Porky Pasta With Pickled Nuts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains, Vegetables | Cook 2, Ready, Steady | 2 | Servings | |
INGREDIENTS
| 450 | g | Pork sausagemeat |
| 2 | T | Chopped fresh sage, plus a |
| few whole | ||
| fresh sage leaves | ||
| 1 | Red onion, finely chopped | |
| 5 | T | Olive oil |
| 3 | Courgettes | |
| 1 | 500 gram car creamed | |
| tomatoes | ||
| 4 | T | Double cream |
| 2 | T | Chopped fresh mixed herbs – |
| basil chives and parsley | ||
| 1 | 390 gram jar pickled walnuts | |
| 1 | pn | Caster sugar |
| 1 | pn | Mustard powder |
| 250 | g | Fresh lasagne |
| Vegetable oil for deep | ||
| frying | ||
| Salt and pepper |
INSTRUCTIONS
In a bowl mix the sausagemeat, sage, 1/4 chopped red onion and season. Brush the inside of a small cooking ring with water and fill with some of the sausagemeat mixture to make a 'burger'. Repeat with the remaining mixture. 2 Heat 1 tbsp olive oil in a frying pan. Add the burgers and cook for about 6-8 minutes on each side, or until browned and cooked through. 3 Heat 1 tbsp olive oil in a small pan. Add 1/4 chopped red onion and cook gently for a few minutes until softened. Chop 1 courgette and add to the pan with the tomatoes. 4 Season and simmer for 5-8 minutes, or until tender. Add the double cream and chopped mixed herbs and season. 5 Chop 3 walnuts and place in a bowl. Coarsely grate the remaining courgettes and add to the walnuts with the remaining onion. Mix and season. 6 Whisk together 1 tbsp vinegar from the pickled walnuts, a pinch of caster sugar, a pinch of mustard powder and 3 tbsp olive oil. Pour the dressing over the vegetables and toss to coat. Cook the lasagne sheets according to the packet instructions. Then drain. 7 Fill a deep pan one third full with vegetable oil and heat. Add the whole sage leaves and deep fry until crisp. Drain on kitchen paper. 8 Pour a little of the sauce into the centre of a plate, arrange a sheet of lasagne on top and add a burger. 9 Repeat the layers and finish with a sheet of lasagne. Garnish with the deep fried sage leaves and remaining walnuts. Serve the courgette and onion salad in a small bowl. Converted by MC_Buster. Per serving: 331 Calories (kcal); 34g Total Fat; (90% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 2901
Calories From Fat: 2151
Total Fat: 242.7g
Cholesterol: 815.4mg
Sodium: 7022.6mg
Potassium: 206.3mg
Carbohydrates: 34.3g
Fiber: 1.3g
Sugar: 1.8g
Protein: 156.4g