Tag Archives: Entrée

Easy-Peasy Twirly-Wurly Chicken Pasta

This is an easy-peasy delicious evening meal. I’ve made it with unusual ‘twirly wurly’  coloured pasta which children love! There are no hard and fast ingredients as far as vegetable choice goes. I used five of my favourite – chopped and sliced – onion, leek, celery, garlic and Italian red pepper. Put 3 tablespoons of a good olive oil into a pan and add the vegetables apart from the garlic. Cook on a medium heat to soften. Season with salt and pepper. Add a ‘glug’ of white Vermouth and allow the flavours to combine – 5 minutes. At this point, I added the garlic and  some smoked lardons and the sliced chicken breasts (1 per person). Cook through thoroughly.  Boil the pasta. When the pasta is cooked, drain it and add it to the chicken/vegetable sauce. Take the pan off the heat and mix through a 100ml of cream. Serve with freshly chopped basil and flakes of Parmesan cheese. A great addition would be mushrooms! Alas, on this occasion I was cooking for children with an aversion to this delicious funghi! For the adults, I dizzled a little sweetened Balsamic vinegar. Simple and yummilicious!

 

 

 

Scallop & Prawn Sea-sation!

This was my Sunday Sea-sation treat to the family!

Living here in Portugal, very close to the Atlantic coast, we are very lucky to have oceans of fresh fish to feast on. And feast on it we do, but yesterday I decided, instead, to delve deep into my freezer for some lovely treats, also originally from the sea!

Scallops and prawns are a great combination – these beauties pictured here, I dressed with a creamy shallot, leek and celery sauce, perched aloft some delicious new boiled locally grown potatoes. The combination was a triumph and it’s success was confirmed by the words of my teenage son, “Can I have more Mum?”

Scallop and Prawn Sea-sation!

Ingredients:

  • FOR 4 PEOPLE (Main course):
  • 12 large scallops (mine had tails on)
  • 16 large raw prawns, peeled
  • 500/600g of new potatoes
  • 2 small leeks, finely chopped
  • 1 stick of celery finely chopped
  • 2 small spring onions, finely chopped
  • a cup of white wine
  • 200ml of cream
  • salt and pepper
  • 2 tablespoons of olive oil
  • sweet balsamic vinegar to drizzle and chopped parsley to garnish

Directions:

  1. Defrost and peel the prawns if frozen. Defrost the scallops if frozen.
  2. In a pan, with a tablespoon of heated olive oil, fry and season the vegetables.
  3. Add the wine and reduce for 5 to 10 minutes minutes.
  4. Boil the potatoes.
  5. In a large heavy based pan, cook the prawns (they turn from a translucent colour to white).
  6. Add the scallops. Be very careful not to over cook,
  7. Add the cream to the vegetables and cook for a couple of minutes.
  8. Drain the potatoes and cut them in half. Arrange on a plate.
  9. Place 3 scallops on the top of 3 halved potatoes with 4 prawns.
  10. Drizzle with the sauce reduction.
  11. Drizzle the balsamic vinegar and sprinkle with chopped parsley.
  12. Optional: sea salt and cracked black pepper

Sweet, Sticky, Sour and Spicy Chicken with Mandarin Fritters

I was looking for inspiration for dinner last night and wanted to try something creative. I studied the contents of my fridge and larder and decided to make a meal that would tantalise all our taste buds – a surge of heat, a touch of sweetness combined with something sour to create a dish that would be deliciously satisfying. The Mandarin fritters added another dimension, bringing a sharp citrus crunch to the eclectic textures and flavours of the dish.

Subliminally, I had produced a meal in celebration of the Chinese New Year. It wasn’t intentional, my tastebuds just led me that way! So I wish anyone reading this a happy year of the goat! Shanyang kuaile de yi nian!

