Kit Needed:
• 2 baking trays
• Tin foil
• 1 large saucepan
• Cooks knife
Shopping List:
• Around 20 potatoes
• Healthy handful of British BBQ Rub
• 500g of sausage meat
• 500g of plain breadcrumbs
• 200g of Apple Sage & Onion Rub
• 5 rashers of smoked bacon
• 10 chipolata sausages
• Heap of Bloody Mary Rub
• Vegetable oil, rock salt & cracked black pepper for seasoning
Method:
1. Pre heat the oven to 200 degrees and add a pan of salted water to boil on the hob.
2. Cut up the potatoes into roastie size chunks, and boil for 5 minutes to soften. Drain and add to a tray of oil, rock salt and cracked black pepper.
3. Put the roasties in the oven to roast for around an hour, then add the British BBQ rub and roast for a further 10 minutes.
4. Trim the fat from the bacon (you can use unsmoked if you prefer, but our chef suggests smoked), and slice in half lengthways. Wrap the bacon around the centre of the chipolatas, glaze with oil and sprinkle over the Bloody Mary Rub. Roast for 25 minutes until cooked through and crispy.
5. To make the stuffing, mix together the sausage meat, breadcrumbs and the Apple, Sage & Onion Rub. Mould into a log shape, wrap in foil and cook in the oven for 20 to 25 minutes until cooked.
To see what we did with the Christmas dinner veg, click here, and keep an eye out for the turkey that we'll be showing you on Monday.
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