A base of creamy polenta is the first level. Then comes a sweet and herby onion, bell pepper & fresh rosemary relish with blistered baby tomatoes. The third level is made from golden pan-fried pork sausages. And the final flavour level is a fresh green salad with toasted almonds. It’s levels of lipsmacking flavour for dinner tonight, Chef!
Pork Bangers & Rosemary Relish
Pork Bangers & Rosemary Relish
with creamy polenta & toasted almonds
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Almonds
- Baby Tomatoes
- Bell Pepper
- Bell Peppers
- Cream Cheese
- Fresh Rosemary
- Green Leaves
- Italian-style Hard Cheese
- NOMU Spanish Rub
- Onion
- Onions
- Polenta
- Pork Sausages
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUSAGES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and cover.
RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion and the diced peppers until slightly golden, 4-5 minutes. Add the NOMU rub and the chopped rosemary, and fry until fragrant, 1-2 minutes. Add the quartered tomatoes and a splash of water, and fry until blistered and slightly saucy, 3-4 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.
Polenta
Bring a pot with 350ml of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat. Stir through a knob of butter, the grated cheese, the cream cheese, and seasoning. Loosen with a splash of warm water if necessary.
SOME PREP
In a salad bowl, combine the rinsed green leaves, the cheese ribbons, a drizzle of olive oil, and seasoning.
DINNER IS READY
Make a bed of the creamy Polenta. Top with the flavourful relish and the golden sausages. Side with the green leaf salad and scatter over the toasted Almonds. Well done, Chef!
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUSAGES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and cover.
RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion and the diced peppers until slightly golden, 4-5 minutes. Add the NOMU rub and the chopped rosemary, and fry until fragrant, 1-2 minutes. Add the quartered tomatoes and a splash of water, and fry until blistered and slightly saucy, 3-4 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.
Polenta
Bring a pot with 700ml of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat. Stir through a knob of butter, the grated cheese, the cream cheese, and seasoning. Loosen with a splash of warm water if necessary.
SOME PREP
In a salad bowl, combine the rinsed green leaves, the cheese ribbons, a drizzle of olive oil, and seasoning.
DINNER IS READY
Make a bed of the creamy Polenta. Top with the flavourful relish and the golden sausages. Side with the green leaf salad and scatter over the toasted Almonds. Well done, Chef!
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUSAGES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and cover.
RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion and the diced peppers until slightly golden, 5-6 minutes. Add the NOMU rub and the chopped rosemary, and fry until fragrant, 1-2 minutes. Add the quartered tomatoes and a splash of water, and fry until blistered and slightly saucy, 4-5 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.
Polenta
Bring a pot with 1L of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat. Stir through a knob of butter, the grated cheese, the cream cheese, and seasoning. Loosen with a splash of warm water if necessary.
SOME PREP
In a salad bowl, combine the rinsed green leaves, the cheese ribbons, a drizzle of olive oil, and seasoning.
DINNER IS READY
Make a bed of the creamy Polenta. Top with the flavourful relish and the golden sausages. Side with the green leaf salad and scatter over the toasted Almonds. Well done, Chef!
TOAST
Place the Almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SAUSAGES
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and cover.
RELISH
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced Onion and the diced peppers until slightly golden, 5-6 minutes. Add the NOMU rub and the chopped rosemary, and fry until fragrant, 1-2 minutes. Add the quartered tomatoes and a splash of water, and fry until blistered and slightly saucy, 4-5 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season.
Polenta
Bring a pot with 1.4L of water to a boil. Slowly whisk in the Polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 8-10 minutes (whisking often). Remove the pot from the heat. Stir through a knob of butter, the grated cheese, the cream cheese, and seasoning. Loosen with a splash of warm water if necessary.
SOME PREP
In a salad bowl, combine the rinsed green leaves, the cheese ribbons, a drizzle of olive oil, and seasoning.
DINNER IS READY
Make a bed of the creamy Polenta. Top with the flavourful relish and the golden sausages. Side with the green leaf salad and scatter over the toasted Almonds. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Pork Bangers & Rosemary Relish?
The preparation time for Pork Bangers & Rosemary Relish with creamy polenta & toasted almonds is between 20 and 40 minutes.
What is the total time required to make Pork Bangers & Rosemary Relish with creamy polenta & toasted almonds?
The total time required to make Pork Bangers & Rosemary Relish with creamy polenta & toasted almonds is between 35 and 55 minutes.
How many servings does Pork Bangers & Rosemary Relish provide?
4 servings
What are the main ingredients in Pork Bangers & Rosemary Relish?
Almonds, Baby Tomatoes, Bell Pepper, Bell Peppers, Cream Cheese, Fresh Rosemary, Green Leaves, Italian-style Hard Cheese, NOMU Spanish Rub, Onion, Onions, Polenta, Pork Sausages
What is the nutritional information of Pork Bangers & Rosemary Relish?
Calories: 1000, Carbs: 95 grams, Fat: grams, Protein: 46.1 grams, Sugar: 18.4 grams, Salt: 1774 grams
How do I prepare Pork Bangers & Rosemary Relish?
RELISH: Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion and the diced peppers until slightly golden, 4-5 minutes. Add the NOMU rub and the chopped rosemary, and fry until fragrant, 1-2 minutes. Add the quartered tomatoes and a splash of water, and fry until blistered and slightly saucy, 3-4 minutes (shifting occasionally). Remove from the heat, add a sweetener (to taste), and season. TOAST: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. SAUSAGES: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sausages until browned and cooked through, 10-15 minutes (shifting as it colours). Remove from the heat and cover. POLENTA: Bring a pot with 700ml of water to a boil. Slowly whisk in the polenta until there are no lumps. Reduce the heat and cook until the polenta is soft and creamy, 5-8 minutes (whisking often). Remove the pot from the heat. Stir through a knob of butter, the grated cheese, the cream cheese, and seasoning. Loosen with a splash of warm water if necessary. SOME PREP: In a salad bowl, combine the rinsed green leaves, the cheese ribbons, a drizzle of olive oil, and seasoning. DINNER IS READY: Make a bed of the creamy polenta. Top with the flavourful relish and the golden sausages. Side with the green leaf salad and scatter over the toasted almonds. Well done, Chef!
What should be prepared from my kitchen to make Pork Bangers & Rosemary Relish?
Almonds, Baby Tomatoes, Bell Pepper, Bell Peppers, Cream Cheese, Fresh Rosemary, Green Leaves, Italian-style Hard Cheese, NOMU Spanish Rub, Onion, Onions, Polenta, Pork Sausages
How many calories does Pork Bangers & Rosemary Relish have?
1000 calories
How much fat content does Pork Bangers & Rosemary Relish have?
grams
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