Food, glorious food... done my way. Pretence of perfection

Wednesday, September 27, 2006

Salchicha al vino with creme fraiche

Again I've nicked this from Nigel Slater, though I've adapted it somewhat to fit what I had in the "magic" fridge.

I used Toulouse sausages, which have a high herb content, but use what you have to hand (that's Nazca's motto I think :-)).

First I sweated/fried off an onion, and a sliced stick of celery in a saucepan. When nice and see-through I added the de-skinned sausage lumps and browned them off. The sausage should stick to the pan (mine doesn't have a non-stick surface) which creates lovely crusty/caramelised bits of sausage. At this point I threw in garlic, dried chili, 1/2 red pepper and sliced chestnut mushrooms. Once they'd had a chance to warm through I chucked in the white wine (before the bits stuck to the pan burnt, but after the mushrooms had visibly started to cook), I used enough to just cover the contents of the pan.

At this point I also added thyme (because I have a huge wad of it) and parsley (because I had a huge wad of it). But oregano would be nice too. S*d it, just whack any herbs in, how bad can it be?

Once the wine had reduced to about half (but more importantly, the rice had cooked) I put a spoon full of creme fraiche into the mix and stirred it in... 30 secs later it was ready to serve.


Mae said...

Naz, my brother, always says 'recipes are guides only' and he is a wise man. It is very true. If you don't experiment a little, you'll never come up a tasty and colourful treat like this one. I bet it was uber delicious.

I love your term 'my magic fridge'.

Nazca said...

I was going for sac magic kinda reference :-)