It’s mid-week and so far has been quite busy at work. I was away on Army business and returned yesterday and back in thick of it today. It comes to that question what can I do that is simple, fulfilling and will ensure that the family are fed well for dinner. With the amount of cookbooks I have I remember seeing a sausage and rice recipe in Gordon Ramsay’s, Ultimate Cookery Course book. I decided that I would dig this book out and have a look. If I am honest when I found the book and opened in search for this specific recipe I found myself dwelling and drooling over several recipes. I have now decided that for this period I am going to choose several recipes from this book, test them out and then publish on here for all to see. If I can manage to make the recipes in their entirety I will and note the author, in this case Gordon Ramsay. When I try other recipes from other chefs I will also say where I acquired the dish. If I cannot for any reason recreate the dish in its whole as per the book I will amend say where I have the dish has been adapted and finally if I recreate a recipe form one I have seen I will say I have been inspired by. And, so here is the first from Gordon Ramsay’s book. An adaptation of his Spicy Sausage Rice from the book Ultimate Cookery Course.
Simple Sausage Rice
- Olive Oil for frying
- 2 Red Onions peeled and sliced
- 1 Red Pepper deseeded and chopped into rough dice
- 1 Orange Pepper deseeded and chopped into rough dice
- 6 Chestnut Mushrooms washed and quartered
- 4 Garlic cloves finely sliced
- 6 Pork Sausages
- 1 tbsp Smoked Paprika
- 300 g Long-Grain Rice
- 150 ml White Wine
- 750 ml Chicken Stock
- 4 Spring Onions trimmed and sliced
- 10 in Small Plum Tomatoes cuthalf
- Small bunch Flat Leaf Parsley roughly chopped
- Salt and Pepper
- Add a good splash of oil to a heavy-based casserole dish and fry the onion for 5 minutes until soft but not coloured. Add the peppers, mushrooms and garlic and cook for a further 2 minutes. Slice the sausages to remove the skin and tear the meat in to chunks and put into the pan, then cook over a medium heat for 4-5 minutes. Add the paprika, the salt and pepper and stir.
- Add the rice and mix thoroughly to absorb the flavours. Ad the wine and deglaze the pan ensuring you scrape any flavor from the bottom of the pan. Add the stock, bring to a simmer and then cook gently for 15-20 minutes until the rice is tender and the liquid has almost all been absorbed.