Sausage Casserole & Asparagus Risotto

Sausage Casserole  

Ingredients

  • 1 tbsp olive oil, plus extra to drizzle

  • 6 Askew’s Own pork sausages, cut into chunks*

  • 3 onions, sliced

  • 5 garlic cloves, crushed

  • 4 fresh thyme sprigs

  • 400g tin chopped tomatoes

  • 200ml good-quality chicken stock*

  • 2 x 400g tins chickpeas, drained and rinsed

  • 200g young leaf spinach*

  • Squeeze lemon juice

 Directions

1. Heat the oil in a large frying pan and fry the sausages over a high heat, turning now and then, until browned all over. Set aside on a plate. Turn the heat down to medium-high, then add the onions and fry for about 8 minutes, stirring often, until soft and light brown. Add the garlic and thyme, lower the heat again and cook for 2-3 minutes.

2. Add the chopped tomatoes and chicken stock to the pan with the browned sausages and chickpeas. Stir well, then bring everything to a gentle simmer. Cook for 15 minutes until the sauce has reduced slightly and thickened.

3. Put the spinach in a colander and pour over a kettleful of boiling water. Leave to cool for a few minutes. When cool enough to handle, squeeze the excess water from the spinach and stir it into the casserole. Season well with salt and pepper, then divide among bowls. Serve drizzled with a little olive oil and a squeeze of lemon juice. Sprinkle with parsley if you wish.

Recipe & Photo Credits: deliciousmagazine.co.uk
*In Flyer May 22-28, 2022

 

Asparagus Risotto  

Ingredients

  • 1 bunch asparagus

  • 1 large leek (or white onion, diced)

  • 4 TBS olive oil, divided

  • 6 garlic cloves, rough chopped

  • 1 cup arborio rice

  • 1/4 cup white wine, optional

  • 3 1/2– 4 cups hot veggie broth*

  • 1/2 cup basil leaves Parsley

  • 1 lemon, zest and some juice to taste

  • 1/2 teaspoon salt, more to taste

  • 1/4 teaspoon pepper

  • garnish: lemon zest, basil ribbons, pecorino cheese

Directions 

Bring a small pot of water to boil on the stove to blanch asparagus.

Prep the asparagus: Cut the pretty tips off (about 1 1/2 inches) and set them aside. Cut the “middles” into 1-inch pieces. Take 1 1/2 cups of the “middles” and set aside (to blanch and blend into a creamy asparagus sauce) which we will stir into the risotto at the end to give it it’s beautiful vibrant color and creamy texture. Add any remaining “middles” to the tips and keep these set aside. So you’ll have two piles of asparagus, 1 1/2 cups of the “middles” and one with the tips and leftover middles.

BLANCH AND BLEND: In the small pot of boiling water, blanch the 1 1/2 cups of asparagus “middles”, until tender and vibrant, about 5 minutes. Drain, but reserve 1 cup of the cooking liquid. Blend the blanched asparagus with the 1 cup cooking liquid, 2 tablespoons oil and the basil leaves until silky smooth, either in a blender. Set this aside to add to the risotto at the end.

Start Risotto: Thinly slice leeks into half-moons, and rinsing away any dirt, strain. (Rinsing will also help soften them.) Heat 2 tablespoons olive oil in a pot or dutch oven over medium heat. Add leeks and saute until softened, 6 minutes. Add garlic, cook 2 minutes, until fragrant.

Add arborio rice and stir to coat, one minute. Deglaze with white wine (if using) and cook the wine off. Add 1 cup hot veggie broth, scraping up any browned bits, bring to a gentle simmer, over med-low heat stirring occasionally, letting the rice absorb the all the broth.

Continue adding the hot broth 1 cup at a time, letting the rice absorb it slowly, each time, stirring often. ***Meanwhile you add the last cup of broth, add the pile of asparagus with the tips, letting them cook in the risotto 3 minutes or so. At this point, rice should be creamy yet slightly al dente.

Combine: Stir in blended asparagus-basil “sauce”, add the salt, pepper, a squeeze of lemon juice and taste. Adjust salt, pepper and lemon to taste. (Pecorino will add more depth and flavor here.) Heat gently over low heat letting it thicken a bit if you like, but taking care not to cook too long.

Divide among bowls, garnish with pecorino cheese, lemon zest and chili flakes or a drizzle of the optional leek oil.

Top with your protein and serve!

Recipe & Photo Credits: feastingathome.com
*In Flyer May 22-28, 2022

Annah Kassen