SAGE FOR COOKING RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

APRICOT & SAUSAGE STUFFING | JAMIE OLIVER RECIPES



Apricot & sausage stuffing | Jamie Oliver recipes image

There’s absolutely nothing wrong with using a packet stuffing, but I promise you won’t regret making your own. This combo is such a good one – the sweetness of the apricots pairs beautifully with the sausage meat.

Total Time 1 hours 20 minutes

Yield 10 as a side

Number Of Ingredients 11

2 onions
1 bunch of fresh sage (30g)
50 g unsalted butter
olive oil
2 clementines
1 whole nutmeg
100 g higher-welfare turkey livers optional
100 g dried apricots
100 ml Vin Santo
200 g stale bread
400 g higher-welfare sausage meat or pork mince

Steps:

    1. Peel and roughly chop the onions, wash the sage leaves in warm water.
    2. Place a large frying pan on a medium-high heat with the butter and 1 tablespoon of oil. Tear in most of the sage leaves, then add the onions, the clementine zest, a good grating of nutmeg and a pinch of black pepper. Reduce the heat to medium-low and fry for 5 to 10 minutes, until the onions start to soften.
    3. Meanwhile, trim the livers, if using, remove any sinews and roughly chop with the apricots, then stir into the pan. Once the time’s up on the onions, pour in the Vin Santo, turn up the heat to medium-high and cook for 15 minutes, stirring occasionally, until the onions are soft and the alcohol has cooked away. Leave to cool completely.
    4. Preheat the oven to 180°C/350°F/gas 4. Whiz the stale bread to crumbs in a food processor then stir into the pan along with the sausage meat.
    5. Use your hands to squash and squidge everything until well combined. Put half of the stuffing mixture (around 500g) aside to stuff the neck and legs of your turkey, then pack the rest into an oiled baking dish (15cm x 20cm). Flatten the stuffing down and use your hands to almost tuck the edges into the dish to create a mound in the middle.
    6. Scatter over the reserved sage leaves and drizzle with 1 tablespoon of olive oil then bake for 50 minutes, or until cooked through, golden and bubbling.

Nutrition Facts : Calories 250 calories, FatContent 13.5 g fat, SaturatedFatContent 5.5 g saturated fat, ProteinContent 12.5 g protein, CarbohydrateContent 18.3 g carbohydrate, SugarContent 7.5 g sugar, SodiumContent 0.8 g salt, FiberContent 2 g fibre

SALT-AND-PEPPER-CRUSTED PRIME RIB WITH SAGE JUS RECIPE ...



Salt-and-Pepper-Crusted Prime Rib with Sage Jus Recipe ... image

"The great thing about doing a whole rib roast is that you don't have to concentrate," Michael Mina says. "Season it right with salt and pepper, put it in the oven and then you can focus on all the dishes that go along with it." Chef Holiday Recipes Made Easy Centerpiece Roasts

Provided by Michael Mina

Total Time 4 hours 0 minutes

Yield 10

Number Of Ingredients 13

One 14-pound prime rib bone-in roast, tied
Kosher salt and freshly ground pepper
20 large sage sprigs
20 large thyme sprigs
8 bay leaves
8 shallots, peeled and halved
1 head garlic, cloves crushed, plus 4 cloves thinly sliced
2 cups water
1 onion, thinly sliced
3 tablespoons freshly cracked black peppercorns
1 cup dry red wine
5 cups beef stock or low-sodium broth
2 tablespoons all-purpose flour

Steps:

  • Preheat the oven to 400°. Set the meat in a large roasting pan, fat side up. Season the meat generously with salt and pepper. Around the roast, scatter 10 sprigs each of sage and thyme, 6 of the bay leaves, the shallots and the crushed garlic cloves. Pour in 1 cup of the water and roast for 45 minutes. Reduce the temperature to 275°. Roast the meat for about 2 hours and 15 minutes longer, adding the remaining 1 cup of water to the pan as the juices evaporate. The roast is done when an instant-read thermometer inserted in the thickest part registers 135°.
  • Transfer the roast to a large carving board. Pour the fat in the roasting pan into a large heatproof bowl, stopping when you reach the syrupy pan juices at the bottom. Pour the pan juices into a small bowl and discard the vegetables and herbs.
  • Set the pan over 2 burners and add 2 tablespoons of the reserved fat. Add the onion, peppercorns and the sliced garlic, remaining 2 bay leaves and 10 sprigs each of sage and thyme. Cook over moderate heat until the onion is softened, about 8 minutes. Add the wine and cook, scraping up any bits stuck to the bottom and sides of the pan. Pour the mixture into a medium saucepan and bring to a boil over high heat. Add the beef stock and pan juices and cook over moderate heat until slightly reduced, about 15 minutes.
  • In a small bowl, whisk the flour with 2 tablespoons of the reserved fat. Whisk the paste into the saucepan and simmer the gravy until thickened, about 5 minutes. Strain the gravy through a fine sieve and keep warm until ready to serve.
  • Cut the bones off the roast and slice the meat 1/2 inch thick. Cut in between the bones and serve them on the side. Pass the gravy at the table.

