A very good supper when comfort food is needed from Eleanor Steafel.
Ingredients
- 300 ml white wine
- 300 ml double cream
- 2 garlic cloves peeled and bashed
- 1 tbsp tomato puree
- ½ tsp cayenne
- juice of a l;emon
- oil for cooking
- 6 sausages removed from their skins
- 1 large red pepper sliced
- 8 sundried tomatoes roughly chopped
- 1 tsp fennel seeds
- 3 large potatoes finely sliced
- 125 g soft goats’ cheese crumbled
- 1 small bunch parsley roughly chopped
Servings:
Instructions
- Preheat the oven to 200C/180C fan/gas 6.
- Pour the wine and cream into a small saucepan and put over a medium heat. Add the garlic along with a good pinch of salt and plenty of black pepper. Stir in the cayenne, tomato puree and lemon juice. Bring to a simmer then take off the heat and leave to infuse while you do everything else.
- Put a large frying pan over a medium heat with a good splash of olive oil. Pinch nuggets of sausage meat into the pan and fry for three minutes, turning occasionally.
- Add the sliced pepper and cook until soft and the sausages are beginning to brown. Add the sundried tomatoes and fennel seeds and fry for another minute.
- Rub a large baking dish with a little olive oil. Arrange two layers of potatoes, with a little salt and black pepper. Then scatter over half the sausage and peppers. Repeat, finishing with a final layer of potatoes. Pour over the wine and cream, cover with foil and put in the oven.
- Bake for 45 minutes. Take the foil off, scatter goats cheese over the top and put back in the oven for 15 minutes until bubbling and golden on top.
- To serve make a simple salad, scatter the gratin with parsley, and let everyone help themselves
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