27 Apr Pork sausage and chicken tray bake with onions and garlic served with flatbreads, red cabbage, chilli and parsley salad and chocolate brownies with caramel cheesecake pistachio topping

Posted at 11:49h in Chicken, Dessert, Kaapse Kombuis Kuiers op Radio KC, KWV, Mains, Pork, Recipes, Red Wine, Side dishes & Salads, Vegetables, White Wine by

Print Recipe
Servings Prep Time
4-6 people 45 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 45 minutes
Cook Time
1 hour
Print Recipe
Servings Prep Time
4-6 people 45 minutes
Cook Time
1 hour
Servings Prep Time
4-6 people 45 minutes
Cook Time
1 hour
Ingredients
Pork sausage and chicken tray bake
  • 1 kg pork sausages
  • 1 kg chicken drumsticks
  • 1 kg Chicken thighs,
  • 30 ml Hinds Mixed herbs
  • 30 ml Hinds chicken spice
  • 30 ml Willow Creek basil flavoured olive oil
  • 1 tin Rhodes quality chopped and peeled tomatoes
  • 1 tin Rhodes quality tomato puree
  • 2 onions, peeled and quartered
  • 6 garlic cloves, peeled and halved
Flat breads
  • 3 cups Sasko self raising flour
  • 1 1/2 cups double cream plain yogurt
  • 5 ml salt
  • Willow Creek Parmesan flavoured olive oil
Red cabbage, chilli and flat leave parsley salad
  • 1 medium sized red cabbage, thinly sliced
  • 10 ml cumin seeds, toasted
  • 50 ml red wine vinegar
  • 50 ml sugar
  • 5 ml salt
  • 2 large red chillies, sliced
  • A handful fresh Italian parsley leaves
Chocolate brownies
  • 1 kg SASKO chocolate bake mix
  • 400 ml milk
  • 400 ml oil
  • 200 grams dark chocolate chips
  • 2 tins Caramel Treat
  • 250 grams cream cheese
  • 10 grams gelatine powder, mixed with 50ml water
  • 100 grams pistachio nuts toasted and chopped
Instructions
Pork sausage and chicken tray bake
  1. Mix the mixed herbs, chicken spice and olive oil together and rub the chicken with it.
  2. Place the sausages, chicken, onions and garlic in a prepared oven dish and pour over the tomato.
  3. Place in the oven and roast until golden brown.
Flat breads
  1. Knead the flour, yogurt and salt together.
  2. Roll the dough into balls and roll out on a floured surface.
  3. Place the dough on a hot griddle pan and bake on both sides until puffed up and browned.
  4. Drizzle with the olive oil and keep warm.
Red Cabbage and chilli and flat leaf parsley salad
  1. Mix all the ingredients together and place in the fridge.
  2. Serve with the tray bake and flat breads.
Chocolate Brownies
  1. Mix the eggs, milk and oil together.
  2. Mix the chocolate bake mix with the chocolate chips and add to the wet ingredients.
  3. Mix until combined and pour into a prepared baking tin.
  4. Bake for 30-40 minutes until just cooked. Cool down.
  5. Whisk the caramel treat and cream cheese together.
  6. Melt the gelatine in the microwave and add to the caramel mix.
  7. Spread on top of the brownie and place in the fridge until set.
  8. Sprinkle over the pistachios, cut into squares and enjoy.