| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Sami | Ready, Steady, Cook | 1 | servings |
INGREDIENTS
| 4 | tb | Olive oil |
| 140 | g | Butter |
| 1 | Butternut squash; peeled and roughly | |
| ; chopped | ||
| 3 | sl | Lemon |
| 5 | tb | Freshly chopped thyme |
| 5 | Garlic cloves; peeled but left | |
| ; whole | ||
| 1 | lg | Potato; peeled and chopped |
| 4 | tb | Double cream |
| 1 | Onion; peeled and thinly | |
| ; sliced | ||
| 1 | ts | Salt |
| 4 | tb | Red wine |
| 2 | tb | Balsamic vinegar |
| 3 | tb | Quince jelly |
| 4 | Venison sausages | |
| 2 | Cloves garlic; unpeeled | |
| 150 | g | Sugar snap peas; 1/2 thinly sliced |
| Thinly sliced rind of 1 orange | ||
| 1 | Red cabbage; thinly sliced | |
| 1 | tb | Clear honey |
| 1 1/2 | Lemons; Juice of | |
| 1 1/2 | Oranges; Juice of | |
| 1 | bn | Flatleaf parsley; stalks removed |
| Salt and pepper |
INSTRUCTIONS
Preheat oven to 220C/425F/Gas 7. 1 Heat 1 tbsp olive oil and 25g/1oz butter in an ovenproof frying pan. Add the squash, lemon slices, 3 tbsps chopped thyme and 3 garlic cloves. Season. 2 When the pan is hot, put in the oven and continue to cook for 10-15 minutes or until the squash is tender. Put the potatoes into a pan of salted water. Bring to the boil, cook until tender and then drain. 3 In a saucepan melt 25g/1oz butter with the double cream. Put the squash and the other ingredients from the pan in a blender and mix. Add the potato and butter and cream mix and blend for 10 seconds. Season and keep warm. 4 Heat a pan and dry fry the sliced onion, add 1 tsp salt and cook until beginning to brown. Add 1 tbsp chopped thyme, red wine, 1 tbsp balsamic vinegar and 1 tbsp quince jelly. Season and cook until the liquid is reduced to a syrupy consistency. Keep warm. 5 Heat 2 tbsp olive oil and 25g/1oz butter in a frying pan and cook the sausages with the remaining garlic for 10-15 minutes until cooked through. Keep warm. 6 Melt 25g/1oz butter in a small frying pan and cook the whole sugar snap peas and orange rind until the sugar snap peas are glazed and tender. In a frying pan melt 25g/1oz butter, 1/4 cabbage, honey, juice of 1 lemon, 1 tbsp quince jelly and 1 tbsp thyme. Season and cook for five minutes. Keep both warm. 7 Put 1 tbsp olive oil, juice of 1 orange and 1 tbsp quince jelly in a pan and season. Heat through and stir until the quince jelly is dissolved. In a bowl mix the remaining cabbage, sliced mangetouts, juice of 1/2 lemon and 1/2 orange, 1 tbsp balsamic vinegar and flat leaf parsley. Serve on a plate with the hot dressing poured over. 8 Put a spoonful of squash and potato mash on a plate. Top with the sausages, drizzle the gravy around the plate and serve with the mangetout and cabbage. Converted by MC_Buster. NOTES : Chef - James Martin Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
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