January is a time for Winter Warmers.

Post-Christmas and cold weather equals a time for hearty, comforting meals.  

This week we will be making – Sausage ragù with parsley dumplings

Just perfect for cold days when you need something warm and comforting, our meaty sausage and fennel ragù will be topped with light, fluffy dumplings made with natural yogurt instead of suet, making them wonderfully light.

Add bit about pork and fennel…

Cooks love pairing fennel with pork and sausage.   The herb in all of its forms is also a popular ingredient in Italy.   Fennel is a vital component to this dish, every part of it is edible, from the bulb to the flowers, and it can be eaten raw or cooked. Though the stalks and leaves are edible, fennel recipes most often call for just the bulb. When raw, it has a crisp texture similar to celery and a fresh liquorice flavour, braised fennel has a mellow orange aniseed flavour, is wonderful alongside the sweetness of pork/sausage.

Skills used include:

Weighing, measuring, slicing, chopping, sweating vegetables, squeezing, pan frying, reducing, mixing/combining, shaping into balls, boiling/simmering.

See you Saturday Junior Chefs!