Sausages in a Cider Gravy

I absolutely love cider and wanted to put it in one of my meals. The combination of pork sausages, apples and cider make a tasty meal.

Serves 4:

8 good quality pork sausages
1 Medium white onion, cut into wedges
2 Apples (Cox, braeburn, any eating apples)
    cored and cut into wedges
2 tbp redcurrant jelly
100 ml of Vegetable Stock
200ml of Cider
2 tsp French mustard
1 tsp Sage
Vegetable Oil

1. Heat oil in a frying pan. Poke holes in the sausage with a fork and fry them in the pan for 5 minutes. Turning them regularly.

2. Add the onions to the pan and fry these until soft and golden. After this throw in the apples and fry these until they begin to colour.

3. Make the 100ml mixture of vegetable stock (using either powdered or cubed stock), add the 200ml of cider to the mixture. Stir in the mustard and redcurrant jelly. Pour into the frying pan. Let the mixture boil and then reduce the heat.

4. Add the sage. Let the mixture to simmer for about 10 minutes. The sausages should be cooked and the gravy would have thickened. Serve with mashed potatoes.

Positively Emerald Risotto (V)

Risotto is a classic Italian dish which is quite simple but very delicious and will fill you up. My variation is quite green using broad beans, peas and mint. The title of the recipe is inspired by Wicked!

Serves 4:

2 Pints of Veg Stock (stock cubes or powder)
White Wine (Small Glass)
50g Butter
1 Onion
1 Garlic Clove
350g Arborio Rice
Cheese (Parmesan preferably but any will do)
Fresh Mint (Dried if you haven't got any)
2 Mugs of Frozen Broad Beans
2 Mugs of Peas
Salt and Black Pepper

1. Add the stock cube/powder to a measuring jug then pour boiling water. Let it dissolve.

     2.  Melt a bit of the butter in a pan and then add the onions. Fry them off until they begin to soften. Then add the garlic and fry for about a minute.

    3.   Add the rice to the pan and stir for about a minute.

    4.   Pour the white wine and increase the heat until the wine has dissolved. And once it has dissolved begin to ladle in the stock. Lower to a medium heat.

    5.   After half of the stock has gone, add the peas and broad beans. (If you add them too early they will be over cooked). 

    6.   Once the stock has all gone the risotto should be a nice soft creamy texture. If not keep adding more stock.

    7.   Add the cheese, butter, mint and seasoning to the risotto. Then stir. Leave this for about a minute. Serve.