Free Recipe Come Fry with Me
Recipe Type: R Recipes
Recipe Preparation: boil
Cooking Ingredients for Come Fry with Me Recipe
4 tb Olive oil
140 g Butter
1 Butternut squash; peeled and
-roughly
; chopped
3 sl Lemon
5 tb Freshly chopped thyme
5 Garlic cloves; peeled but
-left
; whole
1 lg Potato; peeled and chopped
4 tb Double cream
1 Onion; peeled and thinly
; sliced
1 ts Salt
4 tb Red wine
2 tb Balsamic vinegar
3 tb Quince jelly
4 Venison sausages
2 Cloves garlic; unpeeled
150 g Sugar snap peas; 1/2 thinly
-sliced
Thinly sliced rind of 1
-orange
1 Red cabbage; thinly sliced
1 tb Clear honey
1-1/2 Lemons; Juice of
1-1/2 Oranges; Juice of
1 bn Flatleaf parsley; stalks
-removed
Salt and pepper
Come Fry with Me Preparation
Preheat oven to 220C/425F/Gas 7. 1 Heat 1 tbsp olive oil and 25g/1oz butter in an ovenproof frying pan. Add the squash, lemon slices, 3 tbsps chopped thyme and 3 garlic cloves. Season. 2 When the pan is hot, put in the oven and continue to cook for 10-15 minutes or until the squash is tender. Put the potatoes into a pan of salted water. Bring to the boil, cook until tender and then drain. 3 In a saucepan melt 25g/1oz butter with the double cream. Put the squash and the other ingredients from the pan in a blender and mix. Add the potato and butter and cream mix and blend for 10 seconds. Season and keep warm. 4 Heat a pan and dry fry the sliced onion, add 1 tsp salt and cook until beginning to brown. Add 1 tbsp chopped thyme, red wine, 1 tbsp balsamic vinegar and 1 tbsp quince jelly. Season and cook until the liquid is reduced to a syrupy consistency. Keep warm. 5 Heat 2 tbsp olive oil and 25g/1oz butter in a frying pan and cook the sausages with the remaining garlic for 10-15 minutes until cooked through. Keep warm. 6 Melt 25g/1oz butter in a small frying pan and cook the whole sugar snap peas and orange rind until the sugar snap peas are glazed and tender. In a frying pan melt 25g/1oz butter, 1/4 cabbage, honey, juice of 1 lemon, 1 tbsp quince jelly and 1 tbsp thyme. Season and cook for five minutes. Keep both warm. 7 Put 1 tbsp olive oil, juice of 1 orange and 1 tbsp quince jelly in a pan and season. Heat through and stir until the quince jelly is dissolved. In a bowl mix the remaining cabbage, sliced mangetouts, juice of 1/2 lemon and 1/2 orange, 1 tbsp balsamic vinegar and flat leaf parsley. Serve on a plate with the hot dressing poured over. 8 Put a spoonful of squash and potato mash on a plate. Top with the sausages, drizzle the gravy around the plate and serve with the mangetout and cabbage. Converted by MC_Buster. NOTES : Chef – James Martin Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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