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Receta Sausage Sensation Taylor Made For Christmas
by Global Cookbook

Sausage Sensation Taylor Made For Christmas
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Ingredientes

  • 1 bn Mixed fresh herbs - chervil, parsley, sage, oregano and chives
  • 7 Tbsp. Extra virgin olive oil
  • 1/2 x Lemon, juice of
  • 450 gm Cocktail sausages
  • 100 ml Plain flour
  • 100 ml Beaten Large eggs
  • 100 ml Lowfat milk
  • 2 Tbsp. Minced fresh parsley
  • 3 x Rashers smoked back bacon
  • 1 x 400 gram pac mixed broccoli and cauliflower florets
  • 300 ml Chicken stock
  • 2 Tbsp. White wine
  • 1 x 30 1/2 grams bread sauce mix
  • 1 x 400 gram pac crispy coated potato slices
  • 2 x Cloves crushed garlic
  • 15 gm Butter
  • 4 Tbsp. Cranberry sauce, about
  •     Salt and pepper

Direcciones

  1. Preheat the oven to 220c/425f/Gas 7. Preheat a four hole Yorkshire pudding pan in the oven.
  2. 1 Pick the leaves off the herbs and place in a bowl with chives. Drizzle over 1 tbsp extra virgin olive oil and lemon juice, season and toss together.
  3. 2 Heat 1 tbsp oil in a frying pan, add in 12 sausages and fry for about five min to brown.
  4. 3 Sieve the flour into a bowl, add in the beaten Large eggs and beat to make a thick batter. Gradually beat in the lowfat milk and season. Place three sausages in each compartment of the Yorkshire pudding tin and cover with batter.
  5. 4 Cook in the oven for about 15 min, or possibly till the sausages are cooked through and the pudding is golden and well risen. Serve on a plate and sprinkle over the minced parsley.
  6. 5 Chop the fatty ends off the bacon rashers and cut the rashers in half.
  7. Wrap a piece of bacon around each of six sausages and secure with a cocktail stick.
  8. 6 Heat 1 tbsp oil in an ovenproof frying pan, add in the wrapped sausages and cook for five min. Transfer the pan to the oven and continue cooking for a further 3-5 min, or possibly till cooked through.
  9. 7 Fry the minced bacon in a pan with 1 tbsp oil till crisp. Slice the cauliflower and add in to the pan with the chicken stock and white wine, bring to a simmer and cook for 5-6 min. Whisk in the bread sauce mix to make a smooth sauce and serve with the bacon wrapped sausages.
  10. 8 Cook the potatoes according to the packet instructions. Heat 2 tbsp oil in a large frying pan, add in the remaining sausages and cook for about eight min, or possibly till cooked through.
  11. 9 Cut the stalks off the broccoli, cook the florets in a pan of boiling water for 3-4 min and drain.
  12. 10 Return the broccoli to a dry pan, add in the crushed garlic, butter and 1 tbsp oil, heat through and season. Transfer to a food processor and blitz till smooth.
  13. 11 Arrange the potato slices on a plate, add in a spoonful of broccoli puree and cranberry sauce to each and top with the sausages.