Stunning Spiced Sausage Stew

Stunning Spiced Sausage Stew

Hapus Dydd Gŵyl Dewi or Happy St David’s Day as they say over the boarder! I’ve also got to give a big shout out to the Famous Graham, my long suffering brother-in-law and inspiration behind Graham’s Caramelised Red Onion and Goats Cheese Tart! I have no doubt Graham will have another wheelie good feature before too long but for now Happy birthday and have a great one, being married to my sister and being Alice’s’ dad you deserve it lol! Ok so there’s nothing Welsh from me today… yet!! Bu the sausages in this recipe are Welsh, it’s always a bonus, and we won yesterday which was a damn Skippy result!

So here we go, ingredients and equipment are pictured below. Not all the ingredients are shown on the pictures but download the list and you’ll see what you need.

Some of the Stunning Spiced Sausage Stew Ingredients

Some of the Stunning Spiced Sausage Stew Ingredients

Some of the Equipment Required For Spiced Sausage Stew Ingredients

Some of the Equipment Required For Spiced Sausage Stew Ingredients

You’ll all remember the “Schwartz” Cajun Sausage and Butterbean Stew I created some time ago, this is an interpretation on it… one big thing though, there’s no flipping butterbeans! It’s another warm winter dish and could well become a classic in my household (well with my mother and I anyway). Key to this recipe is time, take your time cooking it to build the flavours, it’s a comforting dish full of flavour, you will really enjoy it. Serve this with rice, mashed potatoes or rice.

Spiced Sausage Stew Preparing The Ingredients

Spiced Sausage Stew Preparing The Ingredients

Ok, where to start, well chop the onions in half and then into slices, cut the carrots into circular medallion shapes. Once you’ve done that take the garlic cloves and cop them up finely – measure out the ‘erbs and spices (I’ve dropped the ‘h’ to the annoyance of those close to me) and set them aside.

Cooking the meat for the Spiced Sausage Stew

Cooking the meat for the Spiced Sausage Stew

The picture above shows the three meat related steps to preparing the casserole. You need to cook the lardons in the oil (don’t use as much oil as I have – I was a bit heavy handed)! Once you’ve browned the lardons transfer them to the casserole dish and add the sausages and brown them. The sausages in the pictures above have been skinned, I hate, no wait did I say hate I feckin’ detest sausage skin, so I get rid of it at any given opportunity. Brown the sausages off and then add them to the casserole dish with the lardons.

Early Stages Of The Cooking Process While cooking Spiced Sausage Stew

Early Stages Of The Cooking Process While cooking Spiced Sausage Stew

This is the fun bit… flavour building, take time it’s worth it, I haven’t rushed this dish so not sure what it’ll taste like but honestly it’s brilliant so take your time. Once you’ve transferred the sausages and lardons to the casserole dish, add the onions and garlic to the frying pan and cook slowly until they’ve softened. Then add the carrots and cook slowly, as you’re going to cook this in the oven you don’t need to cook it for long, just allow it to soften. Once you’ve cooked everything add the herbs and spices and stir thoroughly to allow all the flavours to cwtch up with each other and become friends. You should take your time at this point , raw spices are not nice to eat!

Adding Tomato Purée Makes All The Difference To My Spiced Sausage Stew

Adding Tomato Purée Makes All The Difference To My Spiced Sausage Stew

Now flavour wise, if you’re talking about disability, then disability sports comes to mind! At the moment we have a national athlete with disabilities in our pan…. with the step above we’ll have the making of a Paralympian! Add the Tomato Purée and stir thoroughly, you need to cook this out because of the acidity in it it’s good to leave it cook.

