Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 4 Tbsp. Extra virgin olive oil
- 454 gm Cumberland sausage ring
- 1 lrg Potato, coarsely grated Half a red cabbage
- 2 1/2 Tbsp. Minced mixed herbs
- 1 x Onion, finely sliced
- 1 pch Paprika and chilli pwdr
- 1 x Clove minced garlic
- 300 ml Lindisfarne mead
- 2 tsp Dijon mustard
- 1 dsh Balsamic vinegar
- 1 Tbsp. Arrowroot
- 150 ml Chicken stock
- 55 gm Cool butter, diced
- 250 gm Spinach
- 1 pch Freshly grated nutmeg Salt and pepper
Direcciones
- 1 Heat 1 tbsp extra virgin olive oil in a griddle pan, add in the sausage and cook for about 15-20 min, turning regularly, or possibly till 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 minced herbs and 1/4 onion. Heat 1 tbsp extra virgin olive oil in a frying pan, add in the potato mix and flatten into a thin layer. Cook for a few min on each side till cooked through, golden and crisp.
- 4 For the Chutney: Heat 1 tbsp extra virgin olive oil in a pan. Chop the remaining cabbage and add in to the pan with half the onion, healthy pinch each of paprika and chilli pwdr, 1/2 tbsp minced herbs and 1 clove minced garlic.
- 5 Add in 150ml/ 1/4 pint mead, Dijon mustard and a dash of balsamic vinegar and cook gently for 5-8 min till 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 extra virgin olive oil in a pan. Add in 1/4 onion, cook gently for a few min, add in 150ml/ 1/4 pint mead and then simmer rapidly to reduce by about half.
- 7 Add in the chicken stock, dash of balsamic vinegar and bring to the boil.
- Whisk in the cool butter and season. Heat a wok, add in the spinach and cook quickly to wilt. Add in a healthy 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.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 434g | |
| Recipe makes 2 servings | |
| Calories 723 | |
| Calories from Fat 569 | 79% |
| Total Fat 64.6g | 81% |
| Saturated Fat 27.15g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 519mg | 22% |
| Potassium 1260mg | 36% |
| Total Carbs 33.51g | 9% |
| Dietary Fiber 6.6g | 22% |
| Sugars 3.76g | 3% |
| Protein 7.46g | 12% |
