Women's
KID'S
Venison Sausage Shakshuka
Ingredients:
6 venison sausages (or venison meatballs)
1 onion brown diced
4 cloves of garlic sliced
1 can of beer (preferably VB)
2 tins of crushed tomato
1 can of butter beans
1 zucchini
6 eggs
1 bunch of parsley
Basil pesto to serve
Saffron (optional)
Sliced toasted sourdough
Instructions:
- Char off sausages whole over fire, diced into bite-sized pieces once cooked.
- Char off sliced zucchini over the fire.
- Fry off onions and garlic in a large cast-iron pan.
- Deglaze with a can of beer and put saffron in.
- Add diced tomatoes, butter beans, parsley and let simmer.
- Place cooked ingredients in the mixture (sausages, zucchini).
- Create six small pockets and crack eggs into the mixture.
- Let cook through until eggs are cooked.
- Finish the dish with spoonfuls of basil pesto.
- Toast off sourdough and serve.
About John Ralley
@johnralley
Our mate John Ralley is an accomplished Aussie Chef with a background as a Pâtissier who has worked in Michelin-starred restaurants in England. He returned to Australia, cementing his reputation as a big deal in the world of Pasty chefs – joining the Australian Pasty team, featuring in The New Pâtissiers by Olivier Dupon (about the finest Pastry chefs in the world), and winning more awards than you can shake a stick at.