Belfast Telegraph - Weekend - - FOOD -


Olive oil 8 veni­son sausages 50g smoked lar­dons 200g cele­riac, peeled and chopped 100g leeks, trimmed, chopped and rinsed 2 car­rots, peeled and chopped 2 cel­ery sticks, chopped 1 onion, chopped 1tbsp tomato puree 30g 250ml5 ju­niper plain full-bod­ied­ber­ries,flour crushe­dred wine 250ml beef stock 1 bou­quet garni 2 green ap­ples 200g cooked chest­nuts, halved Hot tagli­atelle to serve (op­tional) Sea salt and freshly cracked black pep­per METHOD Heat a flame­proof casse­role dish over a medium-high heat. Add a good splash of oil. When it is hot, add the sausages and stir un­til they are well coloured, re­move and set aside.

Add a splash more oil to the dish, if nec­es­sary, then add the lar­dons and saute un­til well coloured. Add the cele­riac, leeks, car­rots, cel­ery, onion and tomato puree, and con­tinue saute­ing for a fur­ther one to two min­utes. Sprin­kle in the flour and stir for one minute to cook out the raw flavour.

Add the wine and ju­niper berries, stir­ring to deglaze the pan, and boil un­til the wine re­duces by half. Add the stock and bou­quet garni, then re­turn the sausages with their cook­ing juices to the casse­role.

Cover and sim­mer over a medium heat for 20 min­utes, or un­til all the veg­eta­bles are ten­der. Mean­while, core and chop the ap­ples. Ad­just the sea­son­ing with salt and pep­per, then stir in the chest­nuts. Serve with fresh tagli­atelle flavoured with freshly cracked black pep­per. SERVES 4

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