Sausage roll………A favourite here in New Zealand. Sometimes an all day food for kiwis – breakfast, snack, lunch and dinner. I think this snack is similar to our Empanada. They both have meat fillings and same flaky crust. Believe it or not, one of my regular customer eat this everyday in the morning together with his long black coffee, everyday as in 24/7 or 363 days a year(because were closed on christmas and new year’s day). It’s amazing!!!. Can you eat the same food everyday?……….Did you know that sausage meat I used here is a combination of beef and pork? This meat gives us all the protein that are body needs during the day. Protein in beef helps in providing strength to the body and helps in building muscles. While a 100 grams portion of pork provides you with about half of the protein you need in the day. ….
Ingredients: makes 40-50 rolls
- 3 medium chopped white onions
- 1 cup sweet chilli sauce
- 1 tbsp marjoram
- 1 tbsp thyme
- 6 cups bread crumbs
- 1 cup pork stock
- 5 eggs
- 500 gms sausage meat
- 1 tbsp dark soy sauce
- 1 cup grated cheese
- 1 medium capsicum chopped
- Flaky pastry roll
- poppy seeds for garnishing
- 2 fresh eggs
- 1/2 cup milk
- In a big mixing bowl, Pace all dry ingredients first and then wet ingredients. mix well.
- Spread sheets of flaky pastry roll and brush with fresh milk and egg mixtures. In a piping bag, pour in sausage mixtures and gently pipe into flaky pastry roll then fold. Cut in your desired size or serving portion. then brush egg mixtures on top and sprinkle with some poppy seeds. make 40 rolls at 12 cm long
- pre-heat oven and bake at 180 degrees Celsius for 40 minutes.
- Serve with tomato sauce or relish..
Vietnamese Spring Roll
This is our favorite starter when we go to the popular Vietnamese restaurant here in auckland(I will tell the name once they place advertisement on my food blog. hehehehe!), But I think, most of north shore residents knows this restaurant. It’s start with the letter “H”, can you guess my fellow aucklanders?……….Did you know that rice papers are good source of carbohydrates and proteins? Our body needs carbohydrate to deliver all the energy we need as well as our body needs protein for growth, build and repair muscles……
Ingredients: makes 20-25 mini rolls
- 25 pcs mini rice papers
- 100 gms vermicelli noodles
- 3 cloves garlic chopped
- 3 pcs shallots chopped
- 1 tbsp fish sauce
- 1 tsbp hoisin sauce
- salt & pepper
- 2 cups shrimp stock(from the boiled shrimp shells and heads)
- 1/2 cup cut peeled shrimps
- 1/2 cup chopped carrots
- 1/2 cup chopped coriander
- 100 gms lettuce leaves
- In a wok, heat oil and saute garlic, shallots and shrimps, season with hoisin sauce, salt & pepper. add in shrimp stock and vermicelli and cooked for 2-5 minutes. adjust taste by adding fish sauce then add coriander. set aside and let it cool.
- In a mixing bowl, add water and dip gently rice paper and remove and place to a clean and dry cloth. assemble cooked noodles and fold gently “spring rolls” style. repeat over 20-25 rolls.
- In a deep fryer, fry spring rolls until golden brown.
- some people prefered not to be fried. I like it crispy.
- In a serving plate, place a lettuce leaves and dipping sauce.
- Best to be wrapped in a lettuce leaves then dip to vinegar sauce. YUM!!!
- 2 tbsp fish sauce
- 2 tbsp vinegar
- 2 tbsp white sugar
- 1/4 cup lemon juice
- 1/2 cup water
- 1 clove minced garlic
- 2 pc fesh chopped chillies
* in a bowl, just mix all ingredients together…….Enjoy!!!
Flaky Bolognese Roll
Tired of traditional bolognese served on spaghetti pasta??….Well check this out, let’s bake it and rolled it in a pastry! ..Sometimes we can make traditional recipes into a non-traditional way. ..It’s good for pica-pica, snacks or even for your lunch box…Did you know that bolognese’s main ingredients are tomatoes, and tomatoes are rich in lycopene content. Lycopene is a vital anti-oxidant that helps in the fight against cancerous cell formation as well as other kinds of health complications and diseases.
Ingredients: makes 8-10 rolls
- 2 tbsp oil
- 2 tbsp garlic (crushed)
- 1 medium onions (diced)
- 1 small carrots (small diced)
- 1 stalk celery
- 100 gms chicken liver (minced)
- 300 gms beef mince
- 1 cup tomato sauce
- 2 tbsp tomato paste
- 1 tsp mixed herbs
- salt & pepper
- 2 tbsp corn flour dissolve in 1/2 cup water
- 1 cup bread crumbs (for binding)
You may also need:
- 1/2 cup grated cheese
- flaky pastry roll 8 sheets (4×6 inches)
- 1/4 cup melted butter for brushing
- In a large sauce pan, heat oil and saute garlic and onions, add in beef mince, chicken liver and cooked for about 10 minutes and stirring every 5 minutes. add in veggies – tomato, carrots, celery and seasoned with herbs, salt & pepper
- Add tomato sauce & paste & water. cook for another 5 minutes. add cornstarch mix and remove from heat. let it cool.
- In a mixing bowl – pour in bolognese & bread crumbs and mix well. In a pastry bag, fill in bolgnese mixture.
- spread a sheets of pastry roll and pipe in bolognese mix. fold and brush with butter and place cheese on top.
- pre-heat oven at 180 degrees and bake it for 30 minutes or until pastry are fluffy.
Lumpiang toge(beansprout roll)
Lumpiang toge….This is one of the streetfoods in the philippines. I remember when I was a child, they sell it for 3 for 5.00 pesos..(maybe 20 cents approx to nz dollar)..originally it was only compose of mixed vegetables such as beansprout, carrots, cabbage, onions & more. To make it a little exciting, I include mix of seafoods inside. . . Did you know that beansprout contains all of the nutrients found in the various fruits and vegetables. It has protein, carbohydrates, major vitamin contribution: B vitamins, folate, vitamin C Major mineral contribution: Iron, potassium. thus, some studies says it may help with weight loss and improve risk markers for cardiovascular disease….
Ingredients: (makes 25 rolls)
- 2 tbsp oil
- 2 cloves garlic
- 1 medium onions
- 10 pcs fish balls (cut thinly)
- 10 pcs shrimps (peeled and cut into small size)
- left over fried fish (if you have)
- 200 gms beansprout
- 100 gms carrots jullienne
- 100 gms cabbage jullienne
- 2 stalks of coriander
- salt & pepper
- 1 tbsp soy sauce
- 25 pc wanton wrapper.
- In a pan, saute garlic & onions, add in seafoods for 2-3 minutes. then add in rest of vegetables. don’t over cook. seasoned with salt & pepper & soy sauce
- Let it cool…Wrap in a wanton wrapper or lumpiang wrapper then deep fry.
- Serve with vinegar sauce (1/2 cup vinegar, 3 pcs chillies, 1 small onions, salt & pepper)
Great for starters.