Hi! I haven’t been able to blog in a white (hangs head in blog shame). My house is in a HUGE mess as we’ve been renovating the living room: stripping the walls, ripping out and chipping up the floor, getting rid of the polystyrene tiles of the roof (yuck!), chasing the electrics into the walls, we’re about halfway through… phew!. There are boxes, stuff, mess and dust everywhere, and nowhere for me to take yummy photos of food. I’ve also been brewing up a batch of elderflower champagne which until Saturday was taking up most of my kitchen. I know what you’re thinking… excuses excuses!
Last week at work I was doing some father’s day photos for the UK Shallot Instagram and this tasty creation was the recipe I was photographing. As I already had the camera set up and the props out I took a couple of sneaky extra photos so I could pop the recipe on the blog. Obviously after I’d taken the photo we didn’t let it go to waste, everyone in the office had some for lunch and it was safe to say that it definitely got a big thumbs up.
This recipe is from the UK Shallot website and is really easy to make (I even managed to do it in my kitchen full of brewing stuff) and extremely delicious. The soy and honey make a lovely rich sauce that goes perfectly with the sausages and the almonds give it a lovely crunchy finish. I served mine with a giant heap of buttery mashed potato.
Honey and Soy Glazed Roasted Shallots and Sausages
Prep time: 10 minutes
Cooking time: 30-40 minutes
- 8 Hecks gluten free sausages
- 16 shallots, peeled
- 1 tbsp olive oil
- 3 tbsps runny honey
- 3 tbsps gluten free soy sauce
- 2 tbsps flaked almonds (optional)
- 200g cherry tomatoes on the vine
- 1 bag of watercress for serving
Pre heat oven 200c /180c fan /gas 4. Place the sausages and shallots in a roasting tin, add the oil and turn until lightly coated.
Cook in the oven for 10 minutes, drain away any excess fat, turn the sausages and shallots, drizzle over the soy sauce and honey.
Continue to cook for another 10 minutes, turn the sausages and shallots in the sauce then sprinkle over the almonds and add the cherry tomatoes, cook for another 10 minutes, or slightly longer until the sauce is sticky and the almonds lightly golden.
Scatter with watercress and serve with creamy mashed potato.