 

Sweet, Sticky, Sour and Spicy Chicken with Mandarin Fritters

Ingredients:

  • 1 to 2 tablespoons brown sugar
  • 2 tablespoons of runny honey
  • 1/4 cup of soy sauce
  • 3 teaspoons of chopped root ginger
  • 2 teaspoons of chopped garlic
  • 2 to 3 tablespoons of hot pepper sauce (Piri-Piri)
  • Salt and Pepper
  • 4 skinless chicken breast, cut into strips
  •  tablespoons of vegetable oil
  • 2 chopped spring onions to garnish
  • FOR THE MANDARIN FRITTERS:
  • 2 seedless Mandarin oranges, in segments
  • 1 cup of plain flour
  • 1/2 cup of milk
  • 1/2 cup of water
  • 1/4 cup of baking powder
  • 1 teaspoon of salt
  • Vegetable oil for deep frying

Directions:

  1. FEEDS 4:
  2. Mix together the brown sugar, honey, soy sauce, ginger, garlic and hot pepper sauce in a bowl.
  3. Salt and pepper the chicken strips.
  4. Add the chicken breast strips into the marinade and leave in the fridge for an hour.
  5. Heat the oil in a pan and add the chicken strips and brown on both sides for about a minute.
  6. Pour the sauce/marinade over the chicken and simmer uncovered until the sauce thickens (8/10 mins)
  7. FOR THE MANDARIN FRITTERS:
  8. Whisk together all the ingredients, in a bowl, until smooth.
  9. Heat a small pan of oil, deep enough to fry the Mandarin segments.
  10. Dip the segments into the batter then drop gently into the hot oil.
  11. Remove when golden brown and crispy.

Cottage Crumble

Cottage Pie must be high on the list of dishes most synonymous  with British cuisine – up there with fish and chips, roast beef, hot pots and pies. It is also a dish that you might think of serving on a cold winter’s night, when deeply satisfying comfort food is the order of the day.

To add a little more paz-zaz to what can sometimes be a bland dish, I like to ‘jazz’ my recipe up with a few extra ingredients, a ‘glug’ of sherry and a cheesy crumble top. With the addition of various cottage-garden vegetables and a potato and butternut squash mash, it’s packed with natural goodness and positively zings with flavour!

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Minced beef and pork with sliced carrots, leeks and cabbage cooked with a ‘glug’ of sherry!

 

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Crumble the salty biscuits (Tuc or Ritz)!

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Mix the crumbled biscuits with softened butter. Grate the Cheddar cheese and combine together.

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Mash the potato and butternut squash. Spoon on top of the meat mixture and add the biscuit and cheese crumble. Sprinkle with dried oregano. Bake and serve!

 

 

Cottage Crumble

Prep Time: 30 Mins Cooking Time: 1 Hour Total Time: 1 Hour 30 Mins

Ingredients:

  • 800g of potatoes for mashing
  • 300g of butternut squash, cubed for mashing
  • a generous knob of butter for the mash
  • full fat milk for the mash
  • salt and pepper
  • 2 to 3 tbsp of olive oil
  • 600 to 800g of minced meat (as you wish – pork or beef or a mix)
  • 3 carrots, sliced
  • half a small cabbage, shredded
  • 2 large leeks, sliced
  • 1 cup of medium or sweet sherry
  • 380/390g tomato puree (passata) 
  • 60/70g of ‘Tuc’ or ‘Ritz’ biscuits
  • Grated Cheddar cheese or similar
  • 50/60g Butter, softened to mix with the crumbed biscuits
  • Dried Oregano, to sprinkle on top

Directions:

  1. MAKES 4 GENEROUS PORTIONS
  2. Peel the potatoes and butternut squash and cut into chunks. Place in a pan of salted boiling water.
  3. When the potatoes/butternut squash are soft, mash with butter and milk, salt and pepper. Set aside.
  4. In a large pan, add the olive oil, the carrots, leeks and cabbage. Salt and pepper.
  5. Cook for 5 minutes. Add the minced meat and combine together.
  6. Add the sherry and cook for 5 minutes. Add the tomato puree and simmer to cook through.
  7. Place the meat mixture in and oven dish and top with the mashed potatoes/butternut squash.
  8. Sprinkle over the cheese crumble topping and finish with a shake of dried oregano.
  9. Cook for 25 to 30 minutes in a preheated oven at 180 degrees centigrade (350 degrees fahrenheit)

