Sausage & Cider Stew | Hemsley + Hemsley @ The Big Feastival

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In 1999 the BBC aired his television show The Naked Chef.

He was the owner of a restaurant chain, Jamie Oliver Restaurant Group, which opened its first restaurant, Jamie’s Italian, in Oxford in 2008.

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  • Sisters Jasmine and Melissa Hemsley make their Food Tube debut with this warming one pot recipe packed full of veggie goodness. Tasty pure meat sausages slow cooked in a rich cider stew with carrots, chunks of swede and mixed herbs. The perfect dish to dive in to this Autumn!

    This and loads more delicious recipes can be found in their book The Art of Eating Well available here: http://jamieol.com/WzlDTP

    Or check out their website http://www.hemsleyandhemsley.com/

    If you want to make this stew arm yourself with the following ingredients:

    2 tbsp ghee
    10 large gluten-free* sausages
    2 medium onions, diced
    2 medium leeks, sliced
    4 garlic cloves, diced
    3 celery sticks, diced
    500ml dry organic cider (no added sugar)
    2tbsp tomato puree
    2 tbsp mustard
    3 large pinches dried herbs ( or double if using fresh)
    2 dried bay leaves
    2 large handfuls fresh parsley
    500ml bone broth (or vegetable stock)
    2 swedes peeled and diced
    4 large carrots roughly chopped
    sea salt & black pepper

    Method:

    Heat 1 tablespoon of the ghee in a large pan or casserole dish over a medium heat. Brown the sausages for about 30 seconds on each side, then set the sausages aside.You might need to do this in two batches to avoid overcrowding, otherwise they will start to steam rather than brown.
    In the same pan, heat the remaining ghee over a medium heat and add the onions, leeks, garlic and celery. Sauté for 5 minutes or more until soft.
    Add the tomato purée, mustard and herbs, including the parsley stalk ends but not the fresh parsley leaves, and stir.
    Add the broth or stock and bring to the boil.Throw in the rest of the vegetables, cover the pan, reduce the heat to a medium simmer and cook for 30 minutes or more until the vegetables are tender.
    Pour in the cider to deglaze the pan, turn up the heat and let it bubble away until it reduces. Use a wooden spatula to scrape the bottom of the pan and release any caramelised, browned bits.
    Meanwhile, slice each sausage into thirds at an angle and add to the pan for the last 15 minutes of cooking. Season to taste with sea salt and pepper.
    Add more liquid for a soupier stew or cook without a lid for a thicker, richer sauce if preferred. Alternatively, remove some of the sauce and vegetables and blend to make a thick, creamy sauce before stirring it back into the pan. Stir in the parsley leaves to serve.

    *Traditionally sausages contain a rusk filler to bulk them out made up of wheat and other bulking agents – we choose gluten free to ensure a higher meat content and at the same time we avoid the rusk filler.

    See more Hemsley + Hemsley videos on Jasmine and Melissa’s channel here: https://www.youtube.com/channel/UCavHa2WzObAAnBU31vH20eg

    Facebook: www.facebook.com/HemsleyHemsley
    @hemsleyhemsley
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    Links from the Video:
    ScallopsTartare | http://jamieol.com/scallop

    Jamie Oliver’s Food Tube | http://jamieol.com/M2xkcF
    Subscribe to Food Tube | http://jamieol.com/kLO4Xo
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    Jamie’s Recipes App | http://jamieol.com/E0TVBd
    Tumblr: http://jamieol.com/6BR1lT
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    More great recipes | http://www.jamieoliver.com

    #FOODTUBE

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