This is something you make when you're -really- hungry, and want to chop things up. A lot of things to chop up, to tell the truth, as there is two parts to this recipe. There's a coleslaw, and the ...well... rest of it. But so worth it. So very worth it. Serves 2-4
For this recipe, overall you will need:
Coleslaw:
1-2 cups of finely shredded cabbage (Roughly 1/4th of a small cabbage)
1/4 brown onion, finely diced
1 green apple
1/2-1 carrot
1 tsp lemon juice
1/2 cup of light mayonnaise
1/4 tsp siracha hot sauce
salt and pepper
1-2 tsp of rice wine vinegar (or white vinegar)
The Rest of It:
2 small, fresh tomatoes
2 sausages (just the budget cheapy ones)
2 large white potatoes
2 tsp of butter
1/4 cup of milk
2 tsp of masterfoods french mustard
2 Tbs of light sour cream
1/3 cup of crushed tinned pineapple
~2 cups of grated cheddar cheese. About two to three finger-width block cut off of the original block.
I know! There's a lot to it omg.
Making the Coleslaw: Shred and slice up the cabbage, onion and apple. Really simple. Top and tail the onion. Peel off the outermost layer of onion flesh and the brown crispy skin, discard. Cut the onion in half, cut one half in half again. Slice that one quarter lengthways, then crossways, and then go nuts with your knife. Put one hand on the end of the knife, the other hand on the handle, and rock the blade, chopping up and down until the onion is into little itty pieces. Repeat with the cabbage, discarding any bad leaves/parts first.
With the apple, you can peel it, or leave the skin on (I left the skin on), it doesn't really matter. Cut the flesh from the stem, working your way around the apple. It doesn't have to be exact. Slice the apple along the width, then the length, and again go nuts with cutting it up into itty bitty pieces. Put the whole lot into a bowl, and sprinkle the lemon juice over the top to stop the apple going brown and bad. Grate the carrot with the fine holes side (that you usually use for hard cheeses?) and toss that into your coleslaw.
Now, what you do is you add the mayonnaise to a small bowl, with the vinegar, salt, pepper, and siracha sauce. Mix it all together and taste. You want it to have a little bit of zing to it. The coleslaw will be sweet -- from all the apple -- so be generous with the black pepper. You don't want to tint the colour though, just keep it creamy, white but thinner than normal mayonnaise. (Or you could buy coleslaw dressing, but this is more fun! And doesn't have nearly as much sugar!)
Put the dressing/sauce into your coleslaw and stir it in. You -shouldn't- need to make or add any more sauce, but be thorough with the stirring. Whew. All that done, you put it in the fridge while you deal with the potatoes.
Cooking the Potatoes:
Get the potatoes. Stab the potatoes with a fork. All over. Put the potatoes in a bowl so they're half-covered by water. Put the bowl in the microwave and zap for 10-20 minutes. Heat up a frying pan, spray oil on the bottom, and cook the sausages. When the microwave dings for the potatoes, rotate them in the water and put them in for another 10-20 minutes. Do NOT peel the potatoes mind, you want the delicious skin in place! Turn the sausages so they cook evenly.
Top and tail the tomatoes, and then dice the remaining flesh. All of it, including the seeds (who doesn't like tomato seeds?! It's the delicious juicy part! ...Of course, if you don't like tomatoes you can leave them out too. Who doesn't like tomato?!) Grate the cheese.
Pull the potatoes out of the microwave, take them out of the remaining water and cut them in half lengthways. Do this carefully, using a pair of tongs to hold them, as they are hot. Ouchy! Tend to your burned fingers, and -now- using the tongs to hold the potato, finish cutting them in half. Using a teaspoon, scoop out the cooked potato flesh out of the skin, leaving a thin layer behind on the skin to help preserve the firmness of the shell.
The potato flesh goes into another bowl, add the milk, butter and mustard to this, mash it up with a fork until light and fluffy and delicious. It should be, however, a relatively dry mashed potato mix, as there'll be a lot of liquid in the rest of the dish to compensate.
Put a little bit of cheese into the empty potato shells, put the shells on a plate. Replace now-mashed potato flesh into the potato shells, add more cheese. Slice up the cooked sausages, and put 5-6 round slices of the sausage onto the potato. Another thin layer of cheese (very little), add the tomato. More cheese. The cheese is the glue here, you don't need much. Put the potatoes on the plates into the microwave (one at a time) and microwave for around 3 minutes.
Open the tinned crushed pineapple. Take the first rotation of potatoes out of the microwave, put the second lot in, zap for 3 minutes. Put the crushed pineapple onto the melted cheese etc, add a couple teaspoons of the coleslaw, top with some sour cream. Repeat for the other potatoes.
Dinner is served!
Now this -does- take a fair bit of prep time, and lots of fiddly things, so as to not get swamped and feel exhausted/overwhelmed, get lots of hands to help, or, start hours in advance of when you actually want to eat. Try to refrain from 'snacking' on leftover sausage. Or pineapple. Or cheese. Seriously. This dish will fill you up all on its own, and you'll feel horrible (or at least I did!) at not being able to finish this deliciousness.
