Cooking with Paula McIntyre - Pear and Chestnut Stuffing

2 pears, cored and chopped finely
2 sprigs rosemary, chopped
2 small onions, peeled and finely chopped
25g butter
500g sausage meat
35g chopped chestnut
75g breadcrumbs
Handful chopped parsley

Cook the onions gently in the butter until soft and golden and add the rosemary, cook for a minute and then cool. Mix into the sausage meat with the breadcrumbs, pears, chestnuts and parsley.
Press into a buttered baking dish and bake for about 30 minutes at 180oc.

Sweet and smoky cranberry sauce

1 small red onion, finely chopped
1 tablespoon oil
1 dessertspoon tomato puree
350g frozen or fresh cranberries
1 teaspoon sweet smoked paprika
1 teaspoon Dijon mustard
Dash Worcestershire sauce
75g soft brown sugar
25ml cider vinegar

Cook the onion in the oil until soft then add the tomato puree and cook for a minute. Add the cranberries, paprika, mustard, Worcestershire sauce, sugar and vinegar and cook gently for about 20 minutes.
Check seasoning. Can be pureed with a blender or left as is.

Published on Saturday, 7th December 2024.

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