Bacon-wrapped Pork Sausages with Sweet, Sticky Apple

Bacon-wrapped Pork Sausages with Sweet, Sticky Apple

This recipe comes from the excellent Good Food Magazine.

Serves 4

Preparation: 5 mins – Cooking: 30 mins

Ingredients:

  • 8 rashers smoked streaky bacon
  • 8 pork sausages
  • 15ml (1 tbsp) sunflower oil
  • 2 eating apples, each cut into 8 wedges

Method:

  • Heat oven to 220°C/fan 200°C/gas 7. Tie a piece of bacon around each sausage. Heat the oil in a flameproof roasting tin on the hob, then brown the sausages in the tin. Place in the oven and roast for 20 minutes.
  • Toss in the apple wedges and roast everything for another 10 minutes until the sausages are cooked and the apples are sticky and caramelised.
  • Serving Suggestion – Serve with mash.

sourced from: Greedy Gourmet

Eclairs

Eclairs

Recipe adapted from Chocolate Desserts by Pierre Hermé

Makes 20-24 éclairs

Ingredients:

Choux Pastry

  • ½ cup whole milk
  • ½ cup water
  • 115g unsalted butter, cut into 8 pieces
  • ¼ teaspoon sugar
  • ¼ teaspoon salt
  • 1 cup plain flour
  • 5 large eggs, at room temperature

Pastry Cream (from Dorie Greenspan)

  • 2 cups milk
  • 6 large egg yolks
  • ½ cup sugar
  • 1/3 cup cornflour, sifted
  • 1 teaspoon vanilla extract
  • 4 teaspoons Frangelico liqueur OR 2 tablespoons instant espresso powder dissolved in 2 tablespoons boiling water
  • 50g unsalted butter, cut into cubes

Chocolate Glaze

  • 1/3 cup heavy cream
  • 100g bittersweet chocolate, finely chopped
  • 20g unsalted butter, cut into 4 pieces
  • 7 tablespoons chocolate sauce (see recipe below)

Chocolate Sauce

  • 130g bittersweet chocolate, finely chopped
  • 1 cup water
  • ½ cup heavy cream
  • 1/3 cup sugar

Method:

  • To make the chocolate sauce, place all ingredients into a heavy-bottomed saucepan and bring to a boil, stirring constantly. Reduce the heat to low and continue stirring for 10-15 minutes with a wooden smooth until the sauce thickens. When it is ready, it will coat the back of your spoon. This sauce can be stored in the refrigerator for 2 weeks.
  • To make the pastry cream, bring milk to the boil in a small saucepan. Meanwhile, in a medium size saucepan, whisk the egg yolks together with the sugar and cornflour until thick and well blended. Still whisking, dribble in about ¼ cup of the hot milk. When combined, while continuing to whisk, slowly pour in the remainder of the milk.
  • Transfer the saucepan to the stove. On medium heat, whisk vigorously and constantly until the mixture starts to boil. Whisk for 1-2 minutes, or until it starts to thicken. Remove from the heat and whisk in the vanilla extract and Frangelico OR coffee.
  • Stand for five minutes and then whisk in the butter, stirring until the cream is smooth and silky. Scrape the cream into a bowl, press a piece of plastic wrap against the surface and refrigerate until cold. This can be kept in the refrigerator for up to 3 days.
  • To make the éclairs, preheat the oven to 190°C (375°F). Position racks in the upper and lower halves of the oven. Line two baking trays with non-stick baking paper.
  • In a heavy bottomed medium-sized saucepan bring the milk, water, butter, sugar and salt to the boil. When mixture is at a rolling boil, add the flour, reduce the heat to medium and stir vigorously with a wooden spoon. The dough will come together quickly. Stir for another 2-3 minutes to dry the dough. It should be soft and smooth.
  • Transfer the dough to the bowl of a mixer fitted with the paddle attachment. Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough. By the end, the dough should be thick and shiny and when lifted, it should fall back into the bowl in a ribbon.
  • Fill a large pastry bag fitted with a 2cm plain tip nozzle with the warm choux pastry. Pipe the dough onto the baking sheets in chubby fingers, about 11cm long. Leave about 5cm between each to allow them room to puff.
  • Slide both baking sheets into the oven and bake for 7 minutes. After this time, keep oven door ajar. When éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Bake for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be about 20 minutes.
  • In the meantime, make the chocolate glaze. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon. Stirring gently, add the butter one piece at a time, followed by the chocolate sauce.
  • To fill the éclairs, slice them horizontally using a serrated knife. Set aside the bottoms and place the tops on a rack over a piece of baking paper. The glaze should be barely warm to the touch. Spread the glaze over the tops of the éclairs using a metal icing spatula. Allow the tops to set.
  • Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wiggle gently to settle them. Serve the éclairs as soon as they have been filled.

