Sausage and mushroom ragu with polenta

It's winter, it's cold, so it's the perfect time for a ragu

400 g sausages, cut into chunks, 1 tsp smoked paprika, 1 onion, chopped, 150 g button mushrooms, sliced, 400 g can chopped tomatoes, 1 tbsp vinegar, 2 tbsp sun-dried tomato paste, 600 ml milk, 200 g quick-cook polenta, 75 g mature Cheddar, grated, 2 tbsp freshly grated Grana Padano, fresh parsley leaves, to garnish

Fry the sausages, paprika and onion in a non-stick pan to brown. Add the mushrooms and cook for a few mins before pouring in the tomatoes, vinegar and sun-dried tomato paste. Bring to the boil, then reduce the heat, cover and simmer for 10 mins for it to thicken slightly.
While the ragu is cooking, pour the milk into a separate pan. Add 400ml water and a pinch of salt. Bring to the boil, add the polenta and stir continuously for 1 min, or as directed on the pack.
Remove the pan from the heat and stir in the Cheddar and Grana Padano. Spoon into bowls and serve with the ragu and a sprinkling of parsley, if using.

Sea bass with braised courgettes & harissa mayo

Goodfoods always has the best recipes: https://www.bbcgoodfood.com/recipes/sea-bass-braised-courgettes-harissa-mayo

 
2 tbsp extra virgin olive oil, 1 thyme sprig, 2 sea bass fillets, ½ lemon, juiced
For the braised courgettes: 4 tbsp extra virgin olive oil, pinch of fennel seeds, 1 red onion, finely sliced, pinch of dried red chilli, handful of cherry tomatoes, cut in half, 1 garlic clove, peeled and finely chopped, 2 medium or 1 large courgette (about 200g), sliced 0.5cm thick, 100ml white wine or sherry, 1 lemon, juiced, plus extra wedges to serve, handful of dill, chopped
For the harissa mayo: 4 tbsp good-quality, shop-bought mayonnaise, 1 tbsp harissa, or more, to taste

Stir the mayonnaise and harissa together and refrigerate until ready to use.
For the courgettes, heat the olive oil in a high-sided, non-stick frying pan over a medium-high heat. Cook the fennel seeds, red onion and chilli with a pinch of salt for 5 mins until softened and fragrant. Add the cherry tomatoes, garlic and courgette, then season and cook down for a few mins. Pour in the wine, lemon juice and about 200ml water and simmer for 15-20 mins until the tomatoes and courgettes are collapsing. Bubble off any excess water. Stir through the dill and keep warm while you cook the sea bass. (Take your fish out of the fridge 20 mins before you cook it to bring it up to room temperature.)
Heat the olive oil with the thyme in a non-stick frying pan over a low-to-medium heat. Place the sea bass fillets skin-side down in the pan. Season the flesh-side of the fillets with salt and pepper. Cook gently for about 8 mins until the skin is crisp (it might spit during this time, so best to wear an apron), then add a small amount of lemon juice and baste the flesh of the fish in the warm oil and lemon for about 4 mins, or until opaque and cooked through.
Divide the vegetables between plates and top with the bass. Serve with the harissa mayo and lemon wedges.

Gin infuzat cu rubarba

Let's start the year with a drink recipe...

250 gr rhubarb cut into 3 cm pieces, 100 gr sugar, 200 ml gin

Put the rhubarb in a glass, add the sugar, mix it well, put the lid on and leave it for 24 hours.
Add the next day the gin and leave it in a dark place for 3-4 weeks.
And drink it.