Consuming The Harvest

While Pottering About At Home In Norfolk

Posts Tagged ‘sausage

Jamie Oliver Stuffing . . .

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. . . . and the new mag is out 😀  Well, has been for a while.

jamieo-magazine

A die hard JamieO fan, I had to buy the first issue and enjoyed it enough to purchase the second one too!

This recipe is from his Ministry Of Food cookbook, the stuffing was delicious if a bit too ‘moist’ on this first try – I’m thinking that I probably didn’t squeeze the bread quite enough.  It was the first time I’ve ever dunked and squeezed chunks of bread, so I’m giving myself a little leeway, lol.  Next time I’ll try using a little more strength 🙂

Slight changes I made/did I’ve put into italics.

jamieo-stuffing

Delicious Sage And Onion Stuffing

Ingredients

  • 3 medium onions
  • a bunch of fresh sage (I used dried from last years herbs)
  • 1/2 a large loaf of stale bread
  • olive oil
  • 750g good quality sausage meat (I used good quality butcher sausages and removed the meat from the skins)
  • sea salt and freshly ground black pepper
  • optional – a handful of roasted, peeled chestnuts or a handful of dried fruit such as sour cherries or apricots.

Method

  1. Preheat oven to 200°C/400°F/Gas 6.  Peel, halve and roughly chop your onions.  Pick sage leaves from the stalks and roughly slice.  Cut the crusts off of the bread and discard (I kept mine for breadcrumbs).  Tear the bread into chunks and fill a bowl with cold water.
  2. Put a large pan on a medium heat and add 2 lugs of olive oil.  Add onions and cook gently for 7 to 10 minutes until soft and golden.  Stir in the sage leaves.
  3. Take handfuls of the bread and dip into the bowl of water.  Squeeze the water out well and then add the wet bread to the pan, stirring and breaking up any large chunks with a spoon.  Let cook for a few minutes and add any of the optional extras you wish.
  4. Remove the pan from the heat and spoon the contents into a large bowl and put aside to cool completely.
  5. Once thoroughly cooled, mix the sausage meat into the bread mixture and season well with salt and pepper.
  6. Put the stuffing into an oil rubbed dish and bake at the bottom (I used the middle) of the preheated oven for 50 minutes until really golden and crispy on top.  Serve .

This recipe freezes very well, just put meal size helpings into bags or containers and freeze, which I did.

jamieo-stuffing-2

And the finished and cooked product, plated up.  Yummy!

jamieo-stuffing-3


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Written by kadeeae

March 27, 2009 at 3:14 pm

Simple Simon Really Is THE Pieman!

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I had read a couple of different rave reviews of Simple Simon’s Pie Shop, where now I couldn’t tell you, and thought both times that I would definitely have to give them a try.  I bookmarked the site after reading the second review and finally got around to placing an order last week.

The most difficult part of placing the order was trying to decide on which pies to purchase.  All of the varieties sounded absolutely scrumptious, but in the end I placed an order for some of the Sausage and Potato in Onion Gravy, Pork with White Wine – Lemon – Parsley & Garlic and the Beef & Mushroom.  I ordered on a Wednesday, about 2:45 PM, which according to their delivery quotes on the website, would have mine arriving on the following Tuesday because I was after the 2 PM ‘deadline’ for Friday delivery.  I was pleasantly surprised when an email arrived about 15 minutes later stating that they had received my order and I could expect delivery on Friday.  Not only a punctual reply, but I’d be getting my pies 4 days earlier than planned!  🙂

The pies did indeed arrive on Friday, around 1 PM, and were wrapped and packed well with small ‘chiller cubes’ (ice gel) around them which they state would keep the appropriate temperature for 48 hrs.  Of course there was no way that these boxes were going to sit untouched for 48 hrs to find out!  I ordered more than I needed at the time so that I could put some in the freezer (they will keep well for up to 2 months, defrost slowly and thoroughly before reheating) and give a couple to the IL’s.

Dinner time the next day and into the oven went my pie, for about 35 minutes (I had taken it out of the fridge about half an hour prior to come up to room temp.) at Gas Mark 4.  Vegetables steamed, and I was ready!

And I was not, in any fashion, disappointed.  The photo above shows how gloriously golden (no edits here!) the pastry was and it tasted every bit as good as it looked coming out of the oven.  The pastry was lovely moist and light, but not so crumbly that you end up with bits everywhere like you do with some.  I thought that maybe it would be a bit dry because of reheating an already cooked pie, but it wasn’t in the least.  And, even better than the ‘shell’ was it’s contents.

The pork was very tender, moist and plenty of it.  The seasoning was absolutely spot on with no one flavour overwhelming the others, and all of the ingredients resting on steamed potatoes . . . . genius.  It really was delicious and a generous serving at about 300g.  I could have been a bit piggy and had two but with the veg it was a nice meal and I wasn’t so overstuffed that I couldn’t make a bit of room for some pudding.  🙂

I have to give Simple Simon’s Pies an enthusiastic and total “thumbs up”.  We haven’t had either of the two other kinds just yet, possibly this weekend, but I can’t imagine that they would be a let down.  Thought and care has gone into making these wonderful pies, you can tell, and I would feel confident in assuming the rest of the “line” is just as mouth watering and filling.  I will definitely post when we have the other two varieties.  Also of note, their creations are additive and preservative free with locally reared meats and fresh fish being used.

There are 20 types of pies and they also do casseroles which are suitable for freezing too, and a cold pork pie flavoured with spices and mustard which sounds yummy also.  I heartily suggest you drop by their site and have a look at the wonders Simple Simon’s has to offer, I know that we are now confirmed Simple Simon customers!


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Written by kadeeae

September 12, 2008 at 6:50 pm