For this recipe, overall you will need:
Coleslaw:
1-2 cups of finely shredded cabbage (Roughly 1/4th of a small cabbage)
1/4 brown onion, finely diced
1 green apple
1/2-1 carrot
1 tsp lemon juice
1/2 cup of light mayonnaise
1/4 tsp siracha hot sauce
salt and pepper
1-2 tsp of rice wine vinegar (or white vinegar)
The Rest of It:
2 small, fresh tomatoes
2 sausages (just the budget cheapy ones)
2 large white potatoes
2 tsp of butter
1/4 cup of milk
2 tsp of masterfoods french mustard
2 Tbs of light sour cream
1/3 cup of crushed tinned pineapple
~2 cups of grated cheddar cheese. About two to three finger-width block cut off of the original block.
I know! There's a lot to it omg.
Making the Coleslaw: Shred and slice up the cabbage, onion and apple. Really simple. Top and tail the onion. Peel off the outermost layer of onion flesh and the brown crispy skin, discard. Cut the onion in half, cut one half in half again. Slice that one quarter lengthways, then crossways, and then go nuts with your knife. Put one hand on the end of the knife, the other hand on the handle, and rock the blade, chopping up and down until the onion is into little itty pieces. Repeat with the cabbage, discarding any bad leaves/parts first.
With the apple, you can peel it, or leave the skin on (I left the skin on), it doesn't really matter. Cut the flesh from the stem, working your way around the apple. It doesn't have to be exact. Slice the apple along the width, then the length, and again go nuts with cutting it up into itty bitty pieces. Put the whole lot into a bowl, and sprinkle the lemon juice over the top to stop the apple going brown and bad. Grate the carrot with the fine holes side (that you usually use for hard cheeses?) and toss that into your coleslaw.
Now, what you do is you add the mayonnaise to a small bowl, with the vinegar, salt, pepper, and siracha sauce. Mix it all together and taste. You want it to have a little bit of zing to it. The coleslaw will be sweet -- from all the apple -- so be generous with the black pepper. You don't want to tint the colour though, just keep it creamy, white but thinner than normal mayonnaise. (Or you could buy coleslaw dressing, but this is more fun! And doesn't have nearly as much sugar!)
Put the dressing/sauce into your coleslaw and stir it in. You -shouldn't- need to make or add any more sauce, but be thorough with the stirring. Whew. All that done, you put it in the fridge while you deal with the potatoes.
Cooking the Potatoes:
Get the potatoes. Stab the potatoes with a fork. All over. Put the potatoes in a bowl so they're half-covered by water. Put the bowl in the microwave and zap for 10-20 minutes. Heat up a frying pan, spray oil on the bottom, and cook the sausages. When the microwave dings for the potatoes, rotate them in the water and put them in for another 10-20 minutes. Do NOT peel the potatoes mind, you want the delicious skin in place! Turn the sausages so they cook evenly.
Top and tail the tomatoes, and then dice the remaining flesh. All of it, including the seeds (who doesn't like tomato seeds?! It's the delicious juicy part! ...Of course, if you don't like tomatoes you can leave them out too. Who doesn't like tomato?!) Grate the cheese.
Pull the potatoes out of the microwave, take them out of the remaining water and cut them in half lengthways. Do this carefully, using a pair of tongs to hold them, as they are hot. Ouchy! Tend to your burned fingers, and -now- using the tongs to hold the potato, finish cutting them in half. Using a teaspoon, scoop out the cooked potato flesh out of the skin, leaving a thin layer behind on the skin to help preserve the firmness of the shell.
The potato flesh goes into another bowl, add the milk, butter and mustard to this, mash it up with a fork until light and fluffy and delicious. It should be, however, a relatively dry mashed potato mix, as there'll be a lot of liquid in the rest of the dish to compensate.
Put a little bit of cheese into the empty potato shells, put the shells on a plate. Replace now-mashed potato flesh into the potato shells, add more cheese. Slice up the cooked sausages, and put 5-6 round slices of the sausage onto the potato. Another thin layer of cheese (very little), add the tomato. More cheese. The cheese is the glue here, you don't need much. Put the potatoes on the plates into the microwave (one at a time) and microwave for around 3 minutes.
Open the tinned crushed pineapple. Take the first rotation of potatoes out of the microwave, put the second lot in, zap for 3 minutes. Put the crushed pineapple onto the melted cheese etc, add a couple teaspoons of the coleslaw, top with some sour cream. Repeat for the other potatoes.
Dinner is served!
Now this -does- take a fair bit of prep time, and lots of fiddly things, so as to not get swamped and feel exhausted/overwhelmed, get lots of hands to help, or, start hours in advance of when you actually want to eat. Try to refrain from 'snacking' on leftover sausage. Or pineapple. Or cheese. Seriously. This dish will fill you up all on its own, and you'll feel horrible (or at least I did!) at not being able to finish this deliciousness.
Yum!
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