So after the vego phase: a super posh Sausage Roll!

So, it seems I scared a few of you, particularly with yesterday's Tofu & Brussell sprout post. Don't worry - I am still a big carnivore! And besides, the Tofu/Brussell sprout combo was awesome - make it, try it, and then mock (if you must).

So this is one of my all time favourite sausage roll recipes. They are relatively quick to make, and always go down an absolute treat. I've served them warm at home, or taken them cold on picnics. Either way they are fantastic!

This recipe is from the Australian Gourmet Traveller's website, which is unquestionably one of the free best foodie / recipe websites going, especially if you're looking for something a little bit special. Don't forget that the Ultimate Tomato Sauce is makes a fantastic accompaniment to these sossie rolls!

Here's a tip: Unbaked sausage rolls can be frozen for up to 1 month. Bake from frozen at 200C for 25 minutes or until golden and cooked through.

Lamb & Harissa Sausage Rolls
1 kg minced lamb (I've used all sorts of mince combos: 50/50 pork lamb works very well too)

1 onion, finely grated (I'm lazy, so I just chop it very small)

80 gm (½ cup) pine nuts

75 gm (¼ cup) harissa

50 gm currants

2 tbsp finely chopped flat-leaf parsley leaves

1 tbsp ground cumin

1 kg puff pastry

1 egg, lightly whisked

2 tbsp sesame seeds

Salt & Pepper to taste

Pre-heat the oven to 200'c. In a large bowl, combine the mince, onion, pine nuts, harissa, currants, parsley & cumin & season to taste.

On a lightly floured work surface, roll out puff pastry to a 3mm-thick rectangle. You can either pipe the lamb mix using a icing bag (with no nozzle), or you can use your hands, like I do! Avoid the temptation to put too much - it has to roll shut!

Carefully roll over. 

Brush eggwash (the one egg, lightly whisked) along both edges of the pastry & press to seal. Brush entire sausage rolls with eggwash & scatter with sesame seeds. Trim along length of pastry and repeat with remaining mixture and pastry.

Place on a baking paper lined tray, and put into the oven for 15-20 minutes, or until golden. You can either bake them in one long piece (as I did), or chop them up into smaller portions. The baking time will be the same. Serve with the Ultimate Tomato Sauce.

Bacon & Egg Muffins (note: No Mc!)

Hello All!

(well, all 9 of you; have I told you how totally thrilled I am to have followers?)

Apologies for the recent lack of blogs: blame my job for that. And certain thoughts about my boss that probably shouldn't be published on the internet.

So it was my gorgeous God-Daughter's 1st birthday party today. At her as-gorgeous Mother's request, I made some savoury muffins (and some sweet ones: mango & rapsberry) to refelct the brunch-ish nature of the party.

I googled, and it was surprisingly hard to find what I was after, as a 'Bacon & Egg Muffin' search yields allot of things maccas-esque, or involving English Muffins.
I did finally stubble onto a recipe, but I adapted it significantly, so I am happy to claim it as my own.

And, well, they were a HUGE success. They were so easy to make, and just delicious. We had them cold, but they would obviously be delicious warm too.

Thus:

Anth's Bacon & Egg Muffins

6 eggs
12 short rashers bacon
big handful parsley
140ml cream
80 ml milk
1/2 cup grated parmesan
1/3 cup crumbled feta (or same quant of goats cheese, or 1/2 cup grated cheddar, pick you fave!)
2 teaspoons seed mustard
6 cherry tomatoes, halved
canola spray (for greasing muffin tray)

Preheat oven to 180'

Combine eggs, cream, milk, and mustard in a bowl, and whisk to combine. Add parsley, parmesan & feta, stir to combine.

Spray a 12-hole muffin tray with the Canola Oil spray.

Put a rasher of bacon into each hole, like you would a patty case (it may spring out, don't worry, once you pour the egg mix on it'll hold tight).

Pour the egg mix into each hole until almost full.

Add 1 half of cherry tomato to each one, and pop into the oven for 20-25 mins.

That's it!

Please let me know if you make them / how they turn out / improvement suggestions!

A.
xx

(the bits sticking up the sides in this pic are the bacon)