Recipe for Come Fry with Me 
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Yield:
1 servings
Ingredients:
Amount Ingredient
4 tbl Olive oil
140 gm Butter
1 x Butternut squash, peeled and roughly chopped
3 slc Lemon
5 tbl Freshly chopped thyme
5 x Garlic cloves, peeled but left whole
1 lrg Potato, peeled and chopped
4 tbl Double cream
1 x Onion, peeled and thinly sliced
1 tsp Salt
4 tbl Red wine
2 tbl Balsamic vinegar
3 tbl Quince jelly
4 x Venison sausages
2 x Cloves garlic, unpeeled
150 gm Sugar snap peas, 1/2 thinly sliced
Thinly sliced rind of 1 orange
1 x Red cabbage, thinly sliced
1 tbl Clear honey
1/2 x Lemons, Juice of
1/2 x Oranges, Juice of
1 bn Flatleaf parsley, stalks removed
Instructions:
Instructions: Preheat oven to 220C/425F/Gas 7.

1 Heat 1 tbsp olive oil and 25g/1oz butter in an ovenproof frying pan. Add the squash, lemon slices, 3 tbsps chopped thyme and 3 garlic cloves. Season.

2 When the pan is hot, put in the oven and continue to cook for 10-15 minutes or until the squash is tender. Put the potatoes into a pan of salted water. Bring to the boil, cook until tender and then drain.

3 In a saucepan melt 25g/1oz butter with the double cream. Put the squash and the other ingredients from the pan in a blender and mix.

Add the potato and butter and cream mix and blend for 10 seconds.

Season and keep warm.

4 Heat a pan and dry fry the sliced onion, add 1 tsp salt and cook until beginning to brown. Add 1 tbsp chopped thyme, red wine, 1 tbsp balsamic vinegar and 1 tbsp quince jelly. Season and cook until the liquid is reduced to a syrupy consistency. Keep warm.

5 Heat 2 tbsp olive oil and 25g/1oz butter in a frying pan and cook the sausages with the remaining garlic for 10-15 minutes until cooked through. Keep warm.

6 Melt 25g/1oz butter in a small frying pan and cook the whole sugar snap peas and orange rind until the sugar snap peas are glazed and tender. In a frying pan melt 25g/1oz butter, 1/4 cabbage, honey, juice of 1 lemon, 1 tbsp quince jelly and 1 tbsp thyme. Season and cook for five minutes. Keep both warm.

7 Put 1 tbsp olive oil, juice of 1 orange and 1 tbsp quince jelly in a pan and season. Heat through and stir until the quince jelly is dissolved. In a bowl mix the remaining cabbage, sliced mangetouts, juice of 1/2 lemon and 1/2 orange, 1 tbsp balsamic vinegar and flat leaf parsley. Serve on a plate with the hot dressing poured over.

8 Put a spoonful of squash and potato mash on a plate. Top with the sausages, drizzle the gravy around the plate and serve with the mangetout and cabbage.

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