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French baguette

From Great British Food November 2015.

Source and licence

From Great British Food November 2015, printed page 55, digitised by the Internet Archive: https://archive.org/details/Great_British_Food_November_2015

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

Method

  1. 4 tbsps mayonnaise K cucumber, finely sliced into ribbons 3-4 pickled jalapeno chillies, sliced Large handful of coriander 1.
  2. Make the pickled carrot and radish.
  3. Finely chop the carrot into matchsticks (or use a julienne peeler on the carrot if you have one).
  4. Slice the radish finely.
  5. Put in a bowl with the rice wine vinegar, sugar and a pinch of salt and set aside.
  6. 2.
  7. Heat the oil in a pan and fry the sausages fori5-20 minutes until golden all over and cooked through.
  8. Stir the lemongrass into the bottom of the pan, followed by the honey and rice wine vinegar, season and toss the sausages in this glaze.
  9. Set aside.
  10. 3.
  11. Slice the baguette into four pieces then split each through the middle.
  12. Spread the base of each with 1 tbsp mayonnaise.
  13. Lay the cucumber on top.
  14. Slice the sausages in half lengthways and arrange on top then scatter over the chillies.
  15. Top with a spoonful of pickled carrot and radish and finish with the coriander.
  16. Drizzle the sticky glaze left in the pan over each banh ml and serve.