Sausages Braised in Red Wine

Sausages Braised in Red Wine

This is a Delia twist on an old favourite and is absolutely delicious. I never use venison sausages, but whichever I fancy that particular day. It's the juniper berries and redcurrant jelly that make it though - the sweet and sour 'bite' and sauce with bacon is just scrummy!

The idea is that you brown off the sausages, fry off bacon, onions and mushrooms with some crushed juniper berries, and braise the lot in red wine. I just steamed some broccoli in the microwave to go alongside, and because my mum still always asks what greens I'm having with my tea: sometimes I even make it up, but, being my mum, she always knows!

Day 3 - Key Lime Pie

So...I tried out Delia's Key Lime Pie as I thought I'd learn a new recipe with a view to doing it for our CDwM in November. Now, I put lots of love into it, but possibly, not enough butter!

The crust was good, it can't fail to be with digestives and butter can it? I chose to use individual cases rather than just one flan tin, so lined each one with the mixture. However, a little more butter was needed as it was rather crumlby, even after baking. I didn't want to over-bake it as when I returned it to the oven with the filling in, I didn't want the edges to burn. So, as it was, it ended up rather thick and crumbly. As a tip for next time, make the edges thinner and add more butter to help it stick .

As for the filling, I followed the instructions, but used a whole egg and one egg yolk rather than simply the three yolks as suggested. This led to the pies 'rising', rather like souffles, as they baked, but didn't alter the flavour. Again, next time, I'd actually follow the recipe!

Oh well, very tasty, but not suitable for CDwM, unless I get much better at following recipes nad making things look neat and tidy! Maybe I'll try a large flan tin rather than individual ones next time.

Windfall Spiced Plum Chutney

This is the first year we've been in our house from the minute the Victoria Plums began to ripen, and wow! there are so many we can't keep up! I've looked at a few recipes, and many thanks to the goodshoeday 's 'with knife and fork' blog', which helped me decide what to begin with!

My first adventure was to de-stone the plums. Now, unlike goodshoeday, I don't have a cherry stoner so had to rely on a knife and the ability to miss my thumb while prising the stones out! I decided upon Delia's Spiced Plum Chutney recipe.

3lb plums
1lb apples
3 onions
3 cloves garlic
2 heaped tsp ginger
1lb seedless raisins
1lb soft dark sugar
1lb Demerara sugar
1 pint vinegar
2 tbsp salt
2 cinnamon sticks
1oz allspice berries
1 dsp whole cloves
jam pan
6 jars

Put the spices in a muslin square and tie it tightly with string.
Stone the plums, chop the apples with skins, finely chop the onions and put them all in the pan.
Add the raisins, ginger, sugars, vinegar and crushed garlic to the pan. Sprinkle in the salt and stir well.
Suspend spice bag in the middle of the mixture, making sure it's tied to the handle, just in case!
Bring to the boil and then simmer for about 3 hours until the vinegar has almost disappeared. Make sure you remember to stir to prevent it from sticking to the bottom. When you run a spoon over the top of the 'goo' and the vinegar doesn't rush to fill the space, it's done!
I always pour boiling water into the jar and don't empty them til you're about to fill them with the chutney, that way, they'll stay warm. Fill whilst the chutney is still warm.

The plums above were just a few; we collected over 12lb altogether! Lots to do! The next step, according to Delia, is to leave the chutney to mellow for 3 months. Now, I don't have a lot of patience but the chutney is on the tart side at the moment, so I will have to do as I'm told. I'll let you know how it tastes when I open the first jar!

Fish Cakes

If you're looking for something quick, easy, and out of the store cupboard, then read on...

These fish cakes are really quick and easy: I simply follow Delia's 'Cheat' recipe and add in my own bits and pieces as I go! It's a case of mushing up mashed potato, tinned fish, capers, cornichons and whatever else you'd like. I used tuna rather than salmon and left out the spoon of chopped watercress. I also covered in (shop-bought - ssshhh) natural breadcrumbs rather than semolina.
The most difficult part is frying them; I find that you need a good layer of oil that the fishcakes can sit in, rather than just a little to line the pan. And heat the pan til very hot, then turn down once browned to heat the middle. You could always pan-fry first and finish in the oven if you prefer.

I served mine with a tomato and onion salad smothered in dijon mustard dressing.