Sausage Rolls |
Home made version, popular at children's and other parties |
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1 quantity flaky or rough puff
pastry 4 tablespoons seasoned flour 350g sausage meat salt and pepper if required 1 teaspoon chopped parsley savoury glaze, milk or beaten egg and milk parsley sprigs |
Mix sausage mince, chopped parsley,
salt and pepper together. Roll out pastry to a 30 x 20 cm rectangle for large roll or 40 x 18 cm for small rolls. Cut pastry into two lengthways, i.e. 10cm or 9 cm. Sprinkle board with seasoned flour and roll mince into 2 rolls the same length as the pastry. Place mince on top of pastry and moisten edges of pastry with water. Fold pastry over meat, roll over until the join is underneath. Cut into suitable sizes and place on an oven tray. Mark with 2 or 3 cuts with a knife. Glaze and bake at 220C for 15 - 20 minutes. |
| Garnish with parsley sprigs and serve with tomato sauce. | |
Scones |
Recipe from the Mum's McAlpin's Test Kitchen Recipes Booklet |
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250g Self Raising Flour 30g Butter 1/2 teaspoon Salt 150ml Milk Egg for glaze - optional Baking tray |
Sift flour and salt, then rub in butter. Mix to a light dough with the milk. Turn out on to a floured board, knead slightly Pat out to 12mm thickness and cut into shapes. Place on a greased tray. Glaze with milk - egg can be added to milk Bake at 230C for 6 to 10 minutes, time depends on size of scones. |
| This recipe requested by Peter & Mark McKelson. This is the recipe Peter's mother would have used although she would have judged all the quantities by eye. | |
Shortbread |
Scottish classic |
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500 g cold butter, firm but not
hard 500 g plain flour 240 g caster sugar |
Set
oven to 160 C. Sift flour and sugar together 3 times. Use your fingers to break the butter into a large mixing bowl, into walnut sized pieces. Use your electric mixer and add the flour/sugar mixture to the butter, 2 tablespoons at a time. This takes 2-3 minutes in the Kenwood. You may need to add up to 1/2 a cup more of flour – it depends on the temperature and texture of everything. Mixture will be creamy in colour. Divide mixture into 2. Gently pat then roll to 1cm thick. Cut to desired shape. Place well spaced on greaseproof paper on trays, about 20 to a tray, prick with fork. Place in oven, turn oven down to 150 C and cook for 20 min or until very lightly coloured. You may need to turn half way through cooking time. |
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Store in refrigerator
if you cannot bake immediately. When cooked, remove to wire racks to cool
completely, before storing. As Margaret Fulton said, way back. Good shortbread needs the finest ingredients and a light touch in making. Too much handling makes the result tough instead of meltingly soft. |
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Shortcrust Pastry |
Pâté Brissée, from Damien Pignolet, used with various recipes |
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180g Unsalted butter 240g Plain flour pinch Salt 3 tablespoons Water Will line 22cm to 26cm diameter flan tins with varying amounts left over.
Example of use is Lemon Tart |
Remove butter from from fridge 30
minutes before making pastry. Sieve flour and salt onto a marble pastry slab of work bench. Chop butter in small pieces and toss lightly in flour. Lightly rub to combine partly. Using a pastry scraper work paste to a very rough heap of lumps of dough. Using the heel of your hand, quickly smear pastry away from you across the work bench. It will combine lightly. Gather together, then press quickly into a flat cake and dust with a little flour. Wrap pastry in plastic film and refrigerate for 20 - 30 minutes. |
| When required, roll out pastry, dusting generously with flour as necessary. | |
Spatchcocks |
Roast Spatchcocks with Chestnut Stuffing and Port and Orange Sauce |
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2 size 5 spatchcocks,
rinse and pat dry 50g soft butter 1 bunch spring onions, ends trimmed 4 desirée potatoes, peeled and quartered 400g sweet potato, peeled and cut into chunks Olive oil
Stuffing Port and Orange
Sauce |
Shell chestnuts by
making an incision in the flat end, place saucepan and cover with cold
water. Bring to boil and simmer for 15 minutes. Drain chestnuts and wrap in a clean cloth to keep warm while peeling. Remove shells and skins and chop coarsely. Melt butter in a large frying pan, add onion and bacon, stir over medium heat until onion is soft and bacon crisp. Add chopped chestnuts and stir-fry over medium heat for 1-2 minutes. Combine breadcrumbs, apple and marjoram in a bowl. Add chestnut mixture, mix well and season to taste. Cool. Place vegetables in a separate roasting pan and toss with a little olive oil. Roast spatchcocks and vegetables at 200C for 1 hour, basting and turning regularly. rest spatchcocks in a warm place for 10 minutes. Drain all but 1 tablespoon of juices from the roasting pan, add flour and stir over a medium heat for 1-2 minutes until sauce thickens. Add port, orange juice and rind, stir over medium heat for a further 1-2 minutes, season to taste. Serve spatchcocks drizzled with port and orange sauce accompanied by roast vegetables. Serves 4. |
