Poach franks
Blanch savoy cabbage leaves
Boil some sliced onions
Grate some mature cheddar
Toast bread and butter
Assemble: Bread, v generous smooth Dijon mustard, cabbage, franks, onions, cheddar, season, other bit of bread.
Welcome to the blog! I write recipes here for things I have cooked, trying to include useful information.
Showing posts with label sausages. Show all posts
Showing posts with label sausages. Show all posts
Wednesday, 16 November 2016
Thursday, 14 May 2015
Sausage, pepper and mushroom casserole
I know you are going to be put off by the long ingredients list so I will try to keep the description as short as possible!
Sausage, pepper and mushroom casserole
serves ~6
1 large onion, finely chopped
2 sticks celery, peeled and finely chopped
1 large carrot, peeled and finely chopped
Sweat the above in butter and vegetable oil in a large casserole, adding each five minutes after the last, in that order.
6 large herby sausages, perhaps a mixture of lamb, pork and other meats, skins removed and cut into 1inch lengths
2 large packets mushrooms (any variety), wiped clean and roughly chopped into pieces of similar size to the sausage bits
2 or 3 peppers, de-seeded and chopped into rough large pieces also
Heat a film of oil in a large frying pan. Fry the above in batches until some colour is added to each. Remove to a plate if the vegetables in the casserole are still sweating, otherwise add straight to the casserole. Don't stir frequently when browning as it will destroy the heat and slow things down. Adding some salt to the mushrooms will help bring out the moisture.
1 large glass red wine
2 tins chopped tomatoes
Several sprigs of thyme
2 cloves garlic, finely chopped
2 bay leaves
1 tin chickpeas
Pour the wine in the frying pan over the heat once everything is fried. Scrape the base to remove the nice browning residues (which are hopefully not burnt) then pour into the casserole along with all the other ingredients. Add water so everything is just covered. Bring up to a simmer, remove and discard any scum that forms, and cook for 25 minutes. Easy!
PS I am working on a quick way to remove shells from tinned chickpeas... at present it involves draining and washing them, rubbing them all together in a tea towel, emptying into a deep bowl, filling the bowl with water then scooping and pouring off the top half of the water, hopefully along with most of the shells, and picking out the chickpeas from the bowl. It doesn't get them all off, and it's not essential, but it's not that hard either.
Sausage, pepper and mushroom casserole
serves ~6
1 large onion, finely chopped
2 sticks celery, peeled and finely chopped
1 large carrot, peeled and finely chopped
Sweat the above in butter and vegetable oil in a large casserole, adding each five minutes after the last, in that order.
6 large herby sausages, perhaps a mixture of lamb, pork and other meats, skins removed and cut into 1inch lengths
2 large packets mushrooms (any variety), wiped clean and roughly chopped into pieces of similar size to the sausage bits
2 or 3 peppers, de-seeded and chopped into rough large pieces also
Heat a film of oil in a large frying pan. Fry the above in batches until some colour is added to each. Remove to a plate if the vegetables in the casserole are still sweating, otherwise add straight to the casserole. Don't stir frequently when browning as it will destroy the heat and slow things down. Adding some salt to the mushrooms will help bring out the moisture.
1 large glass red wine
2 tins chopped tomatoes
Several sprigs of thyme
2 cloves garlic, finely chopped
2 bay leaves
1 tin chickpeas
Pour the wine in the frying pan over the heat once everything is fried. Scrape the base to remove the nice browning residues (which are hopefully not burnt) then pour into the casserole along with all the other ingredients. Add water so everything is just covered. Bring up to a simmer, remove and discard any scum that forms, and cook for 25 minutes. Easy!
PS I am working on a quick way to remove shells from tinned chickpeas... at present it involves draining and washing them, rubbing them all together in a tea towel, emptying into a deep bowl, filling the bowl with water then scooping and pouring off the top half of the water, hopefully along with most of the shells, and picking out the chickpeas from the bowl. It doesn't get them all off, and it's not essential, but it's not that hard either.
Monday, 2 December 2013
Cassoulet... in brief!
By using tinned confit de canard you can save some time. One alternative is making a lamb stew including the beans' cooking liquid.
Instructions:
Soak large dried beans from the most recent harvest overnight in water.
