[guide.chat] Recipe

From: "Harold Kitching" <harold.kitching01@xxxxxxxxxxxxxx>
To: "Forum chats guade forum" <guide.chat@xxxxxxxxxxxxx>
Date: Tue, 17 Jan 2012 11:27:56 -0000
82.  
If you cannot get venison sausages from your butcher or supermarket go for 
lighter in fat pork sausages that are now available in most supermarkets.
Serves 4Ingredients. 
12 venison sausages
Olive oil sprayFor the Mash. 
1 large celeriac, peeled and cut into 2 inch cubes (weighing around 900g)
900g potatoes, peeled and cut into 2 inch cubes
3 tbsp low-fat crème fresh 
Freshly ground black pepperFor the red onion gravy. 
1 tsp olive oil 
2 large red onions, sliced finely
2 large cloves of garlic, unpeeled
2 tsp flour
400ml vegetable stock  (from cooking the celeriac and potatoes)
2 tsp redcurrant jelly 
Black pepperFor the red cabbage and juniper hash. 
2 tsp olive oil
225g red cabbage, cored and very, very finely sliced  
2 large coxes apples, cored and finely chopped
100g dried berries and cherries and mixed or dried cranberries 
1 tsp juniper berries, crushed
2 tbsp balsamic vinegar 
300ml vegetable stock 
Freshly ground black pepperMethod. 
1. Preheat the oven to gas mark 6/200C
2. Lay the sausages in a non-stick baking tray and spay with a little olive oil.
Place the onions and garlic cloves in a small roasting tin and toss in the 
olive oil and cover with foil.
3. Place both trays in the oven and bake for approx 20-25 minutes until the 
sausages are cooked (turning half way through) and the onions are soft but 
slightly golden. 
4. Meanwhile, put the celeriac and potato cubes into a saucepan and cover with 
cold water. Bring to the boil and cook for 15-20 minutes until tender. Drain 
well, return to the saucepan and season with black pepper and low fat crème 
fraiche and mash well.
5. Remove the onions from the oven and place the baking tray on the heat. 
Sprinkle over the flour and cook for 30 seconds. Add the vegetable stock and 
boil and reduce slightly until syrupy and thick. Add the redcurrant jelly and 
season with black pepper.
6. To make the hash, heat the olive oil in a large, shallow pan. Add all the 
ingredients except the stock and balsamic vinegar. Stir fry over a high heat 
for 2 minutes, add the stock and cover with a lid and cook over a gentle heat 
for 20 minutes or until the red cabbage is just tender.
7. Uncover the pan, add the balsamic vinegar and stir through and serve with 
the sausage and mash.To serve. 
Serve the sausages with the celeriac mash and red onion gravy alongside the red 
cabbage and juniper mash. 

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[guide.chat] Recipe

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