| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Meats |
|
Ready, Steady, Cook |
2 |
servings |
INGREDIENTS
| 1 |
bn |
Mixed fresh herbs – chervil; parsley, sage, |
|
|
; oregano and chives |
| 7 |
tb |
Olive oil |
| 1/2 |
|
Lemon; juice of |
| 450 |
g |
Cocktail sausages |
| 100 |
ml |
Plain flour |
| 100 |
ml |
Beaten eggs |
| 100 |
ml |
Milk |
| 2 |
tb |
Chopped fresh parsley |
| 3 |
|
Rashers smoked back bacon |
| 1 |
|
400 gram pac mixed broccoli and cauliflower |
|
|
; florets |
| 300 |
ml |
Chicken stock |
| 2 |
tb |
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 |
tb |
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.
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