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Richard Till recipes



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Sausage Casserole (Serves 4 - 6)

6 plain sausages
6 apples, peeled and sliced
4 onions, peeled and sliced
30g butter
Salt
2 dessertspoons flour
1 Tbsp mustard powder
4 Tbsp brown sugar
3 Tbsp cider vinegar

Put sausages in a saucepan and just cover with water. Bring to the boil, then simmer for 5 minutes. Leave them in their water to cool.

Place sliced apple and onion in a heavy-bottomed saucepan with butter, a little salt and 1 cup of the water in which the sausages were poached (we shall grandly call this 'the poaching liquid'). Bring to the boil, give a good stir, cover, turn down the heat and simmer for 30 minutes.

Preheat the oven to 180 Celsius.

Peel the sausages, disposing of the skin.

Slice the sausage meat into thickish chunks.

Mix together flour, mustard and sugar. Toss sausage chunks in this mixture. Combine this with the apple and onion mixture, add vinegar and mix well.

Tip all this into a casserole dish and add poaching liquid until there is just enough liquid in the casserole to almost cover the sliced sausages.

Bake, covered, for 45 minutes to 1 hour.


Central Otago Minestrone or Mince On Toast (Serves 4 - 6)

50g butter
3 onions, chopped
500g beef mince
2 carrots, grated
1 and a half tsp dried oregano
3 dessertspoons tomato paste
2 to 2 and a half cups water (or stock)
Salt and pepper to taste
2 cloves garlic, peeled and finely chopped
Toast to serve

Melt butter in a good-sized saucepan over a medium-high heat. Add onion and soften. Add mince and stir to break up mince and allow it to brown lightly.

Add carrot, oregano, tomato paste and water or stock. Season to taste. Cover and turn down to a low simmer for an hour.

Allow to cool and reheat with chopped garlic before checking seasoning and serving on toast.


Marg's Cheese Scones (Makes 12 - 15)

4 and a half cups flour
4 tsp cream of tartar
2 tsp baking soda
2 cups grated tasty cheese
300 ml cream
330 ml can lemonade

Preheat the oven to 220 Celsius. Sift dry ingredients together. Stir in grated cheese. Pour in cream and lemonade and just combine.

Pat out into a rectangle and cut into smaller squares. Bake for 20 minutes or until golden.

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