Back to it!

It has been so long since i have been able to take a photo, i am so happy to be back to it. I now have my little studio back to practice my food photography.

I wanted to practice my ‘ingredient’ shots and having been researching i decided to go about it in a new way. I also really like joining the ingredient shots to the cooked food to give an idea of the before and after.

so here you are, my newest work, i hope you are as pleased as me. Sausage Stew for supper!

sausage stew plus ingredients

If you fancy making this Sausage Stew for yourself, here is the recipe:

1 tbsp Olive Oil

12 Sausages (i also add a little sliced chorizo as it works really well)

1 large onion- roughly chopped

2 cloves of garlic -crushed through a garlic press or chopped finely

I sachet or tin of mixed pulses such as haricot beans, kidney beans etc

I large leek- 1cm slices

I large Carrot- diced

Small glass white wine

400g tinned chopped tomatoes or passata

300g Chopped fresh tomatoes or Cherry tomatoes

300 ml Chicken stock

sprig rosemary

handful of chopped flat leaf parsley to garnish.

Fry the sausages in the olive oil to brown off (turn regularly to make sure they are browned on each side) and then remove from the pan and put to one side. If adding chorizo you can fry this off now for a minute or two each side depending on thickness of slices, remove from pan and put to one side. Next fry off the garlic and onion until soft and but not starting to brown. Add the glass of wine to deglaze the pan on a medium to high heat (keep it bubbling) until the liquid is reduced by half. Add the leek, carrots, sausages, chorizo,  pulses, chopped tinned tomatoes, fresh tomatoes, chicken stock and rosemary to the onions and wine mix and simmer until all the veg is cooked and the sauce has become thicker. Season to your taste. Then plate up and garnish with the chopped parsley. It is nice served with freshly baked bread.

The nice thing about this recipe is it is easy to make it gluten free if you just check the sausages and stock cubes are of the gluten free variety. It is one of those type of dishes you can just chuck in whatever vegetables you happen to have in the fridge aswell.



6 thoughts on “Back to it!

      • I am and climbing starts soon. Plan to see more images from the mountains.

        Love your food photography. Inspiring me to try it…

      • Awesome, can’t wait to see more pics. It always looks so beautiful and amazing in your photos.

        You should definitely give it a try and let me see how you get on! 🙂 x

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