Spiced Oranges |
Delicious with Cold Roast Pork, Ham, Duckling and Lamb |
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2 cups sugar 2 cups water 2 teaspoons cardamom seeds 8 whole cloves 2 teaspoons fennel seeds 5 cm piece fresh ginger, peeled and sliced finely 1 cinnamon stick, broken 4 oranges, quartered and seeds removed Example of use see Lamb Fillet |
Dissolve the sugar in
the water in a saucepan over medium heat. Add the aromatics and cook for 5 minutes before adding the orange quarters. Simmer gently for 45 minutes until the orange skins are tender. Turn off the heat and allow to cool in the syrup. If storing, place in a screw top jar until required. |
Sponge |
Wilma's adaptation of her mother Anne McKelson's recipe |
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4 eggs (65 g +) 3/4 cup caster sugar 1 cup self raising flour Pinch salt 1/2 teaspoon butter dissolved in 2 tablespoons of hot water Few drops vanilla essence 20 cm sponge tin |
Sift flour 3 times Grease, flour and sugar sponge tin Set oven to 180 C Separate eggs Beat egg whites with pinch of salt until stiff Add sugar gradually until thick Add egg yolks and vanilla essence Fold egg mix into the flour evenly and lightly with a large metal spoon Fold in melted butter and water, amount depends on size of eggs. Consistency should be between a cake mix and a batter Pour in to prepared sponge tin Bake for 20 min at 180 C Remove from oven Run knife around edge Turn out on to wire rack |
| Suggested filling whipped cream. Suggested topping passion fruit icing. | |
Stephanie's Chicken |
Roast chicken and vegetables from Stephanie Alexander's The Cook's Companion |
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1 x 1.8kg Chicken 1 Lemon, halved 1- 3 cloves of Garlic Salt Black pepper, freshly ground 1 large sprig Rosemary walnut sized piece of Butter 2 - 3 Red-skinned potatoes, quartered Mixed vegetables, cut into chunks Extra fresh Rosemary 1/4 cup Olive Oil White wine, vermouth, stock or water |
An hour and a quarter
before diner, preheat oven to 220C. Rub chicken vigorously inside and out with lemon. Crush garlic with the back of a knife, roll in salt and pepper and insert inside the cavity with lemon halves, rosemary sprig and butter. Put chicken in a large baking dish. Put vegetables in a bowl and season. Add a few rosemary leaves and oil and toss to coat. Scatter vegetables around chicken and massage its skin with the seasoned oil. Turn chicken on its side. Place baking dish in the centre of the oven. After 20 minutes, turn chicken onto its other side and carefully turn vegetables. After a further 20 minutes turn chicken breast-side up, baste with juices, loosen vegetables and roast for another 20 minutes. During this final cooking time, dry and dress a large green salad. Reduce oven temperature to 160C. Transfer chicken and vegetables to a heatproof plate and rest in the oven. |
| Discard all fat from the baking dish and deglaze over heat with wine. Stir vigorously to dislodge all the cooked-on yummy bits, and lengthen with either a little more wine or add some home-made stock or tomato sauce or cream. Joint chicken, arrange on a serving platter with vegetables and pour over juices. | |
Sticky Date |
Old fashioned favourite, popular again in trendy cafes. |
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Pudding 170g Dates, pitted 1 teaspoon Bicarb soda 60g Butter 170g Caster sugar 2 Eggs 170g Self raising flour 1/2 teaspoon Vanilla essence 300ml Boiling water 18cm square tin |
Mix dates and bicarb soda. Pour 300ml boiling water over dates and leave to stand. Cream butter, sugar and eggs. Fold in flour, stir in dates and vanilla. Pour into 18cm square tin. Bake at 180C for 30 - 40 minutes. |
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Sauce 150g Brown sugar 150ml Cream 1 Vanilla bean 50g Butter |
Combine sugar, cream,
butter, bring to boil. Simmer for 5 minutes |
| To serve cut into portions and pour hot sauce over. May me reheated in microwave. | |
Syrup Dumplings |
Simple fare from Cookery - the Australian Way, school text from 1960's |
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Dumplings 1 cup Self raising flour 1/4 teaspoon Salt 1 tablespoon Shortening 1 egg 2 -3 tablespoons Milk |
Sift flour and salt. Beat egg, add milk. Rub butter into flour, add liquid and mix into a soft dough. |
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Syrup 1½ cups Boiling water 1/2 cup Sugar 1 tablespoon Butter 1 tablespoon Golden Syrup |
Place syrup ingredients into a
saucepan, stir until sugar is dissolved and bring to boil. Place dessertspoons of dough into pie dish. |
| Pour syrup over dumplings and bake at 190C for 20 - 30 minutes. | |