Serves 4 as light main dish
Preparation
time: 20 mins Total cost including garnish: £4.30
Cooking time: 40 mins Approx Cost per portion: £1.08
Ingredients:
1 tbsp vegetable oil
Sauce ingredients:
4 tbsp lime marmalade
1¼ tbsp
fresh ginger, grated
1
large lime – 1 tsp
zest and all the juice
1 tsp dark soy sauce
1- 2 cloves garlic, crushed
1
pack Cauldron Lincolnshire Veggie Sausages, each cut into 6–7
slices diagonally
200g linguine
2 tbsp coriander, chopped
3 tbsp light coconut milk
To
garnish:
1 small ripe mango, peeled and sliced
1 lime, cut into wedges
8 sprigs coriander
Method:
1. Preheat oven to 200C/400/F/Gas mark 6. Lightly brush oil onto 4 squares
of foil, each about 30cm x 30cm.
2. Put all sauce ingredients into a small pan, heat gently, stirring
well until mixture is smooth. Remove from heat.
3. In a large bowl, mix 2 tbsp of sauce with the garlic. Add sausage
slices and toss in sauce. Divide sausage slices onto the 4 foil squares,
fold foil to make sealed parcels, place on baking tray and bake for 15-20
minutes.
4. Cook the linguine according to packet instructions. Drain well and
return to pan. Add chopped coriander, coconut milk and remaining sauce.
Season with salt. Heat through ready to serve.
5. Pile the noodles into 4 warmed bowls. Place sausage slices on top
of one side of the noodles. On the other side, garnish with mango slices,
coriander sprigs and lime wedges which can be squeezed over dish to give
extra zing.
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