TRY, TRY AND THEN TRY AGAIN

Life & Style Weekend - - MAGAZINE | FOOD & WINE - Visit Vicki at Red Hot Chilli Pep­per, 9/65 Bul­cock St, Caloun­dra

When I first started ex­plor­ing the won­der­ful world of spices, I was at first de­terred by the va­ri­ety that took on aniseed flavour. But I de­cided to give them a go and I am pleas­antly sur­prised that I ac­tu­ally like them, in small doses. Let’s not get ex­cited here, I haven’t con­verted but I do re­spect their place in the culi­nary world. Aniseed is ac­tu­ally clas­si­fied as a sweet spice, along­side cin­na­mon, nut­meg, vanilla and all­spice.

It is used both in sweet and savoury cook­ing and is su­per ver­sa­tile. If you don’t have any you can sim­ply sub­sti­tute it with fen­nel or star anise. I pulled this recipe out of my grand­mother’s hand­writ­ten recipe book and I made it on the week­end. It was so yummy I thought I would share.

ROASTED SAUSAGES WITH ANISEED AND PEARS Serves 6 IN­GRE­DI­ENTS

12 pork sausages, pricked with a fork 2 Tbs but­ter 1 Tbs brown sugar 3 pears, peeled, halved, and cored 3 granny smith ap­ples, peeled, quar­tered and cored Fresh juice from 3 or­anges 1 cup sweet wine, such as ries­ling 1 tsp grated or­ange zest 2 slices fresh gin­ger 2 whole cloves 1 cin­na­mon stick ½ tsp whole aniseed, crushed slightly

METHOD:

Heat the oven to 190C or 180C fan-forced. Melt the but­ter in a large fry­ing pan over medium heat. Add the brown sugar and cook un­til it is melted. Add the pears and ap­ples, cut with the side down in a sin­gle layer and cook for about five to seven min­utes or un­til golden brown. Re­move from the heat and place the pears and ap­ples in a large bak­ing dish in a sin­gle layer. Sea­son with salt. Add the or­ange juice, sweet wine, or­ange zest, gin­ger, cloves, cin­na­mon stick and aniseed to the fry­ing pan over high heat. Bring to a boil and im­me­di­ately re­move from the heat. Dis­card the gin­ger pieces, cin­na­mon stick, and whole cloves. Place the sausages on top of the ap­ples and pears in the bak­ing dish. Pour the or­ange juice and wine mix­ture over the whole lot and cover loosely with foil and bake un­til the sausages are cooked and the fruit is ten­der but still hold their shape — usu­ally this takes about 35 min­utes. To serve, cut each sausage in half on the di­ag­o­nal. Serve with lash­ings of mashed po­tato and other veg­gies of your choice.

WORDS: VICKI TAY­LOR

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.