Brendan Pang soared to success reaching the top 10 in MasterChef in 2018. His love of food was entrenched growing up in a large Mauritian family surrounded by good cooks.
He is often referred to as the dumpling whisperer because of his love of making dumplings and this has seen him launch a new business this year called Bumplings at Sunshine Harvester Works in Fremantle.
He is a regular guest at the Perth Food and Wine Show, the Perth Royal Show and offers catering, events and popups. Brendan is another WA success story, find out more at www.brendanpang.com.au
This is a Mauritian traditional recipe from my family called Rougaille which can be made with any protein but my favourite is to use pork and fennel sausages.
Rougaille Saucisse
Serves 4
Ingredients
- 6 pork and fennel sausages
- Vegetable oil
Creole Sauce
- 2 tins (800g) diced tomatoes
- 3 onions, sliced
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
- 2 sprigs fresh thyme
- 1 small bunch parsley, chopped
- 1 small bunch coriander, chopped
- 6 spring onions, chopped
- 4 large green chillies, chopped
- Salt, to taste
Method
- Drizzle a little vegetable oil into a large saucepan over medium-high heat. Once hot, carefully lower sausages into the pan and cook for about 2 minutes before flipping. Continue turning the sausages every few minutes until they are brown on all sides, about 10 to 15 minutes.
- Remove sausages and let rest for 10 minutes. Slice diagonally into pieces and set aside until required.
- In the same saucepan over low-medium heat, add a generous amount of vegetable oil. Cook onions gently and do not allow to colour, about 5 minutes.
- Add ginger, garlic, thyme, parsley, coriander, spring onion and chilli to the saucepan and continue to cook, stirring for about 5 minutes.
- Add the tinned tomatoes and simmer for 5 minutes. Add the sausage and stir well. Cook for a further 5 minutes, remove the sprigs of thyme and season with salt.
- Serve immediately with steamed rice or roti.
