Cooking time: 1 hour
Roasting the vegetables.
Turn the fan oven to 180° Celsius. Wash and scrub the beetroot. Cut into eighths. Put into a baking tray and drizzle with 2tbsp of olive oil and a pinch of salt and pepper.
Cook for 25 minutes and then add the carrots, garlic and thyme. Cook for a further 25-35 minutes until the beetroot and carrots are soft and easily pierced with a sharp knife
To make the sausage balls
If using sausages remove the meat from the skins. Put the sausage meat into a bowl and add the herbs and salt and pepper, mix together with your hands. Take a tablespoon of mixture and roll into a ball, the mixture should make 16 balls.
Dust with the plain flour until each ball is lightly covered. Dip into the egg wash and then roll in the bread crumbs. For a really good coating repeat dipping in the egg wash and coating with breadcrumbs.
Heat 2cm of oil and shallow fry each ball until they are golden brown. Transfer to plate and dry using a paper towel to remove excess oil. Then put all of the sausage bon bons in a baking tray and cook for a further 10 minutes.
To make the granola
This can be made up to a day in advance and left to cool. Mix all of the granola ingredients (oats, oil and honey) in a bowl. Scatter the mixture onto a baking tray and cook for 8-10 minutes at 180° Celsius. You are cooking the granola until it goes golden brown, the granola will still be soft but will harden once removed from the oven.
To make the parsnip puree
Remove the top and bottom off the parsnip. Roughly chop the parsnips into small pieces (there is no need to peel) and put into a saucepan. Cover with the milk and add the bay leaves and butter. Bring to the boil and then turn down to a simmer this will take around 20-25 minutes or until the parsnips soft and can be easily broken apart. Allow the puree to cool slightly and remove the bay leaves. Using a hand blender puree the mixture until smooth.
To Make the sauce
Heat the sherry in a saucepan until it begins to boil, add the butter stir until the butter is melted. Add the chicken stock and simmer for 5 minutes add the mustard whilst continuously stirring and cook for 5 minutes. Then add the honey and reduce until the sauce coats the back of the spoon.
Whilst the sauce is reducing cut the green apple into matchstick size pieces and squeeze lemon juice if not using straight away.
On a large dining plate place three or four tablespoons of the puree on the plate and spread into a circle leaving a border around the edge of the plate. Arrange the beetroot and carrots and then add 3 or 4 sausage bon bons. Then add the green apple to the plate. Sprinkle the granola and drizzle the sauce.
The ideal temperature at which to serve an Oloroso is at between 12 and 14ºC.
This is the most suitable wine to accompany red meat and game. It combines perfectly with meat stews and casseroles; especially gelatinous meat such as bull's tail or cheeks. The perfect match for wild mushrooms and well cured cheeses.
Serve it between 12° and 14° C in a white wine glass.
Ideal accompaniment for prolonging the sensation of intense flavours.
Its composition allows it to be stored in open bottles for months.