Different stages of cooking the Stunning Spiced Sausage Stew

Different stages of cooking the Stunning Spiced Sausage Stew

Now hear this, now hear this, this is where the gold medallist of the Paralympian world comes in! It’s flavour time! After the Tomato Purée has cooked out add the tinned tomatoes and stir thoroughly give that time for all the flavours to meld. Next you’ll need to add the stock cubes – make sure you crush them up thoroughly and then stir it thorough. The add as much water as you want, in the recipe I say to add a pint of water/stock – that’s up to you! You all know I like a sauce/liquid with my food so I probably added a pint and a half but you add what feels right to you.

Before and After the Stunning Spiced Sausage Stew has been cooked

Before and After the Stunning Spiced Sausage Stew has been cooked

Ok now we’re at the end of the process, well… nearly! Place the frying pan contents into the casserole dish with the sausages and the bacon lardons, cook in the preheated oven for 15 – 20 minutes or until you are happy that everything is cooked thoroughly. Serve with buttery mashed potatoes mixed with finely chopped spring onions.

Stunning Spiced Sausage Stew served with Creamy Spring Onion Mashed Potatoes

Stunning Spiced Sausage Stew served with Creamy Spring Onion Mashed Potatoes

Remember if you want to cook this recipe you can download the step-by-step instructions hereNext week we’ll have a review for Time-Saving Tuesdays and a recipe later on in the week. Happy St David’s Day to all my friends and family, Welsh or not, happy birthday Graham and I hope everyone enjoyed the rugby yesterday!
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Dean Edwards Thai Pork Meatball Curry

Well hello there, how is your weekend going? Are you coping as badly as me with this horrific weather as I am? This recipe is guaranteed to bring a smile to your face especially when the weather is so bad!

I have been a fan of Dean Edwards since Masterchef 2005, he was a digger driver, hence the nickname Digger Dean! Dean was runner that year and has since gone on to be the resident chef on shows like Lorraine, GMTV and This Morning. My personal favourite though was the series “Take On The Takeaway” where Dean had the opportunity to support top chef’s such as Gary Rhodes, Ken Hom and Ainsley Harriott in their attempt to make a takeaway classic for a family quicker and cheaper than their usual local takeaway.

Dean Edwards Mincespiration Recipe Book - One Of My Favourite Cookery Books

Dean Edwards Mincespiration Recipe Book – One Of My Favourite Cookery Books

Dean launched his first book in February 2013 called Mincespiration, my copy can be seen above, although what you can’t see very well is all the book marks of recipes I want to try! As you all know I love mince so this book was right up my street, I decided to make the “Pork Meatball Thai Curry” on page 110. As always this is my take on the recipe and varies slightly from the version in Deans book. Keep your eyes peeled for more recipes from this book, I featured one in my Dinner Party in December which was a Lamb Kofta Curry.

 

 

 

 

Ingredients for Dean Edwards Thai Pork Meatball Curry

Ingredients for Dean Edwards Thai Pork Meatball Curry

Don’t be put off by the ingredients above, the list is not that complicated and can be obtained in all supermarkets. I made this recipe twice, the first time I cooked it I used coconut extract and milk, this worked ok but it was much nicer with the coconut milk. Fish sauce (Nam Pla) is an Asian condiment, it’s taste is unique and has been described by Nigella’s team on her website as having a salty, slightly sour but very savoury flavour. If you are going to make more Thai food I strongly suggest you buy this, however, if you are allergic to shellfish you won’t be able to use it. If that is the case use a few drops of Worcestershire or Soy sauce which will give you the salty flavour, Nigella recommends adding some lime juice for the sour flavour.

The Equipment and Utensils Used In Dean Edwards Thai Pork Meatball Curry

The Equipment and Utensils Used In Dean Edwards Thai Pork Meatball Curry

The equipment picture above shows you how easy it was, I just used these (oh and a ramekin for the Thai paste once I’d made it). I always think you can tell how easy a recipe is by how many utensils, pots and pans it takes to make it.

