For the galette, chop sage and mix with the thinly sliced onions, panna gratta, mustard and sherry vinegar. Season to taste then allow to cool.
Roast the sausage ring at 180°C for 20 – 15 minutes, until the top is browned then let cool.
On a piece of greaseproof paper place the 16cm pastry disc and place the Cumberland sausage on top, then 60g of the stuffing mix. Egg wash the edge of the pastry then place the 20 cm pastry dish on top and seal the two pieces of pastry and score with fork, then trim. Egg wash then gently place the lattice on top. Egg wash again then let set for 30 minutes.
Give a final egg wash, cut a round in the top and garnish with thyme.
Bake at 180°C for about 20 minutes then take off parchment. Bake for a further 10 -15 minutes on a rack to get the bottom crispy, and, once baked, leave to rest for 10 minutes before serving.
For the mashed potatoes, place potatoes in pan of water with salt. Bring to boil and simmer until soft. In a separate pan, reduce cream with garlic, rosemary, thyme and olive oil. Reduce until it weighs 150g. Pass through a fine sieve and put aside. Once potatoes are cooked, drain well, place on an oven tray and put in the oven at 180°C for ten minutes to dry. Mash the potato really well then add butter and cream mix, then season to taste.
For the red wine sauce: chop chicken wings into small pieces, season, roast at 180°C turning every 15 minutes until dark brown. In a hot saucepan add the vegetable oil, then add the diced beef trim. Once caramelized add shallots and roast. Once they are evenly roasted, add mushrooms, garlic, rosemary, thyme, star anise and peppercorns. Deglaze with sherry vinegar. Add wine and reduce until sticky. Once all wine is reduced add the stocks. Bring to the boil, skim, add chicken wings and simmer for two hours. Pass though muslin. Reduce to desired consistency.
For the compote, peel and slice the Bramley apples, mix with cider, caster sugar and lemon juice then add to pan. Cook on a medium heat until soft and thick. Blitz in a food processor and pass through a fine sieve. Finish the Bramley apple puree with the fresh diced granny smith apple and leave to cool.
For the galette, chop sage and mix with the thinly sliced onions, panna gratta, mustard and sherry vinegar. Season to taste then allow to cool.
Roast the sausage ring at 180°C for 20 – 15 minutes, until the top is browned then let cool.
On a piece of greaseproof paper place the 16cm pastry disc and place the Cumberland sausage on top, then 60g of the stuffing mix. Egg wash the edge of the pastry then place the 20 cm pastry dish on top and seal the two pieces of pastry and score with fork, then trim. Egg wash then gently place the lattice on top. Egg wash again then let set for 30 minutes.
Give a final egg wash, cut a round in the top and garnish with thyme.
Bake at 180°C for about 20 minutes then take off parchment. Bake for a further 10 -15 minutes on a rack to get the bottom crispy, and, once baked, leave to rest for 10 minutes before serving.
For the mashed potatoes, place potatoes in pan of water with salt. Bring to boil and simmer until soft. In a separate pan, reduce cream with garlic, rosemary, thyme and olive oil. Reduce until it weighs 150g. Pass through a fine sieve and put aside. Once potatoes are cooked, drain well, place on an oven tray and put in the oven at 180°C for ten minutes to dry. Mash the potato really well then add butter and cream mix, then season to taste.
For the red wine sauce: chop chicken wings into small pieces, season, roast at 180°C turning every 15 minutes until dark brown. In a hot saucepan add the vegetable oil, then add the diced beef trim. Once caramelized add shallots and roast. Once they are evenly roasted, add mushrooms, garlic, rosemary, thyme, star anise and peppercorns. Deglaze with sherry vinegar. Add wine and reduce until sticky. Once all wine is reduced add the stocks. Bring to the boil, skim, add chicken wings and simmer for two hours. Pass though muslin. Reduce to desired consistency.
For the compote, peel and slice the Bramley apples, mix with cider, caster sugar and lemon juice then add to pan. Cook on a medium heat until soft and thick. Blitz in a food processor and pass through a fine sieve. Finish the Bramley apple puree with the fresh diced granny smith apple and leave to cool.
