Cooks apprentices Marie McWhinney and Alex Gregoriou are cooking meals for NHS doctors and nurses in London through Furloughed Foodies a volunteer organisation set up to help feed the NHS Covid-19 frontline staff of London.
This is Alex’s furlough recipe for Toulouse sausage stew:
Ingredients
Serves x (2) Portions
- 400g Toulouse Sausage (Cut into Circular Chunks)
- 400g Plum Tomatoes
- 500g Butter Beans
- 10ml Olive Oil (Optional)
- 20g Butter (Unsalted)
- 100ml White Wine
- X (1) White Onion (Peeled and Finely Sliced)
- X (2) Cloves Garlic (Peeled and Finely Sliced)
- X (3) Springs Thyme
- X (1) Spring Rosemary
- X (1) tsps. Caster Sugar (to balance acidity)
- X (1) tbsp. Smoked Paprika
- 50ml Balsamic Vinegar (Optional)
- Salt (to taste)
- Ground Black Pepper (to taste)
Method
Recipe: Cooking Time (approx 30 mins)
Place in a baking tray the Toulouse sausage, thyme, rosemary, salt, black pepper and a dash of olive oil. Mix aromatics well to fully incorporate flavorings. Roast in an oven pre-heated to 200°/Gas Mark 6/400° for 8-10mins Drain and retain fat.
Remove aromatics from Sausages.
In a saucepan including the sausage fat, sweat off white onions followed by garlic without colour. Add smoked paprika, sausage meat. Deglaze with white wine and reduce by half.
Emulsify with cold butter.
Incorporate all remaining ingredients (excluding balsamic vinegar and olive oil). Bring to a light simmer for 15 – 20 mins.
Check seasoning consistency.
(Optional) – Combine olive oil and balsamic vinegar and glaze on top of dish. Best served with crusty bread.
