Name: Balsamic glazed chipolatas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 half baguette, torn into bite-sized pieces; 500 gram lean beef chipolatas; 1/3 cup balsamic vinegar, plus 1 tablespoon extra; 1 tablespoon honey; 2 tablespoon wholegrain mustard; 2 tablespoon extra-virgin olive oil; 100 gram baby spinach leaves; 1 punnet cherry tomatoes, haived; 1 lebanese cucumber, diced into 2 cm pieces; 1 small red onion, finely sliced

Balsamic glazed chipolatas

The humble snag gets a touch of class with this sweet and sour marinade. A perfect brunch, lunch or family dinner.

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

1 half baguette, torn into bite-sized pieces

500 gram lean beef chipolatas

1/3 cup balsamic vinegar, plus 1 tablespoon extra

1 tablespoon honey

2 tablespoon wholegrain mustard

2 tablespoon extra-virgin olive oil

100 gram baby spinach leaves

1 punnet cherry tomatoes, haived

1 lebanese cucumber, diced into 2 cm pieces

1 small red onion, finely sliced

Method

1.Preheat oven to hot, 200°C. Line oven tray with baking paper.

2.Arrange bread in a single layer on tray. Bake for 8-10 minutes, until very crisp and golden. Set aside.

3.Lightly spray a large frying pan with olive oil and heat on high. Add chipolatas and cook, turning occasionally, for 3-4 minutes.

4.In a small jug, whisk balsamic, honey and mustard together. Stir chipolatas through and bake 3-5 minutes, until marinade is reduced and syrupy.

5.Meanwhile, in a large bowl, combine oil and extra balsamic. Add croutons, tossing to coat well. Toss spinach, tomatoes, cucumber and onion through to combine. Serve salad with glazed chipolatas.

This marinade is also delicious with short-loin chops, cutlets, chicken or steak.
Note

Woman's Weekly Food

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Ingredients

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