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Pork Sausages with Pears & Perry
Take 12 good quality pork sausages
1tbsp Olive Oil
1 Onion finely chopped
2 large carrots cubed into 1 cm dice
4 rashers good quality streaky bacon also diced
1 leek finely sliced
1tbsp plain flour
200 ml Perry
100 ml chicken stock
2 large pears and cut into a large dice
1tbsp whole grain mustard
1tbsp finely chopped sage
Heat a large casserole dish add the oil and cook sausages until golden brown on all sides.
Remove the sausages and set aside.
Now chuck in the onion, carrots, bacon and leak and gently gook for 10 to 15 min’s until softened and starting to brown.
Add the flour and continue to stir for about one minute then add the Perry and chicken stock.
Bring up to a boil and return the sausages to the dish, season with salt and pepper to taste and gently simmer for 25 min’s
Add pears and continue to cook until pears start to soften
Add the sage and mustard
Now serve with lashings of hot creamy buttered mash and any remaining Perry to wash it down
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Chicken with Mushroom, Cider and Cream
Butter 75g
Salt & Pepper
Mushrooms 450g(finely chopped)
Cider 200 ml
Double Cream 120 ml
Chicken pieces 4 to 6
Melt 50g of the butter in a flame proof dish- size depends on
number of chicken pieces.
Add the chicken and fry gently until golden on all sides. Sprinkle
with salt & pepper to taste, cover and gently cook for 10 min’s.
Melt rest of butter in a separate pan, add mushrooms and
cook until juices start to run.
Pour off liquid into chicken pan - drain mushrooms well.
Pour cider into chicken pan and simmer gently for 45 min’s.
The chicken is done once tender.
Remove chicken from pan.
Stir cream into pan, simmer, until thick - stir all the time.
Return chicken and add mushrooms, simmer for a few min’s.
Serve with seasonal vegetables and mash potatoes if required.
Try serving with red onion finely chopped and cooked
gently in butter until soft. Just adds a hint of sweetness
to the dish!
Scallops in Cider and cream
6 scallops
30g of butter
1 Onion or couple of shallots finely chopped
(Why not try chives!)
125 ml dry cider
salt & pepper to taste
2 tablespoons of double cream
Melt 15g of the butter in a heavy pan and add the onion/shallots,
fry gently until the onions or shallots are soft.
Pour in the cider (the good part!),bring to the boil,and take off
the heat.
Add the scallops and simmer for 15 min’s, add salt and pepper
to taste.
Remove scallops from pan.
Heat remaining liquid rapidly, until reduced to approx 4 tablespoons.
Stir in the cream, then simmer gently for about 10 min’s until sauce
is thick - stir frequently.
Remove the pan from the heat and add the remaining butter, a.
little at a time until dissolved.
Return scallops to pan, and. serve immediately.
Now what to serve with it?
Well I've cooked off some pasta which I've tossed lighlty
in a small amount(tea spoon) of olive oil, and added a few tomatoes
cut into quarters.
Or
Just make up a salad, say red grapes, cucumber, tomatoes, chopped chives.
Place on the plate(s) and spoon dribble some of the sauce from the scallops
pan over it.
Enjoy which ever way!
More to be added soon ! ! !
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