Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Grilled merguez sausages with sautéd bean sprouts, new potatoes and baby onions by Assen Belaidi

11 September 2006
Grilled merguez sausages with sautéd bean sprouts, new potatoes and baby onions by Assen Belaidi

INGREDIENTS

(serves four)

8 new potatoes (with their skins on)
1 tomato (skin and pips removed and diced)
12 baby onions
1tbs Demerara sugar
4tbs balsamic vinegar
½ glass of water
20g butter
Mange-tout (cooked in salted boiling water for one minute and refreshed)
8 merguez sausages, two for each portion (home-made, or bought from a good delicatessen)

METHOD

Caramelise the onions by greasing a pan and frying until brown. Add Demerara sugar, balsamic vinegar and water and reduce until liquid has evaporated.

Grease a pan with butter then add potatoes, tomato and caramelised onions, a pinch of Demerara sugar and few extra drops of balsamic vinegar.

Blanch mange-tout then add to caramelised mixture. Serve on a deep white plate and place grilled merguez sausages on top as a cross.

Assen Belaidi

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