Sausage Rolls

Sausage Rolls

Aussie Sausage Rolls

Ingredients

1-1/4 pounds bulk pork sausage,

1 medium onion, finely chopped

2 teaspoons minced chives

2 teaspoons minced fresh basil or 1/2 teaspoon dried basil

2 garlic cloves, minced

1 teaspoon paprika,

1 teaspoon Worcestershire sauce

1 tablespoon tomato sauce - ketchup

divided 1/2 teaspoon salt 1/4 teaspoon pepper

1 package (17.3 ounces) frozen puff pastry, thawed

In a large bowl, combine the sausage, onion, chives, basil, garlic, 3/4 teaspoon paprika, salt and pepper and sauces. Unfold pastry onto a lightly floured surface. Roll each pastry sheet into an 11-in. x 10-1/2-in. rectangle. Cut width wise into 3-1/2-in. strips. Spread 1/2 cup of sausage mixture down the center of each strip. Fold pastry over and press edges together to seal. Cut each roll into six pieces. Place seam side down on a rack in a shallow baking pan. Sprinkle with remaining paprika. Bake at 350° for 20-25 minutes or until golden brown. Yield: 3 dozen.

That is a basic recipe for them i like to add some grated carrot or breadcrumbs if i am adding an egg in to it and usually add Worcestershire sauce ( a splash) and closest sausage I've found to my liking is the jimmy dean country mild pork sausage. You pretty much play it by what you have available and the puff pastry I'm yet to try making my own instead of the frozen. You just roll the sausage and then wrap it in the pastry. I usually spray parchment paper with olive oil to stop it sticking and turn them over once about half way cooking or wait till top goldens then turn over. sounds complicated but its really easy.

ENJOY

chicken version:

500g chicken mince

½ cup grated carrot

¼ cup chopped garlic chives

1 cup cooked rice

50g feta, crumbled

1 egg, beaten

salt and pepper

Cherry Ripe Bars

Cherry Ripe Bars 

For the dough

175g plain flour

2 tbsp cocoa

100g caster sugar

1/2 tsp baking powder

100g unsalted butter, softened

50ml cold milk

For the cherry filling

600g glacé cherries

125g condensed milk

150g desiccated coconut

2 tsp vanilla extract

250g dark chocolate, chopped

Take a square cake tin – one with a removable base, ideally – butter the insides well and cover the base with a square of nonstick baking paper.

Put the flour, cocoa, sugar and baking powder in a bowl and rub in the butter until it's utterly worked through and all the lumps have gone. Add the milk, and mix to a soft, even dough, then press this into the base of the tin firmly and evenly.

Heat the oven to 350F bake for 15-20 minutes, or until set and dry on top. Remove from the oven and leave to cool.

To make the filling, put 400g of the glacé cherries in a food processor and mince very finely (or do it by hand if you have the patience and don't mind the stickiness). Mix in the condensed milk, coconut and vanilla until you have a smooth, pink, coconut paste. Cut the remaining cherries in half, stir them through the mix, then spread it evenly over the chocolate base. Return the tin to the oven, bake at the same temperature for a further 25 minutes, or until it's starting to firm and go golden on top. Remove from the oven and leave until cold. To finish the bars, melt the chocolate, spread this over the top and leave until cold before cutting into squares.

If you cant get cocoa substitute replacing 3/4's of butter with melted chocolate.

Fettuccine Carbonara

Fettuccine Carbonara

Ingredients

Serves: 4

• 8 rashers bacon
• 450g fettuccine
• 4 eggs
• ½ cup (60g) grated fresh Parmesan cheese
• 1¼ cups (300ml) cream
• 1 onion chopped
• mushrooms (fresh) cup or more if you love mushrooms like I do
• garlic fresh to taste
• parsley (sprinkle)
• Black pepper

1.Trim bacon and cut into chunks. Fry bacon onion garlic and mushrooms in frypan over medium heat until cooked but not crispy, remove and drain on a paper towel.

2.Boil a large pot of water add a splash of olive oil and a pinch of salt and cook the fettuccine for 9-10 minutes, or till al dente. Drain and return to pot to keep warm.

