Hi, this recipe is from a leaflet I picked up in store at Tesco's, but the recipe is also online. The dish is part of Tesco's 'Let's Cook' range, which I will be cooking every other week, until I have done 4 of their Let's Cook recipes, then I will be writing a longer review, specifically on the range, in the next month or so. Essentially, this will be a normal recipe review, and at a later date I will discuss the range.
So, flavour wise, this was very nice, I enjoyed the sweetness of the beetroot with the chilli, it worked really well and is a combination you can easily replicate at home too. (Wash and chop your beets well, then slice into roast potato sized pieces. Then, bring a large pan of water to a boil, add the beetroot and simmer for 30-60mins (depending on size), when done, the skin should peel off, you don't want them to be too mushy either, unless of course, that is your preference. When cooled, place in a tupperware box, add a sprinkle of chilli (fresh or dried) and a drizzle of honey, mix and leave the marinate. You now have your own sweet and hot chillies, perfect for salads and stirring through pasta. Alternatively, you could roast the beetroot with the chilli and honey already on it.).
I thought that the vegan bangers had a very nice texture to them and that was similar to that of meat sausages. In terms of flavour I think the veggie banger worked great in this dish as it brought a more herby flavour to the meal, which was very tasty and worked better, personally, with the beetroot mix than meat ones would. However, if that's not your thing, substitute in chicken breast pieces, chicken drumsticks/thighs, meat sausages or even lamb chunks would be okay, here.
Finally, the potatoes were very quick and easy to cook, they tasted like chips to me, but not restaurant quality, more like Wimpy or McDonald's chips, if that makes sense. So, for me it would have been nicer to make homemade crispy potatoes, or wedges or mash or boiled potatoes to go with the dish, as it would've complemented the 'fanciness' of the dish for me. To make your own crispy potatoes: get 1 (for 2 people, scale up for more) large baking potato and either cut into thin 1cm rounds (leave skin on) or cut into wedges. Place in a hot oven (220℃) until crispy probably 30mins - 1hr depending on shape and thickness. These will keep in the fridge for a few days, so can be made in advance and just reheated at meal time.
I hope you can see how you don't need to use the pre-made options to create a meal from this and that it is possible, once you're more comfortable in the kitchen to create homemade alternatives that don't skimp on flavour.
Enjoy!
Hazel x
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Dietary Info:
-Suitable for Vegetarians
-Suitable for Vegans
-Dairy-Free
-No Nuts
-May Contain Gluten
{Depending on the vegan sausages you use.}
-Main Meal
Serves: 2 {I doubled for 4.}
Takes: 20mins {Round about right, I took 20-25mins.}
Cost per serve: £2.08 {Using all Tesco products as of 7th Nov 2021, may change due to product rise and falls.}
Ingredients:
-350g pack crispy potato slices
-1tsp olive oil
-4 Plant Chef Cumberland-style bangers
-180g pack Tesco Finest sweet and fiery beetroot, sliced
-1tbsp clear honey
-1tbsp English mustard
-pinch of crushed chillies {I used a chilli powder and it worked well.}
Finishing touches (optional):
-sliced pickled onions
-chopped fresh parsley {I didn't finish with parsley, only the onions.}
Method:
1: Preheat the oven to gas 6 / 200°C / fan 180°C / 390℉. Place the potato slices on a baking tray and cook for 12-15 ins or until crispy. {Mine took 15-20mins, though this could be because I was cooking 2 packets and the potatoes were occasionally overlapping on the tray, so it took longer to get all of them done.} Meanwhile, heat the oil in a non-stick pan over a high heat. Add the bangers and fry for 12-14 mins, turning often, until browned and cooked through. {It might be hard to tell when a vegan 'sausage' is cooked through, so when cut open (and it should be browned on the outside also), if it is hot to touch, they are done, if just a bit warm, leave a bit longer.}
2: Remove the bangers from the pan and keep warm. {I just put mine on the chopping board ready for the next step.} Grate {I just sliced them into circles, so they were a similar shape to the potatoes, I thought it would look nicer.} the beetroot directly into the pan (wear rubber gloves to prevent the juice from staining your fingers) {I didn't wear gloves, and my fingers were only a bit red for a few hours.}. Add the honey, mustard and crushed chillies, stir to combine, then fry for 2 mins.
3: {While frying.} Slice the bangers into small chunks and stir through the beetroot in the pan. Arrange the potatoes on a platter, then top with the beetroot and bangers mix. Scatter over sliced pickled onions and fresh parsley to serve, if you like.
Chef's tip: The sharpness of the pickled onions is a great addition to this dish. {I agree it added a very nice fresh taste to the hot dish.}
While you're here...
I have a Pinterest for all my recipes, where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe: https://pin.it/2reizdR
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