Chicken & Sausage Tray Bake – Hein van Tonder

Hein van Tonder's Chicken & Sausage Tray Bake

Hein van Tonder’s Chicken & Sausage Tray Bake

For some time I have been using Hein van Tonder’s recipes on the website, and till now we have only been email friends.  Such a delight to meet him last Friday when we had lunch at The Imibala Restaurant in Somerset West

[click here].  Here is his tray bake which would go well with the Asara Vineyard Collection Chenin Blanc 2014.

Ingredients
6 pieces of chicken with skin
6 individual sausages (good quality pork, beef or lamb)
1 tsp salt
½ tsp cracked black pepper
1 tbs of your favourite herb and spice mix for chicken
125ml red wine
4 cloves of garlic, bashed
1 onion, cut in half horizontally and then quartered
1 stem fresh rosemary, cut in smaller pieces
handful of baby tomatoes
Instructions

Method
Preheat the oven to 200 degrees C.
Place the chicken in a ziplock bag, add the salt, pepper and herb & spice mix and give it a good shake to coat the chicken. (I used a mixture of salt, pepper, chicken spice, baharat, dried chilli flakes).
Pour the wine in a baking tray. Place the garlic, chicken, sausages and onions on top of the red wine. Dot with the cut sprigs of rosemary and sprinkle the baby tomatoes on top.
Bake for 20 minutes covered in foil, remove the foil and bake for a further 30 – 40 minutes until the chicken and sausages are cooked and the chicken skin is golden brown and crisp. Pop it under the grill for a few minutes to crisp up further if needed.

Notes
Serve with Hein’s Garlic Butter Cauliflower Mash – CLICK HERE
Baharat is a spice mix made up of a blend of 2 teaspoons each of smoked paprika and ground cumin, 1 teaspoon each of fresh ground black pepper and ground coriander, 1/2 teaspoon each of ground cinnamon and nutmeg and a 1/4 teaspoon each of ground cardamom and ground cloves.
Michael’s wine recommendation – CLICK HERE
Asara The Vineyard Collection Chenin Blanc 2014

Asara The Vineyard Collection Chenin Blanc 2014

Hein van Tonder of heinstirred.com photo by Francois Pistorius

Hein van Tonder of heinstirred.com
photo by Francois Pistorius

For as long as memory serves, I have references and recollections that involve food.

This passion has brought me to create and develop Heinstirred. As a South African food writer and photographer based in Cape Town I’m at my happiest in the kitchen, behind the camera or better still, both.

My work has been featured on food24.com, food52.com, Huffington Post Taste, Buzzfeed, The Kitchen, brit.co and feedfeed.info. I have also contributed to the Sunday Times Food Weekly and contributed to the first issue of Market Day.

Ever evolving as a food lover, my favourite past time is travelling to eat with itineraries built around flavours, meals and restaurants. My latest eating trip was to Beirut, allowing me to discover a cuisine that easily rivals my love for all things Italian.

A new interest is the photography of events that have a distinct food focus, this in collaboration with well known photographer Francois Pistorius. We aim to tell another side of the story by capturing a behind the scenes and candid look at the preparation, presentation and enjoyment of food.

This blog is as much a personal food and photography journey as it is a current reflection of my portfolio of work. Get in touch with me regarding recipe development, brand content, food photography, styling, lifestyle photography and writing.

I work with a Nikon D750 to best capture the images and flavours. All photographs and recipes are available for purchase.

Visit Hein on his lovely website – CLICK HERE

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