Of late I have been somewhat lacking kitchen inspiration. The tide is turning and with it a renewed enthusiasm for fruit in savoury food - controverial I know, but bear with me a little while longer... The classic mango/mackerel/pomegranate combo for instance. Fab. But of late it is the humble plum and leek that has me captivated. Over Christmas I made a chicken, leek and plum bake which turned out a treat and with the January health kick in mind, can still claim to be low on the calorie counter. But the newest addition to the recipe bank consist of sausage, plum and sweet leeks, topped with creamy mashed potato and baked golden. Plums are only for crumble and pie, I hear you say? Unless they're actually damsons, which are far better in gin. Please bear with me and give it a go. It's a bit quirky and easy on the wallet, perfect for a snuggly night in or a relaxed winter dinner with the ever-faithful urban family. (Awkward Bridget Jones reference).
Anyway the main deal is I am back and here with foodie fun and inane banter. Enjoy chums!
P.S. Sorry about the lack of picture. Look at these pretty things from Borough Market instead.
Sausage, plum and leek pie (serves 4)
2-4 large, good-quality sausages
2 large leeks, washed and sliced
4 plums, washed, de-stoned and sliced
1/4 tsp gr. coriander
Pinch of gr. allspice
1kg potatoes, peeled
Milk
Butter
Oil for frying
Salt and Pepper
1) Preheat oven to 200C/400F/Gas Mark 5. Fry the sausages on a medium heat until browned and then pop onto a tray and bake in the oven for 15-20mins until cooked through.
2) Meanwhile, on a medium-low heat, cover and sweat the leeks in a little oil and season. This will take at least 15 mins, the slower the better. The leeks should be soft, sweet and jammy in texture.
3) Boil the potatoes until cooked through. Then drain and return to the pan and allow to steam off for a few minutes. This means there is less water in the finished mashed which improves texture and flavour.
Push the potatoes through a sieve or potato ricer for best results. Otherwise just mash and add milk and butter until smooth and spreadable.
4) Add the spices to the leek mixture and stir through. Then in with the sliced plums and cover for a few minutes.
5) When the sausages are cooked, slice them and stir through the leeks. check the seasoning. Top the pie mixture with the mashed potato and bake at 200C for 20-30mins or until golden brown on top. (If your feeling naughty a few knobs of butter on top before you stick it in the oven make it extra special).
Serve with veg. We went for carrots and peas to make our parents proud of our vegetable consumption.
2) Meanwhile, on a medium-low heat, cover and sweat the leeks in a little oil and season. This will take at least 15 mins, the slower the better. The leeks should be soft, sweet and jammy in texture.
3) Boil the potatoes until cooked through. Then drain and return to the pan and allow to steam off for a few minutes. This means there is less water in the finished mashed which improves texture and flavour.
Push the potatoes through a sieve or potato ricer for best results. Otherwise just mash and add milk and butter until smooth and spreadable.
4) Add the spices to the leek mixture and stir through. Then in with the sliced plums and cover for a few minutes.
5) When the sausages are cooked, slice them and stir through the leeks. check the seasoning. Top the pie mixture with the mashed potato and bake at 200C for 20-30mins or until golden brown on top. (If your feeling naughty a few knobs of butter on top before you stick it in the oven make it extra special).
Serve with veg. We went for carrots and peas to make our parents proud of our vegetable consumption.
