大象传媒

Fried Stuffing Balls with Cranberry Barbecue Sauce

400g sausage meat
1 onion, finely chopped
1 tablespoon chopped sage leaves
15g butter
75g flour
2 eggs
100g breadcrumbs
Oil for frying

Heat the butter in a pan and add the onion. Cook until golden then add the sage and cook for a minute. Cool and mix into the sausage meat. Roll into small walnut sized balls and chill for an hour.
Prepare three separate bowls containing the flour, eggs and breadcrumbs for coating the balls. Coat the balls by lightly rolling in the flour, then the eggs, then the breadcrumbs. Repeat the step with the eggs and breadcrumbs for a crispier coating. Heat a thumb depth of oil in a pan to 180oc or set your deep fat fryer. Cook the balls for about 4 minutes or until golden brown and cooked through. Remove and drain on kitchen paper.
Dot the cranberry barbecue sauce on top and serve.
Cranberry barbecue sauce
250g fresh cranberries
1 onion, finely chopped
1 tablespoon oil
75g soft brown sugar
1 teaspoon smoked paprika
50ml cider vinegar
Zest and juice 1 orange
2 tablespoons Worcestershire sauce
2 tablespoons tomato paste
200ml water

Fry the onion in the oil until soft and golden then add the cranberries, sugar, paprika, vinegar, orange juice and zest, Worcestershire, tomato paste and water. Simmer for 30 minutes then check seasoning – add salt and pepper to taste. Blend to a smooth sauce and pass through a sieve.

Roasties with Thyme, Balsamic Glazed Shallots, Horseradish and Mustard Sour Cream

Roasties
12 potatoes, peeled – roughly the same size Roosters, Maris Piper or King Edwards are all good
Fat to cover the bottom of the roasting tray –Broighter Gold rapeseed oil, duck or goose fat
100g fine semolina seasoned with 1 teaspoon salt
Few sprigs fresh thyme

Set oven to 200oc and cover the bottom of a roasting tin with the fat of choice
Place in oven to heat.
Par boil the potatoes and drain and dry.
Toss in the seasoned semolina.
Add to the hot oil with the thyme and roast, turning occasionally until crisp and golden and cooked through – about 45 minutes. Remove thyme.

Balsamic Glazed Shallots

6 shallots
1 tablespoon oil
50ml vegetable stock
50ml balsamic vinegar
1 teaspoon maple syrup
Salt and pepper to taste

Peel the shallots and cut into quarters through the root. Toss in the oil and season with salt and pepper. Place in a baking dish and drizzle over the stock, vinegar and syrup. Cover with foil and place in a 180oc oven for 30 minutes or until soft. Place in a pan and heat to glaze.

Horseradish and Mustard Sour Cream
200g sour cream
1 tablespoon horseradish sauce
2 teaspoons Dijon mustard
Salt and pepper to taste

Whisk together.

Place the mixture into a squeezy bottle if you have one.

1 teaspoon fresh thyme leaves

Place potatoes in a bowl, scatter the shallots all over, drizzle over the sour cream dressing and garnish with the thyme leaves.

Red Cabbage Gratin with Hazelnut Crumb
1 medium red cabbage
2 red onions, peeled and finely sliced
25g butter
2 tablespoons oil
1 teaspoon smoked paprika
1 teaspoon ground black pepper
250ml vegetable stock
200ml double cream
75g chopped hazelnuts
75g breadcrumbs
75g grated smoked cheddar

Heat the oil in a large pan and cook the onions until soft. Add the butter and red cabbage and season with salt. Cook to wilt down – about 10 minutes then add the stock, paprika and pepper. Simmer for half an hour or until stock has evaporated. Add the cream and boil to spoon coating consistency. Spoon into a baking dish.
Mix the hazelnuts, crumbs and cheese together and spoon over the top of the red cabbage. Cook in a 180oc oven for 20 minutes or until bubbling and golden on top.