In case you hadn’t gathered by now the first Friday in every month is the Irish Food Bloggers Association’s cookalong.
We’ve participated in the last three and it’s great craic – even more so ’cause we invite a few friends over to cookalong with us… or at least sit there and chitter to us while we cook.
Each month has a theme and this one was either leftovers or recessionary budget style cooking. So a budget dinner party it had to be.
Our first thought was something like an Irish stew but we’ve done that many times and it’s always nice to try something new so we reckoned cheap cuts and seasonal veg was the way to go. After scouring our recipe books we came across this sausage and Jerusalem artichoke casserole (from Nigel Slater’s Tender Vol 1).
For the dessert: we both love Christmas pudding but every year we manage a tiny morsel on Christmas day and the rest lurks in the fridge making us feel guilty for not eating it. Or at least it did until we discovered this Christmas pudding sauce which we serve up at to everyone who visits after Christmas ’til the pudding is done. I think I actually prefer it to traditionally served Christmas pudding at this stage.
The recipes below will serve 4 people (generously) for a rather nice dinner party and will cost €6.17 per head (provided you have some leftover Christmas pudding). The most expensive ingredient was the icecream, at €6.95 a tub, but we reckon that’s something not worth scrimping on. One of our guests also brought lots of fabulous cheese which he had leftover from the holidays. It would have been totally bargain bucket if we hadn’t drank an obscene amount of wine but howandever (it was a party… albeit a little one).
Sausage and Artichoke Casserole to feed 4
- 8 fabulous pork sausages (budget or not you have to buy good ones)
- olive oil
- 4 onions
- 2 clove garlic
- 250g mushrooms
- 500g Jerusalem artichokes
- a lemon
- a tsp of fennel seeds
- 500ml light stock
- a small bunch of chopped flat-leaf parsley
- something tasty and green to serve – we had some buttered savoy cabbage
Brown the sausages really well in a little bit of olive oil in a big casserole. Set them aside.
Cut the onions into quarters, then add to empty sausage pan, add a bit more oil if you need it. Soften the onions over a medium heat until they are quite mushy – about 15-20 minutes.
Peel and finely slice the garlic and add it to the onions, cut the mushrooms in half and add them too.
Peel or just scrub (we just scrubbed) the artichokes, then cut them in half. Add them to the pan and let them colour a bit (push your onions over to the side). Now tip the sausage back in. Cut the lemon into big chunks and tuck it in along with the fennel seeds and plenty of salt and pepper.
Pour over enough stock to cover everything and bring to the boil. Simmer for 30 minutes or until the vegetables are nice and tender. If you have too much liquid turn up the heat and reduce it a bit. Stir in the parsley and check the seasoning.
Serve with your greens.
Christmas Pudding Sauce to serve 4 (with ice cream)
- 175g Christmas pudding
- 30g butter
- 30g brown sugar
- juice of 1/2 orange
- 3 tbsp brandy
- vanilla ice cream
Crumble the pudding into a shallow pan. Put it on a low heat and add the butter and sugar.
Mix in orange juice and brandy with a wooden spoon and bring slowly to the bubble.
Turn the heat down and simmer gently while you put the ice cream in 4 bowls. Spoon over the sauce and serve quickly before your ice cream melts.
Original recipe from Nigel Slater’s Real Fast Puddings.
I’m a bit embarrassed that our chums now know we only spent 6 quid each on them ….Hahaha!
Julie
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