Easy Cheats Homemade Sausage Rolls

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Piping Hot!

Everyone craves a good homemade sausage roll once in a while, yet no one who has a job, family and a bunch of dogs should even have to time to act Martha Steward and roll her own puff pastry.  Guilt as charged.  Buy a roll of ready made puff pastry from the freezer section, in Bangkok we have a great brand that made fresh with no preservatives – hence the short life span.  Usually i made a mixture of pork, carrots, potatoes as the mince but after a hectic week i just grabbed a package of Cumberland sausage, a few carrots and potatoes. I thawed my pastry overnight in the fridge.  Makes it easier to roll without breaking.

Dice the carrots a bit smaller than the potatoes so you have an equal cooking time, saute them in some olive oil and garlic.  Season well with salt, pepper, paprika and a tiny hint of sugar.  Just a small touch to offset the saltiness of the pork.

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Lovely golden brown and not soggy at all!

I unwrap the baking paper on the baking sheet and unroll the puff pastry directly on the baking sheet.  I mix the sausage mixture into the cooled veggie mixture and mix well gently.  I dont season anymore now as sausages tend to be quite salty.  Shape into logs on the puff pastry and roll it over.  Leave a bit of space before cutting it.  No need to be neat.  Roll it over again so the edges are on the bottle.  Flatten slightly and cut into pieces with a wet knife wiping in between.  As you see i cut into different sizes and they bake at the same time.

Rub a bit of beaten egg and throw in oven with fan at 125 degrees.  Rotate tray after 15 mins and brush some more egg wash and they are ready to be eaten hot in 10 – 15 mins.

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Crispy, buttery and juicy!

 

 

Japanese & Italian Inspired Udon

Looking through the fridge there was an assortment of leftovers bits of this and bits of that.  Some udon, pumpkin, roasted eggplant and bacon.  Dinner time in 30 mins let’s create a semi healthy stir fry.

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30 Mins yummy dinner!

Started with the bacon, I tried to remove as much fat as possible and then added in the pumpkin which i cut into small pieces to mesh into a thick gooey sauce to coat the noodles.  A quick spin of Kampot pepper, salt and olive oil and the piping hot udon which i boiled for 5 mins was added in.  It still had some water in the noodles so i it helped make the sauce more light, quick chopsticks and wrist action to coat the noodles.  Last sprinkling of pepper, chilli flakes, and a quick snip of spring onions from my pot and ready to go.

I think quick meals are possible, incorporating vegetables into our diet is also quite important, I can’t claim to be miss healthy but I think baby steps!

The udon was firm and chewy, the pumpkin added a nice sweetness to the dish while the bacon helped with the savory and salty.  The eggplant was just another texture, spongy mushroom like.  The spring onion was the bit of green, i didn’t use any garlic or onions as i wanted each of the flavours in the pot to shine, garlic and onion usually dominates in simple dishes and i wanted only flavours of the 5 ingredients to really have their own part.  Everyone liked the colors and balance of flavours.  Leftovers done, let’s see next week!

 Happy Eating!

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Turned out better than expected!