Posts Tagged ‘fennel’

s a u s a g e r o l l s

April 12, 2011

Sausage rolls are up there with my favourite nostalgic childhood treats. A big bowl of them with heaps of ketchup. There’s nothing better! I was a vegetarian for 14 years (I recently started eating meat again) and OH how I have missed these delightful pastry morsels! I used good quality pork sausage meat from a local organic butchers and they turned out really well. Add your favourite herbs or use different vegetables in the mix; it’s completely up to you.

 

 

S A U S A G E R O L L S

1 tbsp olive oil

600g pork sausage meat

1 cup fresh breadcrumbs

2 packs ready-rolled fresh puff pastry, halved lengthways

1 large fennel bulb, finely chopped

1 small red onion, finely chopped

3 garlic cloves, finely chopped

small handful each of fresh sage and parsley, chopped

pinch nutmeg

1 egg, lightly beaten

fennel seeds

salt & pepper

 

Preheat oven to 200°C.

L I N E enough baking trays with greaseproof paper.

In a frying pan, heat the olive oil over a medium heat and  then S W E A T the fennel and onion for 5 minutes. Add the garlic and continue to cook for a few more minutes until the fennel is soft and the onion translucent. Set aside to C O O L .

In a large B O W L combine the sausage meat, fennel mixture, breadcrumbs, fresh herbs and nutmeg. Season lightly with salt and pepper and get your hands into the bowl and S Q U E L C H it up well.

Spoon the mixture into a P I P I N G bag without a nozzle, and pipe the filling down the centre of each length of pastry. Use your own judgment regarding how thick you want the sausage rolls to be, but make sure there is enough pastry on either side of the filling to fold over and seal the edge. A 10 pence piece in diameter for the filling should be about right. Brush a little egg along one edge, roll it up and gently press to secure.

Using a S H A R P knife, slice each roll into smaller sausage rolls, about 4cm wide. Place them on the baking tray with space between each, and brush with the beaten egg. Make sure the rolls are seam side down to hide the ugly bits and prevent them splitting open when baked. Sprinkle with a few fennel seeds.

C H I L L the trays of rolls in the fridge for about 15 minutes then pop into the oven for about 20 minutes, or until golden and cooked through.

Makes about 25, but we ate them so quick I couldn’t keep count!

 

 

 

s h i i t a k e a n d f e n n e l q u i n o a

February 26, 2010

I love quinoa. It has a great nutty flavour and is so versatile. But I very rarely cook with it, and I don’t know why! So here’s a great vegan recipe I found that uses quinoa and fennel, another ingredient I neglect far too often. The soy in this dish is very subtle, and this could quite happily sit as an accompaniment to most dishes and cuisines. 

 

 

Q U I N O A S A L A D

2 cups dried quinoa

1 Litre water

maldon salt

1/3 cup vegetable oil

5 cloves garlic

1 large fennel bulb

1 punnet fresh shiitake mushrooms (200g)

4-5 spring onions

2 Tbsp soy sauce

1 Tbsp rice wine vinegar

2/3 cup roasted salted cashews

1 large handful of coriander

1 large handful of flat leaf parsley

1 lime

 

Prepare the Q U I N O A by rinsing thoroughly in cold water, and draining with a fine sieve. Add to a wok on medium heat, and stir well for a few minutes until the grains are dried and very lightly toasted. Remove from heat.

Heat the water in a saucepan and add a pinch of salt. Once it comes to the boil add the quinoa, reduce heat and S I M M E R gently – stirring occasionally – for about 10-15 minutes, or until grains are just cooked. Their little tails should sprout out of the grains when they’re ready. Drain them in a sieve and set aside.

Meanwhile, P R E P A R E the vegetables. Chop the garlic finely, slice the fennel thinly, slice the mushrooms thickly, chop the spring onions, chop the herbs finely and zest and juice the lime.

Clean the W O K and add a splash of oil. Put on a medium heat and then add the garlic, stirring well for about 1 minute. Transfer the garlic to a large bowl, and add another dash of oil to the wok. Now add the fennel to the wok and cook for about 5 minutes, stirring frequently. Transfer to the bowl with the garlic. Add a bit more oil to the wok, followed by the shiitake. Fry for several minutes before adding the spring onions. Cook for a minute more, then stir through the soy sauce and vinegar. Transfer to the same bowl, along with the chopped herbs, cashew nuts, lime juice and zest, and finally the quinoa. Turn it through well. Check for seasoning, and serve whilst warm. Serves 4. 

Nb. Being the naughty non vegans that we are, me and Andrew had this with battered king prawns on top. It’s a very substantial dish without though, so would be perfect on its own!