| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Meats | Cook, Ready, Steady | 2 | Servings | |
INGREDIENTS
| 1 | Mixed fresh herbs – chervil | |
| parsley sage | ||
| oregano and chives | ||
| 7 | T | Olive oil |
| 1/2 | Lemon, juice of | |
| 450 | g | Cocktail sausages |
| 100 | Plain flour | |
| 100 | Beaten eggs | |
| 100 | Milk | |
| 2 | T | Chopped fresh parsley |
| 3 | Rashers smoked back bacon | |
| 1 | 400 gram pac mixed broccoli | |
| and cauliflower | ||
| florets | ||
| 300 | Chicken stock | |
| 2 | T | White wine |
| 1 | 30 1/2 grams bread sauce mix | |
| 1 | 400 gram pac crispy coated | |
| potato slices | ||
| 2 | Cloves crushed garlic | |
| 15 | g | Butter |
| 4 | T | Cranberry sauce, about |
| Salt and pepper |
INSTRUCTIONS
Preheat the oven to 220c/425f/Gas 7. Preheat a four hole Yorkshire pudding pan in the oven. 1 Pick the leaves off the herbs and place in a bowl with chives. Drizzle over 1 tbsp olive oil and lemon juice, season and toss together. 2 Heat 1 tbsp oil in a frying pan, add 12 sausages and fry for about five minutes to brown. 3 Sieve the flour into a bowl, add the beaten eggs and beat to make a thick batter. Gradually beat in the milk and season. Place three sausages in each compartment of the Yorkshire pudding tin and cover with batter. 4 Cook in the oven for about 15 minutes, or until the sausages are cooked through and the pudding is golden brown and well risen. Serve on a plate and sprinkle over the chopped parsley. 5 Chop the fatty ends off the bacon rashers and cut the rashers in half. Wrap a piece of bacon around each of six sausages and secure with a cocktail stick. 6 Heat 1 tbsp oil in an ovenproof frying pan, add the wrapped sausages and cook for five minutes. Transfer the pan to the oven and continue cooking for a further 3-5 minutes, or until cooked through. 7 Fry the chopped bacon in a pan with 1 tbsp oil until crisp. Slice the cauliflower and add to the pan with the chicken stock and white wine, bring to a simmer and cook for 5-6 minutes. Whisk in the bread sauce mix to make a smooth sauce and serve with the bacon wrapped sausages. 8 Cook the potatoes according to the packet instructions. Heat 2 tbsp oil in a large frying pan, add the remaining sausages and cook for about eight minutes, or until cooked through. 9 Cut the stalks off the broccoli, cook the florets in a pan of boiling water for 3-4 minutes and drain. 10 Return the broccoli to a dry pan, add the crushed garlic, butter and 1 tbsp oil, heat through and season. Transfer to a food processor and blitz until smooth. 11 Arrange the potato slices on a plate, add a spoonful of broccoli puree and cranberry sauce to each and top with the sausages. Converted by MC_Buster. NOTES : Chef - Nick Nairn Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
A Message from our Provider:
“Jesus: He’s holding your atoms together”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 690
Calories From Fat: 474
Total Fat: 53.7g
Cholesterol: 16.1mg
Sodium: 26.5mg
Potassium: 859.9mg
Carbohydrates: 49.3g
Fiber: 4.7g
Sugar: 15.5g
Protein: 4.3g