Basically you brown the sausages and onions and apples separately , then you combine them together and stew them in a casserole dish on top of the stove. It took about half an hour prep time, and then an additional one hour stewing, so this isn’t a quick after work dish.
Matt adjusted the pan as it wasn’t sitting on the hob properly in the center. I had to take the lid off to boil some of the liquid off and thicken up the cider sauce.
I boiled two potatoes to have as a side and mash them with a cool device which looks like a spiral on the end of a masher. (I don’t know what it’s called but it works a treat.) I added cream instead of crème fraîche because I couldn’t find any in either Coles or Woolies.
The highlight of the dish was the lovely apple and cider gravy. It was nice but I wouldn’t cook it again. The mash was delicious based on cream, but again a bit of treat since rice milk works just as well without the guilt.
The basic ingredients of an English trifle are cake, fruit (usually berries), custard and cream. It is traditionally made up of sherry soaked genoese sponge, raspberries, thick custard and whipped cream. The addition of jelly is a more contemporary version. It is worth taking the time to make the custard from scratch.
Jill Dupleix recommends Damien Pignolet’s recipe for grilled sirlion Cafe de Paris sauce from his French cookbook. It is one of the most popular dishes at Bistro Moncur. You can prepare the Cafe de Paris butter up to a week in advance (or it can be stored in the freezer).
The authentic version of the sauce has 25 ingredients and best made in bulk. Skye Gyngell’s recipe for Cafe de Paris produces a realistic quantity for the home cook (although her version misses parsley, marjoram, dill, rosemary, brandy, Maidera, Cayenne pepper, and pepper corns).
carnaroli – easy to cook grain that keeps it shape and texture. from Verona. good for seafood.
vialone nano – large rounded grain – gives an extra creamy, smooth risotto due to the high levels of starch. Good for strong flavours.
Elizabeth David writes “…there is a split-second in the cooking of the rice – just as for scrambled eggs – when the consistency is exactly right. It is neither too liquid nor too compact. It is light, every grain is separate although bound together in a homogeneous whole by the starch which has amalgamated with the cooking liquid.”
There are three traditional styles for cooking risotto: wet, baked and fried.
A wet risotto is cooked on the stove top with the stock added gradually.
A baked risotto is cooked on the stove top in stock and finished off in the oven. It is a timbale or pilaf which is cut and served in slices.
A fried risotto is cooked in the oven like a pilaf until light and fluffy and then fried.
Risotto alla Milanese should be made with real saffron and real stock. It is a traditional partner to osso bucco.
Elizabeth David advises to never “cook a risotto for a dinner party which had to be managed single-handed, because it is a bad dish to keep waiting.”
I’ve only ever had risotto once at a restaurant and I was so disappointed that it was undercooked that I’ve never attempted to order it again. Risotto is about the only thing that I can claim to still cook better than my husband!