many thanks to Lisa from Spicy Icecream

Ruby Granita

Ruby Granita

Ingredients:

  • 1/4 cup water
  • 1/4 cup sugar
  • 12 oz. Pomegranate juice (100% juice)
  • 1/2 cup blueberries (frozen or fresh)
  • 1/2 cup freshly squeezed blood orange juice (any other orange juice, or a combination will work)
  • 3/4 cup water

Method:

  • In a small saucepan, heat sugar and 1/4 cup water over medium-low heat until the sugar is dissolved.
  • Add blueberries, and allow to steep in the simple syrup for a few minutes, until it is dark from the berries, and consistency is more syrupy.
  • Remove from heat and allow to cool slightly. In a blender, combine pomegranate juice, orange juice, 3/4 cup water, and the blueberries with syrup.
  • Process until smooth and while there is a still foam on top of the mixture, pour directly into dish you plan to freeze (you could pour through a sieve if you prefer no remnants of the blueberries, but I think they add nice texture to the final result).
  • Cover and freeze for 4+ hours, or overnight.
  • To serve, use a fork’s prongs to scrape the mixture and transfer to a dish. Pour a little sparkling water into the dish to counterbalance the richness of the ice.

many thanks to  Almost a Chef

Osso Bucco

Osso Bucco

Recipe adapted from Donna Hay Magazine (Issue 40)

Serves 6

Ingredients:

  • ¼ cup olive oil
  • 2 brown onions, sliced thickly
  • 4 cloves garlic (or 3 large)
  • 6 x 200g osso bucco (veal shin)
  • ¾ cup dry red wine
  • 1 cup beef stock
  • 2 x 400g cans chopped tomatoes
  • 1 cup water
  • 4 bay leaves
  • 2 sprigs fresh rosemary
  • Sea salt and black pepper
  • 1 x 400g can cannellini beans, rinsed and drained

Method:

  • Preheat the oven to 180°C (355°F). Heat 1 tablespoon of olive oil in a large metal baking dish over medium heat. Add the onion and garlic and cook for 8-10 minutes or until golden. Remove from the pan.
  • Add the remaining oil and increase the heat. Cook veal for 3-4 minutes each side until well browned. Watch out because it may stick.
  • Add the onion and garlic back to the pan and gradually add the wine, scraping the bottom of the pan. Cook 1-2 minutes or until reduced by half.
  • Add stock, tomatoes, water, bay leaves, rosemary, salt and pepper and stir to combine. Cover with foil and cook in the oven for 1 ½ hours.
  • Carefully remove from the oven, add the beans and stir. Place back in the oven for 15-30 minutes, or until veal is tender. Serve with mashed potatoes, polenta or risotto if desired.

many thanks to Lisa from Spicy Icecream

Grilled Leeks

Grilled Leeks

Ingredients:

  • 6 baby leeks, or 3 mature leeks
  • Olive oil
  • Splash of white wine vinegar
  • Sea Salt
  • Fresh black pepper
  • Small handful of basil leaves

Method:

  • Start by washing the leeks.
  • Cut off the root. If you are using mature leeks cut them in half lengthwise.
  • Discard the outer layer of mature leeks. Only discard the outer layer of baby leeks if looks tough.
  • Get a pot of boiling water on the go, and bung the leeks in there for a couple of minutes – until softened. Prepare an ice bath.
  • Plunge the leeks into the ice bath, to stop further cooking. An overcooked leek is just as bad as an undercooked one.
  • Heat up the BBQ, grill pan or oven broiler to high.
  • Drain the now cold leeks, and dry gently using a paper towel. Toss with a little olive oil, and place on the grill, or under the broiler.
  • Grill just for a couple of minutes, until lightly browned, and the grill lines appear.
  • Toss them into a bowl, and add another splash of olive oil, and a smaller splash of white wine vinegar. Add a pinch of sea salt, and some freshly ground black pepper.
  • Cut the basil leaves into thin slices (chiffonade), and add those into the bowl of leeks. Gently toss to combine and serve immediately.

sourced from: mattikaarts

Dandelion Salad, with shallots and bacon. Grilled Mackerel.

