Back In The Kitchen

As you know I have been flat out of late and I've been finding it difficult to get organised. Being the control freak I am, this is doing my head in! As well as the chaos that has been created I have really missed cooking. Over the past year I've averaged five new recipes a week and for the past few weeks I've only managed the same old standby kind of dishes - spag bol (and lots of it), bbq's, rissoles and one batch of cookies. However, over the weekend I hit the kitchen and created a little bit of fun space for myself, and of course everyone got to share in the results.

Last night's dinner was a different kind of sausage and Hubby and I enjoyed them very much. The kids were less thrilled but liked them more after I removed the prosciutto around the outside. Offspring #2 was unwell most of the weekend so I'm not too concerned about her lack of interest, she ate the mashed potato so I figured we were on a good thing. We didn't have any tomato chutney and I think these would be really great with a chunky tomato and apple chutney.

Chicken,Fetta and Prosciutto Sausages

Australian Table, September 2007

500g lean chicken mince

50g low-fat fetta, crumbled

3 garlic cloves, crushed

1/2 cup chopped parsley (I used dried mixed herbs and the fresh parsley would have been much nicer)

grated rind of 1 lemon (left it out)

4 thin slices prosciutto, cut in half lengthways

tomato chutney, to serve, optional (we didn't have any)

1. Combine chicken mince, fetta, garlic, parsley and lemon rind in a bowl. Mix well. With wet hands, divide mixture into eight and roll into sausage-shaped logs. Wrap a slice of prosciutto around each sausage.

2. Spray a non-stick frying pan with cooking oil spray and heat on medium. Cook sausages for 5 minutes, turning, until golden and cooked through. Serve with tomato chutney, if desired.