Time has run away with me again! How does it do that? ~scratches head~ Well, I suppose it's down to having Son & heir home from school. Tending to the requirements of his social life can leave you with little time left to do anything else!
So. We'd got up to the Devilled Sausages with Fruity Quinoa Salad, I believe. Hmmn, well, the sausages were great as ever (see recipe, below) but the jury is still out as regards the Quinoa.
I've said in previous blog posts how much I dislike having anything gritty. Well, that includes quinoa with little tiny pieces of grit in it. Does quinoa usually contain small pieces of grit, or was I unlucky, or maybe I bought a cheap & cheerful variety? Certainly, if grit is a feature of a quinoa salad, you can count me out of future quinoa adventures. I darned near broke a tooth on a small stone I encountered while I was tasting for seasoning. I know the packet recommends that you rinse the quinoa very well before cooking, but I was under the impression that this was to improve the flavour, rather than wash out the gravel!
So, gravel aside, quinoa seems to have another problem. I don't much like the way it stayed wet (yes, I drained it very well and it was still hot when I drained it). Pasta and rice both dry off when you drain them, however not so quinoa. Having put the dressing onto the salad, everything was becoming somewhat waterlogged and soggy. I was very careful to not over-cook the grains, but of course, being the first time I'd cooked it I don't rule it out as a possibility. So, looking at the photograph here - what do you think? Does it look over-cooked?
Apart from those two problems, the quinoa salad wasn't exactly a hit as the dried fruit mixture proved to be way too sweet and dominated the flavour. Even with fresh coriander, lemon juice, garlic and Dijon mustard involved, the sweetness just stomped all over that lot, regrettably. As such, I won't be passing on the recipe.
I'm in two minds as to whether to give quinoa another go, mostly because of the grit problem. So I'll be interested to hear your feedback!
DEVILLED SAUSAGES (Feeds 3)
6 cumberland sausages (working on 2 each)
2 tsp brown pickle (Branston type)
1 tsp marmalade
1 tsp mango chutney
2 tsp peanut butter
1 heaped tsp curry powder
1 tsp mustard (your favourite type - I use English)
1. Pre-heat the oven to 180deg C/350deg F/Gas 4.
2. Line a roasting tray with non-stick silver foil. Lay the sausages onto the tray and commence to splitting them from nose to tail - until they resemble boats (i.e. still joined at either end).
3. Take a small bowl and include all the remainder of the ingredients, then stir to combine.
4. Fill each sausage "boat" with the devilling mix, which should be quite thick.
5. Place into the oven to bake for 25-30 minutes or until the sausages are quite brown and the devilling is showing signs of caramelisation.
6. Serve with salad.