More about "sage for cooking recipes"

EASY ONION SOUP RECIPE | JAMIE OLIVER RECIPES
This humble onion soup does it for me every time – I love the lid-like, giant crunchy croutons
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 342 calories per serving
    1. Peel and crush the garlic, peel and slice the onions and shallots. Trim, wash and slice the leeks.
    2. Put the butter, 2 lugs of olive oil, the sage leaves (reserving 8 for later) and the crushed garlic into a thick-bottomed, non-stick pan. Stir everything round and add the onions, shallots and leeks. Season with sea salt and black pepper.
    3. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes, without colouring the vegetables too much. Remove the lid for the last 20 minutes – your onions will become soft and golden. Stir occasionally so that nothing catches on the bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible sweetness and an awesome flavour, so don’t be tempted to speed this bit up.
    4. When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if you like, but I prefer to leave it because it adds good flavour.
    5. Preheat the oven or grill to maximum.
    6. Toast your bread on both sides. Correct the seasoning of the soup. When it’s perfect, ladle it into individual heatproof serving bowls and place them on a baking tray.
    7. Tear toasted bread over each bowl to fit it like a lid. Feel free to push and dunk the bread into the soup a bit. Grate over some of the Cheddar and drizzle over a little Worcestershire sauce.
    8. Dress your reserved sage leaves with some olive oil and place one on top of each slice of bread. Put the baking tray into the preheated oven or under the grill to melt the cheese until bubbling and golden. Keep an eye on it and make sure it doesn’t burn! When the cheese is bubbling, very carefully lift out the tray and carry it to the table. Enjoy.
See details


CLASSIC THANKSGIVING DRESSING WITH PARSLEY, SAGE AND THYME ...
For those who haven't completely given up on homemade stuffing and are looking for a simple, memorable stuffing, this recipe - and it's tasty variations - will set you on the path in the right direction.
From allrecipes.com
Reviews 4.5
Category Bread Stuffing and Dressing
Calories 122.8 calories per serving
  • Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.
See details


SAGE DRESSING RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 45 minutes
Category side-dish
  • Garnish with the herb sprigs and serve the dressing hot.
See details


PASTA WITH BUTTER, SAGE AND PARMESAN RECIPE - NYT COOKING
Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.
From cooking.nytimes.com
Reviews 5
Total Time 20 minutes
Cuisine italian
Calories 607 per serving
  • Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
See details


SQUASH, SAGE & CHESTNUT ROLLS | VEGETABLE RECIPES | JAMIE ...
From jamieoliver.com
Total Time 1 hours 45 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 192 calories per serving
    1. Preheat the oven to 200ºC/400°F/gas 6.
    2. Deseed the squash and cut into 8 wedges, then place in a roasting tray and sprinkle over the chilli, drizzle with oil and season. Toss well, spread evenly and roast for 35 to 40 minutes. Remove and cool.
    3. Peel and finely chop the onion and garlic, pick the sage leaves and roughly chop the chestnuts. Finely grate the Parmesan.
    4. Add a drizzle of oil to a pan and place over a medium heat. Fry the onions for 10 minutes, until soft, then add the garlic, sage and chestnuts. Continue to fry for 3 to 4 minutes, then add to a large bowl.
    5. Remove the skin from the squash and mash the flesh together with the Parmesan, then season.
    6. Dust a clean surface with flour and roll your pastry into a 30cm x 45cm rectangle, about 5mm thick and cut into two equal pieces.
    7. Beat the egg, then brush the longer side of each piece of pastry with the egg. Place your filling down the centre, then fold the pastry over, using egg to seal the edges (press down with a fork).
    8. Cut each into 8 equal-sized pieces and place on a lined baking tray.
    9. Brush with the egg and bake for 20 to 25 minutes until crisp and golden.
See details


APRICOT & SAUSAGE STUFFING | JAMIE OLIVER RECIPES
There’s absolutely nothing wrong with using a packet stuffing, but I promise you won’t regret making your own. This combo is such a good one – the sweetness of the apricots pairs beautifully with the sausage meat.
From jamieoliver.com
Total Time 1 hours 20 minutes
Calories 250 calories per serving
    1. Peel and roughly chop the onions, wash the sage leaves in warm water.
    2. Place a large frying pan on a medium-high heat with the butter and 1 tablespoon of oil. Tear in most of the sage leaves, then add the onions, the clementine zest, a good grating of nutmeg and a pinch of black pepper. Reduce the heat to medium-low and fry for 5 to 10 minutes, until the onions start to soften.
    3. Meanwhile, trim the livers, if using, remove any sinews and roughly chop with the apricots, then stir into the pan. Once the time’s up on the onions, pour in the Vin Santo, turn up the heat to medium-high and cook for 15 minutes, stirring occasionally, until the onions are soft and the alcohol has cooked away. Leave to cool completely.
    4. Preheat the oven to 180°C/350°F/gas 4. Whiz the stale bread to crumbs in a food processor then stir into the pan along with the sausage meat.
    5. Use your hands to squash and squidge everything until well combined. Put half of the stuffing mixture (around 500g) aside to stuff the neck and legs of your turkey, then pack the rest into an oiled baking dish (15cm x 20cm). Flatten the stuffing down and use your hands to almost tuck the edges into the dish to create a mound in the middle.
    6. Scatter over the reserved sage leaves and drizzle with 1 tablespoon of olive oil then bake for 50 minutes, or until cooked through, golden and bubbling.
See details


