Sausage and Mash
Recipe supplied by MLC
450g (1 lb) pork sausages
675g (1 lb) potatoes, peeled and chopped
Knob of margarine
Boil the potatoes in water until softened, drain and mash with the margarine.
Meanwhile, place the sausages under a preheated grill for 10-12 minutes, turning occasionally until thoroughly cooked.
Serve the sausage and mash with steamed green cabbage and onion gravy.
Tip: Why not try adding a little flavour to your sausage and mash with one of the following ideas-
Add sweet chilli sauce and honey to the sausages 2 minutes before the end of cooking time and stir sweet chilli sauce through the mash, to add a little spice.
Try stirring horseradish sauce, mustard, or cheese through the mash potato for a more traditional flavour.
Italian Sausages and Savoury Rice
Recipe supplied by BigBarn
4oz Italian salsiccia (sausage) or sliced Salami 100g
1 small onion
3oz of butter 80g
4cups stock 2pt/1.2l
2tbsp grated Parmesan cheese
1/2lb Italian rice 225g
2oz shelled peas 50g
2 fresh basil leaves
Wash and drain the rice well. Chop the onion finely and fry in 1oz/25g of butter. If you have chosen to use Salsiccia cut it into pieces and brown. Now add the peas, toss in the rice and cook together with other ingredients for about 3 minutes before adding the boiling stock. Cook gently for about 25 minutes when all the stock should be absorbed. Remove from the heat, add the rest of the butter and grated Parmesan. Beat well together.
Let the Risotto stand for a few minutes and garnish with basil leaves before serving.
If you chose to use the Salami, cook the recipe as described excluding the Salsiccia and then add and arrange the slices of Salami , as we have done (see photo), when serving this tasty dish.
Sizzling Sausage Salad
Recipe supplied by BBC Good Food
1 tbsp olive oil
400g pack good quality sausages
1 red onion, roughly chopped
1 heaped tbsp wholegrain mustard
1 tbsp light muscovado sugar
16 cherry tomatoes
2 Little Gem lettuces
1 large avocado
1/4 cucumber
1 tbsp red wine vinegar
crusty bread, to serve
1. Heat the oil in a wok or deep frying pan. Using scissors, snip the sausages into quarters straight into the pan. Throw in the onion, and fry for a minute or two, stirring every now and then to brown everything. Spoon in the mustard and sugar, tip in the tomatoes and cook for a few minutes more, stirring occasionally, until the tomatoes are just beginning to split and the mixture is coated in the sweet mustard glaze.
2. Meanwhile, separate the lettuces into leaves, peel, stone and slice the avocado and halve and slice the cucumber. Mix them together and pile onto a platter. Spoon the hot sausage mixture on top. Add the vinegar and 1 tbsp water to the pan and stir it over the heat to dislodge all those tasty flavourings from the pan. Spoon the pan juices over the salad and serve with crusty bread.
Braised Duck and Rice
Recipe supplied by BigBarn
5lb duckling, with its giblets 2.2kg
5cups cold water 2 1/2pt/1.4l
1 large yellow onion, peeled and sliced thin
2 large carrots, peeled and sliced thin
10 peppercorns
1/4lb prosciutto, in one piece 112g
1/4lb slab bacon, in one piece 112g
1/2lb chourico (Portuguese sausage) or pepperoni, in one piece 225g
2cups converted rice 14oz/400g
1/4tsp freshly ground black pepper
4tbsp unsalted butter, melted
1 egg yolk beaten with 2tbsp cold water
Pull all excess fat from the neck and body cavities of the duck and discard; prick the bird well all over with a sharp-pronged fork, then refrigerate until needed.
Place the water, duck giblets and neck, onion, carrots, peppercorns, prosciutto, bacon, and chourico in a large heavy kettle, and bring to simmer over moderate heat. Adjust the burner heat so that the mixture bubbles gently, cover, and simmer for 1 hour.
With a slotted spoon, lift the duck giblets and neck, prosciutto, bacon and chourico from the kettle and reserve.
Now place the duck in the kettle, breast-side up, bring the liquid to a gentle simmer, cover, and simmer for 30 minutes; turn the bird breast-side down, re-cover, and simmer for 30 minutes longer.
Remove the duck from the broth and cool until easy to handle. Strain the broth, discarding the solids. Now skim as much fat as possible from the broth there will be plenty of it!
Preheat the oven to very hot 232C, gas mark 8, 450F. With poultry shears, cut the legs and wings off the duck. Divide the breast in half by cutting down the middle of the breastbone, then cut each half crosswise into three chunks. Remove as much meat as possible from the back of the bird.
Place all pieces of meat skin-side up, in a shallow 6pt/3.6l earthenware casserole. (It should measure about 12x9in, or 11-12in in diameter, and be 2in deep.) Place the uncovered casserole on the middle shelf of the oven and bake the duck until lightly browned, about 15 minutes.
Remove the casserole from the oven and set aside; reduce oven heat to moderate 177C, gas mark 4, 350F. Pour 4cups/2pt/1.12l of the skimmed duck broth (reserve any extra to use in making a soup, sauce, or stew) into a large heavy saucepan and bring to a boil over high heat; add the rice and pepper, bring to a simmer, adjust the heat so that the mixture bubbles gently, then cook uncovered for about 10 minutes until the level of the liquid is below that of the rice.
Meanwhile, cut as much meat from the duckling neck as possible and reserve; discard the neck. Also, coarsely chop the giblets, and dice the prosciutto. Add all to the rice, cover, and cook for 5 to 8 minutes longer until most of the liquid has been absorbed.
Meanwhile, dice the bacon and brown in a small heavy skillet, over moderately high heat until most of the drippings have cooked out, leaving crisp brown bits about 5 minutes. YouÕll have to stir the bacon frequently to keep it from burning. With a slotted spoon, lift the crisp brown bits to paper toweling to drain; discard the drippings or reserve to use another time. Slice the chourico 1/4in thick and reserve 20 slices to use in garnishing the dish.
Stir the remainder into the rice along with the bacon bits Spoon the rice into the casserole, covering the duck completely. Drizzle the surface first with the melted butter, then with the egg yolk mixture.
Now arrange three rows of chourico rounds decoratively on top, down both sides and down the center.
Cover snugly with foil and bake for 15 minutes; uncover and bake for 10 to 15 minutes longer, just until the rice is faintly golden. Serve at once, directly from the casserole.
