Ingredients
8 oz pork and beef chipolata sausages
2 medium courgettes
1 green pepper, deseeded
1 medium leek
1 red eating apple
4 oz baby sweetcorn
1 tbsp oil
1 salt and black pepper
SAUCE
4 tbsp dry cider
1 1/2 tsp cornflour
Directions
Gently twist the centre of each sausage to make cocktail sized
sausages, then cut to separate. Slice the courgettes; dice the
pepper, wash and slice the leek. Do not peel the apple just cut it
into small pieces. Trim and slice the sweetcorn. Heat the oil in a
wok or large frying pan, add the sausages and stir-fry for 5 minutes,
or until browned. Add the vegetables and apple then stir-fry for a
further I to 2 minutes. Season to taste. Blend the cider and
cornflour together, pour into the pan and stir until the sauce has
thickened and the sausages are coated. Serve with rice or pasta.
Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK
Servings: 2 servings
Cider Sausage Stir-Fry (Marguerite Patten) Recipe brought to you by Recipe Ideas
Categories: Asian; Beverages; Chinese; Meat; Sausage
The History of Recipes
We can follow the history of meal recipes way back into distant history, certainly as far back into history as ancient Egypt, and possibly even further than that. Interesting though that maybe, in the main part, these ancient records were just simple hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to food historians is a collection of ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. As we move into The time of the romans 25BC a man called Apicius compiled a number of scripts detailing recipes enjoyed by the Romans. In his publication, Apicius tells us how the meals were divided into starters, entrees and dessert, a style of dining still practiced today. He also describes how the ancient cooks made use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as bay, fennel and parsley. Closer to modern times, there are a couple of recipe books published in the 1300s ; a cookery book entitled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they are nothing to do with the indian food that is popular today, but instead descriptions of the types of food on the menus of the rich and powerful of the time. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices such as rosemary and coriander. These new foods and spices was responsible for an outbreak in recipe manuscripts, many of which are kept safe in academic collections. During the succeeding few centuries, the wealthy families of Wesstern Europe competed to serve up the most extravagent banquests, and because of this chefs and their recipe collections were at a premium. Nevertheless, it was during the 1800s that fine cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing popular recipes of the day. By the time we get to the twentieth century, recipe publications are highly popular as a result of higher levels of literacy, increased leisure time and having more money to spend. |
We hope you enjoy this Cider Sausage Stir Fry (Marguerite Patten) recipe.
