Kevin's cumberland creation
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ***SAUSAGES WITH CRUSHED POTATOES AND | ||
| ; PEAS*** | ||
| 450 | grams | New Potatoes |
| 200 | grams | Fresh Peas |
| 15 | millilitres | Vegetable Oil |
| 4 | Cumberland Sausages | |
| 45 | millilitres | Honey |
| 4 | Cloves | |
| 1 | Pinches Ground Ginger | |
| 150 | millilitres | Red Wine |
| 15 | millilitres | Balsamic Vinegar |
| 1 | 15 millilite Grain Mustard | |
| 30 | grams | Butter |
| 30 | millilitres | Double Cream |
| 15 | millilitres | Chopped Mint |
| 30 | millilitres | Olive Oil |
| 200 | grams | Sprouts; peeled and trimmed |
| 15 | millilitres | Thyme |
| Finely Grated zest of 1 Orange | ||
| 100 | grams | Gammon; cut into strips |
| 50 | grams | Northumberland Cheese; chopped |
| 4 | Cumberland Sausages | |
| 60 | millilitres | Chopped Sage |
| 2 | Eggs | |
| 30 | millilitres | Milk |
| 15 | millilitres | Double Cream |
| 50 | grams | Plain Flour |
Directions
STIRFRIED SPROUTS WITH GAMMO
TOAD IN THE HOLE
SAUSAGES WITH CRUSHED POTATOES AND PEAS: 1 Cook the potatoes in a large pan of boiling water. Add the shelled peas to the pan for the last five minutes of cooking time. Heat the oil in a shallow pan and fry the sausages.
2 As the sausages brown, add the honey, cloves, ginger, wine, vinegar and mustard. Continue cooking turning frequently until cooked through.
3 Drain the cooked potatoes and peas, lightly mash with the butter and cream. Add the mint, season and serve with the potatoes.
STIRFRIED SPROUTS WITH GAMMON: 1 Heat the oil in a wok, add the sprouts and thyme. Stir-fry until just tender, add the remaining ingredients and cook for a further five minutes.
Season and serve.
TOAD IN THE HOLE:
1 Roughly chop the sausages and fry in a shallow ovenproof pan. Add 30ml/2tbsp sage to the sausages and season well. Beat the eggs, milk, cream, flour and remaining sage together in a jug.
2 Pour over the sausage pieces and oven bake for 10-12 minutes or until the batter has set.
Converted by MC_Buster.
Per serving: 1709 Calories (kcal); 84g Total Fat; (44% calories from fat); 43g Protein; 195g Carbohydrate; 444mg Cholesterol; 589mg Sodium Food Exchanges: 8 Grain(Starch); 1½ Lean Meat; 1 Vegetable; 0 Fruit; 15 ½ Fat; 3 ½ Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.