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Saturday 30 January 2016

Saturday Supper Ideas

The weekend is here once more. In fact this will be the last weekend of January, because on Monday we will be seeing the 1st February on our calendars - time certainly does fly by. But back to this weekend ... I wonder if you may have a lot planned and have a long list of things you must do ... or perhaps you are just planning a more quiet time, with a favourite TV programme or DVD to watch. Whatever your plans how about considering one of these meal suggestions, I very often find they are perfect for a relaxed evening watching a little TV.

Sausages are (Sainsbury’s) very lowcarb, ultimate outdoor bred 97% pork, at 1.2 grams of carbohydrate per 100 grams, i.e. 3 sausages 200 grams 2.4 grams of carb. Add the mashed celeriac and fennel. A very tasty meal and very lowcarb, a very easy to prepare meal.

Peel a celeriac and cut into small chunks around an inch square, about 25mm in new money. Boil or steam for around 15 minutes. Drain off water and mash with a couple of knobs of butter. Place the sausages in a Pyrex dish and add the fennel with a little butter. Roast at 200c for around thirty minutes, turning every 10 minutes, ladle some fat over the fennel. Warm up the mashed celeriac in a micro wave for a couple of minutes. Pour over some gravy (a beef oxo cube) Voila, a great lowcarb and tasty meal.

We have featured this meal before and here are some of the comments we received about this meal.

"This looked so tasty, we had it for dinner tonight was very pleased with the recipe.Thanks for another good idea."

"You just can't beat a good old fashioned British meal. You did have me fooled at first as I thought it was going to be potato! What a great idea to use celeriac."

"Yummy had some of these lovely sausages for supper tonight. Great British Grub."

Serves Two Decent Sized Burgers

250/300 gram lean minced beef
1 red onion chopped
1 egg yolk
1 - 2 tsp olive oil
1 tsp dried mixed herbs *
Salt and pepper to season

* I used dried herbs but if you have fresh ones even better

Simple Method

Just place all the ingredients in a mixing bowl, then stir very well making sure it is well mixed. Using your hands divide the mix and shape into two equal sized burgers. Place on a baking tray and cook in a pre-heated oven at 200 or Gas Mark 6 for approx 30 minutes. All ovens vary so check burgers at about 20 minutes and adjust cooking time as necessary. When cooking burgers in the oven it may be an idea to grease or line your baking tray …. helps with the washing up afterwards!


You can either have plain burgers or why not put some stilton cheese on top of the burgers, for the last 10 minutes of cooking and let it melt - it makes the burgers that extra delicious.

We enjoyed this dish served with some mushrooms cooked in butter, I use a small frying pan, with melted butter and cook on top of the hob. For the cheesy leeks, I just sliced up two leeks (wash them first) placed them in a small ovenproof dish. Covered them with double cream and cooked in the oven for approx 15 minutes. Take leeks out of oven and sprinkle with some grated cheddar cheese, return to oven for further 5 minutes or until the cheese has melted and it’s a slight golden brown colour - the leeks should be just soft.

and it's optional but you may wish to enjoy a glass of Merlot with your meal

Enjoy your weekend

All the best Jan


eileeninmd said...

Hello, wonderful meals for the weekend. I would be more likely to choose the burger and the merlot sounds great too. Have a happy weekend!

Lowcarb team member said...

... a burger and a nice glass of Merlot is reserved for you Eileen !

As always, thank you so much for your comment and Happy Weekend Wishes.

All the best Jan

Kim said...

My husband was reading...and drooling...over my shoulder Jan! He said, "Yes, please!"

Carla from The River said...

My husband LOVES Bangers and Mash. :-) We love the episode from All Creatures Great and Small with Tristan and his making Bangers and Mash. :-))

Lowcarb team member said...

... supper is almost ready Kim, and I'm just pouring the wine, LOL!

Many thanks for your comment - have a great weekend.

All the best Jan

Lowcarb team member said...

... yes, 'bangers and mash' is a great favourite Carla,

Hope you and the family have a great weekend - thanks for your comment.

All the best Jan

Martha said...

More wonderful recipes, Jan! I so enjoy them. Thanks for sharing.

Amy at Ms. Toody Goo Shoes said...

I never had bangers and mash, but looking at the photo, I know I'd love it!

handmade by amalia said...

Great recipes, Jan. Yum.

Lowcarb team member said...

... and I love sharing recipe ideas Martha.

Many thanks for your comment - hope the weekend is a good one for you and yours.

All the best Jan

Lowcarb team member said...

... 'bangers and mash' has always been a firm favourite Amy, but we always use the higher percentage meat variety, with either a celeriac or a swede (rutabaga) mash!

Many thanks for your comment - enjoy the rest of your weekend.

All the best Jan

Lowcarb team member said...

... yes Amalia, I too think they are Yum!

Many thanks for your comment - have a great February - well it will very soon be here.

All the best Jan

chris c said...

I have some venison sausages, and next week I might get some more Gloucester Old Spots (a vintage pig breed), which I usually have with (purple sprouting) broccoli and mushrooms. But meanwhile I have all these pheasants I have to demolish. It's a hard life but someone has to do it . . .

Lisa said...

A glass of Merlot you say, oh go on then!
Lisa x

Lowcarb team member said...

... can pheasants on any day of the week be bad Chris, especially with bacon!
However, I do like your choice of sausage, and purple sprouting broccoli:

Many thanks for your comment

All the best Jan

Lowcarb team member said...

... just pouring the Merlot Lisa!

Many thanks for your comment, and hope this new week is going well for you.

All the best Jan