Pie Time! Chicken & Vegetables cooked with Cider & Cream

There is nothing more warming and satisfying, on a winter’s day, than a homemade pie filled with freshly prepared ingredients. I enjoy making pies and pastry and find it quite therapeutic. I like to experiment with different fillings, giving vent to my creative side and also like to have fun with pastry decorations. One of the pies, pictured here, I made for a friend’s anniversary and delivered it with a candle which is a great gift for anyone preferring savoury to sweet. In preparation for an intensive pie-making week, in aid of the church Christmas Bazaar next Saturday, I will be making several varieties, such as – salmon and leek – beef, Port and cranberry and turkey, ham and chestnut. Recipes to be posted as I create them!

Before I get to the recipe for this post, just a word or two about shortcrust pastry and the frustrations that I have encountered with it recently. I came to pastry and pie making relatively late in life as, alas, I did not learn any culinary skills at the knee of my mother or grandmother. What I do remember of my grandmother’s food (on visits back from Africa), is unquestionably grim – spam fritters with baked beans and to drink, dandelion and burdock. My mother, who clearly inherited this disability and never having the need or desire to cook herself, fed us on factory made concoctions that were often inedible, tasteless and I dread to think how many ‘e’ numbers we must have ingested. The effects of passive smoke are well known. There should be equal concern for children regarding passive food!! Like many things that are denied, they become more alluring with the advent of freedom and so, my brother and I learnt to cook creatively. Firstly, out of necessity and secondly, because we both developed a ‘taste’ for proper food having experienced such deprivation during our childhood years. Sympathy not required – I’ve made up for it since!

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Pastry made and pie filled. A good coating of egg wash and into the oven for 25 minutes at 190 degrees centigrade.

All that said, back to the subject of pastry. I was taught to make pastry, of various kinds, by a very good friend and pastry chef (you know who you are), who was generous enough to share some of her knowledge with me. To date, I have followed her recipe precisely and it has given excellent results allowing me to produce hundreds of pies. Just recently, however, I have had a few problems with the pastry being too ‘crumbly’ to work with. It has caused me huge consternation and frustration as I get very irritated when things don’t work as I want them to, when I believe there is no reason for them not to. Does that make sense? Anyway, having resorted to internet sources for a technical reason, I have discovered just how critical temperature and changing the brand of butter or flour can be, etc, etc. So, the long and short of all this is, that you have to find what works for you by sometimes tweaking the ingredients and measures. In my case, the flour and butter combination that I am currently using, needed a little more water than I had previously added. That small discovery has ensured that the rolling pin has no secondary use other than to roll out the dough!

Shortcrust pastry: 9oz / 270g plain flour; 5oz / 140g butter; 1 egg yolk, 1 to 2 tablespoons of water. I use a food processor because it’s quicker but you can ‘crumble’ the flour and butter by hand. Cut the cold butter into cubes and put this and the flour into the bowl of the food processor. Whizz until the ingredients combine to a crumbly texture. Add the yolk of an egg and a tablespoon of cold water. The mixture should come together in a clump. If this fails to happen, add a little more water until you have a workable dough that is not too dry and not to wet. I’m sorry that I can’t really explain it better than this – as I have experienced, it’s a learning process that just requires patience and practice. So …… with the dough rolled out to about a thickness of 3mm, line a pie dish of approximately 18cm diameter. Egg wash the edges of the pastry and fill the pie with the filling. Secure the pastry lid by crimping with the side of your thumb. Trim the pastry and egg wash the surface. Have fun with the decoration!

My recipe is based on filling a deep pie (5cm) to feed four or five hungry people. It’s a pie filled with chunks of meat and wholesome vegetables on which to feast. I don’t promote meagre helpings. I’m compensating for my childhood!!

