Page 26 - The Singapore Women's Weekly

BARBECUED CORN &

SAUSAGE BAKES
Prep 15 mins | Cook 35 mins | Serves 4

500 g beef sausages
1 corn cob, husks, silks removed
1 large red onion, 1 cm-thick wedges
300 g farfalle pasta
1 cup grated cheddar
1 bunch chives, chopped
250 g cherry tomatoes, quartered
Hot sauce, to serve

SAUCE
40 g butter
2 tbsps Dijon mustard
2 cups milk

1. Preheat oven to moderate 180 C.

Lightly grease six 2-cup ovenproof
dishes.
2. Preheat a chargrill pan or barbecue
grill on high. Cook sausages and
corn 10 mins, turning on all sides,
until cooked through and grill marks
appear. Grill onion 2 mins each side
until marks appear. Slice sausages
into quarters.

3. Meanwhile, in a large saucepan of
boiling salted water, cook pasta
following packet instructions until
al dente. Drain and return to pan.
4. SAUCE In a medium saucepan, melt

butter on medium. Stir in flour, cook
1 min until bubbling and golden.

Remove from heat. Mix in mustard,
then gradually whisk in milk until
smooth. Return to heat and cook,
stirring, until sauce boils and
thickens. Simmer 3 mins. Season.
5. Add sausage and sauce to pasta
with half cheese. Mix well and divide
between dishes. Slice corn, onion

and remaining cheese. Bake 12 to
15 mins until cheese melts. Sprinkle
with 1 tbsp chives.
6. Toss tomatoes and remaining
chives with a little hot sauce and
serve with pasta bakes.