Dandelion Salad, with shallots and bacon. Grilled Mackerel.

(serves 2)

Ingredients:

  • 1 handful of dandelion leaves, chopped
  • 5 rashes of really high quality bacon – preferably not smoked heavily
  • 1 medium shallot – finely diced
  • 1 small handful of a mix of chopped flat leaf parsley and chopped chives
  • 3 or 4 tablespoons of good quality white wine vinegar
  • 2 large mackerel fillets

Method:

  • Cut the bacon into 1/2″ cubes. Get a heavy pan (I like a well seasoned cast iron pan for bacon) reasonably hot, add a splash of olive oil. Gently saute the shallot until soft. Try not to brown.
  • Put the dandelion leaves in a bowl. Add in the cooked shallots.
  • In the same pan in which you cooked the shallots, add the bacon. Gently cook until the bacon is cooked through, and a lot of fat has been released into the pan. Don’t crisp up the bacon, if you do this you aren’t going to release enough fat into the pan to make the dressing. Gently, gently, gently.
  • Remove the bacon from the pan, and toss into the bowl with the dandelions and shallots.
  • Turn up the heat under the bacon pan, add the vinegar, quickly mix, and then pour over the greens.
  • Sprinkle in the herbs, toss to combine, and serve immediately.
  • Words can honestly not describe how bloody good, and how simple this is. Done right, you have the perfect balance of bitter, fat and sharp. Just incredible.
  • To cook the mackerel fillets – toss them in a little olive oil. Heat up your oven broiler to high. Put them under the grill – skin side to the heat for about 4 minutes, until cooked through. No need to flip them. If the skin is looking like it is going to burn badly, pull them away from the heat a bit whilst the flesh cooks through.

sourced from: mattikaarts

Potato and Onion Cakes

Potato and Onion Cakes

Ingredients:

  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine vinegar coarse salt
  • 1 teaspoon chopped rosemary, plus 6 sprigs for ramekins
  • 1 small red onion, sliced into 6 1/4″ rounds
  • 4 medium Yukon Gold potatoes, grated
  • 1 egg yolk, slightly beaten

Method:

  • Preheat oven to 400 degrees.
  • Butter ramekins, then sprinkle with salt, pepper, sugar, and vinegars.
  • Place a rosemary sprig in the bottom of each ramekin, then lay one onion round over the rosemary.
  • Toss potatoes with egg, rosemary, and 2 teaspoons coarse salt.
  • Divide the potatoes into ramekins and dot with remaining butter.
  • Bake for 30 minutes, until brown.
  • To remove the cakes, slide a knife around the edge of the ramekin, then turn upside down.

many thanks to Erielle from Fancy Toast

Roasted Sweet Garlic, Bread and Almond Soup

Roasted Sweet Garlic, Bread and Almond Soup

~from Jamie’s Kitchen, by Jamie Oliver

Ingredients:

  • 3 heads of garlic, separated into cloves but not peeled
  • 1 medium white onion, peeled and finely chopped
  • extra virgin olive oil
  • 1 cup heavy cream
  • 1 ¾ pints chicken or vegetable stock
  • 1 large loaf of ciabatta bread
  • 2 tablespoons sherry vinegar or white wine vinegar
  • 7 oz. whole blanched almonds, lightly toasted
  • salt and pepper
  • 3 oranges, peeled and segemented
  • 1 handful fresh cilantro (leaves only)
  • 1 handful fresh mint (leaves only)

Method:

