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Suggest a better descriptionPreheat 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 10-15 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 sliced 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 10-15 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, 1/4 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, sliced mangetouts, juice of 1/2 lemon and 1/2 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. NOTES : Chef - James Martin Recipe by: Ready Steady Cook
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Serving Size: 1 Serving (811g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1624 | ||
Calories from Fat: 1375 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 152.7g | 204 % | |
Saturated Fat 82.7g | 413 % | |
Monounsaturated Fat 52.4g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 341.8mg | 105 % | |
Sodium 995.1mg | 34 % | |
Potassium 783.4mg | 21 % | |
Total Carbohydrate 68.3g | 20 % | |
Dietary Fiber 16.9g | 67 % | |
Sugars, other 51.5g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1624
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