Tastebuds Thursdays: Coconut Beef Sausage & Chicken Pomodoro Sauce by Chef Jeff

Coconut milk is one of my favourite things to incorporate into creamy dishes and this recipe cuts just right into the meaty combo of chicken and sausage perfectly.

There is so much flavour in here that when its all done, you’d almost be tempted to blend it all into a soup. I think I just divulged an alternative meal right there. I know, I am far too kind.

You will need:
– Fennel
– Garlic (6 cloves)
– Ginger (2 thumb pieces or ginger powder)
– Coconut milk (400ml)
– Cream
– Pomodoro tomatoes (or other tomatoes but note the name change though)
– Oregano
– Fresh basil (roughly chopped)
– Green, red, orange bell peppers (finely chopped)
– Black pepper
– Salt
– Orange zest
– Lemon zest
– Dates (de-seeded, chopped)
– Mushrooms
– Olive oil
– Red onion (finely chopped)
– Red wine vinegar
– Chicken
– Beef sausages (sliced in 1/2 inches)
– Coriander powder
– Water
– Chicken stock
– 5 sun dried tomatoes (finely chopped)
– Rice or pasta to serve

1) Brown your chicken in a pan of a little olive oil then slice and set aside
2) Add your chopped peppers to a pot with about 2tbsp of olive oil and cook for 4 minutes on medium heat
3) Add your red onion and cook till it starts to caramelise
4) Toss in your chopped garlic and ginger (or 2 tbsp of ginger powder), 200ml of water and a chicken stock cube
5) Put in 400ml of canned tomatoes and crush with a spoon in the pot
6)Throw in the chopped basil and put in 1.5tbsp of cream. Season with salt and black pepper (better still – make it a mix of both whole and crushed black peppercorns)
7) Place your sausages, chicken, citrus zest, mushrooms, sun dried tomatoes and dates
8) Include a tbsp each of red wine vinegar and fennel powder along with some oregano and about 2 handfuls of mushrooms. Let this cook on medium heat for 10 minutes
9) Finally add your coconut milk and add some more black pepper and salt if need be. Let this cook another 15 – 20 minutes

 Give it a try and watch as your dinner guests exclaim with all the ‘Oohs’ your culinary ego could ever need.

Keep the Foodie Movement going folks,

Chef Jeff