Method
Serves:
4
Prep Time: 15mins Cooking Time: 50mins
Chipolatas 1.
Cranberry Ketchup 1.
Preheat the oven to 200°C. Arrange the chipolatas on a roasting tray and roast for approximately 6 minutes, until lightly golden. Drain away any excess fat. Meanwhile, place the honey, butter and dried sage in a saucepan and bring to the boil. Add the chipolatas and toss in the glaze for a further 2 minutes, ensuring they are evenly coated and thoroughly cooked before serving. Finish with a spoonful of cranberry ketchup and a generous scattering of Sage & Bacon Crumb. Preheat the oven to 160°C. Lay the streaky bacon on a flat baking tray and bake for approximately 12 minutes, or until golden and crisp. Allow to cool before finely chopping. Melt the butter in a frying pan over a high heat and fry the picked sage leaves until crisp. Add the chopped bacon and crispy fried onions, stirring to combine. Season with salt and freshly grated nutmeg.
Place all the ingredients in a small saucepan and bring to the boil. Reduce the heat and simmer gently for approximately 30 minutes, stirring regularly, until the cranberries have broken down and the mixture has thickened. Remove the cinnamon stick, then blend until smooth and glossy. Pass through a fine sieve and allow to cool before refrigerating. For the best flavour, prepare ahead to allow the ingredients to develop. Store in a clean, sterilised jar in the refrigerator.
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Chipolatas by Eight at Gazegill Ingredients
Sage & Bacon Crumb 1.
2.
Chipolatas • 500g Gazegill Organics Forager Chipolatas, or other good-quality chipolatas
Cranberry Ketchup
3.
Serve warm, spooned generously over the glazed chipolatas.
• 250g fresh or frozen cranberries • 1 red onion, diced • 1 tsp fresh ginger, grated • 1 cinnamon stick
• 50g local honey • 1 tsp dried sage • 30g butter • Sea salt, to taste
• 175g demerara sugar • 210ml red wine vinegar • Juice and zest of 1 orange
Sage & Bacon Crumb • 30g fresh sage leaves
CHEF’S TIP : The cranberry ketchup is a delicious alternative to traditional cranberry sauce on your Christmas dinner, bringing a vibrant, tangy twist . It’s equally at home in a Boxing Day butty, adding a fruity kick to leftover turkey, ham and stuffing. The Sage & Bacon Crumb is another versatile addition to your festive table. Sprinkle it over cauliflower cheese before serving for an extra layer of savoury flavour, buttery richness and irresistible crunch. It’s a simple way to transform a classic side dish into something special.
• 100g Gazegill Organics Streaky bacon • 50g shop-bought crispy fried onions • 75g butter • Salt and freshly grated nutmeg, to taste
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