Marmite Roast New Potatoes with Sausage and Butter Beans

Marmite Roast New Potatoes with Sausage and Butter Beans is a savory delight of a meal. Lots of protein and a big bucket load of delicious flavor. 

Seriously, guys, we love this meal. It’s easily adaptable to whatever you want to roast to set on top of those beans but at the minimum, make the bean and add some Marmite. The Parmesan cheese! The cracked black pepper! The recipe I adapted this from wasn’t called cacio e pepe butter beans for nothing! 

Marmite Roast New Potatoes with Sausage and Butter Beans

If you haven’t tried Marmite before but love salty, savory things, I encourage you to try and find a jar. It’s readily available in the UK, whence it comes, of course, but in the States, I’ve had luck online and in World Market. It’s quite strong on its own but adds so much flavor to savory dishes.

Ingredients

1 cup or 180g dried butter beans 

1 teaspoon baking soda

7 oz or 200g smoked sausage

10 3/4 oz or 305g new potatoes

Olive oil

Fine sea salt for the potatoes, plus extra at the end, if needed

Freshly ground black pepper

2 teaspoons Marmite

2 tablespoons butter

1 garlic clove, crushed and minced

1 3/4 oz or 50g Parmesan, finely grated, plus extra for serving

1 teaspoon freshly cracked black peppercorns – I use a mortar and pestle

6 good handfuls spinach, about 2 oz or 57g

Method

In a heat proof bowl, pour boiling water over the dried butter beans. Cover the bowl and leave to soak for one hour. 

Pour the water out. Add the beans to a small pot and cover with fresh water. Bring the water to the boil, add the baking soda and turn the heat down to simmer. Simmer for 35-45 minutes or until the beans are soft. 

Set the pot aside and leave the beans to cool in the liquid. Depending on how old your dried butter beans are, these can be cooked and holding their shape or, for newer beans, very soft, almost mushy. I like them either way.

Preheat your oven to 350°F or 180ºC. Skin and cut the sausage into rounds. 

Put the potatoes in a roasting dish. Drizzle them with a little olive oil, salt and pepper. Give it a good stir to coat the dish and the potatoes.

Tuck the sausage rounds in amongst the potatoes. Roast in the preheat oven for about 20-25 minutes. 

Meanwhile, combine the softened butter and Marmite until you have a homogeneous mixture. 

Remove the sausage to a large covered bowl to keep warm and drizzle the potatoes with the Marmite butter. Stir well to coat. 

Roast for a further 10 minutes or until the potatoes are cooked through. 

Meanwhile, add the minced garlic and half the cracked pepper to the bean pot.

Remove the potatoes from the roasting pan and add them to the sausage bowl so you can deglaze the hot pan by adding a good drizzle of water. 

Scrape all the sticky goodness up and add it into the bean pot. Stir well.

Pop the bean pot back on the stove and reheat. Add in the spinach and stir till the beans are heated through and the spinach has wilted, 5-6 minutes.

Stir in the grated parmesan.

Add the rest of the cracked black pepper. 

Taste and season with a little more salt if necessary. Divide the beans between four bowls, then top each with potatoes and sausage. 

Serve with a little more freshly grated Parmesan, if desired. (Always desired, nay, obligatory, at our house!)

Enjoy!

It’s Sunday FunDay and today we are sharing potato recipes ahead of National Potato Day on August 19th. How will you celebrate? Many thanks to our host, Camilla of Culinary Cam. Check out the links below.

• Appe Batata Vada by Sneha's Recipe
• Baked Spicy Herby Potato Wedges by Sizzling Tastebuds
• Baked Potato Soup by Sid's Sea Palm Cooking
• Budget-Friendly Potato Soup with Fresh Dill by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Campfire Potatoes by A Day in the Life on the Farm
• Copycat Baked Arby's Curly Fries by Amy's Cooking Adventures
• Creamy Mashed Potatoes Without Butter or Cream by Culinary Cam
• Jacket Potatoes by Mayuri's Jikoni
• Marmite Roast New Potatoes with Sausage and Butter Beans by Food Lust People Love
• Three-Color Potato Salad with Vegetables by Karen's Kitchen Stories
• Warm Potato Salad by A Messy Kitchen

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Nebraska Runzas #BreadBakers

A fluffy bun and a savory filling of ground beef, chopped cabbage and onion are the hallmarks of classic Nebraska runzas, a great midwestern snack. 

