Cuntadani waxay ka timi Paul Gayler buugiisa cajiibka ah, Sausages published by Jacqui Small. Waa saxan aan caadi aheyn sida habka uu yahay habka loo yaqaan ' Cottage Pie, maaddooyinkaas ayaa aad uga duwan isticmaalka sausages iyo sida Bawlos u sharraxayo.
"Cuntadani waxay ku salaysan tahay cambe la isku qurxiyo laakiin halkii laga cuni lahaa baradho la shiiday, waxay isticmaashaa dhoobo iyo jeexasho - laba khudradood oo caano ah oo jecel - si aad u sameyso iftiin cad oo dabiici ah oo dusha sare leh. qaso boqoshaada iyo jarjarooyinka.
Waxa aad u Baahantahay
- PIE FILLING
- 2 tbsp oo saliid ah
- 200g (7 oz) oo qallajin ah dib-u-bogsasho qurac, gooyaa
- yar yar
- 10 Cumberland ama Lincolnshire
- sausages kasta oo la gooyey 4
- 300g (11 oz) bakhaarro
- 400g (14oz) dabacasaha, diiray oo jaray
- galay 1cm (1 / 2in)
- 1 sonp casp
- 2 tbsp oo cad ah
- 300ml (1/2 pint) khamri cas
- 1 nadiif ah caleemahaaga jarjaran
- 100ml (3 1 / 2f oz) Madeira
- (doorbidayaa macaan)
- 600 ml (1 caato ah) hilibka lo'da
- 200g (7oz) boqoshaada yar ee portobello,
- gooyaa 1cm (1 / 2in)
- WARQADDA DHIBAATOOYINKA
- 450g (1lb) swedes
- 450g (1lb) parsnips
- 25g (scoon 1 oz) subagga aan lahayn
- 25g (baraf 1f) oo cad ah
- 100ml (31 / 2g oz) caanaha dufanka badan
- 2 ukun oo bilaash ah, oo kala gooni ah
- 75g (21/2 oz) Cheddar cheese,
- si aan caadi ahayn u daadi
- cusbo iyo basbaaska dhulka madow
Sida loo sameeyo
- Foorno ilaa 190 ° C (375 ° F / Gas 5).
- Ku saliid saliida shaashadda aan duubnayn ee kuleylka dhexdhexaad ah. Ku dar qaybaha hilib doofaar ah iyo qashinka oo isku shiil 1 daqiiqo, marmarka qaarkood u noqo ilaa dahab. Ku rid saxan leh qaaddo qaaddo oo dhinac dhig.
- Ku qoy duufaan biyo kulul ah 5 daqiiqo, ka dibna diirka iyo jarjar qeybtii.
- Ku dar jarjar iyo karootada digsiga iyo isku shiil, si joogto ah u noqo ilaa dahab, ilaa 2-3 daqiiqo, ka dibna ku rusheeyaa sonkorta iyo karinta, kareyso, ilaa khafiif ah caramelised. Rusheeyo burka iyo kariyo, kareyso, illaa 1 daqiiqo dheeraad ah.
- Ku dar khamriga oo si fiican u walaaq, ka dibna ku dar digaaga, Madeira iyo hilibka lo'da. Iska yaree kulaylka oo isku kari ilaa 15-20 daqiiqo.
- Ku dar boqoshaada la jarjaray, soo celi hilib doofaar ah iyo sausages suugo, oo isku kari ilaa 10 daqiiqo dheeraad ah, ilaa suuggu qaro weyn yahay. Kala wareeji karbuunis aan foorno lahayn ama saxarro qoraxeed.
- Dhanka kale, samee dusha sare. Peel jeexjeexyada iyo dhirbaaxada, ka saar xuddunta alwaax ka soo cawska, ka dibna iska jar labada khudradood oo yaryar. Ku rid digsi biyo yar oo cusbayn leh, u qaado karkarinta, yareeyo kuleylka iyo isku kari 25-30 daqiiqo, ama ilaa khudaarta aad u jilicsan yihiin.
- Ka saar kuleylka, si fiican u daadi, mashiinka si fiican oo leh masax baradho ama baradhada baradho, ka dibna ku soo celi digsi kuleyl hooseeya si aad u engegto. Xilliga si fiican milix iyo basbaas si ay u dhadhamiyaan oo meel dhigaan.
- Kaadi subagga digsi kuleylka hooseeya iyo marka ay kulushahay, ku dar burka oo si tartiib ah u kari 1 daqiiqo, oo si joogto ah u walaaq leh qaadada alwaax. Si tartiib ah u dar caanaha oo isku kari, adoo walaaqaya wakhti kasta. Karsado ilaa 2-3 daqiiqadood, kareyso, ilaa inta isku dar ah waa siman oo qaro weyn.
- Ka saar kuleylka, ku dar khudradda la shiiday, ka dibna ku garaac xabbadyada ukunta.
- Ku rid bacda qiiqa nadiifka ah ilaa ay adag tahay laakiin aanad engegin, ka dibna u qoollo isku dhafka.
- Isku daadi walxaha maraqyada ka badan sausages oo ku rusheeya farmaajada.
- Ku wareeji foornada preheated iyo dubi 20-25 daqiiqo, ilaa dusha sare u kaca iyo dahab ah. Isla markiiba u adeeg.