This month of adventures followed Chef Mick Capelli to the Rivershore Resort on the beautiful Sunshine Coast. With the large kitchen of the Regent Cruiser in front of the pool and cafe, Chef Mick prepared a delicious Pork and Fennel Sausages and Braised Radicchio with a side of Chickpea Chips.

PORK AND FENNEL SAUSAGES AND BRAISED RADICCIHIO WITH CHICKPEA CHIPS

Method

Sauce:

Warm up pan, chop some Onion and Garlic, Place some thyme sprigs to infuse oil.

Add the garlic and the onion followed by the diced tomatoes and a bit of water to thin out sauce, Add some pepper and salt to sauce.

 

Pull off radicchio leaves, and stuff with the pork mince (or skinned sausages) and keep some Radicchio for char grilling.

Transfer Sauce into the pan, and seal off the sausages on the pan,

Once the sausages are sealed, place into the pan with the sauce, chop some fennel and place around the sausage cigars and put into the oven.

Ingredients

  • 1x Radicchio or 1x Savoy Cabbage
  • 500gm of Spicy Italian Pork, or Pork Sausage, or 500gm Pork Mince
  • Fennell

Sauce

  • Diced Onion
  • 2x Cloves of Garlic
  • 2x Tinned Crushed Tomatoes
  • 3x Thyme Sprigs
  • Salt and Pepper
  • Olive Oil

CHICKPEA CHIPS

Method

150gm of chickpea flour and 2 cups of water into a bowl,

Pan on the stove on low heat, wisk the chickpea mix with some salt and add some oil into the pan on the stove,

Add batter into pan, cook out for 5 or 6 mins until it is firm, and place onto a tray into the fridge for an hour,

Once out of the fridge cut into chips and fry on a stove until crunchy on the outside and soft on the inside.

Ingredients

  • 150gm Of Chickpea Flour
  • 500ml Cold Water
  • 1 tbsp of Olive Oil
  • Salt and Pepper