| 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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