Make a Mediterranean feast with new
Olive Hill Farm Sausages
Tuck into the fresh, vibrant taste of
the Mediterranean with four mouth-watering recipes using the revolutionary new
range of sausages from Olive Hill Farm which contain at least 30% less saturated
fat than other premium pork sausages due to a unique, award winning process
which replaces the saturated fat with the finest extra virgin olive
oil.
With the Olive Hill Farm range you can
give a new lease of life to the British banger and add some delicious
Mediterranean flair to your summer entertaining menu. Try serving the incredibly
moreish Olive Hill Farm Pork & Chorizo Sausage Tapas with crusty
bread and olives. This tasty dish uses Olive Hill Farm Pork & Chorizo
sausages which were recently awarded the Overall Champion title in the 2012
Sausage of the Year Awards*. Also with the great taste of the Med and ideal for
serving for an al fresco family supper is Olive Hill Farm Greek Style Pork,
Feta & Sundried Tomato Sausage and Noodle Salad which has a fresh, zingy
taste and uses Olive Hill Farm Pork, Feta & Sundried Tomato Sausages. The
Olive Hill Farm range also includes a classic Pork Sausage which can be used to
make the hearty and warming Olive Hill Farm Pork Sausage and Butter Bean
Ragout or Fusilli with Olive Hill Farm Pork Sausages and Smoked Paprika
which has a great smoky flavour and can be enjoyed both hot and
cold.
All three Olive Hill Farm Sausages are
available from Ocado and retail for £2.99. The Olive Hill Farm Pork Sausage and
Olive Hill Farm Pork & Chorizo Sausage will also be stocked in selected Asda
stores from 8 April.
Olive Hill Farm Sausages, from Scan
Foods UK, are made using Red Tractor approved, fresh lean British pork shoulder.
The revolutionary production process, owned and patented by Greek company Creta
Farms, reduces the saturated fat content by at least 30% but retains the great
taste and juicy texture that is lost in some ‘lower fat’ sausages on the market.
What’s more, because they contain less saturated fat and water, these sausages
don’t shrink during the cooking process – amazingly they retain more than 96% of
their original weight.
Try these recipes to cook up a
delicious Mediterranean feast:
Olive Hill
Farm Pork & Chorizo Sausage Tapas
Cooking time:
30 minutes
Serves
4
Ingredients
4 tbsp olive
oil
8 Olive Hill
Farm Pork and Chorizo Sausages
2 shallots,
diced
1 garlic
clove, diced
2 bay
leaves
300g red
wine
Method
Heat 2 tbsp
of olive oil in a pan over a medium heat, add the Pork and Chorizo Sausages to
the pan and fry until they are cooked and coloured evenly. Remove from pan,
allow them to cool and cut into 4 pieces
Heat the
remaining olive oil in a pan and add the shallots and garlic and cook for 2
minutes.
Add the
cooked pork and chorizo sausage, add the red wine and bay leaves and reduce wine
down to a glaze. Remove from the pan and allow to cool.
Serve in a
tapas dish with crusty bread.
Olive Hill
Farm Greek Style Pork, Feta & Sundried Tomato Sausage and Noodle
Salad
Preparation
time: 30 minutes
Cooking time:
20 minutes
Serves
4
Ingredients
25ml
oil
500g Olive
Hill Farm Pork, Feta & Sundried Tomato Sausages
Soya and
oregano vinaigrette
75 ml soy
sauce
2tbsp olive
oil
1tbsp cider
vinegar
1tsp oregano,
dried
Noodle
salad
250g noodles,
cooked
100g cherry
tomatoes, halved
1 small red
onion, diced
150g
cucumber, diced
2tbsp chopped
parsley
1 red pepper,
diced
75g feta
cheese, crumbled
Method
Heat the oil
in a pan over a medium heat and cook the Pork Feta & Sundried Tomato
Sausages until juices run clear. Remove from pan and allow to
cool.
For the
Vinaigrette:
Place the soy
sauce, olive oil, cider vinegar and oregano in a bowl and mix together to form
vinaigrette. Then reserve.
Noodle
salad:
Slice the
cooked sausages and place in a bowl with the noodles, cherry tomatoes, red
onions, cucumber, parsley, red pepper and feta cheese.
Add the
vinaigrette to the bowl and mix together. Store in the fridge until required.
Serve.
Olive Hill Farm Pork Sausage and
Butter Bean Ragout
Cooking time: 1
hour
Serves 4
Ingredients
60ml oil
1 onion, peeled and
sliced
150g diced fresh
tomatoes
200g sliced mushroom
1 clove garlic,
chopped
1tsp paprika
1tsp thyme, dried,
1tsp oregano, dried
1tsp rosemary,
dried
1tsp sage
750g Olive Hill Farm Pork Sausages
50g seasoned
flour
400ml prepared chicken
stock
400g butter
beans
Method
Heat half of the oil in a pan and add
the onion, tomatoes, mushrooms, garlic, paprika, thyme, oregano, rosemary and
sage cook until they have softened, remove from pan and
reserve.
Pass the pork sausages through the
seasoned flour.
Heat the remaining oil in the pan, add
the sausages and cook until brown.
Add the reserved vegetables,
butterbeans, pour over the chicken stock and bring to the boil, returned to a
simmer for 20 minutes. Once sauce has thickened remove from heat and
serve.
Fusilli
with Olive Hill Farm Pork Sausages and Smoked Paprika
Preparation
time: 15 minutes
Cooking time:
30 minutes
Serves
4
Ingredients
25ml olive
oil
720g Olive
Hill Farm Pork Sausages
1 onion,
peeled and sliced
½ tsp chilli,
diced and seeded
200g diced
green pepper
400g pomodora
sauce
1 tsp smoked
paprika
2tsp dried
oregano
300g fusilli
pasta, cooked
Salt and
black pepper to taste
Method
Heat the oil
in a pan and brown the pork sausages evenly, remove from pan, slice and allow to
rest until needed.
Add the
onions to the pan and cook until translucent. Add the diced chilli, diced green
pepper, pomodora sauce, smoked paprika and dried oregano, bring to the boil and
simmer for 10 minutes.
Add the
sausages and cook in a medium over for 10 minutes.
Add the
cooked pasta and bring to the boil and return to the simmer for 2
minutes.
Remove from
the heat and serve.
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