3.Beat the eggs, cheese and cream in a bowl, then add the bacon onion and mushrooms and parsley. Pour over the pasta in the pot and toss gently with tongs.

4.Return the pan to a very low heat and cook for 1 - 2 minutes, or until slightly thickened - don't overheat or the eggs will scramble. Season well with black pepper and serve.

Oysters Kilpatrick

Oysters Kilpatrick

(This recipe is based on a dozen oysters.)

Ingredients:

1 doz fresh oysters ( in half shells),

6 rashers of bacon (strips) 

1 tbsp lemon juice, 

3 tbsp Worcestershire sauce

Method:

Dice bacon very finely, mix lemon juice and Worcestershire sauce together.Pour sauce mix over oysters,( about 2 tsp on each one) Sprinkle bacon generously over the top, place under grill(broil) Till the bacon is just turning crispy.

They can also be placed in the oven!

(this depends on how many you are doing, and grill size)

Violet Crumble

Violet Crumble 

(Honeycomb chocolate bar)

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Ingredients:

• 6 tbsp white sugar
• 2 tbsp golden syrup
• 2 tsp water
• 1 tsp bicarbonate of soda

1. Melt and stir over gentle heat, the sugar, golden syrup and water in a large heavy based saucepan until sugar dissolves.
2. Bring to the boil and boil for 7 minutes.
3. Remove from heat and quickly add the bicarb soda. The mixture will froth up very quickly.
4. Stir quickly and pour into a greased 28x18cm lamington tin.
5. As the mixture starts to cool, mark into pieces. Break into the marked pieces when cold and store in an airtight container.
   
   To make into Violet Crumbles:

1.  Melt milk chocolate in a double saucepan or microwave and quickly dip honeycomb pieces and place on a cake cooling rack that has been sprayed with cooking spray.
2.  Store in airtight container when chocolate is set and keep in the fridge in hot weather.
   NB. Remember that chocolate melted in the microwave will retain it's shape even when it's melted, so gently stir to check every ten seconds.

White Christmas Slice

White Christmas Slice

This is the copha free version 

  

2 cups rice bubbles (rice crispies)

1/3 cup mixed peel

1/4 cup currants (sultanas raisins)

1/3 cup flaked almonds

125g of butter, melted

250g of white chocolate, melted

Combine all dry ingredients, pour over it the separately melted chocolate and butter, combine, pour into greased lined tray. Firmly press the mixture into the pan using the back of a spoon.

Tightly cover pan with plastic wrap or aluminium foil, and then refrigerate until slice is cold and set.

Cut White Christmas into small squares to serve. Store in an airtight container in the refrigerator.

You may use a combination of cherries, peel, currants and even a little glace

ginger, a truly beautiful Christmas recipe.

Aussie Pavlova

Aussie Pavlova

Pavlova - large meringue dessert (size of a dinner plate or larger) that is crisp on the outside with a soft, marshmallow-like center. It is topped with whipped cream and soft fruits.

Ingredients

• 5 Egg Whites
• 1 tsp white vinegar
• Salt , pinch
• ½ tsp Vanilla Essence
• 8 oz Castor sugar/sugar
• 2 tsp Cornflour

Decoration on top:-

Fresh Fruit such as sliced bananas, strawberries ,passionfruit (passionfruit pulp is awesome), kiwi fruit etc

1. Preheat oven to around 400 F (200 C).
2. Lightly grease oven tray, line with baking paper.
3. Beat the whites of eggs with a pinch of salt until stiff,
4. Continue beating the egg whites, slowly adding sugar, vinegar and vanilla, until of thick consistency.
5. Lightly fold in cornstarch with a spatula
6. Place mixture into circular shape, making a slight hollow in centre for filling. (Mixture will swell during cooking)
7. If you have an Electric oven turn oven to 250 F (130 C) and bake undisturbed for 1.5 hours.
8. If you have a Gas oven bake at 400 F (200 C) for ten minutes, then turn oven to 250 F (130 C) and bake a further hour. Turn oven off, leave pavlova in oven until cool.
9. Top the pavlova with whipped cream and decorate it with fruit as desired. Be sure not to assemble to far ahead of serving, best assemble just prior to serving.