hello you too low
we are Jazmin and Melissa Hemsley of hem
Zi and humbly and we are delighted to be
here at feast of all making a sausage
and cider stew and it is one of our
favorites and we’re really happy to be
doing off our speechy with you first off
we’ve got good meat we live in a cold
country it’s the great way to get a
lengthier veggies in soups and stews are
one of the most economical and
sustainable ways of feeding yourself in
a family so this is great for feeding a
crowd
we recommend doubling quadrupling the
recipe if you want and yet batch cooking
we love it I’m just going to start
browning our sausages we’ve got massive
sausages here so a little bit of ghee
into the pan we’re using ghee because we
love to cook with saturated fats they’re
more heat stable than say vegetable oils
which have been refined and processed to
be to be more heat stable so we’ve got
gluten-free sausages here and we just
Brown them because that lovely
caramelizing adds the flavor how bad is
that chopping and that is why stews are
amazing because you don’t have to think
about them you can be the world’s worst
chopper nice and chunky can’t go wrong
I’ve got my onion and leek you could
just use onion or you could use a
combination of both but really I always
just go for whatever I’ve got so
anything that’s slightly oniony even if
I had a load of spring onions I’d chuck
it and that’s all ready to go in there
and you’ve beautifully chopped over
there jazz I have yeah he’s one of the
days how we didn’t drop that because
it’s so beautifully chopped so the
celery and the carrots can go in with
these and that’ll be kind of the
aromatic so they can kind of sweeten up
and as the sausages cook so really this
is
easiest job all and the message really
don’t mean to of us but we always do
things together
because G for the price of one so the
celery going in so the carrots can start
cooking now we’ve also got I mean most
Jews have potatoes in we’ve gone for
sweet it’s a got a lower starch to it
it’s on a lovely flavor and a throw in
tomato puree some mustard I like it
really mustardy so I’m going for two so
sausage and save always going to go well
I’m gonna add loads of herbs and I know
people that only use sage like in their
sausage stuffing at Christmas but it is
incredible also because you’ve given it
to me and it’s so lovely we’re gonna go
thyme and rosemary you could use dried
versions of these yeah I’m gonna put in
now I always use the stalk or parsley so
it’s quite bitter and tough so it needs
a bit of a bit of love in the cooking
process so I’ll put it in now and then
jazz we can probably get liquid in so
we’ve got some hot bone broth here you
can use your own homemade stock we call
it bone broth because we cook it a much
longer period of time to get the
nutrients out it’s super flavorful but
just pop that all in it’s looking a bit
dry you got the slider and the sausage
of sliders she I’ll bring that up to
boil no I actually don’t really drink
cider but I absolutely love it in here
you bet you put five hundred mils you
likes I like it in my stew I like it
caught you up let’s leave it off because
it’s got a bubble off and most as you
play the pan with a side up but you know
okay this goes to show how anybody can
cushion I’ve got black pepper in my eyes
cuz a bit of wind just came okay so
everything’s in the pot now the sausages
will need another five minutes in and
we’ll take them out
YUM and slice them put them aside so
we’re going to go and do a book signing
and let that just click on perfect
YUM okay so that’s reduced down nicely
we put the sausages back in there to
reheat we’ve got two minutes before
Gennaro comes on the stage next door to
get this filming done so let’s uh Mel
Plato I’m Yoda I’m ready so I made some
cauliflower mash have you ever had that
cauliflower mash is one massive big head
of cauliflower roughly chopped steamed
with some garlic and I blended it with
butter and salt and pepper and it’s
amazing
that’s the cauliflower mash you could
use broccoli mash – cabbage is another
great one to have with sausages that’s
an absolute classic right desperate for
some she now think Genoa is coming on
we’ve got a spare plate for Gennaro okay
so there you go so that was our sausage
and cider stew and it is one of our
favorite recipes from our book the RTD
thing well Jasmine like that hope you
did too and subscribe to the food Tube
channel and let them know if you want us
to make any more recipes for you I’m in
the bottom and we’ll come back and cook
some more food
