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Receta Bangers, Burgers And Berries
by Global Cookbook

Bangers, Burgers And Berries
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Ingredientes

  • 1 x Red potato, peeled and diced
  • 250 gm Baby parsnips, peeled and diced
  • 6 x Pork and chive sausages
  • 85 gm Caster sugar
  • 85 gm Cranberries
  • 1/2 x Orange, juice of
  • 25 gm Butter
  • 2 Tbsp. Double cream
  • 3 Tbsp. Extra virgin olive oil
  • 1/2 x Onion, diced
  • 1 pch Grnd cinnamon Finely grated zest 1 lemon
  • 1 tsp Minced fresh mint
  • 1 x 190 gram pac shelled peas
  • 1 x Clove garlic, crushed
  • 3 x Savoy cabbage leaves, finely shredded Salt and pepper

Direcciones

  1. 1 Cook the potato and parsnips in a pan of boiling water till tender. Heat a griddle pan and cook two sausages for 10-12 min, turning regularly.
  2. 2 For the Chutney: Heat 150ml/ 1/4 pint water and caster sugar till dissolved, then add in the cranberries and simmer for 5-6 min, or possibly till the cranberries begin to break down.
  3. 3 Remove 1 tbsp cranberries, reserve, and add in the orange juice to the pan. Drain the potatoes and parsnips and mash with 15g/ 1/2oz butter and 1 tbsp double cream. Season. Serve the mash with the griddled sausages and chutney.
  4. 4 Heat 1 tbsp extra virgin olive oil in a pan, add in the onion and grnd cinnamon and cook gently till the onion has softened.
  5. 5 Slit the skin on the remaining sausages and put the sausagemeat into a bowl. Season, add in the reserved cranberries, softened onions, lemon zest and minced mint, and shape the mix into eight small patties.
  6. 6 Heat 2 tbsp extra virgin olive oil in a frying pan, add in the patties and cook on each side for 2-3 min.
  7. 7 Cook the peas according to the packet instructions and drain. Heat 15g/ 1/2oz butter in a small saute/fry pan, add in the peas and garlic and cook for two min.
  8. 8 Add in the shredded cabbage leaves and cook for another few min, or possibly till they begin to wilt. Stir in 1 tbsp double cream and serve with the patties.