1391. KRANSKY HOT POT with BACON and BRAISED CABBAGE

serves four

Hot Pot
1 tablespoon oil
1 onion, sliced
2 rashers bacon, rind removed, sliced
500 grams kransky sausage, cut lengthways then sliced
1/2 cup white wine
1 cup chicken stock
400 grams tin diced tomatoes
400 grams tin cannellini or borlotti beans, rinsed, drained

Braised Cabbage
2 tablespoons oil
2 cloves garlic, chopped finely
1 small red onion, sliced
1/2 green cabbage, shredded
250ml chicken stock

Heat oil in a heavy based pan, sauté onion, bacon and kransky until lightly brown. Add wine stirring till alcohol evaporates then add stock, cook for 1 minute, add tomatoes and simmer 5 minutes. Add beans, cover and simmer a further 10 minutes. Meanwhile repare cabbage by heating oil in a deep pan. Add garlic and onion and sauté for a few seconds. Add the sliced cabbage stirring to coat well with the oil. Gradually add the stock while stirring the cabbage until stock is absorbed and the cabbage cooks down this should take around 5-10 minutes. Cover for the last few minutes of cooking. Serve with kranksy hot pot. To serve, place braised cabbage onto plates top with kransky hot pot. Accompany with fresh crusty bread or with some creamy mashed potatoes.


courtesy of: Campbell's Australia, Locked Bag 55, Silverwater NSW 2128, Australia

743. KIWI BACON, KRANSKYS and PEA PAELLA

1 cup long-grain rice
1 teaspoon turmeric
2 cups chicken stock
3 rashers bacon
3 cheese kransky sausages, sliced (see note)
100 grams frozen baby peas, defrosted
1 onion, finely chopped
¼ cup Italian parsley, finely chopped
50 grams freshly shaved parmesan
30ml extra virgin olive oil

NOTE: Kransky sausages = mildly spiced and smoked pork sausage with a delicious cheese filling.

Cut bacon into thin strips, heat stock to near boiling point. Heat a wide, shallow pan with 1 tbsp olive oil. Fry bacon till crispy, then reduce heat and add chopped onion and cook gently till translucent. Add rice and turmeric and stir 1 minute. Add hot stock and sliced Kranskys. Bring to the boil, and then reduce heat to a bare simmer. Cook till rice is tender – around 20-25 minutes, then stir through peas and chopped parsley. Top with shaved parmesan and remaining olive oil. Serve with crusty bread and a side salad.


courtesy of: Kiwi Meats, Mainland Products Limited, 70 MacAndrew Road, Dunedin, New Zealand