Continuing on the "how to use the all the food up" theme. There was half a bottle of red wine. Got me thinking. In the freezer I had some sausages. Pork and Fennel, that I bought from the Hamilton Farmers Market. Gutsy flavour should go well with red wine. Also came to mind, a request from Wayne Roylance, about any ideas how to use sausage in a pie.
OK let's try this.
1 onion finely chopped
1 granny Smith apple chopped in little cubes
1 stick celery, fine dice.
Red chili pepper flakes 1/2 teaspoon
1 tablespoon olive oil
1/2 bottle red wine
200 mls chicken stock approx
25 gms butter
25 gms flour
Handful chopped parsley
1 tomato, quartered, seeds removed and diced.
Put oil in the pan
Season with salt and chili flakes
Add celery and apple
Continue to saute till soft
Remove and reserve
Add red wine to deglaze pan
Bring to boil and reduce by about 1/3
Add chicken stock, sausage and vegetable back to the pan.
Pop into 170 C oven
Cook for about 1 hour for flavours to meld.
Remove and cool
Strain the liquid into a jug
Now I wanted the mixture to have a pie consistency so I decided the best way to thicken it, was to make a roux and add the juice to that, so I did.
Melt butter in pan
Add flour, stir well and let flour cook out
About 2-3 minutes
Add liquid and cook till thickened
Simmer about 2-3 minutes
Add back into sausage and vege mix.
It didn't look very appetizing,,, all a bit brown really
BUT it tasted great.
So I picked some parsley from my garden
Chopped it finely
Used another tomato
Only 4 left now... might have to have tomatoes on toast for breakfast tomorrow
That looks better
All I have to do is make the pie.
Puff Pastry in freezer
Thaw, roll out and make the pies.