Serves 4
Ready in about 1 hour 30 minutes, plus overnight chilling time
Syns per Serving - Extra Easy ½, Green ½
Ingredients
400g floury potatoes, such as Desiree or King Edward, peeled and roughly chopped
2 x 410g cans chickpeas, drained and rinsed
1 small carrot, peeled and finely grated
2 small egg yolks
2 garlic cloves, finely chopped
1 tbsp mild curry powder
A large handful of fresh coriander, finely chopped
4 spring onions, finely chopped
Salt and freshly ground black pepper
200g firm plain tofu, finely chopped
200g curly kale
50ml vegetable stock
For the gravy
Fry light
4 large onions, thinly sliced
1 level tsp cornflour
400ml vegetable stock
2 tbsp balsamic vinegar
half a tsp sweetner
A sprig of fresh rosemary
For the mash
600g floury potatoes, such as Desiree or King Edward, peeled and roughly chopped
1 tsp mustard powder
A small handful of fresh flat-leaf parsley, finely chopped
200g fat-free natural fromage frais
Method
1. Boil the 400g potatoes for 15-20 minutes, or until tender. Drain, mash and leave to cool.
2. Line a baking tray with baking paper. Put the chickpeas, carrot, egg yolks, garlic, curry powder, coriander and spring onions in a food processor and blend until smooth. Season and add to the potato, then mash in the tofu using your fingers. Divide into 8 portions and roll into chunky sausages. Place on the baking tray and chill for 6-8 hours, or overnight if time allows.
3. An hour before you want to eat, make the gravy. Place a frying pan sprayed with Fry light over a medium-low heat and stir-fry the onions for 2-3 minutes. Reduce the heat to low and cook for 15-20 minutes. Stir in the cornflour, then the remaining gravy ingredients. Bring to the boil, turn the heat to low and cook for 15-20 minutes, or until thickened. Remove the rosemary.
4. Meanwhile, preheat your oven to 200C/Gas 6. Boil the remaining 600g potatoes for 15-20 minutes, or until tender. Drain and return to the pan. Mix the mustard powder in a bowl with 1 tbsp water and stir in the parsley and fromage frais. Add to the potato, season and mash until smooth. Cover and keep warm.
5. Spray the sausages with Fry Light and cook in the oven for 12-15 minutes. Meanwhile, place a wok or large frying pan sprayed with Fry Light over a high heat and stir-fry the kale for 3-4 minutes. Add the stock, bring to the boil and cook for 4-5 minutes, or until tender, uncovered.
6. Divide the mash between 4 plates, top with the sausages and gravy and serve with the kale.
Syns per Serving - Extra Easy ½, Green ½
Ingredients
400g floury potatoes, such as Desiree or King Edward, peeled and roughly chopped
2 x 410g cans chickpeas, drained and rinsed
1 small carrot, peeled and finely grated
2 small egg yolks
2 garlic cloves, finely chopped
1 tbsp mild curry powder
A large handful of fresh coriander, finely chopped
4 spring onions, finely chopped
Salt and freshly ground black pepper
200g firm plain tofu, finely chopped
200g curly kale
50ml vegetable stock
For the gravy
Fry light
4 large onions, thinly sliced
1 level tsp cornflour
400ml vegetable stock
2 tbsp balsamic vinegar
half a tsp sweetner
A sprig of fresh rosemary
For the mash
600g floury potatoes, such as Desiree or King Edward, peeled and roughly chopped
1 tsp mustard powder
A small handful of fresh flat-leaf parsley, finely chopped
200g fat-free natural fromage frais
Method
1. Boil the 400g potatoes for 15-20 minutes, or until tender. Drain, mash and leave to cool.
2. Line a baking tray with baking paper. Put the chickpeas, carrot, egg yolks, garlic, curry powder, coriander and spring onions in a food processor and blend until smooth. Season and add to the potato, then mash in the tofu using your fingers. Divide into 8 portions and roll into chunky sausages. Place on the baking tray and chill for 6-8 hours, or overnight if time allows.
3. An hour before you want to eat, make the gravy. Place a frying pan sprayed with Fry light over a medium-low heat and stir-fry the onions for 2-3 minutes. Reduce the heat to low and cook for 15-20 minutes. Stir in the cornflour, then the remaining gravy ingredients. Bring to the boil, turn the heat to low and cook for 15-20 minutes, or until thickened. Remove the rosemary.
4. Meanwhile, preheat your oven to 200C/Gas 6. Boil the remaining 600g potatoes for 15-20 minutes, or until tender. Drain and return to the pan. Mix the mustard powder in a bowl with 1 tbsp water and stir in the parsley and fromage frais. Add to the potato, season and mash until smooth. Cover and keep warm.
5. Spray the sausages with Fry Light and cook in the oven for 12-15 minutes. Meanwhile, place a wok or large frying pan sprayed with Fry Light over a high heat and stir-fry the kale for 3-4 minutes. Add the stock, bring to the boil and cook for 4-5 minutes, or until tender, uncovered.
6. Divide the mash between 4 plates, top with the sausages and gravy and serve with the kale.
No comments:
Post a Comment