Culinary Expert, Writer & Consultant
I write about food history and stories most often around ingredients, cuisines, and the people who cook them. I also own and run A Perfect Bite Consulting and @APBCookStudio through which I curate culinary experience and help F&B brands and businesses connect with their consumers.
Last week the monsoons really made themselves felt. We
were rained in with an empty fridge, my cook did not turn up and I had a couple
of hungry cranky housebound kids on my hands.. The only thing I had was a few onions!
Rummaging through the freezer and pantry yielded a can of
baked beans and a packet of Yummiez sausages. All the makings for of the Spicy Yummiez
sausage stew I had dished up for the #YummiezWeekends 'meatup' I had hosted at APB
Cook Studio in May. As I chopped onions and chillies and got the stew going,
the kitchen was filled with the aromas of the stew and I was taken back to the
day I had spent experimenting with the Yummiez products while creating the menu
for the party.
Yummiez stuff is great for having on hand for any meal from tiffins where there are endless combinations one can create by combining them with breads,
dips, spreads, vegetables, salad and even fruit! We use it to top homemade pizzas,
make sausage rolls, muffins, and even salads.
And their Kebab Platter is a particular favourite for me, it comes in
handy whenever sudden guests drop in, just fry up on the tava and serve! But
they are also great for quick weekday dinners when I am strapped for time. I just put them out with rotis, onion salad, chutneys and everyone rolls their own
I realised as we sat down to dinner that I’ve had some
sort of Yummiez product; sausages, salamis, kebabs, ready to fry nuggets, popcorn
as a fall back in the fridge ever since. They were really, really convenient to
have on hand and have come to my rescue on a number of occasions like that day.
They are great to just eat but can also be used in many other ways. Here are
some recipes I have created that are great to have on hand.
Yummiez sausage stew
2 tbsp olive oil
1 packet Yummiez Cocktail sausages
2 chillies, chopped fine
1 onion, diced fine
1 garlic clove, chopped fine
1 tomato diced
1 can baked beans
1 cup stock
2 tbsp coriander
2 tbsp grated cheese
Heat the oil in a deep frying pan and fry the sausages
for 4-5 mins until golden brown. Remove and set aside. Add chillies, onion and stirfry till
transluscent. Add the tomatoes and stirfry some more. Add the Baked beans and stock
and mix. Bring to the boil. Return the sausages to the pan, lower the heat to a
simmer and cook for 5-6. Transfer to a bowl, sprinkle over the coriander and
cheese and serve with crusty bread on the side.
Sausage and Potato Pan-fry (Time; 45 minutes; Serves:2-
This is one of Shekhar’s favourite recipes. Great for any
time of day! Serve with bread or as is.
2 tbsp /30ml EVOO
1 level tsp chilli flakes
2 tbsp crushed pepper
250g potatoes, cut into 2.5cm (1in) cubes
2 red onions, cut into 8 chunks each
250 g sausage, cut into chunks
50g cherry tomatoes (optional)
50g G capsicum
Heat the oil in a large, heavy-based frying pan. Add the chilli
and pepper and stir fry for 30 seconds. Add the potatoes and fry for 7-10 minutes
until lightly browned, turning regularly. Reduce the heat, add the onions and
continue to cook for 6-8 minutes, stirring from time to time until they have
softened but not browned. Add the sausage and cook for another 5 minutes,
stirring from time to time. Add the cherry tomatoes and Peppers. Toss
everything together well and cook for 3 minutes. Serve hot with Eggs and
buttered toast on the side.
Variation, Vegetarians can substitute sausages with
Mushrooms or nutrella nuggets soaked in hot stock and drained.
TO. DIE.FOR Chicken
1 pkt Yummiez Chicken popcorn
2 tbsp Tamarind chutney
1 tbsp Green coriander chutney
1 small onion, chopped fine
1 small tomato, chopped fine
1 small green chilli, chopped fine
2 tbsp coriander, chopped fine
1 tbsp lemon juice
1 tsp chaat masala
Salt to taste
Fry the Yummiez Chicken popcorn as per packet
instructions and lay on a platter. Combine
onion, tomato, green chilli, coriander, lemon juice and salt and mix well. Scatter
onion salad mix over the popcorn. Drizzle with the chutneys. Sprinkle over with
the chaat masala. Serve immediately.