Sat Oct 27, 2012 8:18 pm
I've tried hard but I cannot find the answer Franciscus. I think I may need a small child in the house.
As we are getting close to the day I thought a few warming recipes may be in order. Don't forget the original quiz question - there is still time to answer.
[ATTACH]20401[/ATTACH]
Sausage, Pumpkin and Sage Casserole
Ingredients
50g/1¾oz butter
6 good-quality sausages, pricked several times with a fork
1 onion, peeled, thinly sliced
3 shallots, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
1 tbsp chopped fresh sage
1 small pumpkin, peeled, seeds removed, cut into equal-sized pieces
1 tbsp white wine vinegar
1 tsp caster sugar
200g/7oz canned chopped tomatoes
400g/14oz canned cannellini beans, drained, rinsed
500ml/18fl oz chicken stock
salt and freshly ground black pepper
2 tbsp chopped fresh flatleaf parsley, to serve
Preparation method
1.Preheat the oven to 180C/350F/Gas 4.
2.Heat half the butter in a large casserole over a medium heat and fry the sausages for 4-5 minutes, or until golden-brown all over.
3.Add the remaining butter, onion and shallots and fry for three minutes, or until softened. Add the garlic and sage leaves and cook for a further three minutes, stirring well.
4.Add the pumpkin and stir the mixture until well combined. Increase the heat to high and add the white wine vinegar. Continue to cook until most of the liquid has evaporated.
5.Add the sugar, tomatoes, cannellini beans and stock and season, to taste, with salt and freshly ground black pepper.
6.Bring the mixture to the boil, then transfer the casserole to the oven for one hour, or until the sausages are cooked through and the pumpkin is tender.
7.To serve, ladle the casserole into two large bowls and sprinkle with the flatleaf parsley.
[ATTACH]20402[/ATTACH]
Pan Haggerty
A simple and warming old recipe for Halloween.
The ingredients are potatoes and cheese - Cheddar, Lancashire, Cheshire, anything that is meltable and hard enough to slice or grate -
onions sliced a bit thicker, and seasoning, with some beef dripping or lard, or a mix of oil and butter.
A thick pan is greased with the chosen fat, melted and ready for cooking. The ingredients are placed in layers: potato, onion, cheese, with plenty of salt and pepper (and maybe a little thyme), a layer of potato being needed at the top as well as the bottom. The resulting cake is then fried carefully, until the bottom of the dish begins to brown and give off savoury smells. Traditionally the cake would then be inverted and the process continued until what had been the top was also browned, though these days a grill would be easier. Equally traditionally the Pan Haggerty should be eaten from the cooking vessel. Add bacon, ham or sausage for more flavour.
P.S. I would also add a little crushed garlic (and fry this for a short time with the onion and meat before adding to the middle of the dish).
Anyone else have any warming Halloween recipes?
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