Daddy's Supper

This week is marmelade week, so I decided to make an old favourite of ours. This recipe was first published in the Good Food Magazine some 10 or 15 years ago for a Father's Day meal, hence our name for it: Daddy's Supper. Over the years it has probably strayed from the original recipe but it is great, super simple and utterly delicious.

Ingredients (serves 4)

8 good quality pork sausages
4 large potatoes, cut into wedges
slug of rapeseed or olive oil
3 heaped tablespoons of (home made) marmelade
2 tablespoons of grain mustard
150 ml of cider or dry white wine
sprig of rosemary
salt & pepper

Preparation

Preheat the oven to 190C
Place the potato wedges on an oven tray and drizzle over the oil. Place in the oven and after 10 minutes or so tuck in the (halved) sausages. Roast this for another 15 minutes, giving the tray a bit of shake halfway through to  brown the sausages on all sides before adding the "marmelade dressing".
To make the "marmelade dressing" place the marmelade, mustard and cider or wine into a saucepan and keep stirring this until the marmelade has dissolved. Then bring to the boil and reduce by half. Pour over the sausages & potatoes and add a sprig of rosemary. Return to the oven for another 15 to 20 minutes until the potatoes are cooked through and the dressing has become a sticky glaze. Season with salt & freshly ground pepper and serve with some vegetables of your choice

Beef in Guinness

I love my beef stews. And when talking to my friend Julie she suggested a Beef in Guinness recipe. Now, personally I am not a big fan of this famous Irish export, but she assured me that it really worked in this recipe and I just love trying new things, so had to give it a go.
I have to say it is delicious, so thank you Julie!

Ingredients:

½ oz Butter                                                   

Tablespoon Vegetable Oil

2lb Stewing Beef                                        

4 Medium Onions (Chopped)

8oz Mushrooms (Sliced)
                   

Bay Leaf, Mixed Herbs                               

2 Tablespoons Plain Flour

1 Tablespoon Tomato Puree
1 Can or Bottle of Guinness or Ale
1 Teaspoon Brown Sugar

Preparation:

Preheat the oven to 180C, 350F, gas 4
Heat the oil & butter and brown the meat in batches. Remove from the pan.

Add chopped onions & sliced mushrooms and  gently cook for 10 minutes until softened.

Add the flour and cook this out for 2 minutes, before adding bay leaf, herbs, tomato puree, sugar and Guinness.

Bring to the boil, stirring all the time.

Return the beef to the pan and season to taste.

Put in the oven for 2.5 to 3 hours and serve with some buttered mash