  • Preheat oven to 350 degrees.
  • Roast garlic for 30-45 minutes until it is soft to the touch.
  • Meanwhile, heat 4 tablepoons of oil in a large pot, add the onions, and cook over medium-low heat for 10 minutes, until soft and translucent.
  • Add the cream and the stock. Bring to a boil, reduce the heat and simmer for 10 minutes.
  • When the garlic is done, cool slightly and squeeze the wonderful garlic paste into the soup.
  • Stir in the garlic.
  • Cut or tear the crusts from the ciabatta, rip the bread into small pieces, and add to the soup. Add the sherry vinegar and simmer for 5 minutes.
  • In a food processor, blend the soup. Add the toasted almonds and blend those in as well.
  • Season to taste.
  • Ladle into bowls and garnish with orange segments, cilantro and mint. Drizzle with olive oil.

many thanks to Lisa from Spicy Icecream

Golden Beet Risotto

Golden Beet Risotto

makes 4-6 servings

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 cups vegetable stock – heated and kept hot on stovetop
  • 2 golden beets, 3 if they are on the smaller side – separated from greens, scrubbed and dry
  • 1 tablespoon butter
  • ¼ cup grated parmesan cheese + more for shaving
  • salt and pepper

Method:

  • Preheat oven to 425 degrees.
  • Package beats in foil, place on a baking sheet and bake about 45 minutes, until they slightly give to touch.
  • Allow the beats to cool in packaging, and then rub off the skins with a paper towel, using a knife for hard to get spots.
  • Cut into 1″ dice, or whatever size you prefer them to be in the risotto.
  • Heat stock over low heat, keep hot.
  • In a medium saucepan, heat olive oil over medium-low heat. Add rice and stir with a wooden spoon until it is thoroughly coated and slightly toasted.
  • Add wine, and cook until it is reduced by half, just a couple of minutes.
  • Add a ladleful (about 1/2 cup) of hot stock, stir until almost all liquid is absorbed.
  • Continue adding stock and stirring, a ladleful at a time, waiting until most liquid is absorbed before adding more, about 20-25 minutes total.
  • Constantly stir, and taste the risotto often to prevent over cooking. The rice should be al dente, but not crunchy – it will also continue to cook when removed from the heat.
  • Stir in beets, butter, cheese, and a pinch of salt and pepper.
  • Garnish with freshly shaved Parmigiano Reggiano.

many thanks to  Almost a Chef

Twice baked cauliflower & gorgonzola soufflés

Twice baked cauliflower & gorgonzola soufflés

Ingredients:

  • 2T olive oil
  • ½ small brown onion, finely chopped
  • 1 clove garlic, sliced
  • 150g cauliflower florettes
  • 1/2C (125mL) chicken stock
  • 40g butter + extra for greasing
  • 1T wholegrain mustard
  • 40g plain flour
  • 250mL milk, warmed
  • 3 eggs, separated
  • 100g gorgonzola piccante, crumbled
  • 1/2C (125mL) pouring cream
  • 60g parmesan cheese, finely grated
  • walnut & celery salad, to serve

Method:

  • Grease 4 one cup capacity ramekins or coffee mugs and preheat oven to 200C.
  • Heat oil in a frying pan and cook onion over medium heat until golden brown and softened.
  • Add garlic and cauliflower and cook, stirring occasionally for approx 5 mins or until cauliflower is starting to brown.
  • Add stock and bring to a simmer.
  • Cook for approx 15mins or until stock has evaporated and cauliflower is softened.
  • Puree cauliflower in a food processor and season well.
  • Heat butter in a medium saucepan until melted.
  • Add mustard and flour and stir until well combined.
  • Cook over a medium heat, stirring for a few minutes.
  • Remove from heat and gradually whisk in the warm milk.
  • Return to the heat and bring to a simmer, stirring constantly.
  • Cook for 5mins or until thickened. Stir through cauliflower puree and egg yolks.
  • Gently stir in gorgonzola chunks.
  • Whisk egg whites to firm peaks and delicately fold through cauliflower mixture until just combined.
  • Gently divide between prepared ramekins and bake 20-30mins or until risen and golden.
  • Allow to cool then cover and refrigerate until needed.

When ready to serve:

  • Heat oven to 200C and pour 2T cream over each ramekin.
  • Top with grated parmesan and bake for 20-25mins or until puffed up, golden and sizzling.
  • Place on 4 warmed dinner plates and serve immediately with salad passed separately.

many thanks to  StoneSoup