| 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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