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A regular meal at the East Putney Museum of Science Fiction and Fantasy Art (and Lending Library):


  • Two sweet potatoes

  • A large handful of potatoes

  • One aubergine

  • Two onions

  • A head of garlic

  • Olive oil

  • Eight sausages

Wash and chop vegetables (no need to peel) and lay in a large flat roasting tin. Slice onions and add. Garlic can be either chopped or added as whole cloves (you can mix cloves and sliced garlic if you want). Pour over olive oil, and then lay on sausages. Place in an oven at 180C until done (round about 45 minutes). You may need to tun sausages once at about 30 minutes. We recommend Waitrose pork, roast onion and gruyere sausages for a rich warming flavour.

As a vegetarian alternative, use slices of haloumi.


( 5 comments — Leave a comment )
Sep. 22nd, 2002 04:05 am (UTC)
Ooo... sounds nice!
Might have to steal it!
Sep. 22nd, 2002 08:39 am (UTC)
Yum yum yum yum yum.
Sep. 22nd, 2002 02:06 pm (UTC)
er, the important points about this recipe which I didn't tell Simon at the time
- make the sweet potato chunks twice the size of the ordinary potato as they cook faster, make the potato chunks about 1" so they cook in time
- don't peel either kind of potatoes
- top and tail the red onions and peel them, but you can skip the peeling if you want
- peel the garlic by removing the papery skin but leaving the very last layer of wet skin on each clove stops them drying out too much and it pops off easily once cooked
- 35 minutes tops with halloumi on top
Sep. 23rd, 2002 08:36 am (UTC)
Ah! I was wondering about relative cooking times of potatoes and other veg!
Sep. 22nd, 2002 03:39 pm (UTC)
If anyone wants to try this and they're short of sausages I've got about fifty thousand spare ones in my freezer...
( 5 comments — Leave a comment )