The Process of Making The Thai Paste for Dean Edwards Thai Pork Meatball Curry

The Process of Making The Thai Paste for Dean Edwards Thai Pork Meatball Curry

The first thing you need to do is to make the Thai curry paste, I’ve shown the three different stages above. Peel the onion and garlic, deseed the chilli and place them along with the rest of the Thai Paste ingredients in a food processor and blitz. As you can see I’ve used 2 teaspoons fo crushed ginger in my recipe but you can use a thumb sized piece of ginger root. You’re looking for a paste consistency, mine above was almost paste like, I think I’d added a bit too much oil perhaps but it was fine. Naturally with any recipe it’s a set of guidelines, recipes are there to steer you on the right path but experiment, do what’s right for you.

First Attempt At Making The Paste For Dean Edwards Thai Pork Meatball Curry

First Attempt At Making The Paste For Dean Edwards Thai Pork Meatball Curry

The colour and the consistency will depend on how much of the ingredients you use and how much you blitz them, I recipe tested this twice and had two different types of paste, the second one tasted the best (above) but the first one looked more like a paste (right)

Now for the balls (if you’ll excuse the expression) you should start making the balls by placing the minced pork, ground coriander and salt and pepper in a large bowl. With clean hands mix thoroughly till all the ingredients are combined. Wet your hands as this will make it easier to roll the meatballs, then take the mixture and shape into balls, the recipe suggests golf balls but I made them slightly larger as I think it worked better.

Top tip – when rolling meatballs, keep one hand still and roll with the fingers of the other.

The Process of Making Dean Edwards Thai Pork Meatballs For the Curry

The Process of Making Dean Edwards Thai Pork Meatballs For the Curry

Place on a plate, cover with clingfilm and place in the fridge for 30 minutes. Heat some oil in a frying pan and fry the balls until they are just starting to go golden brown, place on kitchen paper to drain the fat away and then cover with foil and set aside.

To make the curry sauce, start by frying the sliced onions, I cut my onions on the half moon for the first one but for this cook I blitzed them slightly in a food processor. Fry them until softened then add the Thai Curry Paste and the Lemon Grass (bruise the Lemon Grass before adding it) and cook for a few minutes. The pan will eventually look something like the image on the left, once you’re at this stage Add the coconut milk, stock and fish sauce and bring to a gentle simmer.

Different Stages of Cooking The Sauce For Dean Edwards Thai Pork Meatball Curry

Different Stages of Cooking The Sauce For Dean Edwards Thai Pork Meatball Curry

When the sauce is ready add the meatballs back to the pan, remember to pour in any resting juices. Now this is where I’m a bit weird (only here I hear you say… yes… only here J )! In my opinion you should add the resting juices but NO BLOOD if you’ve cooked the balls well enough you may have some resting juices that have run out of the meat, this is tasty and shouldn’t be lost. If you haven’t cooked the balls enough (not that that’s a bad thing) you’ll have blood on the plate, I wouldn’t add that, just the balls. Cook this for a further fifteen minutes or until you are happy that it is ready.

Add a squeeze of lime and sugar, taste and add more of either if required to get a good balance of flavours. Dean’s original recipe states to use Coriander but I didn’t have any at hand so I chopped up some parsley and sprinkled that through.

Mashed Potatoes with Spring Onions - Serving Suggestions To Accompany Dean Edwards Thai Pork Meatball Curry

Mashed Potatoes with Spring Onions – Serving Suggestions To Accompany Dean Edwards Thai Pork Meatball Curry

Tilda Brown Basmati Rice - Serving Suggestions To Accompany Dean Edwards Thai Pork Meatball Curry

Tilda Brown Basmati Rice – Serving Suggestions To Accompany Dean Edwards Thai Pork Meatball Curry

There are lots of serving suggestions for this, when I cooked it the first time I had it with some mashed potatoes that I sprinkled some finely chopped spring onion through (above). The first time I cooked it my mother and I had Tilda Quick cook Brown Basmati Rice (right) in the cupboard, this is really easy to cook and very tasty, there are lots of other quick cook rice sachets out there, just this is what we had in our cupboards.