we are Jazmin and Melissa Hemsley of hem
Zi and humbly and we are delighted to be
here at feast of all making a sausage
and cider stew and it is one of our
favorites and we’re really happy to be
doing off our speechy with you first off
we’ve got good meat we live in a cold
country it’s the great way to get a
lengthier veggies in soups and stews are
one of the most economical and
sustainable ways of feeding yourself in
a family so this is great for feeding a
crowd
we recommend doubling quadrupling the
recipe if you want and yet batch cooking
we love it I’m just going to start
browning our sausages we’ve got massive
sausages here so a little bit of ghee
into the pan we’re using ghee because we
love to cook with saturated fats they’re
more heat stable than say vegetable oils
which have been refined and processed to
be to be more heat stable so we’ve got
gluten-free sausages here and we just
Brown them because that lovely
caramelizing adds the flavor how bad is
that chopping and that is why stews are
amazing because you don’t have to think
about them you can be the world’s worst
chopper nice and chunky can’t go wrong
I’ve got my onion and leek you could
just use onion or you could use a
combination of both but really I always
just go for whatever I’ve got so
anything that’s slightly oniony even if
I had a load of spring onions I’d chuck
it and that’s all ready to go in there
and you’ve beautifully chopped over
there jazz I have yeah he’s one of the
days how we didn’t drop that because
it’s so beautifully chopped so the
celery and the carrots can go in with
these and that’ll be kind of the
aromatic so they can kind of sweeten up
and as the sausages cook so really this
is
easiest job all and the message really
don’t mean to of us but we always do
things together
because G for the price of one so the
celery going in so the carrots can start
cooking now we’ve also got I mean most
Jews have potatoes in we’ve gone for
sweet it’s a got a lower starch to it
it’s on a lovely flavor and a throw in
tomato puree some mustard I like it
really mustardy so I’m going for two so
sausage and save always going to go well
I’m gonna add loads of herbs and I know
people that only use sage like in their
sausage stuffing at Christmas but it is
incredible also because you’ve given it
to me and it’s so lovely we’re gonna go
thyme and rosemary you could use dried
versions of these yeah I’m gonna put in
now I always use the stalk or parsley so
it’s quite bitter and tough so it needs
a bit of a bit of love in the cooking
process so I’ll put it in now and then
jazz we can probably get liquid in so
we’ve got some hot bone broth here you
can use your own homemade stock we call
it bone broth because we cook it a much
longer period of time to get the
nutrients out it’s super flavorful but
just pop that all in it’s looking a bit
dry you got the slider and the sausage
of sliders she I’ll bring that up to
boil no I actually don’t really drink
cider but I absolutely love it in here
you bet you put five hundred mils you
likes I like it in my stew I like it
caught you up let’s leave it off because
it’s got a bubble off and most as you
play the pan with a side up but you know
okay this goes to show how anybody can
cushion I’ve got black pepper in my eyes
cuz a bit of wind just came okay so
everything’s in the pot now the sausages
will need another five minutes in and
we’ll take them out
YUM and slice them put them aside so
we’re going to go and do a book signing
and let that just click on perfect
YUM okay so that’s reduced down nicely
we put the sausages back in there to
reheat we’ve got two minutes before
Gennaro comes on the stage next door to
get this filming done so let’s uh Mel
Plato I’m Yoda I’m ready so I made some
cauliflower mash have you ever had that
cauliflower mash is one massive big head
of cauliflower roughly chopped steamed
with some garlic and I blended it with
butter and salt and pepper and it’s
amazing
that’s the cauliflower mash you could
use broccoli mash – cabbage is another
great one to have with sausages that’s
an absolute classic right desperate for
some she now think Genoa is coming on
we’ve got a spare plate for Gennaro okay
so there you go so that was our sausage
and cider stew and it is one of our
favorite recipes from our book the RTD
thing well Jasmine like that hope you
did too and subscribe to the food Tube
channel and let them know if you want us
to make any more recipes for you I’m in
the bottom and we’ll come back and cook
some more food
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