• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • about Dom in the Kitchen
  • contact me
  • pr & demo’s
  • Private Dining

Dom in the Kitchen Homepage

Recipes from my Lincolnshire kitchen

  • Home
  • Chicken Thighs
  • Bread
  • Cakes
  • Eggs
  • Vegetarian
  • Everything else

sausage and wild garlic oven-baked paella

25 April 2014 by Dominic Franks

… as many of you out there will know, there’s stock and then there’s stock.  If i’m honest and I like to think I am, I am very lazy when it comes to stock and it’s very rare that I will make my own stock, even if there’s a chicken carcass to be had I tend not to bother and because The Viking is a die-hard vegetarian I try and settle on a good quality stock such as the marigold Swiss Vegetable Bouillon powder which i’ve always been very happy with – it has a great taste and has none of that chemical tanginess that you would find in say an Oxo cube perhaps… so it is always nice to be introduced to a new stock powder that has a quality that I can be confident in, wether it goes into soup, stews or something like this paella…  the good people at Essential Cuisine sent me a little pot of their vegetable stock and bloody good it is too, i’ve even had a warm mug of the stuff for lunch on one of my diet days and it went down an absolute treat and not too salty either, which is always a bonus…

veggie sausage version works out just as good…

sausage and wild garlic oven-baked paella
this is now my new favourite quick family-style meal for when the hoards descend… there’s actually very little to distinguish this from my oven-baked chicken thigh risotto but the paella rice is slightly shorter and the saffron does in fact add rather a wonderful fragrance to the finished dish.  I’ve spiced this up with some smoked paprika but you could add some chunks of chorizo to the same effect…

i’ve made a veggie version at the same time using Quorn sausages and treating them in exactly the same way as the meat dish apart from some added olive oil for lubrication – simply double the vegetable quantity…

feeds 6 hungry people
6 good quality pork sausages or 10 good quality chipolata sausages – halved
1 large onion – roughly chopped
1 large carrot – roughly chopped
2 sticks of celery – roughly chopped
a handful of small mushrooms – halved
a handfull of green beans – halved
a large handful of wild garlic – roughly torn
a handful of frozen peas
3 cloves of garlic – un-peeled
300g paella rice
salt and pepper
fresh herbs of your choice
1 teaspoon smoked paprika
a few strands of saffron soaked in 1 and a half pints of essential cuisine vegetable stock
1 glass of white wine

throw all the veg apart from the wild garlic and peas and the herbs and seasoning into a large oven-proof dish (I line a massive oven tray with foil) and lay the sausages on top.  Cover in foil and bake on 160C for 30 mins

remove the foil, turn the heat up and roast for another 10 mins until everything starts to brown a little

throw in the white wine and rice, shimmy around with a wooden spoon and pop back in the oven for another 5 mins, then add the stock and saffron, lay the foil back on and bake for another 15 mins or until the rice is just cooked

stir in the wild garlic and peas, foil back on and bake for a last 10 mins before consuming

eat and of course, enjoy!

sorry about the ‘snap-shot’ photo’s… the dishes hit the table and before I had a chance to turn around and grab my camera the food was all but gone!

Share this post:

Share on Twitter Share on Facebook Share on LinkedIn Share on E-mail

Filed Under: Vegetarian Tagged With: one pot, paella, rice, risotto, sausages, stock, veggie sausages, wild garlic

Previous Post: « mini lemon bundt cakes with pineapple, lemongrass and ginger jam
Next Post: kashmiri vegetable coconut masala with a spicy chana masala »

Reader Interactions

Related Posts with Thumbnails

Comments

  1. Janice Pattie says

    25 April 2014 at 8:56 pm

    Another great 'tray in the oven' dish, Dom. My favourite kind of cooking. I agree about Essential Cuisine stocks, the meat ones are awesome too

  2. Lynne says

    26 April 2014 at 12:31 am

    Mmm… we are heading into winter here in New Zealand and that looks like a comforting dish for a cold evening 🙂

  3. belleau kitchen says

    26 April 2014 at 7:55 am

    Thanks Janice. I haven't tried the other stocks but I will!!

  4. belleau kitchen says

    26 April 2014 at 7:55 am

    Yes a perfect dish for cooler days. Heard up the house too!

  5. Oliver Riley says

    26 April 2014 at 12:21 pm

    This looks superb, and a great way to use the Ramsons while they are around. Showcases our county's superlative snag in a nice way too, eh?

  6. Treat and Trick says

    26 April 2014 at 2:03 pm

    What a wonderful one pot meal! No wonder It gone darn fast..

  7. Kate Glutenfreealchemist says

    26 April 2014 at 2:16 pm

    Paella with sausages? Perfect!

  8. Christian Halfmann says

    26 April 2014 at 3:19 pm

    This makes me hungry, so many lovely things in this paella.

  9. Ocean Breezes and Country Sneezes says

    26 April 2014 at 3:41 pm

    What a hearty and delicious looking meal! I'd take it as a compliment that they dug in while you had your back turned! Their mouths must have been watering! I wish I could scoop a spoonful out through my laptop screen! LOL!

  10. belleau kitchen says

    27 April 2014 at 7:24 am

    Thanks. It was great to see it all get wolfed up x

  11. belleau kitchen says

    27 April 2014 at 7:29 am

    Thanks Oliver. We have an abundance if Ramsoms this year which is great.

  12. Magnolia Verandah says

    28 April 2014 at 2:48 am

    Perfect winter food, our weather has just started to cool, and this is perfect to feed the crowd that always seems to be at my house.