This recipe is a real revelation, as you know I wasn’t a massive coconut fan but boy did it work in this recipe. I’ve cooked lots of things in the past that I have called Thai because they’ve had ingredients that I associate with Thai cooking but this was awesome. It was rich, comforting, had a depth of flavour that was fantastic and I think that was because of the fish sauce. When I tested it the first time I didn’t add any sugar and lime juice… because I know best, clearly not! The addition of the sugar and the lime juice really balanced the flavours, it changed it from being nice to… wow!

Dean Edwards Thai Pork Meatball Curry Served with Boiled Rice

Dean Edwards Thai Pork Meatball Curry Served with Boiled Rice

The only piece of advice I can give you when cooking this really is take your time, don’t rush a step because allowing all the flavours to meld together and get to know each other will give you the real depth of flavour that I got at the end.

Another great recipe and This is one of my personal favourites and a great way to follow on from Stacey’s Brocliflower Chees Bake. This recipe is great in the bad weather, I found it froze well, just make sure you use common sense when defrosting it. Don’t forget to download our step-by-step recipe from the link here.

Keep your eyes peeled as our next instalment in our Time-Saving Tuesdays series will be coming up soon (notice I said soon and not Monday, you know what I’m like). If you’ve got any questions, ideas etc, email enquiries@wheeliegoodmeals.co.uk or go to one of our Social Media pages.

See you soon and enjoy the rest of your weekend 😎

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Charlotte's Lively Kitchen - Food Year Linkup

Pig Sty Pie Logo

Pig Sty Pie

Pig Sty Pie Logo

Pig Sty Pie Logo

I came up with the idea of this pie because I was thinking one day we’ve got Shepherd’s Pie for lamb and cottage pie for beef but nothing for pork…. so here it is. You can add or remove most of the ingredients (apart from the Pork Mince naturally)! If this dish had a theme tune it would be “You’ve Got A Friend In Me” from Toy Story as I didn’t come up with it alone, Jo Pratt helped me tweak the recipe and my long suffering best friend Rhian (Rant from Rant’s Cod) drew the logo! I’ve uploaded it today as it’s Jo’s birthday and it’s in her honour as a thanks for all the help she’s given me since we became friends – Happy birthday Jo 🙂

Ingredients for Pig Sty Pie

Ingredients for Pig Sty Pie

Some of the Equpment for Pig Sty Pie

Some of the Equpment for Pig Sty Pie

I’ve used some store cupboard items like Lazy Garlic, you can substitute that for 2/3 cloves of Garlic (in the photo above I used Garlic Granules). I also used some leftover Mashed Potato, I’ll cover the makings of that another time. The one thing I wouldn’t scrimp on is Cider, I usually use a Welsh Cider, that wasn’t available for the purposes of the photograph but any dry cider will do, not the type you drank as a teenager in the park though.

This is one of my personal favourites and one that I’ve had a lot of success with, Ben (as of Ben Way), Alice, my mother and others have really enjoyed it, I’m hoping you will to. When I actually made it for the purposes of photographing for the blog I didn’t use the Lardons or the Grated Cheese but I normally would.  It’s so quick and easy it’s ideal for a Mid-Week Meal and can be on the table in very little time.

Thanks to two other people for their help in re-creating this dish for the blog. Thanks to Alice for testing the recipe and for Ben’s photography skills. Click here to get step by step instructions on how to make this recipe.

Final Presentation of my Pig Sty Pie

Final Presentation of my Pig Sty Pie

Remember you can get involved at Instagram, Twitter, Youtube, Google+ and Pintrest, share your ideas, photos and recipes with us and watch our blog develop.  If you have any questions you’d like to ask about either myself or the Wheelie Good Meals concept please feel free to drop us a line on enquiries@wheeliegoodmeals.co.uk.  Come back again soon and, together, we’ll make more Wheelie Good Meals!

See you soon 🙂
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