WHOLEGRAIN MUSTARD AND GINGER COCKTAIL SAUSAGES
Provided by Nigella Lawson : Food Network
Time 52m
Yield Makes 50
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. In a bowl, whisk together the ginger conserve, mustard, garlic flavored oil and soy sauce.
- Turn the sausages in the mustardy mix and then arrange them on either a large, shallow-sided tin or 2 smaller tins. The height of the tin's sides will determine how quickly the sausages color and cook.
- If you are using high-sided tins, they will need about 45 minutes in the oven; cooked on a shallower tray, 30 minutes should be fine. And do line with foil or use throwaway foil trays, or washing-up will be a nightmare. To serve the sausages in their bread bowl, cut a circle around the top of the bread to take off a "lid". Put this lid on one side for a moment, and tear and pull out the doughy filling with your hands, leaving the crust intact so that you have a hollow bowl.
- Fill this emptied-out loaf with as many sausages as you can - you may have to top up with a few as you go - and then you can balance the lid at a jaunty angle for maximum effect and your guests' amusement. Serve with a small pot of cocktail sticks to spear the
- sausages, but if you're skipping the bread bowl option, let the hot sausages cool slightly before handing them out.
- Make ahead note:
- Put coating mixture in a resealable bag, add sausages and refrigerate for up to 2 days - put bag in bowl or on plate in case of leakage. Cook as directed in recipe.
- Freeze note:
- The sausages can be frozen in bag with coating for up to 3 months. Defrost overnight in fridge - put bag in bowl or on plate in case of leakage. Cook as directed in recipe.
SAUSAGES WITH GINGER, STAR ANISE AND SOY SAUCE
Provided by Melissa Clark
Categories dinner, main course
Time 10m
Yield About 1 pound of sausages
Number Of Ingredients 8
Steps:
- In a small skillet over medium-low heat, toast fennel seeds until fragrant, 1 to 2 minutes. Transfer fennel and star anise to a spice grinder and grind well.
- In a large bowl, combine all ingredients. Form sausage mixture into desired shape: cylinders or patties. Chill for up to 5 days, freeze for up to 3 months, or use immediately.
- Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 13 grams, Fiber 0 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 347 milligrams, Sugar 1 gram, TransFat 0 grams
SAUSAGES WITH GINGER, STAR ANISE AND SOY SAUCE
Steps:
- 1. In a small skillet over medium-low heat, toast fennel seeds until fragrant, 1 to 2 minutes. Transfer fennel and star anise to a spice grinder and grind well. 2. In a large bowl, combine all ingredients. Form sausage mixture into desired shape: cylinders or patties. Chill for up to 5 days, freeze for up to 3 months, or use immediately. 3. Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over.
STAR ANISE SAUCE
Make and share this Star Anise Sauce recipe from Food.com.
Provided by Alan Leonetti
Categories Sauces
Time 35m
Yield 3/4 Cup
Number Of Ingredients 11
Steps:
- In an oiled sautè skillet oiled with Canola oil& Sesame oil, add all the ingredients& bring to a boil.
- Reduce heat& simmer about 5 minutes.
- Check for seasoning.
- Bring to a boil again.
- Reduce heat& simmer another 10 minutes, stirring constantly until sauce somewhat thickens, almost like a syrup.
- Strain& use the sauce to cook over duck, chicken, pork chops or beef cubes.
Nutrition Facts : Calories 853.9, Fat 16.8, SaturatedFat 1.4, Cholesterol 5.1, Sodium 5457.9, Carbohydrate 152.8, Fiber 16.4, Sugar 83.1, Protein 24
BEEF SHANKS BRAISED IN SOY SAUCE WITH CINNAMON AND STAR ANISE
Yield Serves 8 as a main course
Number Of Ingredients 16
Steps:
- In a 9-quart kettle combine water, soy sauce, Scotch, sugar, gingerroot, scallions, cinnamon, zest, and star anise and simmer mixture 10 minutes. Add beef shanks and cook, partially covered with lid 1/2 inch ajar, at a bare simmer 2 hours, or until meat is very tender.
- About 15 minutes before meat is done, in a large bowl soak noodles in warm water to cover 5 minutes and bring a large saucepan of salted water to a boil. Drain noodles in a colander and boil them 5 minutes. In colander drain noodles and rinse under cold water. Drain noodles well and transfer to large bowl.
- Transfer meat with a slotted spoon to cutting board. With slotted spoon remove gingerroot, scallions, cinnamon sticks, zest, and star anise from broth and discard. Add carrots and turnips to broth and simmer until just tender, about 5 minutes. Transfer vegetables with slotted spoon to noodles. Boil broth until reduced to about 7 cups. While broth is reducing, discard bones and gristle and cut meat across grain into thin slices.
- Divide noodles, vegetables, and meat among 8 bowls and ladle broth over them. Sprinkle mixture with coriander.
SPICY STIR-FRIED CABBAGE
This is a vegetarian version of a classic Chinese stir-fry. The authentic versions I've encountered include some pork or bacon, but the chilies, ginger, garlic, star anise and the cabbage are flavorful enough without meat. I've added carrots for color.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, one pot, main course
Time 10m
Yield Serves four
Number Of Ingredients 11
Steps:
- Combine the garlic, ginger, red pepper flakes and star anise in a small bowl. Combine the soy sauce and wine or sherry in another small bowl.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and tilting it back and forth. Add the garlic, ginger, pepper flakes and star anise. Stir-fry for a few seconds, just until fragrant, then add the cabbage and carrots. Stir-fry for one to two minutes until the cabbage begins to wilt, then add the salt and wine/soy sauce mixture. Cover and cook over high heat for one minute until just wilted. Uncover and stir-fry for another 30 seconds, then stir in the chives or cilantro and remove from the heat. The cabbage should be crisp-tender. Serve with rice or noodles.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 419 milligrams, Sugar 4 grams, TransFat 0 grams
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