What a contrast, last week I was blogging about barbecues on the beach and now I am back to being snuggled on the sofa with a slanket, watching the rain pour down outside and cooking another slow cooked casserole type dish. I have always associated this sort of food with the winter, but thinking about it in more detail there are lots of traditional Italian and Spanish casserole dishes, and the sun shines there right? Also Moroccan food is delicious and most of it is slow cooked over hot coals, and it is definitely hot there, as we went last year in February and sunbathed by the pool. So I guess what I’m trying to say is I now have an excuse to cook deeply rich and saucy, hot, and slow cooked dishes all times of year. Because let’s face it, I am totally addicted to this kind of food!
– 250g potatoes – washed in cut into inch cubes
– 300g good quality sausages – sliced into 1.5 inch chunks
– 3 garlic cloves – sliced
– 1 tbsp olive oil
– 1 leek – roughly chopped
– 1 green pepper – roughly chopped
– 1 large white onion – roughly chopped
– 1 tsp paprika
– 1 tsp mixed herbs
– 1 tbsp tomato puree
– 1 tbsp balsamic vinegar
– 1 x 400g tin chopped tomatoes
Preheat the oven to 200’C
Toss together the potatoes, sausages and olive oil in an oven proof dish and bake for 30 minutes – turning half way through
Chuck the onions, peppers, garlic and leeks into the dish, give it a good stir and bake for a further 20 minutes.
Add the remaining ingredients, mix it up and bake for a final 20 minutes.
Serve hot with crusty bread, seasonal vegetables, cous cous or mash potato (it pretty much goes with anything)