Italian-style Sausages with Caramelised Fennel, Onion & Baby Romas | Woolworths
An easy sausage recipe & great family dinner idea. Swap sausages for chicken or use Portobello mushrooms for a recipe twist.
Prep: 12 mins | Cook: 40 mins | Serves: 6
Ingredients:
2 x 420g packet Woolworths Gold beef and pork Italian style sausages (about 12)
1 red onion
1 large fennel bulb
2 tablespoons Woolworths Select Spanish Classic olive oil
1-2 tablespoons Macro Organic cider vinegar
1 tablespoon Woolworths Select whole fennel seeds
2 fresh rosemary sprigs, leaves picked
1 teaspoon Homebrand caster sugar
1 head of garlic, halved crossways
275g packet fresh truss baby roma tomatoes
Thinly sliced lemon rind and chopped fresh continental parsley, to garnish
Method:
1. Preheat oven to 200C fan forced. Lay sausages in a baking paper-lined roasting dish and prick lightly with a fork.
2. Peel onion and cut into 8 wedges. Trim fennel, cut into 8 wedges. Combine onion and fennel in a bowl with oil, vinegar, fennel seeds, rosemary and sugar. Season. Toss to coat and arrange among sausages in dish with garlic halves cut-side up. Place tomatoes, on the vine in same bowl and rub to coat in any excess oil. Lay tomatoes onto ingredients in dish.
3. Roast sausages and vegetables in oven for 30-35 minutes. Garnish with thinly sliced lemon rind and parsley.
Tip 1: Use chicken thigh fillets instead of sausages and cook for a little longer
Tip 2: Use pork sausages in place of Italian style
Tip 3: This recipe works really well with roasted whole Portobello mushrooms
Recette : Poulet au cidre facile
Bonjour à tous, aujourd’hui recettescooking.com vous présente la recette suivante : Poulet au cidre facile
Voici la recette en détail :
Pour 6 personnes
TEMPS TOTAL : 75 min
Préparation : 15 min
Cuisson : 60 min
Ingrédients :
1 Poulet fermier coupé
200 g Gros lardons
3 Carottes
2 Oignons
1 Botte d’oignons grelots
2 échalotes
50 g Beurre
5 cl Huile d’olive
5 cl Calvados
40 cl Cidre brut
1 Bouquet garni
200 g Champignons de Paris
2 Jaunes d’oeufs
20 cl Crème fraiche
Sel
Poivre du moulin
Etape 1 : Pelez et coupez les carottes. Pelez les oignons et les échalotes, coupez-les en 4.
Eliminez la tige verte des oignons grelots.
Etape 2 : Chauffez un filet d’huile et le beurre dans une cocotte sur feu vif, et faites fondre les oignons et échalottes.
Salez et poivrez les morceaux de poulet, ajoutez-les dans la cocotte pour les faire colorer. Réservez-les.
Etape 3 : Ajoutez les lardons, les champignons et les carottes coupées en gros dés, versez un filet d’huile et faites-les colorer.
Remettez les morceaux de poulet, arrosez de calvados chaud et flambez aussitôt, en approchant une flamme à l’intérieur de la cocotte.
Etape 4 : Versez le cidre, ajoutez le bouquet garni, couvrez et portez à ébullition puis baissez le feu et laissez mijoter 50 min.
Placez le poulet et sa garniture dans un plat de service, maintenez au chaud.
Etape 5 : Filtrez la sauce, puis replacez-la dans la cocotte et faites réduire de moitié sur feu vif.
Dans un bol, fouettez la crème fraîche avec les jaunes d’œufs.
Etape 6 : Versez dans la sauce réduite, en fouettant sur feu doux. Versez sur le poulet, et servez chaud.
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Pork Casserole with Apple Cider
Making a Pork Casserole with Apple Cider.