Way back in May of 2016, I was researching stuffed bun recipes for a Bread Bakers post in August and came across one for Nebraska runzas. It was originally published in the Washington Post, written by a food writer named Tim Carman who grew up in Nebraska.

While I didn't save the story he shared with the recipe, apparently his mom's homemade runzas were a breakthrough in the food battles the two of them were having. Unfortunately, the link no longer contains the recipe, no less the story, so I'm glad I copied and pasted that! 

I ended up not making the runzas 10 years ago, sharing instead some tasty cheese-stuffed-peppadew stuffed buns of my own devise. This time, I decided the Nebraska runzas had waited long enough! 

Nebraska Runzas

These stuffed buns don’t traditionally have any spice beyond salt and black pepper  in the filling but, as a Cajun person, I felt moved to sprinkle in some cayenne. It added a lovely little kick. Leave it out if you want to go old-school Nebraskan.

Ingredients

For the dough:

3⁄4 teaspoon active dry yeast

1⁄4 cup or 60ml warm water, plus 1/3 cup or 90ml room-temperature water 1/3 cup or 90ml milk

1⁄4 cup or 48g vegetable shortening

3 1⁄4 cups or 406g flour, plus more as needed for kneading

1 tablespoon sugar

1⁄2 teaspoon salt

1 large egg

Canola or other light oil, for greasing the proofing bowl

Milk for brushing on before baking

For the filling:

1.1 lb or 500g lean ground beef

Olive oil

1 small onion, cut into small dice, about 1 cup (about 125g)

2 1⁄2 cups chopped green cabbage (from 1⁄4 large head) (about 170g) 

3⁄4 teaspoon salt

Several generous grinds black pepper

1⁄2 teaspoon cayenne, optional

Method

Combine the yeast and the 1/4 cup or 60ml of warm water in small bowl or measuring vessel, adding a pinch of the sugar and stirring until the yeast has dissolved.

Combine the 1/3 cup or 90ml of the room-temperature water, the milk and shortening in a small saucepan; heat over low heat until the shortening has liquefied but the temperature of the mixture is no greater than 130°F or 54°C.

Add in the rest of the sugar and the salt and stir till dissolved.

(If during that time the yeast mixture hasn’t bubbled at all, your yeast might be dead. So dump it out and start over.)

Combine 1 cup or 125g of the flour, in the bowl of a stand mixer. Add the yeasty liquid, the warm milk mixture and the egg to the mixer bowl.

Beat on medium-low speed until well incorporated. Stop to scrape down the bowl and beaters; then, on medium-low speed, gradually add the rest of the flour, beating to form a wet dough.

Change over to the dough-hook attachment and knead in your stand mixer or on a floured surface, adding a little extra flour, if needed, until you form a dough that’s smooth and elastic and a still a bit tacky.

Lightly grease a proofing bowl with oil, then place the dough in it. Cover with a damp towel or cling film and leave to rise in a draft-free spot for 1 to 2 hours or until the dough has about doubled in size. 

Meanwhile, make the filling. Fry the ground beef with a drizzle of olive oil in a large saute pan or skillet over medium heat. Cook until you get a few well browned crunchy bits, breaking up the meat to a crumbly consistency as it cooks.

Stir in the onion and cook for 6 to 8 minutes or until translucent.

Add in the cabbage. 

Cook for 5-6 minutes, stirring to incorporate, until the cabbage has softened. Season with the salt, black pepper and cayenne, if using. Stir well and remove from the heat. Set aside to cool.

Uncover and punch down the dough. Divide the dough into 12 equal portions (it’s good to use a kitchen scale for this) and roll them into balls. Divide your filling into 12 equal portions. (A scale is handy here as well!) These are my first six.

Working with one at a time on the floured work surface, roll out each portion of dough to your best approximation of a 5-inch or 12.5cm square, – NOT ROUND. A round runza is how they are made in Kansas, not Nebraska! 

Spoon one portion of the filling into the center of each piece. Dampen the edges with water.

Fold the sides in. 

Then fold the top and bottom together and pinch to seal the seams, making your requisite rectangle.

Preheat the oven to 375°F or 190°C. Line a baking sheet with parchment paper or a silicone liner. 

Place seam-side down on the lined baking sheet. I had to do mine in two batches since I was baking in a small oven. Our new kitchen is meant to be ready by this weekend though. 🤞

Let the runzas rise for 20 minutes then brush them with a little milk.

