Yinarr Meal Pantry

​INGREDIENTS

​

2 chicken breast or boneless thigh
1 cup walnuts

1/4 cup of chopped fresh sage

1 handful of English spinach
2 red onion, diced
2 egg whites
4 garlic cloves
Salt and pepper
25g ghee

1 teaspoon coconut

1 cup diced tomatoes
1 tablespoon Agave Nectar

METHOD​
1. Combine the chicken, walnut, half the red onion, sage,  the egg white, 3 cloves of garlic and the seasoning in a food processor and pulse to finely chop or until the mix comes together.
2. Divide the mix into six portions, roll each tightly in cling wrap and securely tie the ends.
3. Bring a saucepan of water to the boil and reduce to a medium heat. Add the sausages and poach for 8 minutes. Remove the sausages from the water and unwrap from the glad wrap.
4. Heat an oiled pan over high heat and pan fry the sausages for 3-4 minutes, turning to brown all sides evenly. Add the ghee to the pan to melt and spoon over the sausages.
5. Dice the remaining garlic clove and sweat in an oiled pan over medium heat with the remaining onion. Add the tomatoes and Agave to the pan and simmer over a low heat for 3 minutes.

6. Serve the sausages with tomato sauce on the side.