Leftover Christmas Ham Recipes
17 December 2020
Courtesy of Scottsdale Pork
Cous-Cous
Roasted Tomatoes
Sausages
To make the cous-cous, bring the stock to a simmer in a small saucepan. Add the cous-cous, saffron threads and black pepper. Cover and simmer on low heat for a further 10 minutes or until stock has been absorbed and cous-cous is tender. Remove from the heat and stir through the butter and parsley. Set aside and keep warm.
To make the tomatoes, preheat oven to 200C. Place oil, tomatoes and seasoning in a bowl and gently toss to combine. Line a baking tray with foil then add the seasoned tomatoes. Roast for 10 minutes or until tomatoes are tender.
Meanwhile, make the sausages by heating the oil on medium in a large heavy based fry pan. Cook sausages until browned on all sides and cooked through.
To serve, place the cous-cous on serving plates and top with the roasted tomatoes. Add the sausages and finish with a sprinkle of chopped parsley.
Tip:
Substitute any of your favourite rice or pasta dishes for the cous-cous to create your own family favourite.