J2O White Blend - Venison Sausages and Mash
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Celebrity Chef Simon Rimmer has teamed up with J2O to celebrate the launch of J2O White Blend, the new light and refreshing soft drink.
Simon, a regular chef on 'Something For The Weekend' has created four of his own recipes to compliment the new J2O White Blend - the soft drink that is the perfect food accompaniment, whether you're dining at home or having friends around for a BBQ. Choose from two lighter tasting and refreshing varieties, White Grape & Kiwi and Red Grape & Blackcurrant.
In the video above Simon demonstrates how to cook the first of his four recipes 'Venison sausage and mash,' which goes perfectly with the Red Grape & Blackcurrant variant. To find out more visit www.facebook.com/J2Ojuicedrink
VENISON SAUSAGE AND MASH
Ingredients (feeds 4)
450g venison sausages, grilled
450g floury spuds, like Maris Piper or Desiree
Salt and pepper
125g butter
50g wholegrain mustard
Gravy - 2 tbsp Olive Oil
4 onions - peeled & sliced
2 tsp Fresh Thyme
100g Mushrooms - roughly chopped
2 tbsp Flour
250ml beer (local bitter always best)
1 tbs balsamic vinegar
350ml beef or game stock
1 tbsp Soy Sauce
Onion rings - 1 large, sweet white onion, peeled sliced into 1cm thick rings, separated
1ltr buttermilk
Oil for deep frying
175g flour
50g polenta
1 ½ tbs sea salt
Black pepper
1 tbs chilli powder
Method
1. Peel the spuds and cut into big pieces, if they're too small they'll go all soggy. Place in a pan and just cover with salted water. Bring to the boil and cook for about 25 mins until soft
2. Drain thoroughly into a colander, then put back in the pan. Pop a lid on, put them on a low heat and shake for a minute. Take them off the heat and mash them or pass through a ricer
3. Put them back in a pan and season well
4. Add the butter, cubed and work the mash well with a wooden spoon. You really want to beat the butter into the potato. If it's still nice and dry add a splash of cream and the mustard
5. To make the gravy, heat the oil in a pan, add the onions. Over a low/medium heat slowly cook the onions until they begin to caramelise and turn golden brown. This will take 30 - 40 minutes.
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