Who’s For A Recipe of Love? Heart sausage with Potato Rosti and Mushroom Champagne Sauce

Valentine’s Day is the perfect time of year to fall in love with food with someone special.

You don’t have to spend hundreds of pounds to enjoy some delicious food with your romantic partner either. The lovely folks at HECK Sausages have a limited range of heart-shaped sausages which are available throughout February from Asda, Tesco and Waitrose.

Here’s a great recipe for you to try! If you do try it don’t forget to tweet us on @whosfordinner!

PECK heart sausage with Potato Rosti, Wilted Spinach and Mushroom Champagne Sauce

PECK Sausage, rosti, spinach, mushroom, champagne

PECK Sausage, rosti, spinach, mushroom, champagne

Serves 2
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients

2 PECK Heart Sausages

275g New Potatoes, boiled for 5 minutes and grated

Sauce

1 tbsp olive oil

1 shallot or small onion halved and thinly diced

1 cloves garlic, crushed

110g  baby chestnut mushrooms, sliced

150ml dry Champagne or Sparkling Wine

50ml vegetable stock

75ml crème Fraiche

85g Fresh Spinach

Seasoning

 

Sprinkling of chopped fresh parsley for serving

 

Method

  1. Cook the PECK heart sausages under a medium grill for 18 – 20 minutes, turning occasionally.
  2. Heat ½ the oil in a frying pan over a moderate heat, add the diced onions, garlic and mushrooms, fry 5 – 8 minutes until the onions and mushrooms are soft.
  3. Season the grated potatoes, divide into 2, dust hands with flour and bring the potatoes together to make 2 potato cakes. In another fry pan, heat the remaining oil and fry the potatoes over a medium heat for 10 – 15 minutes, turning occasionally.
  4. Pour the stock and the Champagne into the pan with the mushrooms; increase the heat until the liquid is reduced to a 1/3.
  5. Combine the Crème Fraiche and seasoning in a small bowl and then add to the frying pan and stir until mixture has thickened.
  6. Place the spinach in a pan with 1 tbsp of boiling water, cover and cook for 30 seconds to a minute to allow the spinach to wilt down.
  7. Serve the potato rosti cake with the wilted spinach on top followed by the PECK heart sausage, spoon over the sauce and serve sprinkled with the chopped parsley and cracked black pepper.

For more information on PECK Sausages visit www.heckfood.co.uk

A Taste of The Caribbean at Pot and Grill Restaurant

Pot and Grill is a funky, fresh new restaurant within the LA Bar in Stratford, East London. With all the developments happening in the Stratford area it’s easy to forget that a world exists outside of Westfield and The Queen Elizabeth Park. Thankfully Pot and Grill reminded me that Stratford still has it’s authentic East London character when Head Chef Maurice Charles invited me to sample some of his dishes as a guest along with my sister.

Pot and Grill specialises in delivering creative tasty plates of food with Caribbean and British influences at reasonable prices and it definitely does not disappoint.  To start with the service and welcome we received were genuinely warm, I didn’t get the impression that the team was trying to impress my sister and I for a good review, they were all just really friendly. Chef Charles spent a few moments talking me through his vision for the restaurant and his passion for food. With almost 25 years of catering and hospitality experience working at some of the UK’s best food operators from Marks and Spencer’s and The Wellington Club in Knightsbridge to a variety of hotels including The Waldorf and Sofitel, St James, he is man with a plan!  “It’s high time food lovers had somewhere to eat, good tasty honest food, cooked by a chef who is experienced, cares for what he is preparing and uses only the freshest, locally sourced produce”, Says Chef Charles and he did not let me down.

To start I had the crab & Sweet potato fish cakes with home made chili salsa. The fish cakes were a generous size and the crab combined with the sweet potato proved to be a winning combination, with healthy chunks of potato in each cake without over-shadowing the crab base.

Crab Fish Cakes

Crab Fish Cakes

My sister had a Tempura battered salted cod fish & scallion stuffed peppers which she devoured so quickly that they disappeared before I could get a bite, needless to say she enjoyed it.

Tempura

Tempura

For her main my sister had oxtail stew with rice and peas. Thankfully I had the chance to taste this dish and was impressed by the depth of flavour, the meat fell away from the bone and was perfectly seasoned. It was scrumptious.

Oxtail Stew

Oxtail Stew

I had succulent curry goat flavoured with ginger and scotch bonnet which was a pure delight. The meat also fell away from the bone here and I could tell that time had been taken to fully infuse these “pot” dishes with herbs and spices. I had my dish with macaroni cheese which might have been a mistake because I was stuffed by the time I finished eating.  I could have taken a nap right there and then.  The portion sizes are generous, but size certainly does not compromise on the quality of each dish.

Curry Goat

Curry Goat

For dessert I had apple crumble (without the custard, I don’t like custard) and my sister had home made lemon & vanilla Ice Cream. They were as expected, wholesome sweet treats to complete the meal.

Apple Crumble and Ice Cream

Apple Crumble and Ice Cream

With generous portion sizes, great quality food packed full of flavour and an valid ethos to serve authentic Caribbean food with a British twist, Pot and Grill deserves to be fully booked for weeks to come.

I recommend that you head down to Stratford before there’s a waiting list!

Pot & Grill, 405 Stratford High Street (4 minutes walk from Stratford station, 2 doors left of the Magistrate Court), London E15 4QZ

Phone: 07951 665052

Twitter: @PotandGrill / #PotandGrill

Facebook: www.facebook.com/PotandGrill  – Open: 12-9pm, Tuesday to Saturday