Recipes

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Tandoori Sausages with Gluten Free Garlic Naan

60 mins | Serves 4

INGREDIENTS
  • Sausages
    2 tbsp tandoori paste
    2 tbsp Greek yoghurt or plain dairy free
    8 Peppercorn Extra Lean (4 beef and 4 chicken)
  • Raita
    1 cup (280g) Greek yoghurt or plain dairy free
    1 Lebanese cucumber, halved, seeded, finely chopped
    1/2 cup mint leaves or coriander, finely chopped, plus extra leaves to serve
  • Pineapple and chilli salsa
    1/4 pineapple, cut into 1 cm cubes
    1 long red chilli, seeds removed, finely chopped
    1/4 bunch coriander, leaves picked, chopped, plus extra leaves to serve
    1 tsp extra virgin olive oil
    Pinch of salt
  • Gluten free garlic naan
    1 1/2 cups Gluten-Free Self-Raising Flour
    1/2 cup coconut yoghurt or Greek-style dairy-free
    1 tbsp extra virgin olive oil (plus more for brushing)
    1/2 tsp sea salt
    2 cloves garlic, finely grated or crushed
    1 tbsp chopped fresh parsley or coriander
    Melted beef-tallow, ghee, butter, or olive oil, for brushing
PREPARATION

1 – Prep the sausages: Combine the tandoori paste and yoghurt in a bowl. Add the Peppercorn sausages and mix well to coat. Cover and chill for 30 minutes to marinate.

2 – Preheat the oven to 200°C. Thread sausages horizontally onto 2 metal skewers, place on a lined baking tray and bake for 15-20 minutes, or until sausages are crispy on the outside and cooked through. Make your trimmings while they bake.

3 – Make the raita: Combine all ingredients in a bowl and season to taste.

4 – Make the salsa: Combine all ingredients in a bowl and season with salt.

5 – Make the naan: Mix flour, salt, garlic, yoghurt, herbs and olive oil until it forms a soft dough. Knead gently with your hands for 1-2 minutes until smooth. Let it rest for 5-10 mins (optional, but helps texture). Divide dough into 4 equal balls. Lightly dust a clean surface with flour and roll each ball into a round shape, about 5 mm thick. Heat beef-tallow, or fat of your choice, in a non-stick or cast iron pan over medium-high heat. Cook each naan for 1-2 mins on the first side, bubbles will appear. Flip and cook another 1-2 mins until golden brown with charred spots. Sprinkle with more garlic and fresh herbs.

6 – To serve, top the naan with sausages and scatter with extra herbs, serve with raita and pineapple and chilli salad.

Click here to download the recipe.

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