Glazed Venison Sausages With Neeps & Tatties vs Caprese Steak
🏴Glazed Venision Sausages With Neeps & Tatties🏴 400g potatoes, chopped into chunks 1 swede, chopped into small chunks 1 tbsp vegetable oil 8 venison sausages 3 tbsp honey 1 tbsp wholegrain mustard 50g unsalted butter Nutmeg for grating or 1 tsp ground ginger
Place the potatoes and swede in a large saucepan of water. Bring to the boil, then reduce to a simmer for 20 minutes or until you can pierce with a skewer.
Meanwhile, heat the vegetable oil in a frying pan and cook the venison sausages for 10 minutes, turning occasionally, until browned all over. Stir in the honey and mustard and cook for a further 5 minutes, until the sausages are coated in a sticky glaze.
Drain the potatoes and swede and mash with the butter, nutmeg or ginger, and a sprinkle of salt and ground black pepper.
Serve the mash topped with the venison sausages and any leftover glaze from the pan.
🇮🇹Caprese Steak🇮🇹 175ml balsamic vinegar 3 cloves garlic, minced 2 tbsp. honey 2 tbsp. extra-virgin olive oil 1 tbsp. dried thyme 1 tbsp. dried oregano 4 Sirloin Steaks 2 beefsteak tomatoes, sliced A pinch of salt 4 slices mozzarella Fresh basil leaves, for serving
In a small bowl, whisk together balsamic vinegar, garlic, honey, olive oil, dried thyme, and dried oregano.
Pour over steak and let marinate 20 minutes. Season tomatoes with salt and pepper.
Heat grill to high. Grill steak 4-5 minutes per side (dependant on own taste), then top with mozzarella and tomatoes and grill under a low heat until the cheese has melted.
Top with basil before serving and add sides of your choice.
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