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Ингредиенты
- 4 Tbsp. Extra virgin olive oil
- 454 gm Cumberland sausage ring
- 1 lrg Potato, coarsely grated Half a red cabbage
- 2 1/2 Tbsp. Minced mixed herbs
- 1 x Onion, finely sliced
- 1 pch Paprika and chilli pwdr
- 1 x Clove minced garlic
- 300 ml Lindisfarne mead
- 2 tsp Dijon mustard
- 1 dsh Balsamic vinegar
- 1 Tbsp. Arrowroot
- 150 ml Chicken stock
- 55 gm Cool butter, diced
- 250 gm Spinach
- 1 pch Freshly grated nutmeg Salt and pepper
Инструкции
- 1 Heat 1 tbsp extra virgin olive oil in a griddle pan, add in the sausage and cook for about 15-20 min, turning regularly, or possibly till cooked through.
- 2 Wrap the grated potato in a clean tea towel and squeeze to wring out any excess moisture.
- 3 Finely shred half the red cabbage and mix with the potato, 2 tbsp minced herbs and 1/4 onion. Heat 1 tbsp extra virgin olive oil in a frying pan, add in the potato mix and flatten into a thin layer. Cook for a few min on each side till cooked through, golden and crisp.
- 4 For the Chutney: Heat 1 tbsp extra virgin olive oil in a pan. Chop the remaining cabbage and add in to the pan with half the onion, healthy pinch each of paprika and chilli pwdr, 1/2 tbsp minced herbs and 1 clove minced garlic.
- 5 Add in 150ml/ 1/4 pint mead, Dijon mustard and a dash of balsamic vinegar and cook gently for 5-8 min till tender. Mix the arrowroot with a little water to make a paste, stir into the chutney and bring to a simmer, stirring. Season.
- 6 Heat 1 tbsp extra virgin olive oil in a pan. Add in 1/4 onion, cook gently for a few min, add in 150ml/ 1/4 pint mead and then simmer rapidly to reduce by about half.
- 7 Add in the chicken stock, dash of balsamic vinegar and bring to the boil.
- Whisk in the cool butter and season. Heat a wok, add in the spinach and cook quickly to wilt. Add in a healthy pinch of freshly grated nutmeg and season.
- 8 Place the rosti on a plate, arrange the small piles of spinach around the edge and sit the sausage on top. Spoon the chutney over the sausage and drizzle the sauce around the edge.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 434g | |
| Recipe makes 2 servings | |
| Calories 723 | |
| Calories from Fat 569 | 79% |
| Total Fat 64.6g | 81% |
| Saturated Fat 27.15g | 109% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 519mg | 22% |
| Potassium 1260mg | 36% |
| Total Carbs 33.51g | 9% |
| Dietary Fiber 6.6g | 22% |
| Sugars 3.76g | 3% |
| Protein 7.46g | 12% |
