Try these delicious River Cottage Australia inspired recipes from Julio Castellano.
Garlic & Cumin Pork Sausages::
If mincing at home cube all your pork meat and lard/fat into rough 1.5cm pieces. Mix them very well and then feed through your mincer on the medium setting and then through the fine setting to achieve an even mince mixture. Be sure to keep the meat as cold as possible at all times. Afterwards clean your mincer and pieces extremely well to remove all bacteria.If not mincing your own meat go straight to step 2
In a large mixing bowl place cold pork mince (both the fat and lean meat) followed by, black pepper, cayenne pepper, pan toasted cumin seeds, fine garlic, sea salt then the cold water and sherry.
Put on plastic gloves and mix all the ingredients very well for around 4 minutes ensuring that all the ingredients are mixing evenly (you can also use a machine such as a kitchen aid with the paddle attachment if you desire) and the filling is binding well it needs to be very sticky and holding together consistently to ensure a nice and smooth sausage at the end. Leave to one side in covered in the fridge
Take out sausage casing and rinse under cold water to remove excess salt, locate the end of it and tie a knot. Then locate the other end and leave it to one side in a small bowl this is the end you will fill from.
Select a nice, spacious and easy-to-clean bench area in your kitchen (the process can be messy). Open your piping bag and place the large nozzle inside of it, put pork and spice mixture into the bag until it’s about half full then twist the end of bag. When you begin squeezing try to get as few air pockets as possible into the sausage casing. Place the end of the sausage casing without the knot over the end of the piping bag and hold very tight with one hand whilst squeezing with the other.
Medium pressure is best so the casing doesn’t burst (if it does just cut the casing, refill the piping bag and start the process again). It will be easier if you have a friend or family member to squeeze while you smooth the mixture down, however it’s not essential. While you are squeezing, push the filling down to the end of the casing where the knot is. Don’t worry too much if there are small pockets as you can later remove them with a pin prick.
The casing should be full, make sure you leave around 1 cm of room to tie the links in between each sausage you form, each sausage should be around 12 cm long and fill the casing right up in width keep refilling the bag until all the mixture is inside the casing.
To tie the links just twist the casing at 12cm intervals and give a good 4 or so twists to make sure they hold in place.
Next take a wire drying rack like a cake rack will be fine, place over a baking tray then place your fresh sausages on it the best they will fit without loosing there shape, then leave then uncovered in the fridge over night.
In the morning pack them away in plastic container and store on the fridge they are now done and ready to cook the final product is well worth the effort!
Sautéed Red Cabbage With Sultanas::
Heat oil in a large non-stick sauté pan over medium-high heat until hot but not smoking.
Add onions and cook 5 min stirring occasionally, then add cabbage and cook until it has softened slightly, about 15 minutes. Stir in lemon juice, vinegar and sugar. Season with pepper & salt. Cook until cabbage has wilted and shallots have softened, 10 to 12 minutes more. Stir in raisins; serve hot.
Rustic Mashed Potatoes::
Peel potatoes and cut into rough 2cm pieces. Cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart.
Drain potatoes well. Return to saucepan over low heat. Shake pan gently until any remaining water evaporates. Using a potato masher, roughly mash potatoes but leave some pieces bigger giving it a rustic texture.
Melt the butter and hot milk on the side and then add to potatoes. Mix with a wooden spoon until so that all the butter & milk absorbs but don’t break down the bigger pieces for the texture. Season with salt and pepper to taste. Serve hot
To cook the dish::
When ready to cook this dish follow these directions in order to serve everything hot and ready to go at the same time:
Prepare the Sautéed Red Cabbage with raisins first following the recipe above.
Then keep it hot covered in a pan ready to be served.
Prepare the Rustic Mashed Potatoes following the recipe from above.
Also keep it hot covered in a pan ready to be served.
Take fresh sausages from fridge and cut them in the centre of the 1 cm links.
Put a drizzle of Olive oil in a large fry pan and cook sausages on a medium heat for around 6-9 minutes each side depending on thickness till golden brown but still juicy, if need be prick the sausages with a small fork or pin before hand to prevent bursting.
Serve your Red cabbage on one side of the plate and even amount of Rustic mash on the other then place two of your homemade sausage on top whole or
Garnish with extra butter on the mash and some fresh herb over the dish such as fresh thyme and parsley, if desired
Recipes, Food Styling & Props by Julio Castellano Photography by Dan Hilburn
To find out more, visit www.juliocastellano.com
» Metric Converter
Step 6: Conclusions Now you're finished! A professional looking canvas at a very low cost. Here's a few notes that might help as well. If you are stretching a lot of paintings at once, it might be easier to cut all the wood at once but just make sure to keep the pieces together. If your painting is especially large then a cross brace or two may be necessary to create a strong frame. It is a matter of preference but generally if the painting is larger than 3 feet across then a cross brace would be a good idea. For this simply use a 1” x 2” strip cut square and staple it (on both sides of the frame) in the center. The should not be used for the brace pieces. Good luck with framing!
» 3h ago
Step 5: Stretch the Canvas Now you are finally ready to stretch the canvas. To do this lay a piece of paper down on a clean surface, and then the painting face down. Line up the frame so that the molding is against the canvas. To stretch this pull one side of the canvas up and around and staple it in the center of that side. Next take the canvas pliers, stretch the canvas on the opposite side and staple in the center. Although this can be done alone, a second pair of hands might make this step a little easier. Flip the painting over and make sure that it lines up properly with the frame. If it does you can begin stapling the rest of these sides. On the one side of the sides with a staple in it, place two staples, approximately 2”-3” on either side of the center staple while stretching the canvas. Do the same on the opposite side of the painting. Continue to work your way outwards towards the corners, until there you are about 1” from the corner. Next repeat this process along the other two sides of the painting, stretching the canvas tight. When you have completed this you can fold the corners of the painting as you would a present and staple them to the strip in the back. It is a matter of preference if you want the folds on the top and bottom or sides of you painting but being consistent will make them look better.
» 3h ago
Step 4: Assemble the Pieces Now that all the pieces are cut you can assemble the frame. Take the strips and place them so that you have a rectangle. If everything lines up, you cut your pieces correctly! Now begin with two pieces and hold them tightly together to ensure a 90 degree angle between them. Next take the staple gun and staple 3 times along the seam of the wood. Then flip the section over and staple 3 times on the other side of the seam. Now add the other two pieces of wood to this in the same manner, making sure to staple both side and keeping them at a right angle. Now you should have a rectangle the size of your painting! The next step is to nail the molding to the frame you just made. The purpose of the molding is to give a single straight line along the edge of the painting that will give it a nice, tight look. Simply lay the pieces on the strips so that all rounded edges are facing in and then nail the pieces to the frame using 1” nails. At this point I find it nice to countersink the nails into the molding for good measure but this step isn't necessary as long as the nails are below the highest point on the frame. To check this simply line up the front and back edge with your eyes to see if any nails are sticking up.
» 3h ago