My first ever blog recipes

Hallo there.

So here goes, my first ever blog recipe.Yey. Are you excited? I may burst with joy.

Well, I was at my first BBQ of the year yesterday in honour of Chris' 24th birthday.
We were listening to some Aerosmith and random other tunes while Torsten ( My sisters better half) was taking over as BBQ Meister.
 He is very good at it.
I was eating a sausage on a stick and my good friend Claire named it a "sausageicle". Classic.

So in honour of the "sausageicle" and sunny weather I have written a few nice light summery recipes for you to savour while basking in the sun. Or mild drizzle if you live in Glasgow.

As with all my recipes instead of giving you a wine choice I will instead suggest a piece of music that I feel will perfectly compliment the cooking and eating of the dishes. So for the cooking I would suggest the sunny Southern drawl of Corrossion of Conformity's Deliverance album. And for the dining could I suggest an accompanyment of the Dazed and Confused soundtrack. Both excellent choices to compliment a sunny day.

Enjoy. Angela.xxx

The Sausageicle
Serves 4

6 big fat porky sausages
6 bamboo skewers which have been soaked in water for 15 minutes
Half jar onion marmalade
2 tablespoons runny honey
1 teaspoon Dijon mustard

In a bowl or tupperware dish mix the onion marmalade, honey and Dijon mustard. Add your sausages and mix to coat. Cover and store in the fridge for 10 minutes.
Heat your grill on medium or get your BBQ fired up.
Take the sausages out of the fridge and impale with the skewers.
Cook the sausages turning every now and then till cooked through and nice and crispy and sweet on the outside. For the BBQ and the grill this should take about 10 to 15 minutes.

Spiced pomegranite lamb with roast sweet potato wedges and curry dressing with toasted almonds and simple rocket salad

For the lamb
4 lamb gigot (leg) chops or 2 big fat aubergines
3 tablespoons pomegranite molasses ( If you can't get pomegranite molasses then just use normal molasses mixed with 50ml of pomegranite
1 teaspoon ground cumin
Half teaspoon ground corriander
Big pinch dried chilli flakes
Big cinnamon
Big Pinch paprika
2 cloves garlic minced
Olive oil
Pinch salt and pepper

For the roast sweet potatoe wedges
2 large sweet potatoes cut into thick wedges(Not too thick that you cant fit them in your gob)
4 tablespoons mayonaise
2 tablespoons creme fraiche
1 tablespoon curry powder
2 tablespoons mango chutney
Handfull toasted almonds
Pinch salt
Olive oil

I bag rocket washed
Juice of half a lemon
Splash balsamic vinegar

ummmmmmmmmmmmmmmm. Sorry got distracted there I was watching Rick Stien's French Odessy Tv show and was drooling down my chin.

So. If you are making this recipe with the aubergines then you need to cut off the stalks at the top then half them length ways down the middle. Then you want to score the flesh with a knife in a criss cross design. This will allow the spices and garlic to permiate through.
In a large bowl or tupperware dish add your lamb chops or aubergine. Then add the garlic, cumin, corriander, cinnamon, paprika, chilli flakes, salt, pepper, pomegranite molasses and a big glug of olive oil. Mix well and rub into the lamb/aubergine. Cover and leave to marinade in the fridge for 30 minutes.
Preheat your oven to 200 c or equivalent.
To cook the aubergines place onto a lightly greased oventray drizzle over any remaining marinade and bake on the top shef of the oven for about 40 to 50 minutes until the aubergines are tender and browned on top.
Place the sweet potato wedges onto a lightly greased oventray. Sprinkle with salt and drizzle with olive oil. Mix to coat then place into the oven and cook for about 30 to 40 minutes till tender on the inside and crispy on the outside.
While the sweet potatoes are cooking make your dressing.
Place the mayonaise, creme fraiche, curry powder, mango chutney and salt into a bowl. Mix well, cover and store in the fridge till everything else is ready.
To cookthe lamb heat a griddle or frying pan brushed with a little oil on high. Place the lamb chops in and drizzle with half the remaining marinade and cook for about 3 to 4 minutes. Turn over drizzle over the rest of the marinade and cook for another 3 to 4 minutes. If you like your lamb well done then cook for 5 to 6 minutes on each side. You filthy heathens.x
Place your lamb or aubergine on your plate, add a big heap of the sweet potato wedges drizzled with the curry dressing. Sprinkle over the toasted almonds. Place a hand full of rocket on the side and squeeze over the lemon juice and drizzle over the balsamic vinegar.

MMMMMMMMMMMMMMMMMMMMMMMMMMMM. Let me know how the recipe works out.xxx