Sage, Cheese & Onion Sausage Rolls
Ingredients
400 g ready made flaky or puff pastry
1 egg beaten to glaze and seal the rolls
Filling
5 tbsp chopped fresh sage
1 large onion finely diced
1 tbsp seeded mustard
300 g fresh breadcrumbs
1 pinch cayenne pepper
250 g aged cheddar or tasty cheese grated
1 egg lightly beaten
40 ml cream
Salt & Pepper to taste
2 Baking Trays lightly greased with butter
Directions
Preheat the oven to 200 degrees celsius or 180 fan bake
Add all the filling ingredients into a large bowl and mix thoroughly.
Lay out and cut the sheet/s of pastry to make 3 rectangles approximately 15cm x 35cm
Form the filling into sausage shapes in the middle of each length of pastry
brush the beaten egg along one of the long edges of pastry and fold the pastry over carefully to seal it. turn the roll over so the seal is at the bottom. Press gently and cut diagonal slices into the top of the pastry and brush with beaten egg.
Repeat with the other pieces of pastry.
Cut each roll into the desired size pieces and place on the greased baking trays.
Bake in the preheated oven for approximately 20 – 25 minutes and golden brown.
Cool on a wire rack.
These can be be kept in the fridge in an airtight container or frozen and heated through in the oven
Cauliflower and Bacon Bake
Ingredients
½ Head of cauliflower Cut into bite size florets
1 tsp Salt
200 g Bacondiced
1 tbsp Seeded mustard
200 g Grated cheeseof your choice i.e mozzerella, tasty or colby or a combination of
Extra grated cheese for the top
3 Spring onions sliced
1 tbsp coconut oil
Directions
Heat coconut oil in a frypan over medium heat. Fry the bacon until lightly brown. Leave to cool
Heat the oven to 180 degrees celsius
Bring a medium sized pot of water to the boil. Add the tsp of salt and the cauliflower.
boil for approximately 3 minutes until the cauliflower is cooked but still has a crunch to it.
Drain the cauliflower in a colander under cold water.
In a bowl, mix the bacon, spring onions, grated cheese and mustard together. stir in the cauliflower and then place cauliflower mixture into a oven proof dish. Sprinkle extra cheese over top of cauliflower mixture and place in the middle rack of the pre-heated oven
bake uncovered for 20 minutes or until golden brown.
Serve as a keto meal or as a side
Slow Cooker Lamb Shank
Ingredients
4 lamb shanks
2 tbsp olive oil For browining shanks
salt and pepper for seasoning shanks
2 tbsp Butter
2 Brown onions Chopped
2 carrotsFinely chopped
8 Garlic clovescrushed
375 ml red wine
¼ cup tomato paste
375 ml Beef stock
1 400g can of chopped tomatoes
1 Thyme bunch
3 Sprigs of fresh rosemary
3 Bay leaves Fresh or 2 dried
25 g Butter for the sauce
2 tsp paprika (hot)
Directions
Remove the lamb shanks from the fridge, rub with 2 teaspoons of olive oil and season with salt and pepper
Heat a large frypan to a high heat and add the rest of the olive oil. Fry the lamb shanks turning occasionally until brown all over. Browning the meat adds extra depth of flavour. remove from the pan and place in slow cooker or a casserole dish
Reduce the heat, add the butter. Once melted, add the onions, carrot and garlic and cook, stirring for 10 minutes until soft and lightly browned.
Turn the heat back to high and add the wine, bringing it to boil and leave for 30 seconds to cook off alcohol. Add the tomato paste, stock, canned tomatoes, herbs and paprika, stirring until it comes back to a gentle boil. Pour over the shanks.
Cook in a slow cooker on low for 8-10 hours or in a covered casserole dish at 140 degrees celsius for 4 -6 hours. The lamb should almost be falling off the bone at the end of cooking.
Gently Remove the shanks and keep warm covered in foil or on low in the oven.
Strain the liquid into a pot over a sieve and discard vegetables and herbs.
Cook the liquid, simmering for approximately 10 – 20 minutes until reduced and thickened and a nice pouring consistency. (this depends on the amount of cooking liquid left). Add the butter and stir through until melted and glossy. Season with salt and pepper to taste.
Serve shanks and sauce over mashed potatoes with a side of greens or try it with my Kumera and Mustard Mash or remove the lamb from the bone and use it with my Gnocchi and Lamb ragout.
Bacon Wrapped Ham, Cheese and Pesto Stuffed Chicken Breasts
Ingredients
4 Chicken skinless breasts
4 Slices of Ham
46 Slices of streaky bacon
34 Dessert spoons of fresh pesto
Salt & Pepper to taste
4 Slices of cheese of your choice to wrap in the ham1cm thick by approximately 6cm x 3cm
Directions
Preheat the oven to 180 degrees celsius and place a sheet of baking paper on to an oven tray.
Cut a slit along the side of each chicken breast using a small sharp knife to create a pocket to hold the ham, cheese and pesto
Lay the slices of ham flat and smear the fresh pesto on to the ham (use as much as you want), place the cheese on top and wrap the ham up so that it will fit inside the pocket in the chicken breast you have made.
Place the ham pesto and cheese into the pocket you have made in the chicken breasts so that it fits inside.
Season the chicken breasts with salt and pepper
Wrap the streaky bacon snugly around your chicken breasts, this helps to keep them moist and keep the filling inside.
Place on the tray and cook in the preheated oven uncovered for 25 minutes or until chicken is cooked through
Take the chicken out of the oven and leave to rest for 5 minutes before serving
Slow Cooker Beef and Red Wine with Cheese and Chive Dumplings
Ingredients
Slow Cooker Beef and Red Wine
1.20 kg Blade SteakDiced into 2-3cm cubes
¼ cup Plain flour
300 g Kumera Peeled and diced in 2cm cubes
3 cloves of garlic
3 OnionsPeeled and sliced
400 g Can of chopped tomatoes in juice
1 tbsp Dijon mustard
¾ cup Red wine
2 tsp salt
Salt and freshly ground pepper to season flour
Cheese and Chive Dumplings
100 g Tasty Cheesegrated
200 g Self raising flour
100 ml Milk
30 g Buttermelted
1 EggBeaten
1 tsp white vinegar
4 tbsp Fresh chivesChopped
Extra grated cheese for the top
Directions
Mix the flour with the salt and freshly ground pepper and toss the steak in it.
Leave it to one side
Put the vegetables, garlic and 2 tsp of salt into slow cooker and stir
Add the steak on top of vegetables
Mix the rest of the ingredients in a bowl and pour over the meat.
Turn on the slow cooker or crockpot and cook to the below time of your choice
Slow – 8-9 hours
High 4-5 hours
Turn the slow Cooker or crockpot onto high (If cooking on low) for the last 40 minutes and stir
Add the dumplings 30 minutes before completion of cooking
Cheese and Chive Dumplings
Stir the cheese into the flour in a medium sixed bowl and toss to mix
Combine the melted butter, milk, egg, vinegar and chives and stir into the flour to make a soft dough
Form into 8 – 10 dumplings and place on top of the bubbling Beef and red Wine
Cover with the lid and cook for approximately 30 minutes until puffed and firm to touch
Remove the lid, place extra grated cheese on top of dumplings and place under a hot grill for 5-7 minutes until golden brown.
Serve
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