Summary
PORK, SAGE AND APPLE BURGERS Ingredients for six 1 1/2 lbs (700g) shoulder pork, minced 1 small Bramley, peeled and grated Heaped tblsp fresh, finely chopped sage 1/2 tsp ground cinnamon 1 beaten egg 1 tblsp fine, white home made breadcrumbs Sea salt Freshly ground black pepper Oil for frying 12 large sage leaves 1 oz (25g) butter Method Place the meat, apple, chopped sage, cinnamon, egg and breadcrumbs in a bowl, season generously, mix well and refrigerate for at least two hours. Form into burgers and fry in a little oil, or brush with oil and grill or barbecue until browned on both sides. Fry the sage leaves in the butter until slightly crisp. Serve the burgers, each topped with two sage leaves, in baps.
CALF'S LIVER WITH SAGE Ingredients for four 4 thin slices calf's liver 20-25 fresh sage leaves 2 tsps sea salt 20 grindings freshly ground black pepper 3 ozs (75g) butter 1 dsrtsp flour Method Melt the butter in a large flying pan over a moderate heat and add the sage leaves, cooking them until they just start to crisp. Remove, drain and reserve. Mix the flour, salt and pepper together and coat the liver on both sides. Fry the slices in the sage-flavoured butter for no more than two minutes each side, allow to rest for two minutes then serve with the sage leaves.See the full content of this document
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Recipes: Sage
BUTTERNUT SQUASH AND SAGE RISOTTO Ingredients 1 but...
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