- Spicy sausages (or normal if you prefer)
- Spring onions
It always comes as a surprise when you wake up one morning and the weather has suddenly changed from autumn to icy winter. One thing that changes straight away are our diets and out go salads and other light meals and in comes big meaty stews, casseroles and other stuff that will warm us up and fill our bellies. You often think of that type of cooking as something that is going to take half the day to plan but this little recipe has it all and is ready in 15 minutes. Close the doors, batten down the hatches and give this a lash. It will quickly turn into your all time winter favourite...
The key here is getting good ingredients. I used an Italian Kale called Cavolo Nero but any kale or even spinach would do just as well. The sausages are amazing french ones called Merquez but any sausages would do if you are stuck. The Merquez have an amazing oily kick to them and you'll find them in specialist shops or a good butchers.
Peel the spuds and lash them on to boil. Easy peasy.
Get all the chopping out of the way early on. Chop the garlic and chili as fine as you can and slice the spring onions into nice big rounds.
Lash the sausages on the frying pan. If you are being a bit of a wuss you could grill them to be a bit healthier but they are sausages for god sake, they're not meant to be healthy!
Grab a wok or a large frying pan and throw in the chilli and garlic. Fry it up over a low heat.
While the chili and garlic is frying, pick the thick stalks out of the kale. All you want to be left with are the leaves. Give it a good wash.
Lash it into the pan with the chilli and garlic. You want to cook it slowly, It should take about 7-8 minutes over a nice low heat.
At this stage you should have three pans on and all the hard work is done.
Pop a big knob of butter and some cream into a small pot. Bring it up to the boil.
When it is boiling lash in the spring onions. What we are making here is a champ mashed potato. Super simple version of it.
Mash up the potatoes and season them with lots of salt and pepper.
Throw in the cream, butter and spring onion mix. It should have reduced by about half at this stage and should taste absolutely fucking amazing.
Thats pretty much everything done now and all you have to do is plate it up and make it look nice. Watch...
Big dollop of spuds in the middle of the plate. Don't need to be Gordon Ramsey to do that!
Lash the kale on top of the spuds building a little tower. Throw the sausage on top of that and drizzle a little of the oil out around the outside of the plate. Super simple and only bleedin' gorgeous.
What I love about this recipe is that it tastes like something that has taken hours to cook but which is lashed together in less than a quarter of an hour. Proper home cooking without all the bullshit. The champ is warm and comforting but the sausages and kale have a lovely kick on them to mix it all up. Savage little recipe and one that I think you'll grow used to and cook on a regular basis.