SAGE STORAGE KEEPS SAGE FRESH AND FLAVORFUL
06/04/2021 · Rubbed sage has a light, velvety texture, whereas ground sage is more of a free-flowing powder. Dried sage is great in dressings and gravies and does well in recipes like ravioli with brown butter and sage sauce. As with all dried herbs, you can store closed containers in a cool and dry place away from sunlight. Be sure to use dried sage …
From thespruceeats.com
See details


60+ HEALTHY CHICKEN BREAST RECIPES | COOKING LIGHT
08/03/2019 · Chicken cutlets cook in a flash and remain supremely tender and juicy. After cooking the chicken, use the tasty browned bits left behind in the pan as the base for a speedy sauce. For this recipe, butter, sage…
From cookinglight.com
See details


RECIPES — COOKING ITALIAN WITH JOE
Cooking Classes Bloggin' with Borio Offers Search 0. 0. Buy Vito & Joe's Olive Oil 0. 0. Buy Vito & Joe's Olive Oil About Current Page: Recipes Contact Us Cooking Classes Bloggin' with Borio Offers Search Open Menu Close Menu. About Current Page: Recipes Contact Us Cooking Classes Bloggin' with Borio Offers Search Buy Vito & Joe's Olive Oil All Recipes…
From cookingitalianwithjoe.com
See details


LIST OF COOKING RECIPES & CRAFTING SCHEMATICS | NEW WORL…
17/09/2021 · How to Use Cooking Recipes & Crafting Schematics Salvage to Learn the Recipe. To use a Cooking Recipe or a Crafting Schematic, open …
From game8.co
See details


SAGE RECIPES | ALLRECIPES
Looking for sage recipes? Allrecipes has more than 190 trusted sage recipes complete with ratings, reviews and cooking …
From allrecipes.com
See details


COOKING WITH FRESH AND DRIED SAGE - THE SPRUCE EATS
20/08/2019 · Cooking mellows sage, so for fullest flavor, add it at the end of the cooking process. If you prefer just a hint of sage flavor, add it at the beginning or use fresh sage, which has a milder flavor than dried. Remember that sage …
From thespruceeats.com
See details


CAROLINE'S COOKING - INTERNATIONALLY INSPIRED RECIPES …
Welcome to Caroline’s Cooking! There's always something new to inspire you - try some of the latest recipes: Try some reader favorites: Seasonal recipes Eat …
From carolinescooking.com
See details


SAGE STORAGE KEEPS SAGE FRESH AND FLAVORFUL
06/04/2021 · Rubbed sage has a light, velvety texture, whereas ground sage is more of a free-flowing powder. Dried sage is great in dressings and gravies and does well in recipes like ravioli with brown butter and sage sauce. As with all dried herbs, you can store closed containers in a cool and dry place away from sunlight. Be sure to use dried sage …
From thespruceeats.com
See details


60+ HEALTHY CHICKEN BREAST RECIPES | COOKING LIGHT
08/03/2019 · Chicken cutlets cook in a flash and remain supremely tender and juicy. After cooking the chicken, use the tasty browned bits left behind in the pan as the base for a speedy sauce. For this recipe, butter, sage…
From cookinglight.com
See details


THANKSGIVING RECIPES - NYT COOKING
NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes…
From cooking.nytimes.com
See details


PAN-SEARED GNOCCHI WITH BROWNED BUTTER & SAGE - RECIP…
The sage crisped up beautifully and was delicious. When I have more time I am definitely going to have to make the gnocchi . Tabs | 02/10/2009 . I loved …
From finecooking.com
See details


RECIPES — COOKING ITALIAN WITH JOE
Cooking Classes Bloggin' with Borio Offers Search 0. 0. Buy Vito & Joe's Olive Oil 0. 0. Buy Vito & Joe's Olive Oil About Current Page: Recipes Contact Us Cooking Classes Bloggin' with Borio Offers Search Open Menu Close Menu. About Current Page: Recipes Contact Us Cooking Classes Bloggin' with Borio Offers Search Buy Vito & Joe's Olive Oil All Recipes…
From cookingitalianwithjoe.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »