The Kitchen Revolution: A Year of Time-and-Money-Saving Recipes
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Kitchen Revolution
Kitchen Revolution September Kitchen Revolution Week 3 Kitchen Revolution Seasonal supper

Sausages with Peperonata


Introduction
As summer comes to an end, peperonata is a handy way to use up the last of the peppers and tomatoes. This recipe turns them into a sweet stew that goes very well with sausages. For a tasty accompaniment, bake wedges of skin-on potatoes coated in olive oil and thyme alongside the sausages.

Ingredients

* olive oil
* 8 good quality large sausages
* 30 g butter
* 3 medium red onions, approx. 360 g
* 4 large red peppers, 800 g (a mixture of red and yellow will also be fine)
* 6 large beef tomatoes, approx. 800 g
* 2 garlic cloves
* a few sprigs fresh basil
* salt and pepper

To serve
* potato wedges (see above)

GET AHEAD PREPARATION (optional)
The peperonata can be made up to 2 days in advance and warmed through when required. If you only have a little time:
* Prepare the onions and garlic.
* Cut the peppers into strips.
* Peel the tomatoes.

Instructions
35 minutes before you want to eat

* Preheat the oven to 200°C/400°F/Gas Mark 6.
* Lightly grease a roasting tin with oil, add the sausages and put them in the oven for 25 minutes until they are brown and cooked through.
* Heat the butter and some oil in a heavy-based pan with a lid. Peel and finely slice the onions and add them to the pan. Put on the lid and leave them to soften for 7–10 minutes.
* While the onions are cooking, cut the peppers in half lengthways, deseed them and cut them into 2–3-cm wide strips. Add them to the pan, put the lid back on and let them cook quite vigorously while you prepare the tomatoes. Stir them from time to time as you don’t want them to colour.
* Peel the tomatoes by plunging them into boiling water for 2–3 minutes, then running them under cold water until you can slip off their skins. Once they are peeled, chop the tomatoes into bite-sized chunks, then peel and slice the garlic.
* Add the tomatoes and garlic and a good dose of salt and pepper to the onions and peppers. Now cook the onions, tomatoes and peppers for 7–10 minutes with the lid on and for 5 minutes without the lid.
* The peperonata should be fairly dry. Tear in some basil leaves and serve it with the sausages, and potato wedges if you wish.


Cooking Instructions
35 minutes

Kitchen Revolution
Shopping List for September Week 3
Meat and fish
* 1 x 2 kg rib of beef
* 2–3 ribs
* goose or duck fat (optional for Roast Rib of Beef with Yorkshire Puddings, Roast Potatoes and Parsnips and Steamed Squash and Marrow)
* 4 × 125–150 g skinned pieces firm white fish or salmon
* 8 good quality large sausages

Dairy
* 130 g butter
* 300 ml milk
* 8 free-range eggs or organic eggs if possible
* 125 g natural yoghurt 90 g Parmesan

Fruit and vegetables

* 800 g roasting potatoes, such as Maris Piper or King Edward
* 8 1.25 kg parsnips 2 small butternut squash, approx.
* 1.2 kg 750 g marrow 4 large red peppers, approx. 800 g (a mixture
of red and yellow will also be fine)
* 6 large tomatoes, approx. 800 g
* 7 medium red onions, approx. 720 g
* 3 large onions, approx. 1 kg
* 1 small onion, approx. 90 g
* 16 garlic cloves
* 2 celery sticks
* 5 large aubergines, approx. 2 kg
* 1 small mild green chilli
* 3-cm piece of fresh root ginger
* a few sprigs fresh basil
* 3 sprigs fresh sage
* 2 bunches fresh coriander (including 1 large
bunch) 1 small bunch fresh parsley 6 sprigs fresh thyme 1 small bunch fresh mint 2½ lemons 2 limes

Basics

* 250–350 ml olive oil
* 100 ml groundnut or grapeseed oil
* ½ small loaf of bread (approx. 200 g), 8 slices (white, wholemeal or granary)
* 300 g plain flour
* 2 tbsp tomato purée
* pinch of sugar
* pinch of soft brown sugar
* 200 ml beef, chicken or vegetable stock (fresh or made with a stock cube or vegetable bouillon powder)
* 200 ml chicken stock (fresh or made with a stock cube)
* 800 ml vegetable stock (fresh or made from a
stock cube or bouillon powder)
* salt and pepper

Store cupboard

* 150 g dried red split lentils
* 300 g basmati rice
* 4 × 400 cans chopped tomatoes
* 1 × 190 g can kippers in oil 1 tbsp harissa paste
* 3 tbsp mild curry paste (optional Quick
Kedgeree)
* 1 tsp ground cinnamon or 1 × 5 cm cinnamon
stick
* 1 tsp ground allspice 3½ tsp ground coriander
* 1 tbsp ground cumin
* 4 tsp coriander seeds
* ½ tsp cayenne pepper
* ½ tsp paprika
* 1 tsp ground cardamom
* 1 tsp turmeric
* 100 ml white wine

Quick option

Add 1 tbsp tomato purée, ½ tsp chilli powder, 2 pinches paprika and 2 pinches ground cumin to shopping list. Delete 1 tbsp harissa paste (Yoghurt Baked Fish with Chilli Parsnips and Chutney)

Serving suggestions

horseradish sauce or strong mustard (Roast Rib of Beef with Yorkshire Puddings, Roast Potatoes and Parsnips and Steamed Squash and Marrow)
spinach, olive oil and lemon juice (Bread and Butter Squash and Marrow)
naan breads, green vegetable or salad leaves (Yoghurt Baked Fish with Chilli Parsnips) potatoes, olive oil and thyme (Sausages with
Peperonata) green or cucumber salad ingredients (quick kedgeree) rice, Greek yoghurt and garlic (Imam Bayaldi
– Rich Aubergine Stew)