Recipe - Come Fry With Me

4 tablespoon Olive oil
140 g Butter
1 Butternut squash; peeled and
roughly
; chopped
3 sl Lemon
5 tablespoon Freshly chopped thyme
5 Garlic cloves; peeled but
left
; whole
1 lg Potato; peeled and chopped
4 tablespoon Double cream
1 Onion; peeled and thinly
; cut or sliced up
1 teaspoon Salt
4 tablespoon Red wine
2 tablespoon Balsamic vinegar
3 tablespoon Quince jelly
4 Venison sausages
2 Cloves garlic; unpeeled
150 g Sugar snap peas; One half thinly
cut or sliced up
Thinly cut or sliced up rind of 1
orange
1 Red cabbage; thinly cut or sliced up
1 tablespoon Clear honey
1 One half Lemons; Juice of
1 One half Oranges; Juice of
1 bn Flatleaf parsley; stalks
removed
Salt and pepper

Preheat oven to 220C/425F/Gas 7.

1 Heat 1 tbsp olive oil and 25g/1oz butter in an ovenproof frying
pan. Add the squash, lemon slices, 3 tbsps chopped thyme and 3 garlic
cloves. Season.

2 When the pan is hot, put in the oven and continue to cook for 1015
minutes or until the squash is tender. Put the potatoes into a pan of
salted water. Bring to the boil, cook until tender and then drain.

3 In a saucepan melt 25g/1oz butter with the double cream. Put the
squash and the other ingredients from the pan in a blender and mix.
Add the potato and butter and cream mix and blend for 10 seconds.
Season and keep warm.

4 Heat a pan and dry fry the cut or sliced up onion, add 1 tsp salt and cook
until beginning to brown. Add 1 tbsp chopped thyme, red wine, 1 tbsp
balsamic vinegar and 1 tbsp quince jelly. Season and cook until the
liquid is reduced to a syrupy consistency. Keep warm.

5 Heat 2 tbsp olive oil and 25g/1oz butter in a frying pan and cook
the sausages with the remaining garlic for 1015 minutes until cooked
through. Keep warm.

6 Melt 25g/1oz butter in a small frying pan and cook the whole sugar
snap peas and orange rind until the sugar snap peas are glazed and
tender. In a frying pan melt 25g/1oz butter, One fourth cabbage, honey,
juice of 1 lemon, 1 tbsp quince jelly and 1 tbsp thyme. Season and
cook for five minutes. Keep both warm.

7 Put 1 tbsp olive oil, juice of 1 orange and 1 tbsp quince jelly in
a pan and season. Heat through and stir until the quince jelly is
dissolved. In a bowl mix the remaining cabbage, cut or sliced up mangetouts,
juice of One half lemon and One half orange, 1 tbsp balsamic vinegar and flat
leaf parsley. Serve on a plate with the hot dressing poured over.

8 Put a spoonful of squash and potato mash on a plate. Top with the
sausages, drizzle the gravy around the plate and serve with the
mangetout and cabbage.

Converted by MC_Buster.

NOTES : Chef James Martin

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.