Pie filling – Chicken & Vegetables in Cider & Cream

Ingredients:

  • 3 large chicken breasts, cubed (Pie for 4 people)
  • 2 leeks, sliced
  • 2 carrots, sliced
  • 2 tbsp olive oil, salt and pepper
  • 1 cup of chicken stock
  • 300ml cider
  • 200ml double cream

Directions:

  1. In a heavy based pan, add the olive oil.
  2. Add the leeks and carrots.
  3. Season well. I will leave the quantity up to you, as I tend to over salt!!
  4. Add the cider and chicken stock. Cook for 5 minutes to reduce the liquid.
  5. Add the chicken and cook gently for about 10 minutes.
  6. Add the cream and combine together well.
  7. If the sauce has too much liquid, mix a little corn flour with cold water and add to the mixture to thicken.
  8. Allow to cool before filling the pie base.

Red Thai Turkey Curry ………… to Spice Up the Festive Season!

We are fortunate living here in Portugal that delicious ‘plumptious’ turkeys are readily available all year round and at very affordable prices. Before I go further – apologies to all English language purists for the neologism- I just think my word aptly evokes a scrumptiously, succulent and plump bird! And, as the festive season approaches, that is exactly what we want at Christmas time, a ‘plumptious’ bird with which to celebrate!! With the traditional Christmas day meal lovingly and painstakingly prepared, cooked to perfection and devoured in minutes, we are often left with sufficient meat for at least another meal or a mound of dull, dry turkey sandwiches. But ….. hold your horses (or turkeys, in this case), I have a spicy proposition to put to you! Try my Red Thai Turkey Curry – it’s simply delicious and so amazingly easy to make. As it cooks, the aromas are sensational and the spice combination will add an exotic dimension to your holiday menus. I have used a red Thai paste for this recipe because my family like their curries hot! If your preference is for something milder, reduce the amount of red paste or try a yellow Thai paste. A ‘dollop’ of plain yogurt or sour cream, on the side, is also a good companion.

Strip your festive bird of meat or, if you can’t wait for the Christmas day remains, buy a turkey leg or breast and cook it slowly, in a litre of chicken stock which will keep it succulently moist. Cover the roasting pan with foil and place in the oven at 170 degrees centigrade for 90/100 minutes. Cooked through thoroughly so as to avoid the ‘turkey’s revenge! Strip the meat from the bone, or cube the breast, and set aside. By using a shop bought paste, it makes this dish so simple and quick to prepare – and having slaved over a hot oven for hours on Christmas morning – why not? Just choose a good quality brand like Blue Elephant!

Red Thai Turkey Curry

Prep Time: 20 Mins Cooking Time: 40 Mins Total Time: 1 Hour

Ingredients:

  • 3 tbsp olive oil
  • Salt and pepper
  • Turkey meat (approx. 200g per person)
  • 1 small red onion, sliced
  • 3 cloves of garlic, sliced
  • 500g sweet potatoes, cubed
  • 1 sweet red pepper, sliced
  • 1 sweet yellow pepper, sliced
  • 1 leek, sliced
  • 100g small cherry tomatoes
  • 70g Thai red curry paste
  • 2 x 400ml tins full fat coconut milk
  • Chopped fresh coriander to garnish
  • Chopped Spring onions to garnish (optional)
  • A generous handful of Cashew nuts

Directions:

  1. In a large frying pan or wok, add and heat the olive oil.
  2. Add the onion and garlic and season.
  3. Gently fry the onion and garlic for 2/3 minutes, then add the curry paste. Combine with the oil.
  4. Add all the vegetables, coating them with the oily paste.
  5. Add the coconut milk and simmer for approximately 20 minutes, until all vegetables are cooked.
  6. Add the turkey meat and cook for a further 10 minutes to heat through.
  7. Serve with rice and garnish with the coriander, chopped Spring onions and Cashew nuts.

