Sausages with Squid Cabbage and Mint Salad
Brown Brothers chef Douglas Elder shared a couple of recipes with me, which I have simplified so they can be produced easily at home. Not really a fan of chorizo, I found Salumeria Fontana’s spicy Sicilian sausages were perfect with this warm salad.
|4 tbsp||Olive oil|
|1 cup||Fresh mint|
|2 tbsp||Slivered almonds|
|6 tbsp||Olive oil|
|1 slice||Preserved lemon|
|1 pinch||Mustard powder|
|½ tsp||Black pepper - ground|
- Heat 2 tablespoons of olive oil in a frying pan. Add the sausages (chorizo or spicy Italian style) and cook gently until golden brown, turning frequently.
- Cut the squid into very thin strips and soak in warm water while you prepare the other ingredients. Slice the cabbage paper-thin. Prepare the mint (sliced thinly), currants (soaked in hot water for 10 minutes then strained) and toasted almonds (slivered almonds).
- Take the squid from the water and dry it. In a heavy pan, heat the remaining oil and when very hot add the squid and cook quickly. Add the cabbage and toss through until it warms and starts to wilt. Remove from the heat and tip into a bowl.
- Add the mint, currants and almonds and toss with the dressing (use the zest and juice of the lemon, finely dice the preserved lemon and whisk together with the olive oil, mustard powder and pepper). Decorate with extra sprigs of mint, then serve at once with the sausages.
This dish is best matched with
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