PROPER MARTINI RECIPE RECIPES

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FRENCH MARTINI RECIPE | BBC GOOD FOOD



French martini recipe | BBC Good Food image

Mix up this flamboyant martini with Chambord liqueur. You can also customise the cocktail by using vanilla vodka, or by adding a splash of champagne or prosecco

Provided by Alice Lascelles

Categories     Cocktails, Drink

Total Time 5 hours

Prep Time 5 minutes

Yield 1

Number Of Ingredients 4

40ml vodka
20ml Chambord liqueur
60ml pressed pineapple juice
pineapple wedge, to serve

Steps:

  • Shake the vodka, Chambord and pineapple juice with ice really hard until the pineapple juice froths up a bit, then strain into the glass. Garnish with the pineapple wedge.

Nutrition Facts : Calories 182 calories, CarbohydrateContent 11 grams carbohydrates, SugarContent 11 grams sugar

SAUSAGE AND MASH RECIPE | PORK RECIPES - JAMIE OLIVER



Sausage and Mash Recipe | Pork Recipes - Jamie Oliver image

Spending a bit more time on your spuds and trimmings takes this sausage and mash recipe up a notch

Total Time 1 hours 10 minutes

Yield 4

Number Of Ingredients 12

1 kg potatoes peeled and halved
olive oil
2 leeks sliced and washed
200 ml milk
extra virgin olive oil leaves picked
1 sprig fresh sage leaves picked
2 red onions cut into thin wedges
1 good handful fresh or frozen (and thawed) cranberries
2.5 cm piece cinnamon stick
5 cm piece fresh ginger grated
3 tablespoons balsamic vinegar
8 higher-welfare pork sausages

Steps:

    1. Spending a bit more time on your spuds and trimmings takes this sausage and mash recipe up a notch.
    2. Cook the potatoes in simmering water for 15 minutes, or until cooked through. Drain, cover and set aside.
    3. Meanwhile, add a lug of oil to another saucepan and add the leeks. Sweat gently for about 5 minutes, until soft. Add the milk and bring to the boil then turn the heat off and add to the potatoes. Mash well and season to taste. Cover and set aside.
    4. Preheat the grill to medium. Add a splash of oil to a frying pan over a medium heat and fry the sage leaves until crisp. Remove and set aside. Add some more oil to the pan and sauté the onions for 5 minutes, then add the cranberries, cinnamon and a splash of water. Simmer for 10–15 minutes, stirring, until the onions are soft and the chutney has reduced. Add the ginger and vinegar and cook for 30 seconds. Season, then remove the cinnamon stick.
    5. Meanwhile, pop the sausages under the grill for 15 minutes, turning, until cooked. Serve with the mash, chutney and sage leaves.

Nutrition Facts : Calories 654 calories, FatContent 34 g fat, SaturatedFatContent 11.2 g saturated fat, ProteinContent 30.8 g protein, CarbohydrateContent 59.4 g carbohydrate, SugarContent 13.9 g sugar, SodiumContent 2.97 g salt, FiberContent 6.6 g fibre

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SAUSAGE AND MASH RECIPE | PORK RECIPES - JAMIE OLIVER
Spending a bit more time on your spuds and trimmings takes this sausage and mash recipe up a notch
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 654 calories per serving
    1. Spending a bit more time on your spuds and trimmings takes this sausage and mash recipe up a notch.
    2. Cook the potatoes in simmering water for 15 minutes, or until cooked through. Drain, cover and set aside.
    3. Meanwhile, add a lug of oil to another saucepan and add the leeks. Sweat gently for about 5 minutes, until soft. Add the milk and bring to the boil then turn the heat off and add to the potatoes. Mash well and season to taste. Cover and set aside.
    4. Preheat the grill to medium. Add a splash of oil to a frying pan over a medium heat and fry the sage leaves until crisp. Remove and set aside. Add some more oil to the pan and sauté the onions for 5 minutes, then add the cranberries, cinnamon and a splash of water. Simmer for 10–15 minutes, stirring, until the onions are soft and the chutney has reduced. Add the ginger and vinegar and cook for 30 seconds. Season, then remove the cinnamon stick.
    5. Meanwhile, pop the sausages under the grill for 15 minutes, turning, until cooked. Serve with the mash, chutney and sage leaves.
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