| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy, Eggs | Sami | Ready, Steady, Cook 2 | 1 | servings |
INGREDIENTS
| ***SAUSAGES WITH CRUSHED POTATOES AND | ||
| ; PEAS*** | ||
| 450 | g | New Potatoes |
| 200 | g | Fresh Peas |
| 15 | ml | Vegetable Oil |
| 4 | Cumberland Sausages | |
| 45 | ml | Honey |
| 4 | Cloves | |
| 1 | Pinches Ground Ginger | |
| 150 | ml | Red Wine |
| 15 | ml | Balsamic Vinegar |
| 1 | 15 millilite Grain Mustard | |
| 30 | g | Butter |
| 30 | ml | Double Cream |
| 15 | ml | Chopped Mint |
| 30 | ml | Olive Oil |
| 200 | g | Sprouts; peeled and trimmed |
| 15 | ml | Thyme |
| Finely Grated zest of 1 Orange | ||
| 100 | g | Gammon; cut into strips |
| 50 | g | Northumberland Cheese; chopped |
| 4 | Cumberland Sausages | |
| 60 | ml | Chopped Sage |
| 2 | Eggs | |
| 30 | ml | Milk |
| 15 | ml | Double Cream |
| 50 | g | Plain Flour |
INSTRUCTIONS
STIRFRIED SPROUTS WITH GAMMO TOAD IN THE HOLE SAUSAGES WITH CRUSHED POTATOES AND PEAS: 1 Cook the potatoes in a large pan of boiling water. Add the shelled peas to the pan for the last five minutes of cooking time. Heat the oil in a shallow pan and fry the sausages. 2 As the sausages brown, add the honey, cloves, ginger, wine, vinegar and mustard. Continue cooking turning frequently until cooked through. 3 Drain the cooked potatoes and peas, lightly mash with the butter and cream. Add the mint, season and serve with the potatoes. STIRFRIED SPROUTS WITH GAMMON: 1 Heat the oil in a wok, add the sprouts and thyme. Stir-fry until just tender, add the remaining ingredients and cook for a further five minutes. Season and serve. TOAD IN THE HOLE: 1 Roughly chop the sausages and fry in a shallow ovenproof pan. Add 30ml/2tbsp sage to the sausages and season well. Beat the eggs, milk, cream, flour and remaining sage together in a jug. 2 Pour over the sausage pieces and oven bake for 10-12 minutes or until the batter has set. Converted by MC_Buster. Per serving: 1709 Calories (kcal); 84g Total Fat; (44% calories from fat); 43g Protein; 195g Carbohydrate; 444mg Cholesterol; 589mg Sodium Food Exchanges: 8 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 15 1/2 Fat; 3 1/2 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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