Friday, 19 December 2008

Sausages w/ Broccoli & Cauliflower Gratin and Roasted Garlic Potatoes

How beautiful this dish is....However is so simple and easy to make that I would challenge you to make it. This dish is made of three parts: Broccoli and Cauliflower Gratin, Fresh pork Sausages and finally Roasted new potatoes.
Recipe Ingredients:
  • 300grs Cauliflower (obviously do more if you want, separated into pieces)
  • 300grs Broccoli (obviously do more if you want, separated into pieces)
  • 1 and 1/2 cup of grated cheese
  • 1/2 glass of warm water with plain flour well dissolved
  • 300mls of milk (approx)
  • 1 soup spoon of butter
  • 2 cloves of garlic (1 crushed, 1 pureed)
  • 3 soup spoons of olive oil
  • Seal Salt and black pepper (and a little nutmeg)
  • enough sausages for all guests
  • 1kg new potatoes
Cut new potatoes if big in half or three parts if very small leave them whole, important is that the pieces are all of identical size, boil them until just fully cooked. Place them in a bowl with the pureed garlic and a pinch of sea salt (also you can sprinkle some paprika) and toss these, set it aside. Now put some water in a pan take it to the fire and place in the pan the broccoli and the cauliflower put a lid on and let it cook until nearly fully cooked but still very firm. While this is doing is time to do your bechamel.....very easy ...put the milk in a pan with the butter, until this one fully melts at this stage add a pinch of salt a pinch of nutmeg and a pinch of freshly ground black pepper, also add the water with the flour always mixing to not form lumps, once is fairly thick the consistency of gravy add the 1 cup of cheese again stirring and this should take it to the next level consistency of heavy gravy. And that is it your bechamel is made. Now spread the (veg) cauliflower and broccoli into a Pyrex tray, and pour over to cover all of it them top it up with the left over 1/2 cup of cheese (before pouring the bechamel you can sprinkle a little salt over the veg as these ones were cooked with no salt). Put the coated potatoes in another tray and stick both the potatoes and the veg trays in the oven (previously heated to 200c) leave it all there for 20 minutes, to brown. Meanwhile in a pan put the olive oil the crushed garlic and some paprika heating and, once hot fry shallow fry the sausages (previously butterflied) until golden (remember these sausages can be vegetarian) in my house I done half and half (half veg sausages and half turkey sausages) as my wife is a vegetarian. Assemble as in picture above, and you can if you wish also make some nice gravy. Find bellow pictures, the the cooked dishes separately.


Anonymous said...

This dish looks yummy and comforting. I especially love the picture of the potatoes.

Rico said...

Really Appreciated, is a pleasure having your comment...luv your blog too.

Alexandra Moura said...

exclente prato,vou esperimentar fazer aqui em casa,embora troque as salsichas por uns bifes de perú,não sou la muito amiga de salsichas,parabens esta com muito bom aspecto...

Rico said...

Bigada pelo comento, mas é engracado dizeres isso de substituir as salsichas por peru, se leres bem eu fiz com salsichas de peru (outra metade com salsichas vegetarianas. Espero que te corra bem.

Chef E said...

AAAAhhhh sausages...they get me in trouble with the fact I eat way to much meat...but this is how we cooked them growing up...just give me a piece of bread and I am happy!

Rico said...

I know Chef E... same here, however as you can see on my recipe you can use vegetarian ones too...or maybe just griddle a little chicken breast...I am becoming more and more health conscientious as when one gets older needs to eat less, or the waste expands (which mine did) but recently I managed to get it shrinking at the moment I am OK...thanks for your comment really is appreciated.

Chef E said...

I came back for more...I have my bread ready, so pass me a sausage please! I tried the vegetarian ones and they put way too much fennel seeds or sage...not sure, but I like the real chorizo or Italian ones better...

Rico said...

I would have no problem passing you a sausage, unfortunatley they all got eaten :)

As to vegetarian ones I agree in general that is why I use Linda McCartney Veg sausages (or alternatively Quorn ones)...thank you for your revisit...luv you xxx merry xmas


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