re fortunate enough to live near the Island Bay Butchery you will know you have access to some of the most delicious sausages. If you haven't tried the pork & fennel I urge you to do so. If you live further afield search out a quality version near you. These ones are long & thin & that is definitely part of their charm.Try them grilled with a salad of spring greens & roasted mustard haloumi. Separately blanch about 200g fresh peas, 300
g broad beans, 150g sugar snap peas, 6-8 asparagus spears cut into three. Pop the broad beans out of their outer coats if you need to & toss all the vegetables in a dressing of juice of 1 lemon and 3 tbsp olive oil. Zest the lemon first because you want this later. Set aside.
Combine 1 tsp Dijon & 1/2 tsp grainy mustard (I always use Maille French mustard), with 2 tsp olive oil and the lemon zest. Break 200g or so haloumi into small pieces & put in a small roasting pan. Pour over the mustard mix & a good grind of black pepper. Toss well & roast 8-10 minutes at 200 until haloumi is golden. Turn once or twice. Toss with the greens and some basil or chervil leaves. Serve with a few radicchio leaves & those grilled sausages.
g broad beans, 150g sugar snap peas, 6-8 asparagus spears cut into three. Pop the broad beans out of their outer coats if you need to & toss all the vegetables in a dressing of juice of 1 lemon and 3 tbsp olive oil. Zest the lemon first because you want this later. Set aside.Combine 1 tsp Dijon & 1/2 tsp grainy mustard (I always use Maille French mustard), with 2 tsp olive oil and the lemon zest. Break 200g or so haloumi into small pieces & put in a small roasting pan. Pour over the mustard mix & a good grind of black pepper. Toss well & roast 8-10 minutes at 200 until haloumi is golden. Turn once or twice. Toss with the greens and some basil or chervil leaves. Serve with a few radicchio leaves & those grilled sausages.
You 
might have bought too many vegetables at the market. I often do this and we have to eat them all at once. Most summer vegetables are d
elicious grilled either on the barbecue or on a grill plate on the stove top. Thinly slice aubergine & courgettes, keep asparagus whole. Brush them with olive oil & grill on a medium heat until golden. Aubergines take a bit longer so put them on first. Serve them on a platter drizzled with olive oil & topped with paper thin slices of Parmesan. I use the veget
able peeler. Pod & blanch peas and/or broad beans and toss with some crumbled feta. Serve with grilled pork & fennel sausages.
might have bought too many vegetables at the market. I often do this and we have to eat them all at once. Most summer vegetables are d
elicious grilled either on the barbecue or on a grill plate on the stove top. Thinly slice aubergine & courgettes, keep asparagus whole. Brush them with olive oil & grill on a medium heat until golden. Aubergines take a bit longer so put them on first. Serve them on a platter drizzled with olive oil & topped with paper thin slices of Parmesan. I use the veget
able peeler. Pod & blanch peas and/or broad beans and toss with some crumbled feta. Serve with grilled pork & fennel sausages.Some of you who are not white wine drinkers have asked me about risotto with red wine. Try this. Make a basic risotto using red onion instead of leeks & add 1 tsp fennel seeds. Before adding the rice add the chopped meat from 3-4 skinned pork & fennel sausages with a squirt of tomato paste. Stir around until the sausages are browned. Add red wine instead of white at the wine stage and cook as usual. Top with shaved Parmesan and some rocket leaves.
If you have any more ideas for using these delicious sausages let me know.
Along with birthdays we have recently had exams and we repeated the exam cupcakes. This is the third and final year of this event. Each year for Phoebe's end of year exams I have made cup cakes for her morning tea. This started because she does baking for her school lunches every Sunday & when she's studying she doesn't have time so I stepped in. I decided to make cup cakes & ice them with the theme of each exam. This year we decorated nine cupcakes. I hope you can tell which exam this one is for!
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