Recipe For Love

Sausage with Buckwheat Pancake

I love buckwheat pancakes and I love sausages! The sausage I used for this dish was a cumberland sausage cut into half. There is also a bit of Beetroot and carrot salad. I’ll make a separate entry for the salad but will give the pancake recipe here.

eggs

buckwheat

milk

I break the eggs into a bowl, sometimes two sometimes three then ad the flour bit by bit until it becomes a thick paste, stopping before it becomes a dough. I then ad milk a little at a time so that lumps don’t form. How runny to make the batter is a question of taste I think.  It needs to maintain some gloopiness or the pancakes won’t work.

I then heat a non-stick frying pan, ad a nob of butter and then ladel some batter into the pan, holding the pan, leaning it from side to side to make sure the batter covers the base. When the edges start to brown I use a plastic spatula to flip that pancake.

The second side should’nt take so long and then it’s ready to fill with whatever you fancy. Maybe some cumberland sausage and beetroot and carrot salad.

Yum.

Sausage and Pasta

Out door reared sausages

2 celery sticks

one chilli

One medium onion

2 cloves Garlic

Brown Pasta

Boil plenty of water for the pasta

Chop the onion, garlic, chilli and celery and start to soften in olive oil in a frying pan. Chop the sausages and ad to the frying pan, keep on a medium heat.

Pour the boiling water into a large saucepan,  return to the boil, salt and ad the pasta.  Set a timer for the time given on the packet. I normally use wholemeal pasta because I think it is better for my energy levels.

Braised Pig Cheek & Black Beluga Lentils

6 Pig Cheeks

One Medium Onion

2 Cloves of Garlic

60 grams black beluga lentils

100ml Dry Vermouth

100 ml Water

2 Medium Carrots

2 bay leaves

Preheat oven to 140C

First brown the pig cheeks in a heavy oven proof casserole dish using plenty of olive oil.  As soon as the the surface of the meat has changed colour turn over to ensure that the whole thing browns, this should only take about 30 seconds a side. Then remove from dish, and place on a plate.

Next slice and ad the onion, carrot and garlic to the dish, stir occasionally and allow to soften for about 10 minutes.  Then return the meat to the pan, ad the lentils, the vermouth, the water and two bay leaves.  Season, put the lid on the dish and place in the oven for two hours.

When complete the lentils will have absorbed all or most of the liquid, the meat will be fall apart tender and you will have an unbelievably satisfying bit of comfort food. I served mine with some sautéed cabbage seasoned with smoked paprika. Yum.