Cover them in water, bring to boil then drain and discard water. Cover well again, add a thick slice of bacon (simmered first in water if very salty), a whole peeled onion, stuck with 3 cloves, a peeled carrot, a celery stick and a pigs trotter if available. Bring to a boil, skim off scum and simmer for 2 hours.
Meanwhile place tinned confit duck in a tray, skin side up, under a radiant grill to crisp up. Brown some high fat content sausages in a large frying pan or casserole. In the sausage pan, fry finely chopped onions until browned and softened. Add tinned chopped tomatoes and simmer to thicken. Add the beans' cooking liquid and simmer for 20 minutes. Pour this sauce into a seive over a bowl and rub through with the back of a ladle, or pass through a vegetable mill.
Layer up the drained beans, sliced bacon, sausages and duck in a large casserole pot. Salt and pepper the layers. Sprinkle the surface with breadcrumbs then ladle over enough of the sauce to almost cover, but gently so as not to displace the crumbs. Sprinkle with breadcrumbs again then spoon over duck fat from the confit tin.
Place into an oven at 160C, uncovered. Allow a dark gratineed surface to form several times, each time breaking it up with a spoon so it may become partly submerged and ladelling over more of the reserved sauce to keep things from drying out or burning. Keep this up for 2 hours or until you run out of liquid.
Allow to cool slightly before serving. The classic wine match is a Cahors.
Instructions:
Soak large dried beans from the most recent harvest overnight in water.
Cover them in water, bring to boil then drain and discard water. Cover well again, add a thick slice of bacon (simmered first in water if very salty), a whole peeled onion, stuck with 3 cloves, a peeled carrot, a celery stick and a pigs trotter if available. Bring to a boil, skim off scum and simmer for 2 hours.
Meanwhile place tinned confit duck in a tray, skin side up, under a radiant grill to crisp up. Brown some high fat content sausages in a large frying pan or casserole. In the sausage pan, fry finely chopped onions until browned and softened. Add tinned chopped tomatoes and simmer to thicken. Add the beans' cooking liquid and simmer for 20 minutes. Pour this sauce into a seive over a bowl and rub through with the back of a ladle, or pass through a vegetable mill.
Layer up the drained beans, sliced bacon, sausages and duck in a large casserole pot. Salt and pepper the layers. Sprinkle the surface with breadcrumbs then ladle over enough of the sauce to almost cover, but gently so as not to displace the crumbs. Sprinkle with breadcrumbs again then spoon over duck fat from the confit tin.
Place into an oven at 160C, uncovered. Allow a dark gratineed surface to form several times, each time breaking it up with a spoon so it may become partly submerged and ladelling over more of the reserved sauce to keep things from drying out or burning. Keep this up for 2 hours or until you run out of liquid.
Allow to cool slightly before serving. The classic wine match is a Cahors.
Sunday, 13 October 2013
Quick sausage cassoulet
One for the blokes.
Serves 2
Handful small smoked bacon lardons
6 Toulouse sausages
2 tbsp vegetable oil
25g butter
1 onion, finely chopped
3 cloves garlic, rougly chopped
1 glass red wine
1 tin chopped tomatoes
1 tin flageolet or borlotti beans, drained and rinsed
a few sprigs of thyme
In a large open frying pan, brown the lardons and sausages in the fats. Add the onion, season well then sweat thoroughly for 15 minutes, scraping up the browning residues from the bottom of the pan. Add the red wine and simmer until reduced. Add tomatoes and thyme and cook again until well reduced and thickened, stirring frequently. Add the beans and a glass of water then cook for ten minutes or until the sausages are cooked through and the beans are softened. Fish out the thyme stalks and serve away.
Serves 2
Handful small smoked bacon lardons
6 Toulouse sausages
2 tbsp vegetable oil
25g butter
1 onion, finely chopped
3 cloves garlic, rougly chopped
1 glass red wine
1 tin chopped tomatoes
1 tin flageolet or borlotti beans, drained and rinsed
a few sprigs of thyme
In a large open frying pan, brown the lardons and sausages in the fats. Add the onion, season well then sweat thoroughly for 15 minutes, scraping up the browning residues from the bottom of the pan. Add the red wine and simmer until reduced. Add tomatoes and thyme and cook again until well reduced and thickened, stirring frequently. Add the beans and a glass of water then cook for ten minutes or until the sausages are cooked through and the beans are softened. Fish out the thyme stalks and serve away.
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