Lamb and fennel sausages with mash
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.