Perfect Plates in 5 Ingredients – John Whaite
June 3, 2017 by Jenny
Perfect Plates in 5
Ingredients by John Whaite offers innovative, scaled back
recipes that are simple to cook yet impressive to serve while still
packed with flavor.
Usually, I am not a fan of quick and easy type cookbooks (only
because I have that covered after cooking for 30 plus years), but
when a cookbook is this nicely and written by John Whaite, The
Great British Baking Show winner, I can get behind it.
With only 5 ingredients per recipe (plus the essentials of olive
oil/butter/salt/pepper), this is practical, fun cooking that still
will wow your family and guests.
Tahini and Honey Chicken with Paprika Potatoes, Preserved Lemon
and Cider Pork with Couscous, and Tempura Cocktail Sausages with
Hoisin are all examples of craveworthy dishes. The author even has
dessert covered with desserts such as a beautiful Autumnal Apple
Crisp Cake, Self-Saucing Orange Curd Pudding, and a Lemon and
Rosemary Almond Cake.
Special thanks to Kyle Books and the author for sharing Roasted
Sausage and Apple with Sauerkraut which I made a while back on a
crisp Spring evening. I threw some potatoes and carrots in the mix
because I didn’t need to keep the recipe at five ingredients and it
was one delicious meal on a tray. Don’t forget to head over to our
contest page to enter our giveaway!
Roasted Sausage and Apple with
Sauerkraut
A midweek sausage supper is reassuringly simple, and even better, it doesn’t skimp on flavor or the general feeling of being satisfied. The best-quality sausages are always a must: I’d opt for the supermarket’s best own brand or those from an excellent butcher. And, of course, you can quite easily, and absolutely should, customize this dish with different flavors of sausage-a fiery, chile-flecked sausage would do just the trick for me.
SERVES 2 to 4
8 good-quality link sausages
2 Granny Smith apples
1 large onion
A few sprigs of thyme
2 tablespoons sauerkraut
olive oil
sea salt flakes
coarse black pepper
Preheat the oven to 400°F.
Put the sausages into a roasting pan and drizzle with a little olive oil. Cut the apples into quarters-I don’t bother to core or peel them. Slice the onion in half through the root, leaving the root intact, and peel it. Cut it into eight wedges and arrange these, with the apples, in the roasting pan. Top with the thyme sprigs, and season with a pinch of salt and pepper.
Roast for 30 to 40 minutes, until the sausages are bronzed, and the apples and onion are quite softened. You can turn the sausages midway through, if you prefer a more even coloring; though I’m not particularly concerned. Scatter over the sauerkraut just before serving.
Leftover ingredient
The sauerkraut will keep for a while in the fridge. It’s gorgeous in ham sandwiches, stirred into soups, scattered over pizzas or stews. It brings its flavor-boosting qualities to any dish, really, but it’s delicious in its own right, too.
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