Tag Archives: sage

Bacon And Bean Sausage Rolls

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At this time of year I like to fill the freezer with a variety of sausage rolls ready to go for unexpected guests and sudden events that require a plate of nibbles.

There is something very comforting about a sausage roll served with a little tomato ketchup! I’ve already shared my other favourite recipes for sausage rolls but this is a new one for this year. Whether  you justify this as trying to get more pulses into the kids, flavour experiment or what’s available in the pantry and fridge, this is a winner!

I buy puff pastry that comes in sheets here, around 25cm square. Each sheet of pastry is protected by a sheet of plastic, this is what I then use to wrap the two long rolls that are made with one sheet. Frozen like this it’s easy to remove and defrost as large or small a quantity as you need.

This recipe makes 64 mini sausage rolls or 16 regular.

Ingredients

8 sheets puff pastry

750g rindless back bacon

1kg minced pork

425g tin of baked beans in tomato sauce

120g fresh breadcrumbs

1 onion

5 teaspoons dried sage

salt and pepper

1 egg, beaten

black sesame seeds to garnish

Method

Defrost the pastry at room temperature.

Process the bacon finely, followed by the onion and breadcrumbs.

Now, unless you have an enormous bowl, use a large tray with sides to mix the sausage.

Tip the bacon, onion, breadcrumbs, pork, sage and beans with sauce onto the tray.

Season very well with pepper and salt depending on the saltiness of your bacon.

Use your hands to really work everything through, trying not to crush the beans!

Divide the the sausage into 16 portions.

Form each portion into a long sausage the width of the sheet and line at the top or bottom of the pastry sheet.

Take a sharp knife and cut across the middle of the pastry and then paint this area with egg.

Roll the sausage in the pastry towards the cut to seal and then move it back to its original position.

Repeat with the remaining sausage on that sheet and then roll them towards each other, making sure the under plastic avoids them sticking to each other.

Repeat with the remaining rolls and place them in a large bag in the fridge for an hour.

If freezing them for a later date, label the bag and pop them into the freezer.

If cooking them, preheat the oven to 200 degrees Centigrade.

Brush the top of the sausage roll with the remaining egg and sprinkle over some sesame seeds.

Place on a lined baking sheet and bake, in batches for 25-30 minutes until golden brown.

 

 

Pork Fillet Parcels

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So simple and so effective, perfect for making ahead of time and popping in the oven when you need them, these little parcels have tons of flavour thanks to the whole grain mustard and sage.

If you have any leftovers, slice thinly and use them as sandwich fillings!

Serves 6.

Ingredients

800g pork fillet, two large fillets

75g whole grain mustard

1 teaspoon fresh finely chopped sage

2 tablespoons fresh finely chopped parsley

freshly ground pepper

10 large slices of prosciutto

Method

Cut the fillets into large thick slices, around 16-18 pieces.

In a bowl, combine the mustard, sage, parsley and pepper.

Cut the prosciutto slices in half, let the shape of the slices dictate whether you go lengthwise or width wise. They need to fit around and under the pork to seal.

Take a piece of pork, smear a little mustard mixture over one cut side and then wrap in half a slice of prosciutto, set aside, mustard side up and repeat.

Preheat the oven to 200 degrees Centigrade and line two baking sheets with baking parchment.

Spread the parcels over the baking sheets, try not to over crowd the tray.

Pop in the oven and bake for 18-25 minutes, depending on the thickness, try not to over cook them as they dry out so remove thinner slices and keep warm while thicker slices finish cooking.

Hasselback Potatoes

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Sometimes the simplest things are the tastiest.

Baby potatoes with sage, oil, salt and pepper, delicious! Perfect too if you have the oven on for a roast, then your potatoes can roast at the same time, easy and efficient.

Any leftovers are great the next day for breakfast, slice through, fry the slices to heat through and pop and egg on top.

Serves 6 as a side.

Ingredients

24 baby potatoes

24 sage leaves

olive oil to drizzle

salt and pepper

Method

Preheat the oven to 200 degrees Centigrade.

Take each potato and slice very finely, avoid cutting all the way through but you need to be as close to the base as possible to allow the potato to fan out.

Pop the sage leaf in the middle cut. Set aside on your baking sheet.

Drizzle a little olive oil over each potato and rub in.

Season with salt and pepper.

Roast in the oven for 40 mins until the potatoes have sprung open and are cooked through.