Church Farm Ardeley

A Free Range Experience

Sausage and Broccoli Pasta

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I had the most stupendous dinner last night, it was a variation on a simple and staple dish from my student days. When you are poor and hidiously under nourished like the majority of students were at my university (all self inflicted of course, this is by no means a reflection on parents or educational bodies), anything involving anything green was a real boost for brain and body. So, on treat days, I bought broccoli!

Broccoli, a treat??? Believe me ladies and gentleman stranger things have happened. Broccoli stir fried with chopped up pork and leek sausages, and then stired into a big bowl of cheese smothered pasta. Whats not to be happy about?

Today, there are all sorts of broccoli that you can get your culinary mits on. Formerly known as the ‘five green fingers of jupiter’, varieties such as Purple sprouting, tender stem, and calabrese (which is the big headed bulbous thing that we all know and love) are now a common sight in markets. There is even a broccoli that looks like a cauliflower!

It is the quintessential green veg, very good for you, anyone under the age of twelve is bound to turn thier nose up at it, and its always part of a sunday roast. We Europeans have been blessed (or cursed) with the broccoli since the 1500s, and today there are many delicious ways to cook it beyond simply boiling it to death and slapping it alongside the cauliflower and carrots. You can use broccoli is Asian cusine, in soups, stews, pasta dishes, in all sorts!  It keeps really well too, just make sure it goes in the fridge as soon as you receive your box and it will be quite happy for about 4 days.

So, my dinner, that I am going to share with you all is as follows.

  • 1 pack pork and leek sausages
  • 2 garlic cloves sliced
  • 1 hot chilli, chopped
  • a head of calabrese or any other type of broccoli, florets halved for quicker cooking
  • 3 leeks sliced
  • about 250ml creme fraiche
  • teaspoon of wholegrain mustard
  • handful of chopped parsley

Method:

Fry off the chilli and gralic in a little olive oil, and chop the sausages into meatballs into the pan. Cook on a medium heat until the sausage balls are browned. Add the broccoli, and keep frying for about 6 minutes, stirring to keep all the sticky goodness from the bottom of your pan and coating the veg. Add the leeks and fry for another couple of minutes. Mix the mustard into the creme fraiche, and add to the pan, stirring to melt the sauce and coat all the ingredients. Add the parsely and stir for a final minute. Serve with spaghetti and top with parmesan cheese.

Can’t get much easier really can you, and it tastes great. Enjoy!

Fry off the garlic and onion in a little olive oil, add the bacon and brown. Dice the swede and carrot and add to the pan with the thyme leaves (strip them from the stalks) and season. Add the stock, and simmer for around 10 minutes or until the veg are tender.

Meanwhile, boil the potatoes in a pan of salted water, when al dente, drain and mash with plenty of salt and pepper. Transfer the veg mix to a pyrex pie dish, and add the mash topping. Sprinkle with cheese, and grill until the cheese has melted and is golden brown. Delicious!

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