Normandy Chicken

This recipe combines some of the most iconic ingredients that are synonymous with Normandy in Northern France, where we lived for seven years. It is in my top ten meals because it is rich, creamy, gently aromatic and simply satiates the most ravenous of appetites. Moreover, it is incredibly easy and quite quick to prepare. It is equally delicious using pork, instead of chicken. My years in Normandy enhanced my culinary passions – we lived in a land of gastronomic plenty – with local markets providing the freshest fish, meat and vegetables, more often than not, grown in the fields and gardens that surrounded us. When I think of Normandy (or ‘Gourmandie’ as it is also known), I think of dairy produce – thick farm cream and full fat milk from the indigenous ‘Normande’ cow, a host of the most delicious cheeses, free range poultry, wild game, fresh sea caught fish, hearty root vegetables, wild mushrooms, cider and Calvados (apple brandy). From this bounteous store, an amaranthine variety of dishes are created.

My Normandy Chicken is ‘lush’ (my son will be impressed that I have quoted him) and the aromas of the cider and garlic are tantalising. Here, I have used field mushrooms but wild mixed mushrooms would make it more special for a dinner party. Served with creamy mashed potatoes, it’s just fabulous as the potato soaks up the extra sauce. C’est gastronomique! Tout simplement delicieux!!

Normandy Chicken

Prep Time: 30 Mins Cooking Time: 25 Mins Total Time: 55 Mins

Ingredients:

  • 6 Chicken breasts, halved lengthways (provides 4 hearty portions)
  • 3 large leeks, sliced into 1cm pieces
  • 3 cloves of garlic, chopped or sliced
  • 250 ml of cider (I like to use a slightly sweeter cider)
  • 300g mushrooms, sliced
  • 1 cup of chicken stock,
  • 200ml double cream
  • 3 tbsp of olive oil
  • Salt & Pepper

Directions:

  1. Cut the chicken breasts in half, lengthways 
  2. In a large heavy based pan, add the olive oil and bring up to full heat
  3. Pan fry the chicken breasts to brown the outsides. Remove and put aside
  4. Add the leeks, garlic and salt/pepper to the pan and soften, being careful not to burn the garlic
  5. Add the mushrooms and the cider. Simmer for 5 minutes
  6. Add the chicken stock and allow the juices to infuse and reduce.
  7. Add the cream and mix well.
  8. Into an oven dish, add the browned chicken breasts. Pour over the cream sauce.
  9. Place in a preheated oven at 180 degrees centigrade (350 degrees fahrenheit) for 20/25 minutes. Cover with tin foil.

Sausages, Glorious Sausages! Pork, Cranberry and Port.

In preparation for Christmas (yes, I am wonderfully organised this year), I have been experimenting with some sensational seasonal flavours. Using a traditional combination of cranberries and a generous ‘glug-glug’ of Ruby Port, I do believe I’ve struck gold. I served them for dinner last night on a bed of sweet potato mash and a gravy of red onions, cranberries and Port. The mergence of flavours was rich and deeply satisfying. I love sausages and being creative with the variations of flavour that one can achieve. All our sausages are ninety percent good quality pork meat. The other ten percent is made up of the crumb and spices. I don’t use any chemical additives or preservatives, so the sausages are what they should be and in terms of value, one of our ‘hearty’ sausages is worth at least two of the mass produced variety. Skins and sausages making kit all available from: www.weschenfelder.co.uk  ~ have a go yourself!

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Homemade sausages – Pork, Port and Cranberry. Why wait until Christmas?

For the gravy, slice a small red onion and fry gently in a pan with a little olive oil. Add a pinch of salt and pepper. Finely chop a tablespoon of dried cranberries and add to the pan. Add a ‘glug’ of Ruby Port and simmer, add a splash of water, allowing the liquids to reduce a little. Add a knob of butter to thicken and achieve a glossy sheen.

I prefer to oven bake my sausages – they cook more evenly – for about 25 minutes at 180/190 degrees centigrade, turning once.

