Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Cracked Pepper and Worcestershire Sausages Thin Cracked Pepper and Worcestershire Sausages Thin
Courtesy of Scottsdale Pork
Cous-Cous
- 250ml vegetable or chicken stock
- 125gm pearl cous-cous
- 1 pinch of saffron threads
- Fresh cracked black pepper to taste
- 50gm butter
- 2 tbsp fresh parsley leaves, roughly chopped (extra to garnish)
Roasted Tomatoes
- 1 tbsp olive oil
- 250gm mixed cherry tomatoes
- Salt and pepper to taste
Sausages
- 1 tbsp olive oil
- 8 Scottsdale Cracked Pepper and Worcestershire 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.
