Recipies from Stanley

Food is at the heart of social and family life and if you take the time to cook it, the least your family can do is sit down together and enjoy it!

For further information or interested in purchasing Cook with Stanley, locall Waterford Stanley on 1850 302 502. The Stanley cookbook costs €20 including postage and packaging.

Sausage Casserole

This sausage casserole recipe is designed to be simple, warming and very, very tasty. The only ingredient I would stress are the sausages, don't view the sausages as a cheap alternative to other forms of meat, go out of your way to get high quality fresh pork sausages, it will make or break this dish.

Heat the oil in a large heavy bottomed casserole dish on a medium heat. Cut the sausages in 2.5cm/1 inch pieces with kitchen scissors. Fry over medium heat for 8 minutes turning frequently until the sausages are golden.Remove the sausages from the casserole, add the onions and garlic to the dish, cook over a moderate heat for about five minutes or until they start to become tender.

Stir in the tinned tomatoes and their juice into the onion and add the herbs, peppers, mustard and tomato puree. Rinse out the tomato can with 1/3 of a can of water and add it to mixture. Bring to the boil, stirring, and then add the drained beans. Return the sausages to the casserole and season to taste. Reduce the heat, cover and cook gently for a further 10 - 15 minutes

Ingredients

• 8 large, lean pork sausages (two per person)
• 1 tsbp oil
• I large sized onion peeled and sliced
• 2 crushed garlic cloves
• 2 red or yellow peppers sliced
• 400g /14 oz tin of chopped tomatoes
• 1 400g/ 14 oz flageolet beans
• 1 - 2 tsps chopped mixed herbs, suggestions rosemary, thyme, sage, parsley
• 1 tbsp wholegrain mustard
• 3 tbsps tomato puree
• salt & black pepper

 Serves 4

Helvick Fish pie

This is comfort food at its best. The fish you use can be judged to suit the occasion and season. Use cod or salmon as the basis for the mixed fish and include mussels, prawns and monkfish or whatever fish is available at your fishmonger.

Poach fish in milk with bay leaf until fish is opaque. Strain fish, reserve liquid and place the fish in a pie dish. Melt butter, add flour to make roux, add white wine and stock, stirring continuously to avoid lumps. Add reserved milk gradually and whisk until sauce thickens. Season to taste and add chopped dill. Pour sauce over fish, allow to cool. Steam potatoes until cooked. Mash with milk and butter until light and fluffy, season to taste. Smooth mashed potatoes over fish in pie dish. Place in preheated oven 180ºC for 15 minutes.

This can be prepared beforehand, chilled and reheated later on that day. A perfect meal served only with a crisp green salad.

Ingredients

• 1wlb/800g mixed fish
• 12fl oz/350ml milk
• 2fl oz/50ml white wine
• 2fl oz/50ml chicken stock
• 1oz/25g butter
• 1oz/25g flour
• Bay leaf
• 3 sprigs chopped fresh dill
• 3lbs/1.3kg potatoes, butterand milk for seasoning
• Salt and pepper  

Serves 4