Jamie Flynn’s Sausages
& Red Wine Gravy

 

 

To serve 4 people

 

Ingredients

1 kilo of our famous sausages (any variety)
½ kilo red onions, peeled and thinly sliced
4 cloves of garlic, peeled and chopped
125 ml red wine
500ml of our beef stock
10 sprigs of thyme
100 ml balsamic vinegar
flour

 

Method

Scatter the onions, garlic and thyme in a large roasting tray. Place sausages on top of onions, place in oven and roast for twenty minutes, turn sausages over and cook for a further twenty minutes. Remove sausages from roasting pan and keep warm.

 

Place roasting pan over the hob on high heat adding two tablespoons of flour, mix well add balsamic vinegar, red wine, stock and reduce until thickened.

 

Serve with mashed potato and peas.

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

Jamie Archer’s Slow Roasted Brisket

 

To serve 4 (hungry) people

 

Ingredients

3 medium Carrots, peeled and chopped
6 shallots, peeled and chopped
2 Leeks, peeled and chopped
1 large head of garlic
A bunch of fresh mixed herbs
10 black peppercorns
2 kilo unrolled brisket (horseshoe end)
1 litre chicken stock
2 glasses of red wine

 

 

Method

Place all vegetables, herbs, garlic, and peppercorns into roasting tray and then place the brisket on top fat side facing up.

Cover with chicken stock and wine so that the meat is just above the liquid and tightly cover with tin foil.

Cook on a low temperature (150c) for approximately 4 hours depending on oven.

Slice the meat and serve with seasonal veg and copious amounts of horseradish sauce.

 

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Ian Plunkett’s
Pork Rillettes (potted pork)

(This is my interpretation of the French classic)

 

This recipe fills 6 ramekins

 

Ingredients

900g fatty Blythburgh pork belly
12 black peppercorns
2 cloves
2 cardamon pods
½ star anise
Nutmeg grated
Thyme
2 bay leaves
3 sage leaves
Good twist of sea salt

Method

Make a bouquet garni with the herbs and spices by tying in some muslin or cloth.

 

Separate the fat from the lean, slice the lean and dice the fat. Place the fat in the bottom of a saucepan and then place the lean on top. Bring to the boil (the fat will render). Simmer for 4 hours with the bouquet garni in a lidded saucepan.

 

Remove lid and garni increase heat and stir/beat into a paste. Spoon into 6 ramekins and smooth down with back of spoon.

 

Refrigerate for 2 hours then serve at room temperature. Serve with cornichons and warm crusty French bread.