Lime and Chilli brings out the full pork flavour - amazing! I love a good pork dinner and one evening I made pork but wanted to give it a little extra taste, so decided to marinate it for 30 minutes. I love the taste of balsamic and combining this with a bit of lime and chilli flakes, it really lifts the flavour of the pork and makes it incredible.

The marinade is actually pretty easy to make and even though I would recommend marinating it for a few hours, you can still get a lot of taste from it from only 30 minutes. The first thing I would recommend is getting some nice thick pork loin steaks, ideally get it from your butcher or local farm shop to support local business.

The follow recipe was enough for 3 thick pork loins, you may need to adjust slightly depending on the amount and size of your pork loin steaks. In a bowl place 2 tbsp of oil, 4 tbsp of balsamic glaze and give this a good stir together. Add the zest of one lime as well as the juice of one lime, put in a good tbsp of red dried chilli flakes and again give it a good stir.


Place the pork loin steaks in the mixture and then turn over to give the other side a quick coating. Pop these in the fridge and leave them for 30 minutes at least, turning them after 15 minutes has passed. You could leave these for longer to intensify the flavour even more, just remember to continue turning them so both sides get an equal amount.

When ready remove from the fridge and place in a baking tray and cook for 30-40 or until cooked on 180 degrees/gas mark 4. It’s important to check that they are cooked prior to serving so depending on the size of the pork, you may need to adjust the timings.

Make sure you continue to turn the pork whilst it’s cooking. I would recommend cooking the Balsamic Pork Loin Steaks with a nice bit of mash potato and a nice selection of vegetables…yummy!! With the balsamic flavour though, it would also go well on a bed of rice or noodles.

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Balsamic Pork Loin Steaks - the marinade for these pork loin steaks are quick and easy to make. The Balsamic, Lime and Chilli brings out the full pork flavour - amazing!
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Balsamic Pork Loin Steaks
Prep Time
35 mins
Cook Time
40 mins
Total Time
1 hrs 15 mins
 
Pork can sometimes be a little dull and boring, it doesn't have to be with this marinade! The balsamic glaze gives it a nice sticky sweet flavour, where as the lime and chilli flakes help to give it a good balance.
Course: Main, Main Course, Main Dish
Servings: 2
Ingredients
  • 2 tbsp oil
  • 4 tbsp of balsamic glaze not vinegar
  • Zest of 1 lime
  • Juice of 1 lime
  • 1 tbsp dried red chilli flakes
  • 3 Pork Loin Steaks
Instructions
  1. In a bowl add the oil and balsamic glaze and give this a stir until its all combined
  2. Add the zest of 1 lime as well as the juice of 1 lime and combine this with the red chilli flakes
  3. Stir to ensure everything is fully mixed together
  4. Add the pork loin steaks and then turn over to ensure both sides have been coated
  5. Place in the fridge for at least 30 minutes to marinate, ensure you turn the pork over half way through
  6. Preheat the oven at 180 degrees/gas mark 4
  7. Place the pork on a oven proof dish and cook for 30-40 minutes or until the pork is fully cooked
  8. Make sure to turn the pork over during cooking to ensure both sides are nicely cooked.
  9. Serve with mash potatoes or chips along with seasonal vegetables and enjoy!

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Easy sausage and potato bake

Easy Sausage and Potato Bake Recipe

Easy Sausage and Potato Bake - Quick and easy main recipe that also tastes incredible. This Sausage and Potato Bake is a perfect alternative to bangers and mash! - It tastes amazing | http://amateurchef.wpengine.com This dinner was somewhat of a test to be honest, luckily it was simple and quick to make. More importantly it tasted great and I know it will be something that I will make again. I wanted to do a quick dinner as Rach and I finished work at 7pm, so we didn’t want to be cooking and eating late.

We had some sausages in the fridge so was going to make some nice sausages and mash, although didn’t really fancy it so started thinking of an alternative. That’s when I thought about doing a nice and easy sausage and potato bake, I don’t think you can go wrong with some nice roast potatoes.

I do think it’s important to have some good quality sausages, I often go for high pork based or those that have extra flavour such as the finest ones from Tesco. If you don’t fancy sausages then you could easily replace them with some chicken, although i’d add something to the chicken such as Paprika to give it that extra flavour.


As roast potatoes tend to take some time, I dealt with these first. For this recipe I used some Charlotte potatoes with their skin on and sliced in half to be roughly equal sizes. Pop these halves into a bowl, add 2-3 tablespoons of olive oil with salt and give it all a good mix to make sure all of the potatoes are covered in oil.

I put these into a oven dish and then added some sprigs of rosemary to give them some additional flavour. These want to go into a pre-heated oven at roughly 200 degrees. I also put in the sausages as I do like them to be nice and brown, if they are cooked before the potatoes it doesn’t matter as they will be going back in anyway – they just need to be fully cooked.

I then sliced one red pepper and one yellow pepper and popped these into a bowl along with sliced red onion. I covered them with some salt and then poured in 2 tablespoons of balsamic glaze, mixing them with my hands to ensure all of them were covered in the balsamic.

Its important to use the glaze and not the vinegar as the glaze will give them a nice sticky/caramelised taste and texture. I then popped these into the oven as well and continued to turn the sausages and mix up the potatoes to ensure they didn’t stick. These should take roughly 30-40 minutes for everything to be cooked, if you prefer your peppers to be a little crunchier you may want to take them out earlier.

Take out the sausages and chop these into roughly 1cm slices and put these into the dish with the potatoes, add the peppers and give everything a good mix. Put them back into the oven for 5-10 minutes to ensure that everything is warm. Remove from the oven and plate with, sprinkle a little garnish and tuck in!!

I found the potatoes to taste really nice with the addition of rosemary and the peppers had a amazing caramelisation taste thanks to the balsamic glaze. You could have this sausage and potato bake on its own or have it as a side dish with a roast dinner…yummy!! Please comment below as I’d love to hear from you on what you think about this easy sausage and potato bake recipe 🙂

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Easy Sausage and Potato Bake - Quick and easy main recipe that also tastes incredible. This Sausage and Potato Bake is a perfect alternative to bangers and mash! - It tastes amazing | http://amateurchef.wpengine.com
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Easy sausage and potato bake
Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins
 
This Sausage and potato bake is quick and easy to make and it tastes incredible. Perfect when your looking for an evening dinner that requires very few ingredients
Course: Main
Cuisine: English
Servings: 2
Ingredients
  • 1 kg of Charlotte potatoes chopped
  • 3 tbsp olive oil
  • Few rosemary sprigs
  • 6 Good quality sausages
  • 1 sliced red bell pepper
  • 1 sliced yellow bell pepper
  • 1 red onion sliced
  • 2 tbsp Balsamic Glaze
Instructions
  1. Pre-heat oven at 200 degrees
  2. Place the chopped potatoes in a bowl and mix with olive oil to ensure fully covered, add seasoning and place in a oven dish
  3. Add a few sprigs of rosemary and place in the oven
  4. Put sausages into oven, turning occasionally
  5. Slice the two peppers and onion and place into a bowl
  6. Add the balsamic glaze and mix with hands to ensure fully covered
  7. Put pepper mixture into a oven dish and cook
  8. After 30-40 minutes or until everything is cooked, chop sausage into 1cm slices and combine with potatoes and peppers
  9. Return to oven for 5-10 minutes or until everything is warm
  10. Plate up and enjoy!

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