Ingredients
1 kg minced goat meat
4 cloves of garlic
1 med brown onion
Zest of 1 blood orange finely grated
10 gm star anise powder
Sausage skin
2 blood oranges, peeled and halved
1 bulb of fennel sliced thin
200 ml red wine vinegar
150 gm caster sugar
1 head of radicchio lettuce
1 punnet micro baby herbs
50 ml orange infused extra virgin olive oil
Method
-Puree the onion, garlic in food processor with the zest & 5gm of star anise powder
-Fold into minced goat meat
-Now proceed to make the sausage (if you don’t have a sausage machine, caul fat
would be a suitable substitute)
-Make the fennel pickle, add the red wine vinegar & sugar to a sauce pan & bring to boil
-Once boiled, pour over fennel & leave to cool
-To assemble: Panfry the sausage & cook in a moderate 160c for about 8 minutes
-Using the same pan place in the blood orange so this will caramelise
-Stain then place pickled fennel on the bottom of the plate, after about 4 minutes remove pan
containing the sausage & add about 10 radicchio leaves & place back in the oven
-Once cooked, remove from the oven & place radicchio & blood orange on top of the pickled fennel,
halve the sausage & place neatly on the garnish then drizzle over orange oil & garnish with baby herbs
Wine Types :
Linked Wines ↓
