The sausage goes rolling along…

Once again, Jamie Oliver saves the day! This time we’re into the deliciously tasty world of home made sausage rolls ????

Modified from Jamie’s recipe for pork sausage rolls, this one adds a kick of curry and chilli.

Sausage rolls are great anytime, but curried sausage rolls just elevate them to another level! And that’s not even starting on the chilli!

Use whatever chillies you prefer. Likewise, quantity of chillies, curry powder, sage, and rosemary is up to you depending on desired strength of flavour. I’ve used a whole bunch of sage leaves and a few rosemary sprigs along with four chillies for an extra punch of flavour.

Ingredients:

  • 1 six-pack of pork or beef sausages
  • 1 Spanish onion
  • Sage leaves and rosemary to taste
  • 4 cayenne chillies
  • 3 tsp curry powder to taste
  • Handful of breadcrumbs
  • Olive oil
  • 1 egg
  • Dash of milk
  • 2 sheets puff pastry
  • Nutmeg

Method:

Chop the sage, rosemary, and chillies into small pieces and set aside.

Dice the onion into small pieces and cook in a small frypan with a small amount of olive oil until lightly brown. Add in the herbs and chillies and set aside to cool.

Remove the casing from each of the sausages and place the sausage meat into a large mixing bowl. Add in the breadcrumbs, onion mixture, and curry powder.

Using clean hands, mix until all ingredients are thoroughly combined.

Cut each pastry sheet in half so you have four equal rectangular sheets. Divide the mixture into four and place lengthways along the centre of each sheet.

Beat the egg lightly with the milk and brush the pastry along each side of the mixture. Roll the pastry over the sausage mixture until it is sealed to itself by the egg mixture.

Brush the top of each roll with more egg and dust with grated or ground nutmeg. Cut into desired portion size.

Heat oven to between 180-200°C and bake for approximately 25 minutes or until golden brown on top. The rolls may split open on the top while baking, but should still hold together without the filling separating from the pastry.

These can be frozen before cooking for later consumption. When cooking frozen sausage rolls, allow extra baking time for the defrosting.

Tarte au Chocolat

Who would have thought that something so simple could bring so many explosions of flavour!? This recipe, adapted from the creation of Robert Linxe at La Maison du Chocolat, is thanks to the amazing Dorie Greenspan’s Paris Sweets!

Pâte Sucreé

Rolling the dough between layers of cling film prevents it sticking to the rolling pin.


The finished Chocolate Tart!

Cœur au Chocolat

Not wanting to waste the excess dough and ganache, I was saved at the last minute by a mini heart-shaped baking tin!

Pacman

Pacman munching his way across my kitchen benchtop.

Tarte au Chocolat

Tarte au Chocolat

Tarte au Chocolat avec ragoût de poires secondaires

With a side of stewed pears.

In which a sticky situation is quickly unstuck

Have you ever bought a new stainless-steel kitchen utensil, only to find it has a sticky label attached? Even the most careful of peeling off the label will usually leave a horrible mess of glue/residue stuck to the utensil.

The simple solution is to just pour some olive oil over the residue area and let it soak in.  After about 30 minutes, the glue should just rub off after a light scrub with hot water and dishwashing detergent.

And the best part about it? Completely food-safe, unlike some of the other alternative solutions out there!