It's a kind of magic

Yield: 2 servings

Measure Ingredient
4 tablespoons Olive oil
454 grams Cumberland sausage ring
1 large Potato; coarsely grated
\N \N Half a red cabbage
2½ tablespoon Chopped mixed herbs
1 \N Onion; finely sliced
1 pinch Paprika and chilli powder
1 \N Clove chopped garlic
300 millilitres Lindisfarne mead
2 teaspoons Dijon mustard
1 dash Balsamic vinegar
1 tablespoon Arrowroot
150 millilitres Chicken stock
55 grams Cold butter; diced
250 grams Spinach
1 pinch Freshly grated nutmeg
\N \N Salt and pepper

1 Heat 1 tbsp olive oil in a griddle pan, add the sausage and cook for about 15-20 minutes, turning regularly, or until cooked through.

2 Wrap the grated potato in a clean tea towel and squeeze to wring out any excess moisture.

3 Finely shred half the red cabbage and mix with the potato, 2 tbsp chopped herbs and ¼ onion. Heat 1 tbsp olive oil in a frying pan, add the potato mixture and flatten into a thin layer. Cook for a few minutes on each side until cooked through, golden brown and crisp.

4 For the Chutney: Heat 1 tbsp olive oil in a pan. Chop the remaining cabbage and add to the pan with half the onion, pinch each of paprika and chilli powder, ½ tbsp chopped herbs and 1 clove chopped garlic.

5 Add 150ml/ ¼ pint mead, Dijon mustard and a dash of balsamic vinegar and cook gently for 5-8 minutes until tender. Mix the arrowroot with a little water to make a paste, stir into the chutney and bring to a simmer, stirring. Season.

6 Heat 1 tbsp olive oil in a pan. Add ¼ onion, cook gently for a few minutes, add 150ml/ ¼ pint mead and then simmer rapidly to reduce by about half.

7 Add the chicken stock, dash of balsamic vinegar and bring to the boil.

Whisk in the cold butter and season. Heat a wok, add the spinach and cook quickly to wilt. Add a pinch of freshly grated nutmeg and season.

8 Place the rosti on a plate, arrange the small piles of spinach around the edge and sit the sausage on top. Spoon the chutney over the sausage and drizzle the sauce around the edge.

Converted by MC_Buster.

NOTES : Chef - Kevin Woodford

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.

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