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.


















8 comments:

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.

Unknown 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 again..so 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

Attribute

If you use any recipes from this site on your blog and/or are inspired by them in the making of a dish on your blog, please acknowledge it by attributing a link as a thank you concerning it's source.... THANK YOU.

PS:
No spam or advertizing will ever be plubished here, don't even try as all comments are checked before publishing.
If you want to place an advert here, payment must be arranjed first.

Rico - Tried and Tested Recipes

Hi my name is Rico (short for Ricardo) will regularly add more food content to this blog, all my recipes are tried and tested, as I make them and eat them as well as my family, so I wouldn't give you something that is not good.

Recipes published here, will try to conform to the following criteria:

-Easy to create or bake.
-Will be nutritious, wholesome and healthy as well as economical too.
- Will be varied and inventive, mostly created by me.
-Occasionally I will treat you to some indulgent ones. But just as a treat. lol :)
- If I use other blog recipes will be to pey homenage and I will definitly link it, appreciated if the same is done for mine.

I will try to respond to all comments made, and visit their owners, however I run a no strings attached blog here when I comment on other blogs I do not expect to have them come here the same way I don't accept if I am commented on that the person will expect my visit to their blog, no commitments, but as I said I will try.

I also want this opportunity to say, thank you al that have continuously vsited me and new people visiting me you are the reason why I am here, I am not here just to get numbrs or self publicise, I am here for real friends and real opinions and to be nice to all. THANK YOU ALL :) xx

Don't just visit in a rush...subscribe to a feed, get updated automatically when I put new foods up, it is fun.