Simon started the third week of Daily Brunch with Ocado with two rich and meaty recipes: Pork and Apricot Sausage Rolls, and Duck Tagliatelle.
Here are the recipes…
These pork and apricot sausage rolls make a delicious snack, picnic dish, or light lunch. They are really simple to make using shop-bought puff pastry, but look and taste so much better than pre-packaged versions. Dunk them in Simon’s fruity and spicy dipping sauce for an indulgent savoury treat.
- Serves 6
- Preparation time: 10 mins
- Cooking time: 20 mins
- 100g/3½ oz apricots, finely chopped
- 1 tbsp Worcestershire sauce
- 1 tbsp Tabasco sauce
- 1 tbsp fresh thyme
- 1 tbsp sage
- 450g/1lb sausage meat (you can easily push the meat out from the skins of readymade sausages)
- Salt and freshly ground black pepper
- 450g/1lb ready-rolled puff pastry
- 1 free-range egg, beaten
- 75ml ketchup
- 75ml mango chutney
- Splash of chilli sauce
- Preheat the oven to 200˚C/400˚F/Gas 6.
- Mix the apricots, Worcestershire sauce, Tabasco sauce, thyme, sage and sausage meat, and season well with salt and freshly ground black pepper. Mix until thoroughly combined.
- Roll the puff pastry out into a large rectangle, then cut into two long rectangles.
- Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush each with beaten egg on one edge.
- Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 3 big sausage rolls.
- Place the sausage rolls onto a baking tray and transfer to the oven to bake for 15-20 minutes, or until crisp and golden and the sausage meat is completely cooked through.
- Mix the ketchup, mango chutney and chilli sauce together.
- Serve the sausage rolls with a bowl of sauce for dunking.
Tagliatelle with Duck
Simon’s rich and hearty Duck Tagliatelle is a delicious alternative to traditional beef or pork ragù sauces. Simon uses tinned confit duck, which is easy to prepare but adds a meaty richness to the finished sauce. This would make a perfect dinner party dish served with fresh egg pasta.
- Serves 4
- Preparation time: 10 mins
- Cooking time: 1 hour
- 2 tbsp olive oil
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stick celery, finely chopped
- 4 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 1 red pepper, finely chopped
- 150g/5oz tomato purée
- 450ml/16fl oz red wine
- 450ml/16fl oz chicken stock
- Sprig fresh rosemary
- 450g/1lb ready-made tinned confit duck leg, meat removed from the bone
- 400g fresh green tagliatelle
- Pecorino cheese, shaved, to serve
- For the duck ragù, heat the oil in a large saucepan over a medium heat. Add the onions, carrots, celery, garlic, chilli and pepper and fry for 5-6 minutes, or until softened.
- Add the tomato purée, stir well and cook for 7-8 minutes, until the mixture becomes a rich red colour.
- Add the wine, stock and rosemary sprig and bring to boil.
- Add the duck meat and reduce the heat to simmer for 45 minutes to an hour, or until the meat falls apart.
- Meanwhile cook the tagliatelle according to packet instructions.
- Finally add the tagliatelle to the ragù and warm through.
- To serve, spoon out into bowls and garnish with shavings of pecorino cheese.
All the recipes from the show are available at ocado.com
Naomi, PR and Social Media Executive