Pork Sausages with Quinoa Potatoes Mash, Omelette and Salad
SERVING
4
PREP TIME
10 minutes
COOK TIME
45 minutes
Singapore foodie Christina, takes traditional “bangers and mash” to a new level with this Pork Sausages with Quinoa Potatoes Mash, Omelette and Salad.
INGREDIENTS
Cheese Melt Omelette
- 2 large organic/free range eggs.
- 3 slices of organic mozzarella cheese.
- 1 tablespoon of organic butter.
- Salt and pepper to taste.
Red Quinoa
- 1 1/2 cups organic red quinoa, rinsed.
- 1 1/2 teaspoons organic Himalayan salt.
- Pepper to taste.
Potatoes Mash
- 2 large organic potatoes, boiled, peeled and mashed.
- 2 tablespoons organic butter.
- 1 cup organic milk.
- Salt and pepper to taste.
Salad Greens
- Organic salad greens of your choice.
- 1 tablespoon organic extra virgin olive oil.
- Pepper to taste.
- 1/2 tablespoon organic shoyu.
Butter-grilled Pork Chorizo Sausages
- 3 Pork Chorizo Sausages.
- 2 tablespoons organic butter.
PREPARATION
Cheese Melt Omelette
- Preheat pan, cook butter till melted.
- Mix eggs with salt and pepper.
- Place eggs in pan, then add on cheese, and cook till omelette is soft and fluffy and cheese has melted.
Red Quinoa
- Mix quinoa with salt.
- Add quinoa into rice cooker with just enough water to have them submerged, set to quick cook mode.
Potatoes Mash
- Bring a pot of salted water to boil. Add potatoes and cook until tender, drain, peel and chop roughly. Put aside.
- In a small pan, heat butter and milk over low heat until butter is melted. Transfer potato chunks into a blender, blend slowly with milk/butter mixture until smooth and creamy. Season with salt and pepper to taste.
- Mix Red Quinoa with Potatoes Mash.
Salad Greens
- Toss all ingredients with salad greens.
Butter-grilled Pork Chorizo Sausages (gluten-free, nitrate-free)
- Preheat cast iron pan over medium heat for 3 minutes.
- Heat up butter till melted. Place sausages in pan. Cook for 3-5 minutes.
Place red quinoa potatoes mash onto plate, then sausages on mash, omelette and salad as sides.
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