CHOUCROUTE GARNIE
While we finish up France Month this week, we couldn't help but offer you one final French recipe. Choucroute Garnie is perfect for this cool Winter weather we've been experiencing. An Alsation favourite, this is traditionally made with store cupboard ingredients packed with flavour. Flavourful cabbage is slowly cooked with Riesling and house smoked bacon, before being topped with a selection of our house made small goods. Serve with Meatsmith mustard and crusty buttered bread - move over spag bol, this is sure to become a family favourite in no time.
INGREDIENTS |
METHOD |
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1 tbsp extra virgin olive oil
SERVES FOUR 30 MIN PREP 2.5HRS COOKING |
Preheat an oven to 150C. Bring a large ovenproof casserole dish to a medium heat. Add the olive oil, along with the butter. Once the butter has melted add the onion. Cook, stirring often, for 6 -8 minutes, until the onions are soft, but without colour. Add the sliced cabbage, along with the piece of bacon. Cook for a further 5 minutes, until the cabbage starts to soften. Next add the white wine & chicken stock, along with the sauerkraut, thyme, bay leaf, juniper & allspice. Mix the ingredients well to ensure everything is evenly distributed. Return to the oven, and cook for a further 20 minutes, until the sausages are hot, and the liquid has reduced.
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