Photography By Sydney food photographer Omid
Recipes and Styling by Sydney food stylist Jane Collins
Need something really tasty for a BBQ this weekend? Try these, they are so simple to make, and you will have to hide them from the kids !
I usually serve them with my tomato concasee which is such a versatile sauce that you should make a big batch and keep it in the fridge… it keeps for a few weeks, but I promise you it may not last that long. This sauce I originally learnt how to make when I was an apprentice chef in Sydney, at Watermark Restaurant on Balmoral beach. It was a modern Asian cuisine, and so we mixed a lot of French classic sauces with Asian flavours and we used it on everything… I still love making this sauce when tomatoes are cheap and in season, as they have the best flavour then. Use the best quality red wine vinegar that you can get your hands on, as it will shine through in this sauce.
Home made sausage rolls
Prep time – 20 minutes
Cooking time -25 minutes
Makes approx 48
500g pork mince
500g good quality sausage mince
1 onion , finely chopped
2 cloves garlic, finely chopped
1 cup fresh bread crumbs, plus extra to sprinkle
1 egg, beaten, plus 1 extra for egg wash
1 Tbsp chopped fresh thyme leaves
1 Tbsp chopped fresh oregano
4 sheets frozen puff pastry sheets, thawed
1 Preheat oven to 180c. Line a couple of large trays with baking paper .
2 In a large bowl combine the minces, onion, garlic, breadcrumbs, egg and herbs. Season with sea salt & cracked pepper. I usually test the mix so I know it’s tasty before rolling into pastry. Heat a small frypan over medium heat and cook a little piece of the pork mix . Let it cool. Taste it and adjust seasoning if necessary.
3 Lay a piece of puff pastry on a clean work surface, cut in half and place 1/8 of mixture down the length of the pastry, forming into a log shape. Brush a little of the extra egg wash on one side and fold over to enclose. Brush with egg wash (see tip ). Sprinkle with a little extra breadcrumbs.
3 Score at intervals along each roll. Continue with remaining mix and pastry. Place on trays with a little room to allow for puffing.
3 Cook for 20-25 minutes till golden and cooked through. Swapping trays half way through – (if your oven is like mine and has a hot spot at the top, change the trays around, so you cook the rolls evenly) Cut the rolls through and serve with my tomato concasse (just a fancy tomato sauce, but so good!!) I use it on everything!
Sizzle tip- egg wash is just an egg lightly beaten with a splash of water or milk. Brush it onto of the pastry for a crispy golden top.
For chicken satay rolls – substitute pork mince for chicken mince and add about 1/4 cup pre made satay sauce, use 1/4 cup coriander leaves instead of thyme and oregano. Serve with natural yoghurt.
1 kg tomatoes (really ripe ones in season are the best for this sauce )
1/3 cup extra virgin olive oil
1 small onion, chopped finely
1 garlic clove, crushed
1 Tbsp red wine vinegar
2 sprigs thyme
1 Heat a small saucepan to medium high heat and add 1 tablespoon of the olive oil, cook onions for 2 minutes, add garlic and cook for 1 minute. Add tomatoes, red wine vinegar and remaining olive oil and thyme leaves. Simmer on low heat for 10-12 minutes till reduced. Season with salt & pepper to taste.