Baked Chicken Franks Recipe in English
For 4 franks;
Olive oil .... 1 tbsp Italian tomato sauce.... 1 cup Black or green olives ....¼ to ½ cup; pitted and sliced Mozzarella cheese.... 1 cup; shredded Basil leaves.... ¼ cup; chopped
- Preheat oven to 150-175°C (300-350°F). - Thaw Breakfast Franks as per instructions given on the pack. - In a pan, heat the olive oil over medium-high heat. Add Breakfast Franks & gently fry until browned all over. Turn off the heat and remove from pan. Cut 2 franks into slices & retain one for garnishing. - Deg laze the pan with Italian tomato sauce and scrape up any browned bits from the bottom of the pan. - Return the sausages back into the pan and sprinkle with olives and shredded mozzarella cheese. Bake in an oven for 10 minutes. - Sprinkle with fresh basil before serving.
Italian Tomato Sauce or (Tomato Concasse)
Yield: 300-500 g | Preparation: 20 min | Cooking: 30-40 min
Fresh tomatoes.... 2 kg Tomato puree..... 4 tbsp Tomato paste.... 3 tbsp Onions.... 1½; chopped Garlic.... 2 tbsp; chopped Vegetable oil.... 4 tbsp Tomato ketchup.... 4 tbsp Sugar.... 1 tsp Salt.... 1½ tsp Basil leaves.... 6
- Make a small cut at the bottom of each tomato skin and place them in boiling water. - Blanch them for few minutes and remove. Plunge into ice water. - After they cool, remove and transfer them to a cutting board and peel off the skin. - Cut the tomatoes in halves, not through the stems but horizontally & remove the seeds. - Crush the tomatoes, while retaining the juice. - Remove the basil leaves off the stalks, wash and dry them. - Heat the vegetable oil in a frying pan and add the chopped garlic to saute until golden brown. - Add the onions & cook until soft. Add crushed tomatoes (paste, puree, juice) and half of the basil leaves. Add salt to taste. - Add sugar, ketchup and rest of the basil leaves and cook for another 25 to 30 minutes on medium heat until the sauce becomes thick and darkens in color.