Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Cumberland Sausage With Colcannon Mash, Mini Yorkshires And Gravy
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Comforting, warming and maybe even nostalgic, this traditional dish will warm you up on a cold winter’s day. The Irish colcannon also makes it a perfect recipe for celebrating St Patrick’s Day.
Prep time: 15 mins
Cook time: 30 mins
Serves: 4
Cooking Skill: Easy
Ingredients
450g
fresh cumberland sausages
1 x 124g
pack shop-bought mini Yorkshire puddings
900g
fluffy potatoes, peeled and cut into chunks
½
savoy cabbage, finely shredded
Splash milk
2
knobs of butter
1
bunch spring onions, finely chopped
1 tablespoon
oil
1
onion, peeled and sliced
1-2 tablespoons
plain flour
300ml
hot pork or vegetable stock
1 tablespoon
fresh thyme leaves
Method
Step 1
Preheat oven to 200°C, 180°C Fan, Gas Mark 6.
Step 2
Place the sausages in a roasting tin and cook in the oven for 15-20 minutes until golden and cooked through.
Step 3
During the last 10 minutes add mini Yorkshires to oven and cook according to packet instructions.
Step 4
Boil the potatoes in a large pan for 15-20 minutes or until soft.
Step 5
During the last 8-10 minutes add the cabbage. Drain and mash with a splash of milk and a knob of butter. Stir through the spring onions.
Step 6
To make the gravy; heat the oil and cook the onion, for 5-10 minutes until lightly golden and soft. Stir in the flour then gradually stir in the stock (or you can cheat and use gravy granules!).
Step 7
Add the fresh thyme leaves, bring to boil and allow to simmer and thicken for 5 minutes stirring occasionally.
Step 8
Serve the sausage with the colcannon mash, Yorkshires, the gravy and seasonal vegetables.
Method
Step 1
Preheat oven to 200°C, 180°C Fan, Gas Mark 6.
Step 2
Place the sausages in a roasting tin and cook in the oven for 15-20 minutes until golden and cooked through.
Step 3
During the last 10 minutes add mini Yorkshires to oven and cook according to packet instructions.
Step 4
Boil the potatoes in a large pan for 15-20 minutes or until soft.
Step 5
During the last 8-10 minutes add the cabbage. Drain and mash with a splash of milk and a knob of butter. Stir through the spring onions.
Step 6
To make the gravy; heat the oil and cook the onion, for 5-10 minutes until lightly golden and soft. Stir in the flour then gradually stir in the stock (or you can cheat and use gravy granules!).
Step 7
Add the fresh thyme leaves, bring to boil and allow to simmer and thicken for 5 minutes stirring occasionally.
Step 8
Serve the sausage with the colcannon mash, Yorkshires, the gravy and seasonal vegetables.
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