Monday, 17 September 2018

Rach Eats Lunch: Sausage Kebabs with Pilau Tabbouleh

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Sausage kebab and pilau tabbouleh recipe


This morning, I had an experience that can only be summed up with two words: Disapointing Lipstick. I tried on a new one this morning - except it wasn't the delicious neutral I'd been expecting. Nope. It was bubblegum pink. "Fine," I thought, "I'll give it a go, I don't mind." Except I did mind, because when I put it on it looked absolutely horrific. I looked like Dame Barbara Cartland, minus the hot pink dressing gown. Because I'd already rocked that look on Monday. Needless to say, it's not for me, as is that brand's particular offering of lipsticks. It bled, it melted in the container, it has literally no decent colour pay off whatsoever. It was the biggest, biggest disappointment in human history. Although I guess you don't have to look too far for that anyway. Just read the news.

Today's recipe is, I hope, not a disappointment. I've been toying with the idea of proper kebabs for a while, and I thought... today is my day. I love the smell of roasting veg in the panini press, and we had two leftover sausages kicking around in the fridge, so... it's kind of fate, really. Then, add a smidge of tumeric to your tabbouleh, and you've got lunch. I'm making tabbouleh, yes ma'am.


Recipe

(Kebab be beaten)

Serves 1

You'll need:
2 frozen sausages
1/2 red onion, quartered
1/4 each red, yellow, green peppers
1 large handful cherry tomatoes
40g plain cous cous
1 tablespoon lemon juice
1 teaspoon each tumeric, dried parsley and mint sauce
1/2 teaspoon ground salt and pepper

1. This is fairly easy - line a baking tray with baking paper and add the sausages to the tray. Preheat the oven to 180℃ and pop the tray straight in for 25-30 minutes. Cook it until it's piping hot all the way through.

2. While we wait, let's prep the kebabs. Soak two (or more, if you double up the ingredients) kebab sticks in water to prevent burning, and get the panini press out of the cupboard and ready to go. Chop up the veggies - making sure that it's chunky and easy to slot onto the kebab sticks.

3. Boil up a kettle and measure out the cous cous into a small bowl. Add the lemon juice, tumeric, dried parsely and mint sauce to the cous cous, then pour over 100ml of boiling water and stir it up. Give it about five to ten minutes to absorb, then fluff it up with a fork.

4. Take the sausages out of the oven and cut them into bite-sized pieces with a sharp knife. Now it's time to put the kebabs together! Dry off the kebab sticks, then arrange the kebabs so that it's veg, sausage, veg, sausage. Aim for a variety of veggies and make it colourful! To prevent any sharp bits getting stuck in the top of your mouth, pop a whole cherry tomato on the top.

5. Heat up the panini press and stick the kebabs straight in with the lid down for about 5-10 minutes so that it roasts the veggies the whole way through. It will smell divine, guys. Trust me on this.

6. Add the tabbouleh to a plate, and slice up a few cherry tomatoes for colour. Take the kebabs out of the panini press, add it next to the tabbouleh, and serve immediately. I added some roasted peppers and salad for a bit of extra yum. Well worth it in my opinion!


This lunch though. It's got all the makings of a classic - a proper picky salad plate worthy of any good barbeque, minus the grilling, smoke and rain. You need to do it, immediately. Enjoy!

The Daily Snap - 16/09/18

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Too cool.

Saturday, 15 September 2018

The Daily Snap - 15/09/18

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I walked over this today, and it was excellent! (One item on the bucket list, tick!)