Recipes

Italian Sausages

To about 600gms minced pork add:

  • 1 teaspoon Bolognese Mix (you can buy this at the herb section in the supermarket)
  • 1/2 green pepper
  • 4 sun dried tomatoes
  • dash Tabasco Sauce
  • salt and pepper (I like to grind my own, but use whatever you have to season)
  • 1 small onion roughly cut into pieces
  • 1 or 2 slices of bread (adjust to suit texture, you don’t want the sausage mixture to be too wet)

Mix all the ingredients in the food mixer. Scoop small amounts of the sausage mixture out of the bowl and, using a floured board to help, roll out the mix into a sausage shape. (You may need to squeeze the mixture before shaping it to make sure that it holds together.) Use only a light coating of flour, just enough to prevent the sausage from sticking to the pan.

When all the mixture is used up, start to fry them in a little oil, just as you would any other sausages. I haven’t tried grilling them but I don’t see why it wouldn’t work just as well. The sausage meat has a certain amount of fat content which would soak into the flour covering as the sausages cook.

 Apple and Sage Sausages

To about 600gms of  pork mince add:

  • 1 medium/large apple, peeled and cut into chunks
  • 1 onion roughly chopped
  • 1 tablespoon sage (rough estimate!)
  • 1-2 slices bread
  • salt and pepper

Mix, form and cook as above.

Pork and Lamb Meatloaf

To about 600gms pork mince add:

  • 1 lamb steak, chopped into pieces
  • 1 tablespoon Bolognese mix
  • 2 shallots or 1 onion, roughly chopped
  • 2 small carrots
  • 1-2 slices bread 
  • 1 egg

Meatloaf  Form mixture into loaf shape in loaf tin, or in baking dish. Bake at 180-200 degrees C for about an hour.

Sausage Pie  Line a pie dish with flaky pastry and spread mix into base. Cover with a pastry topping. Beat an egg and brush over the top to give a golden crust. Bake at 200 degrees C  for 30 -35 minutes, depending on size of pie dish.

Sausage Rolls  Roll out flaky pastry and cut into two to three inch strips, depends on the size you want your sausage rolls to be. Form mix into long sausages and place on pastry. Roll up, dampening one long end so it will stick, and cut into lengths. Bake at 200 degrees C for about 15 - 20 minutes.

Crêpes

  • 250 g (8oz) flour
  • 4 eggs
  • 25 cl milk
  • 25 cl water
  • oil for cooking

Put the flour in a deep basin and make a well in the centre. Break the eggs into the well. Beat with a hand whisk until well combined.

Add the milk and water and mix until you have a good pouring consistency. Cover and leave to rest for about an hour.

Heat a large flat pan and lightly cover with oil. (I use a scrunched paper kitchen towel.) Using a soup ladle, carefully spoon a ladle full into the pan and quickly tip the pan on a circular movement until the base of the pan is covered with a thin layer of batter.

Cook for a minute and then carefully turn the crêpe with a spatula to cook the other side. Cook one minute,

Put on a plate in the oven (150 deg) to keep warm. Continue making crêpes until all batter is used up.

Serve warm with topping of choice.

Note: Serves 6

Pancakes

  • 125g (4oz) flour
  • Pinch salt
  • 1 egg
  • 300ml (1/2 pt) milk
  • oil for frying

Sift flour and salt into a large bowl. Add egg and half of the milk and beat well with a whisk until the mixture is thick and smooth. When bubbles appear on the surface of the batter, add the rest of the milk and stir in. Let it sit until you are ready to use it.

Heat a medium sized frying pan. Cover surface with a little oil (see tip above). Use a soup ladle to drop the batter into the pan. Tilt the pan so the surface is evenly covered. Don’t make your pancakes too thick.

Cook for about a minute until set and edges have begun to brown slightly. Using a spatula flip, the pancake over to cook the other side.

Keep pancakes warm in the oven (150 deg) as you make them.

Serve with favourite topping.

                           

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