STICKY BACON WRAPPED SAUSAGES
8 pieces of streaky bacon
8 chicken bangers or chipolatas
180ml barbeque sauce
Wrap a piece of bacon around each sausage and secure with a toothpick.
Line an oven tray with foil and add the sausages.
Combine barbeque sauce and chutney.
Pour sauce over the sausages.
Bake sausages at 180°C, basting often with the sauce, until they are cooked and the mixture is reduced and sticky.
Remove the toothpick and serve warm.
MEXICAN-STYLE BREAKFAST TART
1 roll of frozen shortcrust pastry, defrosted
10 baby potatoes
1 chorizo sausage, sliced
1 red onion, chopped
4 tomatoes, chopped
salt and pepper
45ml chopped parsley
Roll out the pastry and line a 25cm quiche dish with it.
Line with foil or baking paper. Fill with beans and bake at 190°C for 12-15 minutes.
Remove the paper and beans and return pastry to the oven for 5 minutes.
Boil the potatoes until soft. Drain and cool. Cut into slices.
Fry the chorizo in a frying pan for 2 minutes.
Add the potatoes, onion and tomatoes, and cook for 2-3 minutes. Season well.
Spoon the mixture into the pastry case.
Combine the eggs and cream, and pour over the filling. Sprinkle with parsley.
Bake at 180°C for 20-30 minutes, until the filling is just set. Remove from oven and serve warm.
250g button mushrooms, cleaned
80ml olive oil
45ml apple cider vinegar
5ml chopped garlic
15ml wholegrain mustard
Trim the stalks off the mushrooms. Thread skewers through the mushrooms.
Combine the oil, vinegar, honey, garlic and mustard, and mix well.
Add the seasoning and pour over the mushrooms. Set aside for about 30 minutes, basting often with the mixture.
Cook the kebabs on a griddle pan, also basting with the marinade until cooked.
VANILLA CUSTARD TARTS
500ml cake flour
60ml castor sugar
150g cold butter, cubed
1 egg, beaten
ice water to mix
30ml custard powder
100ml cold milk
250ml hot milk
5ml vanilla essence
strawberries for decorating
PASTRY: Put the flour and sugar into the bowl of a food processor. Add the butter and pulse until the mixture resembles breadcrumbs.
Add the egg and enough ice water to form a ball of dough.
Remove from the processor and wrap in cling film.
Refrigerate for 30 minutes. Roll out the dough on a floured surface and cut out 8cm discs.
Press the discs into muffin cups. Place a disc of nonstick baking paper on to the pastry and fill with baking beans. Bake the pastry blind at 180°C for 15-20 minutes until golden brown.
Remove from the oven. Remove the beans and baking paper and, when cool, take the pastry cases out of the pans.
Fill with the custard and leave to set.
Decorate with fresh strawberries
CUSTARD: Combine the flour, custard powder, cornflour and sugar and mix to a smooth paste with the cold milk.
Pour over the hot milk and mix. Add the egg and vanilla.
Pour the mixture into a small pot and cook, until thick, smooth and creamy.
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