Nigella Lawson's Game Changing Merguez Sausage with Halloumi and Flame-Roasted Peppers

Merguez Sausage with Halloumi and Flame-Roasted Red Peppers

If Delia Smith is the Queen of British "Cookery" then Nigella Lawson is the princess who made cooking fun with a little cheeky wit. Nigella not only plays up on her looks but is the daughter of former Conservative cabinet minister Nigel Lawson (now Lord Lawson) the second most powerful person in politics while serving as Margaret Thatcher's Chancellor of the Exchequer and the late Vanessa Salmon heir to the Lyons Corner House empire.

 Nigella has a way with words and attended Oxford and has a degree in Medieval and Modern Languages. It was a natural progression for her to pursue a career as a freelance writer for a range of renowned magazines and newspapers. She had made a success as a prolific journalist and broadcaster. 

Her cookbooks How to Eat: The Pleasures and Principles of Good Food and How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking, to name two, were also a natural progression from the many food articles she has penned. Her columns received so much attention that a television deal was struck, leading to a cooking show called Nigella Bites and then Forever Summer.

Off camera, Nigella Lawson has suffered some hardships, as her husband of nine years who encouraged her along the way, journalist John Diamond, died in 2001 (however she has since remarried Charles Saatchi). She also lost her mother and sister to cancer.

In 2007 she came out with her own line of kitchenware, Living Kitchen, which has cemented her celebrity status.There is no doubt she deserves her place on the Gourmet Live's 50 Women Game Changers.

Whether you agree or disagree with the authors chosen fifty and their order it has been an enjoyable and creative outlet to cook from the masters and those we admire with a group of dedicated ladies. There have even been a few successful bloggers on "the list". We have checked out books from the library, borrowed cookbooks from friends, surfed the Internet and browsed our own cookbook collections seeking that one recipe that will highlight that weeks outstanding woman. This group is spearheaded by my favourite well-travelled blogger Mary of One Perfect Bite who back in June 2011 invited bloggers to travel along on a culinary journey throughout the year. 

What have we been up to with our 44th Game Changer.....

Mary of One Perfect Bite - Liptauer Cheese

Val of More Than Burnt Toast - Merguez Sausage with Halloumi and Flame-Roasted Peppers 

Susan of The Spice Garden - Lily's Scones

Taryn of Have Kitchen, Will Feed  - Peanut Butter Hummus

Heather of Girlichef  -  Dragon Chicken

Miranda of Mangoes and Chutney - Spinach and Coconut Soup

Jeanette at Jeanette's Healthy Living  - Breakfast Bruschetta with Tomatoes and Avocado

Kathleen Van Bruinisse at Bake Away with Me - Hokey Pokey

Linda of There and Back Again  

Barbara of Moveable Feasts - Welsh Rarebit Muffins

Martha of Lines from Linderhof 

Nancy of Picadillo 

Mireya - My Healthy Eating Habits - Fruit Salad 

Veronica of My Catholic Kitchen - St. Tropez Chicken 

Claudia of Journey of an Italian Cook - Linguine with Lemon Garlic and Thyme Scented Mushrooms

Alyce of More Time at The Table - Guiness Gingerbread 

Amrita of Beetle's Kitchen Escapades

Martha at Simple Nourished Living - Orange Blackberry Trifle

Jill at Saucy Cooks - Slow Roasted Pork Belly

Sarah at Everything in the Kitchen Sink - Bacon Brownies

It is sinful how easy this dish is to put together. It almost does not seem like it could be a recipe at all, but it struck a cord with me! In truth I cooked this up in a frying pan since I was not cooking for 8 and it turned out beautifully with golden burnished salty cheese and sizzling spicy sausages.

*Merguez Sausage with Halloumi and Flame-Roasted Peppers**

8 merguez or spicy sausages (approximately 12 ounces)

1 (8-ounce) block halloumi cheese 1 (8-ounce) jar flame-roasted peppers

1 tablespoon garlic oil

Preheat the oven to 425 degrees F.

Place the sausages into a low sided pan. This makes the cooking time quicker.

Slice the halloumi into 1/4-inch slices and then lay them on and around the sausages in the pan.

Take the peppers out of the jar and also strew them around the sausages and cutting them into smaller slices and pieces as you go, then drizzle over the oil. Cook for 15 to 20 minutes, by which time the sausages should have browned and the cheese colored in places.

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.