Bake in the preheated oven for 20 minutes or until golden brown.

Enjoy! 

It's the second Tuesday of the month so, as mentioned above, it's time for my Bread Bakers to share their recipes. As you might have surmised, the theme is stuffed buns! Many thanks to our host, Radha of Magical Ingredients. Check out the links below.

• Custard Buns from A Messy Kitchen
• Ham and Cheese Stuffed Buns from A Day in the Life on the Farm
• Hot Dog Flower Buns from Karen’s Kitchen Stories
• Nebraska Runzas from Food Lust People Love
• Salted Caramel Apple Wreath from Magical Ingredients
• Small Batch Nebraska Runzas from Sneha’s Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page. We take turns hosting each month and choosing the theme/ingredient.

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Pan-fried Chicken with Curried Leeks and Lentils

This Pan-fried Chicken with Curried Leeks and Lentils makes a lovely meal full of wonderful flavors, nutrition and protein, with a fab creamy sauce. 

I don’t post all the chicken meals we eat but we eat a lot of chicken, especially thighs. They aren’t too expensive and they lend themselves so nicely to a variety of sauces and spices. Chicken is adaptable! Plus, it is a good source of protein, something I’ve been trying to eat more of. 

We loved this dish and writing this up reminds me that I need to add it to the coming week’s menu again. 

Pan-fried Chicken with Curried Leeks and Lentils

This recipe is adapted from one in my (now-defunct) favorite food magazine, delicious. I really miss it. Among other things, the original added two cans of lentils. Our appetites aren’t that large and one suited nicely. Drain and add a second can, if you’d like, but only save and use the liquid from the first one. 

Ingredients

2 tablespoons olive oil

Fine sea salt

Freshly ground black pepper

4 large chicken thighs

2 shallots, finely sliced

3 garlic cloves, finely sliced

2 leeks, sliced

1 tablespoon mild curry powder

5 oz or 150ml dry white wine

1 can (14.1 oz or 400g) green lentils (or two, see note above)

5 oz or 150ml whipping cream

Fine sea salt, if desired

For garnish: a few leaves cilantro

Method

Peel and finely slice the shallots and garlic. Clean the leeks well and slice them into rounds.

Season the chicken with salt and a few generous grinds of black pepper. 

Heat the oil in a large frying pan over a medium-high heat, then add the chicken thighs, skin-side down, and cook until the skin is crisp and golden (about 8-10 minutes.)

Transfer the chicken to a plate. 

Add the shallots, garlic and leeks to the pan. Add the wine and scrape the bottom of the pan to loosen all the lovely brown bits. 

Stir in the curry powder. Leave to simmer until the wine is reduced by half.

Drain the can of lentils, saving the liquid. Add the lentil liquid to the pan along with the cream.

Return the chicken to the pan, skin side up, and cover with the lid. 

Simmer for 15-20 minutes until the chicken is cooked through juices should run clear when a sharp knife is pushed into the thickest part of the thigh.

Remove the lid, push the chicken to one side (or remove it to give yourself more room to stir) and add in the lentils. 

(I tried the side push first and I guess my pan wasn't quite big enough for me to stir well.) Stir to combine.

Add the chicken back again if you removed it or center it in the pan if you didn’t. Simmer for 7-9 more minutes to reduce the sauce a little and heat the lentils through. 

Taste and add salt if needed. Garnish with a few leaves of cilantro to serve. 

Enjoy!

It’s Sunday FunDay and today we are sharing recipes made with fresh vegetables. Many thanks to our host, Sneha from Sneha’s Recipe. Check out the links below. 

• Creamy Italian Ranch Corn & Green Bean Salad from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Curry Roasted Potatoes and Asparagus from A Messy Kitchen
• Garlic Basil Wax Beans from A Day in the Life on the Farm
• Garlicky Margherita Pizza from Amy's Cooking Adventures
• Pan-fried Chicken with Curried Leeks and Lentils from Food Lust People Love
• Pinzimonio from Culinary Cam
• Roasted Chinese Eggplant from Karen's Kitchen Stories
• Tendli and Potato Fry from Sneha's Recipe
• Veggie Mac & Cheese from Mayuri's Jikoni

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join. 

Pin this Pan-fried Chicken

with Curried Leeks and Lentils!

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