June: Magazine Recipes

The month of June disappeared and today’s self-imposed deadline to feature My Food Magazine Resolution loomed large.  Recipes were marked weeks ago but too many choices and procrastination had set in.  It did seem rather short notice to ask friends over for dinner.  

Finally on Thursday, yes Thursday was technically in July but with the need to cook something for dinner, settled on Chicken Sausages with Lentils, Walnuts and Feta from Dish Issue 60 June / July 2015.  The winter salad promised hearty ingredients: delicious roasted beetroot, creamy feta and a gutsy mustard dressing. It sounded perfect for a cold Auckland day.

 The original recipe and photo

The original recipe and photo

The pantry and fridge were checked for ingredients on hand.  The recipe stated Puy lentils but an open packet of quinoa and brown rice beckoned to be used.  A quick trip up the road was made to grab the missing items. Checking the ingredients list discovered the chicken sausages had beef casings so a plan B was put in place.  Rosemary, sage and parsley vegetarian sausages sounded rather tasty and unless mentioned would anyone really notice.

So here’s The Foodie Inc's take on the recipe, and by the way one more substitution – horseradish instead of Dijon mustard: Vegetarian Sausages, Quinoa, Walnuts and Feta.

 Roast baby beets and red onions

Roast baby beets and red onions

 Parsley, spring onions, feta and walnuts

Parsley, spring onions, feta and walnuts

 The Foodie Inc version: Vegetarian Sausages, Quinoa, Walnuts and Feta

The Foodie Inc version: Vegetarian Sausages, Quinoa, Walnuts and Feta

The verdict: absolutely delicious if I do say so myself! To get your hands on the original recipe pick up a copy of Dish Magazine Issue 60 June / July, it’s still on sale.

Next month the plan is to be more organised, use more than one magazine, make more than one recipe and invite friends over for dinner too. Look out for July’s food magazine review on Friday 31 July.

Enjoy your weekend.

Michelle