| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Sami | Cook, Ready, Steady | 1 | Servings |
INGREDIENTS
| 4 | T | Olive oil |
| 140 | g | Butter |
| 1 | Butternut squash, peeled and | |
| roughly | ||
| chopped | ||
| 3 | Lemon | |
| 5 | T | Freshly chopped thyme |
| 5 | Garlic cloves, peeled but | |
| left | ||
| whole | ||
| 1 | Potato, peeled and chopped | |
| 4 | T | Double cream |
| 1 | Onion, peeled and thinly | |
| sliced | ||
| 1 | t | Salt |
| 4 | T | Red wine |
| 2 | T | Balsamic vinegar |
| 3 | T | 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 | T | Clear honey |
| 1 1/2 | Lemons, Juice of | |
| 1 1/2 | Oranges, Juice of | |
| 1 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 2512
Calories From Fat: 1573
Total Fat: 178.8g
Cholesterol: 487mg
Sodium: 3359.1mg
Potassium: 5881.6mg
Carbohydrates: 218.6g
Fiber: 57.7g
Sugar: 52.6g
Protein: 42.5g