Cooking the humble snag..in the oven

Saw this in today's online Good Food Guide https://www.goodfood.com.au/recipes/news/the-surprising-secret-to-perfectly-cooked-sausages-20180815-h140co.html

good tip - use an oven.

But I will add the following:

1. best done with the really thick english beef sausages, and I like to brown first in a hot pan then transfer to the oven for 15-20minutes. I would use a light vegetable oil to brown, and drain off excess.  Some herbs sprinkled over the top will add flavour.
2. Pork sausages I like to bake with white beans, fennel and tomato, again browning first in olive oil.
3. Baked chicken sausages - never done, but you could experiment with flavours such as apricots, pine nuts. I generally find chicken snags a bit bland.
4. I'm sure there are plenty of other styles of sausages that can be baked!

Warm Tuna, Brown Rice and Quinoa Salad

this is so easy, literally takes 5 minutes to prepare.  Serve as a side dish, or a meal for 2 on it's own.
1 packet Uncle Ben's 90second Brown Rice, Tomato, Basil and Quinoa
1 200g tin of good tuna in olive oil
1 tomato, diced finely
handfull of fresh chopped parsley

heat the rice in the microwave, according to directions
In a bowl, place all ingredients, mix together.

Serve.

It's that simple!  And sooo tasty!!

Braised steak, onions and carrots

this dish is really simple, uses only 3 ingredients (ok not including olive oil and salt/pepper).

The secret is to colour the vegies and steak in the dish before slow cooking.

You will need

1kg of chuck steak (whole steaks, not diced)
3 or 4 carrots, sliced lengthways
1 or 2 brown onions, cut into pieces
olive oil
sea salt
cracked black pepper

roasting pan, tin foil.

Brown the onions, carrots and steak in olive oil in a good roasting dish. seasoning with salt and pepper as it browns.
Place 1 cup of hot water in with the steak and veg.
Cover the pan tightly with tin foil, place in a hot oven (say 250C) for 10 minutes, then turn the oven down to 160C.
Cook for 2 hours
Remove from oven and let the dish rest in a warm place, covered with a tea towel for 10 minutes.

Just help the meat fall apart into chunks, and serve with green vegetables and nicely mashed potato.

Bon Appetit!