Sunday, 21 June 2015

Dinner sausage rolls

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Dinner sized sausage rolls - Steph's Kitchen

No matter how old you are, sausage rolls are always enjoyable. Well, good ones anyway! What makes a good sausage roll is the filling. These sausage rolls are made with your everyday beef mince, not fatty sausage meat, and uses lots of yummy additions to add great flavour. 

My favourite addition is fruit chutney. I use a great homemade mango chutney my Mum makes, but I use a good quality store bought chutney when I'm out - which works just as well. 

I serve these large sausage rolls for dinner, with the normal sides of mash and vege or salad. This makes them a great recipe to have up your sleeve when you have beef mince to use up. 

Dinner sausage rolls

Makes 4 large sausage rolls / 6 medium sausage rolls

500g beef mince
1 egg, whisked
2 Tbsp your choice of fruit chutney (my favourite is mango)
1/2 brown onion, grated
1/2 medium carrot, finely grated (using the small grater side of your cheese grater)
1 tsp/1 clove minced garlic
1/2 cup bread crumbs
salt and pepper to season

2 sheets frozen puff pastry

1. Pre-heat oven to 180 C / 350 F. Grab your puff pastry sheets out of the freezer and leave on the bench to defrost. If you live in a warm climate, be careful not too leave your pastry out too long or it will be hard to use. If it's a really hot day it may be better to grab it out after you've done your filling. 

2. Add all filling ingredients into a large bowl. Using your hands or a large spoon, mix until well combined and the mince no longer looks grainy but more like sausage mince (usually a couple of minutes). The more combined the mince is the better your sausage rolls will taste.

3. Divide the filling into two and add into the middle of each pastry sheet, shaping into a long log shape  about the width of your thumb.

4. Fold one side of the pastry over the filling, brush with a little bit of water and then fold over the other side. Flip over the large sausage rolls so the "fold" is on the bottom. Cut into two or three large sausage rolls, depending how big you'd like your sausage rolls to be. You can also cut them into six if you'd like to use them for nibbles.

5. Add sausage rolls to a large baking tray lined with non-stick baking paper. Brush each sausage roll with water and bake in the oven for 35 - 45 mins until golden brown.

Steph xo

Thursday, 21 May 2015

How to cook "wood-fired" pizza at home using your every day oven

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 I don't know about you, but I LOVE pizza. It's not the cheese or the toppings that gets me hooked. I love the combination of them with a great pizza base. Without a good pizza base, the pizza is really average (let's be honest).

Wood-fired pizzas is one of my favourite things to eat out. It's that crusty, thin but soft base that gets me every time.

Well, guess what? I have finally worked out a way to get this wood-fired type of base at home, using my everyday, run-of-the-mill, oven! 

Tandoori pizza

5 simple steps to make a "wood-fired" pizza at home

Step 1: Pre-heat your oven to 180 C / 350 F and place your empty pizza tray in the oven to heat up.

Step 2: Roll out a large rectangle of non-stick baking paper, big enough for your pizza with at least a 3 cm hang on each long side. Roll out your pizza dough onto the baking paper, creating a thin base.

Step 3: Top the base with your pizza sauce, sprinkle a little cheese on the bottom followed by your toppings. The secret here is DON'T GO OVERBOARD! The less you put on of each topping the better. Then top with a little more cheese.  

Step 4: Remove your pizza tray from the oven. Carefully lift your pizza base using the over-hang of the baking paper onto the tray. Bake in the oven for 10 mins, until your cheese is melted but not yet brown.

Step 5: Pull out the pizza and remove the baking paper, sliding the pizza straight onto the pizza tray. Cook for a further 10 mins until the cheese is golden and the edges of your pizza has some colour.


Steph xo

Saturday, 21 March 2015

Glazed meatloaf

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Sliced, glazed meatloaf - Steph's Kitchen

Funny enough, even though I came from a more English cooking background, I didn't grow up with meatloaf on the menu. I always thought it was just a boring slab of meat with no flavour. And to be honest I continued to think this until I stumbled across a glazed meatloaf in a cooking magazine.

Inspired at how amazing it looked, I started playing around with my own recipe. Over time it has adapted into a more Asian inspired glazed meatloaf, using kechup manis for the sticky part of the glaze along with a little bit of chilli powder for a little bit of a heat (don't worry, it's not much!).

Glazed meatloaf - Steph's Kitchen

Glazed meatloaf

Serves 6

1 kg beef mince
2 tsp minced garlic (2 cloves)
1 egg, lightly whisked
1 cup breadcrumbs
1 Tbsp kechup manis
2 tsp chopped parsley
1 large carrot, peeled and grated
1 large onion, peeled and grated
Salt and pepper


2 Tbsp kechup manis
1 tsp minced garlic (1 clove)
1 Tbsp water
2 tsp soy sauce
1/2 tsp hot chilli powder / cayenne pepper / paprika
2 tsp white vinegar

Mix all the ingredients in a large bowl - Steph's Kitchen1. Pre-heat your oven to 180 C / 350 F

2. Add all your meatloaf ingredients into a large bowl. Using your hands, combine all the ingredients and roughly mix the meat until the mince becomes a little smooth instead of it's "wormy" look you started with. Doing this uses the fat in the mince as an extra binding ingredient and the meatloaf won't be as grainy once cooked.

3. On a baking tray lined with non-stick baking paper, shape the meat into a long log - around 30cm in length.

Meatloaf ready for the oven - Steph's Kitchen4. Combine all the ingredients for the glaze and drizzle two teaspoons over your meatloaf.

5. Pop the meatloaf into the oven for 25 minutes before added half of the left over glaze. I use a teaspoon measurement and drizzle it over the top and sides to ensure I get as much of the meatloaf as possible.

6. Cook for a further 15 minutes and add the remainder of the glaze in the same way. Then, cook for a final 10 minutes until the glaze is nice and sticky on top.

7. Serve with your choice of side (we love salad and chunky mash!). We like to drizzle a little bit of the glaze from in the tray over the top before serving, but you don't have to.

Steph xo

Glazed meatloaf slices - Steph's Kitchen

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