Sausages ~ Pork, Port & Cranberry

Prep Time: 1 Hour Cooking Time: 25 Mins

Ingredients:

  • Per kilo of minced pork (good fat content)
  • 15g salt
  • 2g black pepper
  • 2g white pepper
  • 2g dried sage
  • 10g chopped dried cranberries
  • 75g crumb/rusk
  • 100ml of cold water
  • 1 table spoon of Ruby Port 

Directions:

  1. Add the seasoning to the minced pork and mix together well.
  2. Add the cranberry and water. Mix well.
  3. When the meat texture changes to ‘smooth’, add the crumb/rusk and mix well again.
  4. Add the Port and mix in well.
  5. You are now ready to fill the skins. Follow the instructions, as per your machine!
  6. The preparation time is approximate. The skins should be soaked for 24 hours before filling.

Sweet, Smokey, Sticky Chicken

Sweet, sharp, smokey, silky, salty – simply sensational!

This recipe is easy and quick to prepare and is guaranteed to tantalise and tease the taste buds. I have used chicken breasts, but chicken thighs or legs would work equally well – just remember to increase the cooking time for larger joints and meat on the bone.

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Cook in the oven for 10 minutes before adding the chicken breasts – it just helps to soften the onion and infuse the flavours without over cooking the chicken.

The sauce would also be delicious with pork – the ingredients can be adjusted accordingly – decrease the sugar slightly if you prefer a sharper taste or add a chopped chilli to give a little more oomph!  I sometimes add slices of red pepper for extra texture and colour.  The smoked lardons or bacon give depth and build up the complexity of flavours. Serve with plain rice – that’s all it needs!

Sticky Chicken

Prep Time: 15 Mins Cooking Time: 35 Mins Total Time: 50 Mins

Ingredients:

  • 600g chicken breasts
  • 100g smoked bacon/lardons
  • 3 tbsp of olive oil
  • Salt and pepper
  • 3 tbsp dark soy sauce
  • 100/125g soft brown sugar
  • 2 tbsp red wine vinegar
  • 2 large cloves of garlic, chopped
  • 1 onion, sliced
  • 4 spring onions, chopped

Directions:

  1. In a frying pan, sauté the chicken breasts to brown a little. Set aside.
  2. In an oven proof dish place all the other ingredients, apart from the Spring onions, and mix together.
  3. Preheat the oven to 190 degrees centigrade and place the oven dish on a centre shelf. Cook for 10 minutes.
  4. Remove the dish from the oven, stir the ingredients and add the chicken breasts, basting well. Cover the dish with a piece of aluminium foil.
  5. Cook for 25 minutes.
  6. Remove from the oven and garnish with the chopped Spring onions. Serve with rice!

Pork & Sage Sausages with Caramelised Onion, Red Currant & Red Wine Gravy

What a shame the torrential rains, rivalling those that fall in the tropics, didn’t arrive a few days earlier, thus preventing the rampant forest fire that devastated bush and woodland within a couple of kilometres of our home. Today, the heavens have opened here in the Algarve, lashing rain cascades with momentous force from the roof, hitting the terrace with loud resonant slaps as the gutters spill over, Niagara like, and the roads transmute into fast flowing foaming rivers. The clouds have descended over the hills of Monchique, obliterating them from our view. The atmosphere is damp, grey and clammy with a growing chilliness in the air –  driving my apetite towards thoughts of comfort food. What better excuse! It’s time to dust off the sausage making machine (speak persuasively to my husband who assists me with this task) and soak the natural pig skins in preparation. We have invited four of our neighbours to join us for dinner, so we need to make these sausages worthy of taking centre stage on the table.

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A view from our house – a forest fire burning into the night! Not relevant to sausage making, but I thought you might like to see it!

