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What you need:

16 good-quality medium cocktail sausages
2 medium sized potatoes
3-4 heaped tbsp butter
1 tbsp wholegrain mustard, or to taste

What you do:

Preheat the oven to 220 C/ 425 F / gas mark 7. Bake the sausages until golden, about 10-12 minutes.

Boil the potato until soft, remove and mash with a good knob of butter and season. Stir in the mustard.

Slice the sausage lengthways three quarters of the way through. Pipe the mash into the slit of the sausage. Bake for 5 more minutes to warm through.

Secure with a cocktail stick and serve.

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What you need:

6-8 large slices panettone cake
1 large egg
4tbsp /60ml single cream
2tbsp /30ml milk
2tsp / 10ml  mixed spice
1oz / 25g  butter
2tbsp /30ml  demerara sugar
A small dish of jam to serve.

What you do:

Using a small star-shaped cutter, stamp out 12 stars from the slices of panettone. Beat together the egg, cream, milk and 10ml (2tsp) mixed spice in a shallow dish.
Heat half the butter in a non-stick frying pan until foaming. Dip half the stars in the egg mixture and add to the pan.
Fry for 1-2 mins on each side until golden. Remove and keep warm. Fry the rest of the stars in the same way in the remaining butter.
Serve the stars sprinkled with the demerara sugar and the rest of the mixed spice, and with a spoonful of the the jam.

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What you need:

4 medium to large garlic cloves
salt to taste
2 egg yolks
1 1/2 Tbsp fresh lemon juice
1 cup extra virgin Spanish olive oil

What you do:

Peel and mince the garlic. Using the flat side of a large knife, crush the garlic. Place in a small mortar and pestle and add ½ tsp salt and smash into a paste.

An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step. Either way, you can use a mortar and pestle to mash the garlic into a paste.

Crack the eggs and separate the yolks into a small mixing bowl. Transfer the garlic paste to the bowl and whisk to blend. With a hand mixer on low speed, slowly pour in the olive oil in a THIN, steady stream until a creamy sauce forms. Add the touch of lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.

Serve it with meats, fish, or vegetables – or just spread it on crusty bread

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