6 plump sausages
4 -6 large potatoes, peeled and quartered
1⁄2 cup milk
2 tablespoons butter
2 onions, finely sliced
1 tablespoon cooking oil
1 tablespoon flour
1 teaspoon Dijon mustard
1⁄2 glass wine
1⁄2 chicken stock cube, dissolved in 300 ml water
salt and pepper, to taste
Grill or fry the sausages. The healthiest way is to grill them in the oven at 350 F or 180 C for 20-30 minutes.
Meanwhile, boil the potatoes until tender. Drain potatoes and mash with milk, butter, salt and nutmeg until smooth.
For the gravy, heat oil in a frying pan and sauté onions until nicely browned. Stir in the flour and then the mustard, followed by the wine. A few seconds later add the stock and allow to thicken.
Pile the mash onto a plate, followed by the sausages and lovely spoonfuls of the gravy.
Heat the water in a 4-quart saucepan over high heat to a boil. Add the rice, broccoli and cauliflower. Reduce the heat to low. Cover and cook for 12 minutes. Remove the saucepan from the heat and uncover.
Squeeze the juice from the lemon half. Stir the soup, milk, 2 teaspoons curry powder and lemon juice in a medium bowl. Season with salt and black pepper.
Stir the remaining curry powder, the bread crumbs and butter in a small bowl.
Pour the rice mixture into a 13x9x2-inch baking dish. Stir in the spinach and peas. Layer with the chicken, soup mixture and cheese. Sprinkle with the bread crumb mixture.
Bake for 20 minutes or until hot and the bread crumb mixture is golden brown.
Seed and dice the tomato and the jalapeño.
Slice the green olives and mince the garlic.
Chop the cilantro.
In a small skillet, sauté the garlic, onion, and jalapeño with olive oil.
Cook over medium low heat until onion is translucent and soft, about 3 minutes.
Add tomatoes, olives, bay leaf, capers, salt and chicken stock.
Stir and cook for 5 minutes. Tomatoes will begin to break down and get soft.
Once the sauce has come together add the filet into the sauce.
Spoon some of the sauce over the fish.
Cook for 10 minutes, or until fish is done, turning once. Fish will flake apart easily.
Place fish on a plate and pour sauce over. Sprinkle with cilantro.