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Essential Unsalted Dairy Butter250g
250gItem price
£1.90Price per unit
£7.60/kgAngela Hartnett likes to prepare this to the end of step 2 a few weeks early and freeze it. She then takes it out of the freezer the night before, and bakes as in the recipe.
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Preheat the oven to 220ºC, gas mark 7. In a small frying pan, melt the butter over a medium heat, add the onion and garlic, season and cook until soft (about 7 minutes). Stir in the chilli and cook for a further 1 minute, tip into a bowl and set aside to cool.
In a large bowl, combine the remaining ingredients. Season, add the cooled onion mixture, then mix to evenly combine. In the same frying pan, cook a small amount of stuffing, ensuring no pink meat remains, and taste it to check the seasoning. Lightly grease a length of foil, put the stuffing in the middle and roll into a sausage shape.
Put on a baking tray and cook for 20-30 minutes until cooked through and no pink meat remains. Unwrap and cook for a further 10 minutes until golden. Rest for 10 minutes before slicing.
Typical values per serving when made using specific products in recipe
Energy | 1,395kJ/ 334kcals |
---|---|
Fat | 20g |
Saturated Fat | 7.2g |
Carbohydrates | 20g |
Sugars | 7.3g |
Fibre | 3.2g |
Protein | 17g |
Salt | 1.2g |
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