Lamb and fen­nel sausages with mash

Dalby Herald - - TASTE -

500g minced lamb 70g (1 cup) fresh bread­crumbs 1 (200g) bulb baby fen­nel, grated 1 egg, lightly beaten 2 tbsp roughly chopped rose­mary 2 cloves gar­lic, crushed 4 (800g) Dutch cream pota­toes, peeled, quar­tered 160g (1 cup) fresh peas 40g but­ter 125ml cup) milk 50g but­ter 4 onions, thickly sliced 2 cloves gar­lic, thinly sliced 2 sprigs thyme 55g cup firmly packed) 1 tsp co­rian­der seeds tsp sea salt flakes 90g cup) orange mar­malade 2 tbsp warm wa­ter 375ml can beer 1.7kg whole chicken

Pre­heat oven to 200C/180C fan­forced. Line a roast­ing pan with bak­ing pa­per.

Crush seeds and salt in a mor­tar and pes­tle. Trans­fer to a bowl. Add mar­malade and wa­ter and com­bine.

1.2kg beef short ribs Whole spices (1 tsp pep­per­corns, 1 red dried chilli, 2 cloves) 2 tbsp olive oil 3 tbsp tamarind puree 3 tbsp fish sauce 3 tbsp grated palm sugar 1 cup brown rice 2 tbsp finely chopped mint and sprigs, to serve 2 tbsp finely chopped co­rian­der 1 cu­cum­ber, sliced 250g pun­net cherry toma­toes 150g green beans, blanched, halved 1 baby cos let­tuce, chopped 1 tbsp lime juice Lime wedges, to serve

Place ribs in a large saucepan with whole spices and cover with cold wa­ter. Bring to the boil and sim­mer for 1

brown sugar 60ml cup) beer (am­ber ale) 60ml cup) beef stock

Place lamb, bread­crumbs, fen­nel, egg, rose­mary and gar­lic in a bowl. Sea­son with salt and freshly ground black pep­per. Us­ing your hands, com­bine well.

Ease 50cm of sausage cas­ing on to noz­zle, then cut and tie off end, scrunch­ing up ex­cess. Spoon a quar­ter of lamb mix­ture into pip­ing bag. Pipe 10cm mix­ture into cas­ing, gen­tly slid­ing off noz­zle as you pipe. Twist cas­ing at noz­zle end to make one sausage. Con­tinue pip­ing and twist­ing to make 3 x 10cm sausages. Re­peat with re­main­ing Pour in cup beer.

Place open can, with re­main­ing beer, up­right in the pre­pared pan. Lower chicken on to the can. Roast for 20 min­utes.

Re­move from oven and pour over the mar­malade mix­ture. Roast, bast­ing oc­ca­sion­ally and cov­er­ing with foil if chicken is over-brown­ing, for 45 min­utes or un­til cooked. Re­move can and serve. hour to 1 hour 15 min­utes or un­til just ten­der. Drain. Place in a large bowl.

Com­bine 1 tbsp oil, tamarind, fish sauce and palm sugar and stir un­til sugar dis­solves. Tip into bowl with ribs and toss to coat. Cook on a lightly oiled bar­be­cue or char­grill pan for 2-3 min­utes per side un­til charred or in the oven for 15-20 min­utes at 200C fan-forced un­til the edges start to go crispy.

Cook brown rice with 2 cups wa­ter in a small saucepan with the lid on over low heat for 20-25 min­utes or un­til ten­der.

Com­bine cu­cum­ber, tomato, beans and let­tuce. Driz­zle with re­main­ing oil and lime juice. Stir mint and co­rian­der through rice and serve with glazed ribs, salad, mint sprigs and lime wedges. cas­ings and lamb mix­ture, to make 12 sausages. Place on an oven tray and cover with plas­tic wrap. Re­frig­er­ate for 1 hour.

Mean­while, to make caramelised onions, melt but­ter in a large fry­ing pan over low heat. Add onions, gar­lic and thyme, and cook, stir­ring oc­ca­sion­ally, for 30 min­utes or un­til very soft and light golden. Add sugar and cook, stir­ring, for 5 min­utes or un­til sugar caramelises. Add beer and stock, and cook for a fur­ther 10 min­utes or un­til thick­ened slightly. Sea­son and cover.

To make mash, place pota­toes in a large saucepan and cover with cold wa­ter. Bring to the boil over high heat, cover and cook for 15 min­utes or un­til ten­der. Add peas and cook for a fur­ther 2 min­utes or un­til peas are ten­der. Drain well. Re­turn to pan with but­ter. Mash un­til pota­toes are smooth. Add milk and stir to com­bine. Sea­son and cover.

Heat a char­grill pan over medium heat. Add sausages and cook, turn­ing oc­ca­sion­ally, for 8 min­utes or un­til golden brown and cooked through.

Spoon mash on to plates. Top with sausages and onions.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.