Housel at Home
During lockdown, what better way to share some love and positivity than making someone special a homemade meal.
Our Head Chef, Joseph Fallowfield, has put together some delicious recipes to try at home! #houselathome
This week we are sharing:
‘Merguez sausage and butter bean stew, with buttered greens and crushed potatoes.’
“I make this for my family with sausages from Retallacks butcher. There is so much flavour jammed inside these that all pours out into the tomato sauce which can then be mopped up with the potatoes.” - Joseph Fallowfield.
Ingredients:
Merguez Sausage x6
Brown onion x1
Thyme x1 sprig
Parsley x1 pinch
Garlic x1 clove
Tomato paste x1 squeeze
Chicken stock 250ml
Butter beans x1 tin
New potatoes x100g
Greens x1 bunch
Butter x50g
Spring onion x1
Chive x10g
Method:
Place the new potatoes into a pan with a large pinch of salt. Bring to the boil and gently simmer until a knife can easily pierce the centre. Drain and cool. Then lightly crush the potatoes with a large spoon. Add a knob of butter, sliced spring onion and a pinch of chopped chives.
Meanwhile slice the sausages into bite size pieces. Cook on a high heat with a splash of vegetable oil in a pan. Once they are caramelised, remove from the heat and discard any excess oil left in the pan. Keep this pan.
Dice the onion and cook on a low heat until soft in the (sausage) pan. Add grated garlic, chopped thyme and tomato paste. Then add the chicken stock and bring to a simmer. Finally add both the sausage and butter beans. Just before serving add a generous sprinkling of chopped parsley.
For the buttered greens simply slice them, removing the largest part of the stalk. Cook in salted boiling water. Once tender, drain the water, add a knob of butter and a touch of salt.
Share, and enjoy!.
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