Sausage & Cider Stew | Hemsley + Hemsley @ The Big Feastival
Hello YouTubers. Hello! We are Jasmine andMelissa Hemsley of Hemsley and Hemsley and
we are delighted to be here at Feastival makinga sausage and cider stew and it is one of
our favourites and we're really happy to bedoing our first Food Tube with you. First
off we've got good meat, we live in a coldcountry this is a great way to get plenty
of veggies in, soups and stews are one ofthe most economical and sustainable ways of
feeding yourself and the family this is greatfor feeding a crowd, we recommend doubling
and quadrupling the recipe if you want andyeah batch cooking we love it. I'm just gonna
start browning our sausages I've got massivesausages here so, em a little bit of ghee into
the pan, we're using ghee because we love tocook with saturated fats they're more stable
than say vegetable oils which would be refinedand processed to be more heat stable. So we've
got gluten free sausages here and we're justgonna brown them because that lovely caramelising
adds to the flavour. How bad is that chopping?And that is why stews are amazing, because
you don't have to think about them you canbe the world's worst chopper nice and chunky
can't go wrong, I've got my onion and leekyou could just use onion or you could use
a combination of both but really I alwaysjust go for whatever I've got. So anything
that's slightly oniony even if I had a loadof spring onions I'd chuck it in, that's already
to go in there and you've beautifully choppedover there Jaz. I have, yeah here's one I
did earlier. You can tell we didn't chop thatbecause it's so beautifully chopped. So there's
celery and carrots can go in with these andthat'll be kind of the aromatic so they can
kind of sweeten up and as the sausages cook.So really this is the easiest job of all and
the messiest. You really don't need two ofus! But we always do things together because
two for the price of one. Got the celery goingin, so the carrots can start cooking now we've
also got I mean most stews have potatoes in,we've gone for swede, it's got a lower starch
to it it's got a lovely flavour. Gonna throwin tomato purée, some mustard I like it really
mustardy but I'm going for two. Sausage andsage always gonna go well. I'm gonna add loads
of herbs, and I know people that only usesage like in their sausage stuffing at Christmas
but it is incredible, also because you'vegiven it to me and it is so lovely we're gonna
go thyme and rosemary, you could use driedversions of these. Yep. I'm gonna put in now,
I always use the stalk of parsley stalks quitebitter and touch so it needs a bit of love
in the cooking process so I'll put it in nowand then Jaz we could probably get liquid
in. So we've got some hot bone broth hereyou can use your own homemade stock we call
it bone broth because we cook it for a muchlonger period of time to get the nutrients
out so it's super flavourful but just popthat all in. This is looking a bit dry, we
forgot the cider in the sausage and cider stew.I'll bring that up to boil. So I actually don't
really drink cider but I absolutely love itin here. You said you don't like cider! I
like it in my stew. Let's leave it off becauseit's got to bubble off, you're supposed deglaze
the pan with the cider but you know, okaythis goes to show how anybody can cook. I've
got black pepper in my eyes cos a bit of windjust came. Okay so everything's in the pot
now um the sausages will need another fiveminutes and then we'll take them out and slice
them put them aside, so we're gonna go anddo a book signing and let that just cook off!
Perfect! Yum okay so that's reduced down nicely,we've put the sausages back in there to reheat
we've got two minutes before Gennaro comeson stage next door to get this filming done
so let's Mel plate up. I'm ready! So I madesome cauliflower mash, have you ever had that?
Cauliflower mash is one massive big head ofcauliflower roughly chopped, steamed with
garlic and then I blended it with butter andsalt and pepper it's amazing, that's the cauliflower
mash you could use broccoli mash too cabbageis another great one to have um with sausages
it's an absolute classic. Right desperatefor some stew now I think Gennaro's coming on, we've
got a spare plate for Gennaro. Right I hopehe likes sausage and cider stew, okay so there
you go so that was our sausage and cider stewand that's one of our favourite recipes from
our book the Art of Eating Well, Jasmine likesit, hope you did too and subscribe to the
Food Tube channel and let them know if youwant us to make anymore recipes for you! Leave
them at the bottom and we'll come back andcook some more food thank you very much!
Sisters Jasmine and Melissa Hemsley make their Food Tube debut with this warming one pot recipe packed full of veggie goodness. Tasty pure meat sausages slow cooked in a rich cider stew with carrots, chunks of swede and mixed herbs. The perfect dish to dive in to this Autumn! This and loads more delicious recipes can be found in their book The Art of Eating Well available here: http://jamieol.com/WzlDTP Or check out their website http://www.hemsleyandhemsley.com/ If you want to make this stew arm yourself with the following ingredients: 2 tbsp ghee 10 large gluten-free* sausages 2 medium onions, diced 2 medium leeks, sliced 4 garlic cloves, diced 3 celery sticks, diced 500ml dry organic cider (no added sugar) 2tbsp tomato puree 2 tbsp mustard 3 large pinches dried herbs ( or double if using fresh) 2 dried bay leaves 2 large handfuls fresh parsley 500ml bone broth (or vegetable stock) 2 swedes peeled and diced 4 large carrots roughly chopped sea salt & black pepper Method: Heat 1 tablespoon of the ghee in a large pan or casserole dish over a medium heat. Brown the sausages for about 30 seconds on each side, then set the sausages aside.You might need to do this in two batches to avoid overcrowding, otherwise they will start to steam rather than brown. In the same pan, heat the remaining ghee over a medium heat and add the onions, leeks, garlic and celery. Sauté for 5 minutes or more until soft. Add the tomato purée, mustard and herbs, including the parsley stalk ends but not the fresh parsley leaves, and stir. Add the broth or stock and bring to the boil.Throw in the rest of the vegetables, cover the pan, reduce the heat to a medium simmer and cook for 30 minutes or more until the vegetables are tender. Pour in the cider to deglaze the pan, turn up the heat and let it bubble away until it reduces. Use a wooden spatula to scrape the bottom of the pan and release any caramelised, browned bits. Meanwhile, slice each sausage into thirds at an angle and add to the pan for the last 15 minutes of cooking. Season to taste with sea salt and pepper. Add more liquid for a soupier stew or cook without a lid for a thicker, richer sauce if preferred. Alternatively, remove some of the sauce and vegetables and blend to make a thick, creamy sauce before stirring it back into the pan. Stir in the parsley leaves to serve. *Traditionally sausages contain a rusk filler to bulk them out made up of wheat and other bulking agents - we choose gluten free to ensure a higher meat content and at the same time we avoid the rusk filler. See more Hemsley + Hemsley videos on Jasmine and Melissa's channel here: https://www.youtube.com/channel/UCavHa2WzObAAnBU31vH20eg Facebook: www.facebook.com/HemsleyHemsley @hemsleyhemsley #TheArtOfEatingWell Links from the Video: ScallopsTartare | http://jamieol.com/scallop Jamie Oliver's Food Tube | http://jamieol.com/M2xkcF Subscribe to Food Tube | http://jamieol.com/kLO4Xo Twitter: http://jamieol.com/wY1ZTB Jamie's Recipes App | http://jamieol.com/E0TVBd Tumblr: http://jamieol.com/6BR1lT Facebook | http://jamieol.com/sZmG6S More great recipes | http://www.jamieoliver.com #FOODTUBE x