G'day Chantelle,

Thank you very much for your question. I have an idea which I think will go very nicely with your stilton chicken. It is a Caramelized Onion, Sweet Potato and Brie Strudel. You can leave out the brie if you want but it is yummy!!

Peel and chop into 1 inch (2.5 cm) cubes 2 sweet potato (about 1 1/2 lb/650 g). Cook in boiling salted water until tender about 15 minutes. Drain and set aside. Meanwhile heat 2 tsp (10 mL) olive oil in a skillet over medium heat. Fry 2 onions, peeled and sliced while stirring until deep golden colour, about 10 minutes. Add the cooked sweet potato and cook until mixture is hot. Transfer to a bowl and add 1 tbsp (15 mL) fresh chopped thyme, 1 tsp( 5 mL) salt and 1/2 tsp (2 mL) pepper allowing to cool. Add and mix to combine 1 small wheel of brie, chopped into chunks (about 180 g). Brush 3 sheets of phyllo pastry with olive oil and stack on top of each other. Lay down the centre the potato cheese mixture leaving a couple of inches (5 cm) at each end clean. Fold pastry up and over mixture, folding over the 2 ends to seal. Roll up into a strudel shaped log. Transfer to a parchment lined baking sheet and make 3 diagonal slices on top of the strudel to allow steam to escape. Brush the phyllo package with olive oil and bake in a preheated 400°F (200°C) oven until golden and hot through, about 20 minutes. Transfer to a cutting board and with a serrated knife slice into portions and serve.

I really hope this gives you a vegetarian option for you dinner party. It's always a big hit at mine.

Yours in food and friends,
Chef James

G'day Derek,

Great question!! Growing up in Australia has certainly taught me many ways to prepare a sausage. We seemed to have them every other day and I was totally OK with that. Sausages, tomato sauce and cheese are probably a few of my favourite ingredients. Here is one thing I suggest.

Peel and slice one onion. Heat oil 2 tsp (10 mL) Compliments Pure Olive Oil in a skillet over medium high heat. Add onions and fry, stirring until golden, about 4 minutes. Add 1 tsp (5 mL) dried thyme or rosemary and add the sausages to the onions; fry, turning, until sausages are golden on all sides. Add tomato sauce and reduce heat to medium. Simmer until sausages are done through and fully cooked, about 10 minutes. Meanwhile cook some penne or fusilli pasta and add to the sausage and caramelized onion tomato sauce. Place mixture into a heat-proof baking dish and sprinkle over the cheese. Broil in oven until cheese is bubbly and golden in colour. Serve.

I hope you enjoy this idea. It is one that I had enjoyed many times growing up.

Yours in sausages, tomato sauce and cheese,
Chef James