Sausages with Grapes (Serves 1)
I have taken this recipe from Skye McAlpine’s cookbook ‘A Table for Friends’, she, in turn, took it from one of her favourite cookbooks…so it is one of those recipes that has done the rounds, and for good reason!…I have reduced the ingredients for one serving and it really does make an easy yet rather elegant student supper!..It is a dish that deserves the best pork sausages you can afford and really needs little else, although you could pop a jacket potato in the oven for a hands-free accompaniment or if you’re feeling more energetic some mashed potato!
1 tablespoon olive oil
2-3 pork sausages
125g red grapes
180ml white wine
½ teaspoon cornflower
- Heat the oil in a deep frying pan or casserole over a low heat and add the sausages. Cook, turning occasionally until they are browned all over.
- Snip the grapes into small bunches, add these to the sausages, then pour in the wine.
- Bring to the boil, then reduce the heat to low and simmer gently, uncovered, for 15-20 minutes until the sausages are cooked through and the wine has evaporated by half. Remove the sausages and grapes to a serving dish with a slotted spoon, leaving behind the cooking juices.
- To make the sauce, mix the cornflour with a tablespoon of cooking liquid in a small bowl, then add this to the juices in the pan. Bring to the boil, stirring, and simmer for 2 minutes until thickened. Serve with the sausages and sweet grapes.
Pork Steak with Mustard & Gherkin Sauce (Serves 1)
Pork collar steak is a cut of meat which is often overlooked, it’s a shame as not only is it one of the cheaper cuts of meat but it is also very tasty – the perfect choice for a student!. This recipe shows just how special it can be. I found the recipe in Daniel Galmiche’s ‘French Brasserie Cookbook’, it really is an inspiration; the sharpness of the gherkin and mustard in the sauce beautifully cuts the richness of the cream and pork. It is super quick to cook, all it needs is a good crisp salad and perhaps some ‘homemade chips’, or on a cold night, some creamy mash potato is great for mopping up the sauce! (recipes here).
1 tablespoons olive oil
1 pork collar steak, about 150g each
80ml double cream
1 teaspoons wholegrain mustard
2 tarragon sprigs, leaves roughly chopped
4 small gherkins (cornichons), halved and sliced into strips
Sea salt and black pepper
- Warm the oil in a frying pan over a medium heat. Add the steak and cook for 3-4 minutes on each side until golden brown, adding the butter when you turn it over. Remove from the pan and keep warm.
- Add 4 tablespoons of water to the pan, stirring to deglaze it. Bring this liquid to a simmer over a low heat and slowly stir in the cream and mustard, then add the gherkins and tarragon and season with salt and pepper.
- When the sauce is heated through, pour over the steak and serve.
Simple Sausages with Roasted Potato & Onion Wedges (Serves 1)
This is exceptionally easy to make, although it needs quite a long time in the oven, you can leave it to cook whilst you relax – just remember to set the timer!
1-2 potatoes, peeled and cut into wedges
2 tablespoons olive oil
1-2 fresh rosemary sprigs
1 red onions, peeled and each cut into eight wedges
Sea salt and black pepper
- Put the potatoes in a roasting tin drizzle over the olive oil and turn to coat, seasoning with salt and pepper. Place the rosemary on top. Place in a preheated oven, 200’c fan, for 20 minutes.
- Remove the roasting pan from the oven and add the onion wedges, toss with the potatoes so that they get a good coating of olive oil. Then put the sausages in between the potatoes and onions. Return to the oven for about 50 minutes to 1 hour.
- Serve with tenderstem broccoli or baked beans (Heinz!), and a dollop of tomato ketchup and mustard!