INGREDIENTS

INSTRUCTIONS

1 Heat 1 tbsp olive oil in a griddle pan, add the sausage and cook for
about 15-20 minutes, turning regularly, or until cooked through.
2 Wrap the grated potato in a clean tea towel and squeeze to wring out any
excess moisture.
3 Finely shred half the red cabbage and mix with the potato, 2 tbsp chopped
herbs and 1/4 onion. Heat 1 tbsp olive oil in a frying pan, add the potato
mixture and flatten into a thin layer. Cook for a few minutes on each side
until cooked through, golden brown and crisp.
4 For the Chutney: Heat 1 tbsp olive oil in a pan. Chop the remaining
cabbage and add to the pan with half the onion, pinch each of paprika and
chilli powder, 1/2 tbsp chopped herbs and 1 clove chopped garlic.
5 Add 150ml/ 1/4 pint mead, Dijon mustard and a dash of balsamic vinegar
and cook gently for 5-8 minutes until tender. Mix the arrowroot with a
little water to make a paste, stir into the chutney and bring to a simmer,
stirring. Season.
6 Heat 1 tbsp olive oil in a pan. Add 1/4 onion, cook gently for a few
minutes, add 150ml/ 1/4 pint mead and then simmer rapidly to reduce by
about half.
7 Add the chicken stock, dash of balsamic vinegar and bring to the boil.
Whisk in the cold butter and season. Heat a wok, add the spinach and cook
quickly to wilt. Add a pinch of freshly grated nutmeg and season.
8 Place the rosti on a plate, arrange the small piles of spinach around the
edge and sit the sausage on top. Spoon the chutney over the sausage and
drizzle the sauce around the edge.
Converted by MC_Buster.
NOTES : Chef - Kevin Woodford
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0l.

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