Charcuterie has fallen into my husband’s ‘department’. The equipment we use is heavy and cumbersome and I find the process functions better with two of us. We make up five kilo batches of sausages at a time, because we have a loyal following of friends who are always pleased to receive a packet or two! Good English style sausages are not often readily available here in Portugal, so the novelty value is to our advantage. For most domestic use, I would recommend starting with two kilos of meat which would produce about thirty-five deliciously plump sausages. The making of these lovelies is not a five minute job and the clean up process is laborious. It is also very important that this is carried out meticulously as raw pork can be a dangerous medium. Therefore, it falls, most definitely,  into my husband’s department, unaided if I can get away with it!

Weschenfelder supply all our charcuterie goods. They are based in the United Kingdom and offer an excellent service, supplying equipment, sausage skins, curing salts among many other things. Visit their site at www.weschenfelder.co.uk

Here is the making of our sausages in photographs, followed by the recipe. Have a go yourself – it’s fun and you can create your own recipes! Coming up to Christmas, we will be making some Pork, Port and Cranberry Sausages – watch this spot!

I served these succulent sausages with buttery mash potatoes, carrots (boiled with a little sugar in the water to enhance their natural sweetness) and caramelised onion, red currant and red wine gravy. A heart warming treat for any rainy day!

For the gravy – simply slice an onion into strips and pan-fry in a little olive oil and butter mixed. Allow to caramelise. Add salt and pepper and a cup of red wine. Simmer for a couple of minutes and add a tablespoon of red currant jelly. Let the gravy reduce. I add a teaspoon of butter to thicken and give the juices a glaze. Taste at all times and adjust (salt and pepper) to suit your taste. Pour over generously.  Gravy heaven!!

 

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We buy a cut of pork (belly/rib)with sufficient fat content to give the sausages the correct consistency, removing the bones and the grizzle, alternatively you can buy ready minced pork, but ensure that it has not had soya or breadcrumb already added to bulk it out! Below mincing the meat and adding the ingredients: Per kilo – 15g salt, 2g white pepper, 2g black pepper, 2g dried sage, 100g breadcrumb, 100ml of water IMG_1421 IMG_1424

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Place the minced pork in the mixing bowl with the ingredients.

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Mix together.

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Feed the soaked skins onto the nozzle of the sausage maker. A fiddly job!

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Filling the skins evenly.

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Fill the cylinder of the sausage maker with the meat mixture and attach the nozzle with the skins.

 

Pork & Sage Sausages

Prep Time: 1 Hour 30 Mins Cooking Time: 30 Mins

Ingredients:

  • Per kilo of minced pork
  • 15g salt
  • 2g black pepper
  • 2g white pepper
  • 2g dried sage
  • 100g breadcrumbs
  • 100ml water

Directions:

  1. If you buy the pork pre minced, I would suggest a cut with sufficient fat to give the sausages moisture and a good texture. The meat surrounding the ribs is good, but unless you are a practised butcher, it is a fiddly and lengthy process to carefully remove the bone and any sinew or grizzle. If you buy ready minced pork, it is important to ensure that it has a good fat content and not contain soya or crumb. Buying ready mince certainly cuts down the time element!
  2. We use natural hog casings for the skins, but man-made ones are also available. Soak the skins for about 24 hours.
  3. Place the meat in a mixing bowl and add the ingredients. Combine together thoroughly.
  4. Load the meat mixture into the cylinder of your sausage maker.
  5. Thread the skins onto the nozzle. Weschenfelder sell skins that are pre-spooled and easier to use.
  6. By turning the handle slowly the meat flows evenly into the skins. Sometimes, it is easier to have one person turning the handle while the other uses both hands to guide the flow of the skin and ensure the meat fills evenly.
  7. Once you have a long ‘snake’ of skins evenly filled with meat, twist the first sausage a couple of times at about 12cm lengths. Tying them in the traditional butcher’s style, is a practised art and I suggest referring to the internet to fine tune this skill. We cheat! Just twist the sausages alternatively clock and anti-clockwise.
  8. It’s also better to leave the sausages in the fridge for a few hours before cooking, as it helps to dry the skins.
  9. I bake my sausages in the oven at 180 degrees centigrade or 350 degrees fahrenheit for 30 minutes, turning once. Prick the skins first.