  13. manu says

    28 April 2014 at 9:45 am

    Oh paella…it's such a yummy food

  14. Galina Varese says

    28 April 2014 at 3:51 pm

    I love all-in-one tray roasts. Your paella looks so flavoursome! I have planted some wild garlic in the garden this year, but will leave it until the next year to grow properly and hopefully expand.

  15. Anne Szadorska says

    28 April 2014 at 4:05 pm

    I love marigold and intrigued about a new one on the market!

    Your paella is very similar to my Sunday night jambalya, cooked on the hob instead but great for lunchboxes for the following days. I do like the idea though of shoving in oven whilst I get on with other things, remember years back making oven baked risotto but stopped once I sold my casserole dish, seeing your roasting tin reminds me I can just use my baking tray – like for example yesterdays pasta bake, so thanks for the inspiration too Dom! Just need to find me some wild garlic now..

  16. Baking Addict says

    28 April 2014 at 10:44 pm

    I loved your chicken thigh risotto so I know I will love this tea. It looks so hearty and delicious and slightly different to a traditional paella which we cooked only recently. I think I'm leaving this page open in the hopes that it will appear on my dinner table for real! 😉 xx

  17. From Beyond My Kitchen Window says

    29 April 2014 at 11:02 am

    This looks yummy. I love a one dish meal and it is my experience so do most people. There is something very comforting when you place a casserole dish in the middle of the table and everyone digs in.

  18. yung@foodyoo.com says

    1 May 2014 at 2:00 pm

    I like this, it looks great. I am thinking to add some other vegetables that I like, such as eggplant, okra or potato. 🙂

Primary Sidebar

About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Subscribe

Archives

Tweets by @DomInTheKitchen

as featured in Lincolnshire Life Magazine

Lincolnshire Life

creatively managed by

The Persuagers
Belleau Cottage

Footer

dominthekitchen

Tomato, Feta and Strawberry Salad with my Slightly Tomato, Feta and Strawberry Salad with my Slightly Pickled Pink Onions

I wanted to share the pics of this salad the moment I made it cos it’s just so vibrant and summery. 

The real star of the show are the amazing slightly pickled pink onions… but… (and I hate to be a tease) you’ll have to wait till next week for the recipe!

#salad #salads #tomatoes #feta #healthy #healthyfood #healthyeating #food #foodblogger #foodie #foodiesofinstagram #britainsbesthomecooks_
I love my garden for many reasons… #worldnakedg I love my garden for many reasons…

#worldnakedgardeningday2022 #garden #gardeninspiration #gardening #nakedgardeningday2022 #summer #muscles #gym
Apricot & Strawberry Frangipani Pudding (recipe be Apricot & Strawberry Frangipani Pudding (recipe below)

This pudding is like a bowlful of summer. It’s light and fruity and sweet and so easy to put together.  I think it’s also quite unexpected to serve a pudding when fresh fruit is in abundance and a simple fruit salad would suffice but that’s what I adore about this.  Plus, this pudding makes very good use of those punnet’s of strawberries that look great in the supermarket but in fact taste all spongy and gloopy when you get them home.

Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
🍓 2 tablespoons @fage_uk Greek Yoghurt
🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

#pudding #summerfood #summer #strawberry #strawberries #apricot #frangipani #cake #cakesofinstagram #cakes #food #foodie #britainsbesthomecooks_
Potato Kugel Traybake with Poached Eggs and Mushro Potato Kugel Traybake with Poached Eggs and Mushrooms

Is there anything more ‘Sunday Brunch’ than a crispy rosti with a delicately fragile poached egg on top? This Traybake rosti is a twist on a Jewish potato cake made with potatoes, carrots and onion. It’s amazing and really does make the perfect brunch. 

What are you having for brunch today?

for the kugel:
🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

for the poached eggs:
🥚 2 eggs per person
🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

Once the potatoes and carrots are cold, grate them and add them with the rest if the ingredients to a large bowl and mix together well.

Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

To make the poached eggs I prefer to use my large shallow cast-iron casserole dish.  There’s something about the cast-iron that holds the heat and cooks them evenly.  Fill the pan with water and heat it till it’s rapidly boiling, then turn down the heat until it is just steaming. 

Once it’s steadily hot with no bubbles lower the eggs into the hot water and leave them alone at this exact heat.  They should take about 5 minutes to become perfect with soft yolks but feel free to go until you like them.

#rosti #breakfast #brunch #sunday #eggs #poachedeggs #food #foodie #foodiesofinstagram #breakfastideas #britainsbesthomecooks_
Asparagus, Caramelised Onion and Cheddar Tart Cel Asparagus, Caramelised Onion and Cheddar Tart

Celebrating the start of the British asparagus season with these gorgeous ruff puff pastry tarts. So simple to make but so absolutely divine. 

#recipe on the website - link in bio

#asparagus #britishasparagus #tart #pastry #vegetarian #vegetarianrecipes #lunch #spring #seasonal #britainsbesthomecooks_ @britainsbesthomecooks_
Mini Creme Egg Bundts These little chocolate cak Mini Creme Egg Bundts 

These little chocolate cakes of joy have now become an Easter tradition. They’re totally adorable and I’ve heard they’re also the ONLY thing @ginge_et_tonic will eat during the festivities. 🤪

Thank gawd for @cadburyuk 

#recipe on my site - link in bio

#chocolate #easter #eastereggs #cremeegg #bundtcake #cakedecorating #cake #cakesofinstagram #britainsbesthomecooks_ @britainsbesthomecooks_
Load More… Follow on Instagram

&copy 2010 - 2021 | All rights reserved | Website by Peckish Digital