Sunday, May 22, 2011

Spicy pork Sausage rolls.

This recipe is adapted from Alive and Cooking. I liked the original recipe but thought they were a teeny bit bland, and I'm always looking for new ways to hide veges in my food (yes kiddies, mummy is a deceitful cook.) so some extra spice and grated vegetables have been added here. Hope you like them.


850g minced pork
1 brown onion finely chopped
¼ cup finely grated carrot
¼ cup very finely shredded cabbage
1 long red chilli finely chopped
1 tbs. sweet chilli sauce
2 tsp. crushed garlic
¼ teaspoon finely grated ginger
1½ eggs, lightly beaten
1 cup breadcrumbs
5 sheets puff pastry
½ egg lightly beaten, for egg wash

1. In a mixing bowl combine the pork, onion, carrot, cabbage, chilli, sauce, garlic, 1.5 egg and breadcrumbs, then rub all ingredients together thoroughly.
2. On a sheet of defrosted puff pastry lay down a line of pork mix, roll the pastry over, crimp and seal the edges with egg wash.
3. Brush the surface with egg wash and score with a sharp knife
4. Place on a lined tray with a decent space between each roll. Bake at 190 degrees for 25 minutes

Notes: I used panko bread crumbs, but I am sure you would be able to use fresh crumbs or normal packet crumbs. Make sure the Rolls are well spaced or they wont crisp up on the bottom and nobody likes soggy sausage rolls. These can be frozen before step 3. Just wrap each length of sausage roll in baking paper and place in a freezer bag or container. Defrost for 8-12hrs in the fridge before egg washing and baking as directed. Perfect easy dinner, or as finger food at a party. Don't forget the sauce - sweet chilli is nice, or tomato for the traditionalists among you.

Friday, May 6, 2011

Parmesan Pepper Twists.

Short one today. Pictures to come (when I find that damned cable again).

1/4 cup fresh grated parmesan cheese
1 whole red capsicum
1 birdseye chilli, deseeded and very finely diced/minced
2 sheets of puff pastry
1 egg, lightly beaten.

1. Cut the capsicum into thirds, remove the white-ish "ribs", seeds and stalk.
2. Place skin side up on a piece of alfoil on a baking tray. Bake in a hot oven until the skin is mostly black and charred
3. Remove capsicum from the tray, but leave on the foil. Wrap the foil around the capsicum to enclose it. Like making a little parcel. Wrap the foil parcel in a wet tea towel and set aside to cool
4. When cooled, peel the black skin of the yummy sweet roasty flesh.
5. In a little food processer (or with a stick blender and cup) add the grated cheese, diced chilli and capsicum flesh and pulse with the blender until all the capsicum is smooshed up and the ingredients are combined.
6. Brush one square of pastry with egg and smear over half of the capsicum mix. Put the other square of puff pastry on top and crimp together with a fork down the top and bottom edges.
7. Slice into long thin strips, twist and place on a lined baking tray. Brush with more beaten egg.
8. Bake until golden and puffed.