Sojuk Turisis Sausage With Sunny-Side Up and Cream Spinach
- 2 teaspoons cumin seeds
- 2 teaspoons fennel seeds
- 2 teaspoons coriander seeds
- 2 tablespoons paprika
- 2 teaspoons cayenne pepper
- 3/4 teaspoon ground cinnamon
- 3 pounds lamb and mutton (ground)
- 1/2 cup extra-virgin olive oil
- 2/3 cup cilantro (fresh, chopped)
- 1/3 cup mint (fresh leaves, finely chopped)
- 6 cloves garlic (crushed and finely chopped)
- 3 1/2 to 4 teaspoons salt (to taste)
Gather the ingredients.
- Toast the cumin, fennel, coriander seeds in a dry skillet set over medium heat, constantly stirring, for about 2 minutes, until they become fragrant. Be very careful not to overcook, and worst still, burn the spices. If you leave them too long, this will happen, and you will need to throw them away and start again.
- Once toasted, allow the seeds to cool and then process them in a spice grinder.
- Add the toasted, ground seeds to the paprika, cayenne pepper, and cinnamon.
- Place the ground lamb in a large bowl, drizzle it with the olive oil, and sprinkle the spice mixture, chopped herbs, crushed garlic, and salt over the meat. Mix the seasonings into the meat.
- The seasoned meat can then be either formed into patties, the size and shape of your choice though avoid making them too big as they will be difficult to stuff into a sandwich. Or, fill bought sausage casings with the lamb sausage mixture. For this, you will need a sausage stuffer attachment often sold for stand mixers, or a stuffing machine.
- Once made, chill before using.
- 1 tablespoon olive oil
- 4 large free-range eggs
- 1/16 teaspoon sea salt
- freshly ground black pepper , to taste
- Get your frying pan on a medium to low heat and add enough olive oil to lightly coat the bottom of a large nonstick pan (about 1 tablespoon).
- Crack the eggs into the pan. As the oil gets hotter you’ll see it start to change the color of the eggs. If the oil starts to spit it’s because it’s too hot, so turn the heat right down. Cook until the tops of the whites are set but the yolk is still runny.
- When they’re ready, remove the pan from the heat and take the eggs out using a spatula. Place on a plate and dab them with some paper towels to soak up any excess oil. Serve on toast – no need to butter it – with a sprinkling of the sea salt and freshly ground black pepper.
- 16 ounces (450 g) baby spinach leaves, washed and dried
- 1/3 cup unsalted butter, divided
- 1 an onion, chopped
- 3 cloves garlic, finely chopped or minced
- 4 tablespoons all-purpose flour
- 1 cup milk, or half and half
- 1 pinch ground nutmeg, optional
- 1 pinch of cayenne pepper, optional
- Salt and pepper, to taste
- 2 tablespoons of grated parmesan cheese, to serve
- Melt 1/4 cup of butter in a medium-sized pot over medium heat. Whisk in the flour and cook for a couple of minutes until light golden. Add in the onion and cook until transparent (about 2-3 minutes), then add the garlic and cook until fragrant (about 30 seconds).
- Pour in the milk (or half and half), whisking constantly until the white sauce thickens (about 5 minutes). Season with salt, pepper, nutmeg and cayenne (If using). If the sauce is too thick, add another 1/4 cup of milk to the sauce, whisking it through until reaching your desired thickness.
- For the spinach: melt the remaining butter in a separate pan, and add spinach in batches, wilting each batch before adding the next, until all spinach is wilted. (Add a small spoon of water if the pan gets too dry.)
Alternatively: Cook the spinach in a pot of boiling water for just one minute; then immerse in a cold water bath to stop the cooking process. Squeeze out any excess water from the leaves and set aside.
- Season the cream sauce with salt, pepper, nutmeg and cayenne. Add wilted spinach to the cream sauce, stirring gently to combine. Sprinkle with parmesan cheese and serve immediately.