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Jamie recommends this wine to go with this recipe
cumberland sausage casserole
main courses | serves 41 Put the sausages in a non-stick pan with a drizzle of oil, the shallots, 23 sprigs of the rosemary and a few pinches of salt and black pepper. Toss gently, and place on a medium heat. Cook for about 20 minutes, moving everything around to brown evenly. Pour in the wine and simmer gently until its almost gone, then add the tomatoes and beans, bring them to the boil and simmer for 20 minutes.
2 Preheat the oven to 180°C/gas 4. Spoon the casserole into a baking dish and bake for 1015 minutes. Meanwhile, heat a large pan over a medium heat. Add a splash of olive oil, the garlic and chilli, the chopped leaves of the remaining rosemary and the breadcrumbs, and stir-fry until golden brown. Take the stew out of the oven, sprinkle over the breadcrumbs, then return to the oven for 20 minutes. Serve with crusty bread and red wine.
Recipe by Pete Begg, Photography by William Meppem
from Jamie Magazine issue 1
ingredients
6 thick cumberland sausages
Olive oil, for frying
10 banana shallots, peeled
5 rosemary sprigs
1 large glass red wine
2 x 400g tins chopped tomatoes
2 x 400g tins cannellini beans
2 garlic cloves, peeled and sliced
4 small dried chillies, crumbled
2 large handfuls breadcrumbs
Crusty bread, to serve
Olive oil, for frying
10 banana shallots, peeled
5 rosemary sprigs
1 large glass red wine
2 x 400g tins chopped tomatoes
2 x 400g tins cannellini beans
2 garlic cloves, peeled and sliced
4 small dried chillies, crumbled
2 large handfuls breadcrumbs
Crusty bread, to serve
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Perhaps it was the delectable spice of the chilies, the suggestive red wine, or it may have been the entirely phallic sausages staring up at us from our plates, but I must attest to the brilliance in erotic harmony that "cumberland sausage casserole" represents. Let me say this, and only this: thank you, Jamie Oliver, for a good score!
When we received the news that a new little Johrns was on the way, we knew at once we needed to make you his namesake. After all, if it wasn't for this recipe, Cumberland Sausage Johrns wouldn't be alive today! I've always been told that God works in mysterious ways, but I never imaged He would take such a convoluted route--through a web recipe on a celebrity chef's website to sausage-inspired blissful matrimonial reproduction to an unplanned pregnancy we cannot afford.
It's a interesting green salad, warm potatoes, bacon bits, hard boild egg with Pumpkin Seed oil/olive oil dressing.
It was really really good. I took a picture but unfortunately I cannot upload it to share with everyone!
I am sure you can always replace the Vorgesalat green with young spinach and should be just as delicious!
Perhaps the Jamie and Team will be able to post this simple and yet great salad and share this with everyone. I am from Singapore and managed to get a bottle of the Pumpkin Seed oil and brought it back, which it not easily available where I come from. I am sure you can get it easily in Europe.
Hope this will give some readers a new recipe to try out. You will be blown away with the nutty flavour of the Pumpkin Seed oil.
many thanks shawy.