Recipe
2 tbsp sunflower oil
100g bacon lardons
600g pork shoulder, cut into 5cm pieces
200g small whole shallots, peeled
30g butter, softened
1 small onion, chopped
225ml dry cider, plus an extra splash
225ml chicken stock (Fresh, Carton or made up from a a cube)
1/2 tbsp chopped fresh sage (if using dried 2 teaspoons)
2 celery sticks, cut into chunky slices
15g plain flour
1 tbsp whole grain mustard
2 tbsp crème fraîche
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Taste le Tour with Gabriel Gate S07 2011 ep132 Chicken casserole Vallée D’Auge
Bonjour from the Pays d’Auge in Normandy. This is the sixteenth century château of St Germain de Livet
A typical Norman construction just at the edge of the town of Lisieux.
The local countryside is lush and very green and the milk is used to produce some of the finest and tastiest cream and butter in the world.
Only a few kilometres from here is the native home of the very creamy Camembert cheese, the most popular cheese with French people and the very tasty washed rind livarot cheese, as well as the delicious and fine-textured Pont
L’ Evêque.
These three cheeses are often made with raw milk.
As well as raising cattle, many of the local farmers have apple groves producing superb cider and one of my favourite liqueurs, Calvados.
Léon Desfrieches from Pére Jules has made Calvados for over sixty-five years.
Q
Combien est-ce que vous avez de variétés?
How many varieties have you got?
A
Léon
On a sur l’exploitation entre 70 et 80 varietés différentes.
We have on our property between seventy and eighty different varieties.
Avec pommes douces, douces amers, amers et aigres.
Including, sweet, bitter sweet, bitter and acidic apples -
chose indispensable pour avour un bon équilibre des jus,
A necessary element to obtain a good balance in the juices.
qui servent au cidre au calvados ou pommeau.
To make cider, calvados or pommeau.
Il faut tojours garder cet équilbre.
You must always keep that balance.
De manière que ce soit cohérent.
In order to obtain satisfaction.
au point de vue gustative.
as far as taste is concerned.
Ptc
This barrel contains about nine thousand litres of freshly made Calvados and the story behind the making is very simple.
It starts with some fresh apples. They are crushed into apple juice, the apple juice is fermented into cider and the cider is distilled twice into the calvados. And then the calvados is matured in this cellar sometimes up to forty or fifty years.
Ptc
What we get from a forty year old Calvados is a beautiful perfume of ripe apple, a taste of vanilla from the wood and a length of flavour from the age from forty years.
Recipe
Poulet Vallée D’Auge
Chicken casserole Vallée D’Auge
This classic chicken dish, Poulet Vallée D’Auge, cooked in cider and cream and served with apple was named after this beautiful region.
Naturally it starts by browning seasoned poultry pieces in butter.
‘This superb chicken is one of the great favourite Sunday lunches in Normandy’.
Once the chicken is browned, I flame with a little Calvados.
I Stir in three shallots, cut into pieces, and a little cider.
I control the heat to a simmer and let it cook covered for about 20 minutes.
The Normans garnish the chicken and with quarters of apple cooked in butter.
Can you imagine how wonderful the sweetness of these apples will be with the chicken.? It’s Great!’
‘Well you know sometimes some of the locals would use pears. I think that apples are the big speciality of the region and it goes so much better with the cider of the Calvados.’
Then some mushrooms are sautéed in butter and added with the delicious local cream to the chicken. The sauce is simmered down for about 5 minutes. Yum!
Families serve Poulet Vallée D’Auge on a large platter with the apples around the chicken for everyone to help themselves.
How To Cook A Skinned Pheasant. TheScottReaProject
This is a great Pheasant dish,using a whole skinned pheasant.This is not fancy cooking..,Its just good,traditional ,honest,seasonal and rustic country cooking.The Pheasant is pot roasted in cider on a bed of seasonal cabbage and bacon.
Ideal winter warming food after a day in the field.many thanks.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
Session 3 - Poulet Au Cidre