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Receta It's A Kind Of Magic
by Global Cookbook

It's A Kind Of Magic
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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. 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. 2 Wrap the grated potato in a clean tea towel and squeeze to wring out any excess moisture.
  3. 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. 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. 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. 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. 7 Add in the chicken stock, dash of balsamic vinegar and bring to the boil.
  8. 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.
  9. 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.