FINGER LICKIN' FRIDAY

Beef and sage sausage rolls

I remember my Mum making sausage rolls one weekend when we had first moved to Brisbane. As a family of four, we each sat on a corner of a picnic blanket in the back yard, plucking hot sausage rolls out of the basket and smothering them in tomato sauce. We were shaded by the huge Lilly Pilly tree that still brings a welcome breeze. I've modified Mum's recipe a bit, but the memory remains strong. It's funny how little events (like a family picnic in the backyard,) can resonate with you.

In making these sausage rolls, I thought of how perfect they would be for summer picnics and, more importantly, for Australia Day! It's just over a week away and we are considering a typically laid-back menu for the 'day off'. These sausage rolls take no more than 15 minutes to make, and about half an hour to cook, so you can whack them in the oven and come back later. What's more, you can go all out and (easily) change the mince and herbs to create something different. Beef sausage rolls are pretty Australian, but I'm sure a lamb and rosemary variation would be gobbled up too!

FINGER LICKIN' FRIDAY

Gouda & Fennel Flatbreads

I was flicking through my collection of recipes and would probably have overlooked this one had Josh not glanced away from FIFA to point and say 'they look good'. Lunch was decided, and I'm glad that this one was fortunate enough to be chosen. The fennel, the tarragon and the wonderful flavour of those mild, semi-hard cheeses certainly satisfied my tastebuds. You all know how much I love the simplest of flavour combinations!

FINGER LICKIN' FRIDAY

Deep-fried Eggs

As some of you may be aware, a boiled egg (seasoned well) and a big bowl of baby peas is my favourite meal. It sounds very simple, and it is, but I think I've just found a way to spruce it up! Welcome, deep-fried egg. It's pretty much what you'd expect, but, at the same time, it's surprisingly awesome. Crunchy shell, soft white and that gooey, inky yolk. Season the flour well because salt and pepper are best friends with eggs!

What you'll need:
1 egg, lightly beaten (to coat)
50ml milk
1/4 cup plain flour
1/4 cup bread crumbs
4 eggs (to cook)
Salt and pepper
Vegetable or peanut oil (about 1 litre)

What to do:
Combine the 4 lightly beaten eggs with the buttermilk in a shallow bowl. Place the flour in another shallow bowl and season generously with salt and pepper. Add the bread crumbs to another shallow bowl. 

Set a saucepan of water on the stove to boil. Once boiling, add the remaining 4 eggs. Cook for 5 minutes and remove. Run the eggs under cold water until they feel cold. Carefully peel the eggs - the white should be just cooked.

Place a frypan over medium-high heat and fill about 2cm deep with oil. While this is heating, roll each egg in the flour, egg/buttermilk mixture and finally, in the bread crumbs. Rest on a plate until the oil has heated. (Test it by dropping in a breadcrumb which should sizzle immediately.)

Fry each egg for around one minute, turning, until golden all over. Drain on paper towel and enjoy!

FINGER LICKIN' FRIDAY

Meringue Gems

I was heading to the beach with Josh and his family last weekend and I knew that we would all like something sweet after we swim in the salty ocean. Instead of doing the usual Sunday market ritual, I woke up early and whipped these little cuties up! They took an hour or so to make and were plenty of fun; I had sweet, sticky specks of meringue on my arms, face and even in my hair! As soon as we got in the car, my meringue gems did the rounds and everybody had their favourite flavour. They're a good alternative to buying a packet of lollies and I think we can all agree that they're much prettier too.

What you'll need:
3 egg whites
1 cup caster sugar
1 teaspoon cream of tartar
1 teaspoon vanilla essence

Pink and yellow food colouring
1/2 teaspoon strawberry essence
1/2 teaspoon of lemon zest, chopped finely
1 teaspoon vanilla bean paste
2 disposable plastic piping bags with star nozzle

What to do:
Preheat the oven to 150C and line 3-4 baking trays with non-stick paper.

Place the egg whites and cream of tartar in a bowl and use an electric mixer to beat to stiff peaks. Reduce the mixer speed and add the vanilla essence and then the sugar, one tablespoon at a time. Return speed to high and beat for 2-5 minutes or until sugar has dissolved. (To test, turn off the mixer and rub some meringue between your fingers. It should be thick and sticky yet smooth.)

Divide the meringue into three different bowls. In the first bowl, add one teaspoon of vanilla bean paste and mix to combine. In the second bowl, mix together the meringue with 1/4 of a teaspoon of pink food colouring and the strawberry essence. In the last bowl, add 1/4 of a teaspoon of yellow food colouring and the lemon zest and combine. The colours will fade in the oven so if they don't seem vibrant enough now, pour more colour into the teaspoon and drop it in gradually, mixing between each addition. The pink should be pretty solid and the yellow should be almost fluorescent.

Place the star nozzle into one of the piping bags and spoon in the yellow lemon meringue. Chop the tip off the piping bag and push the nozzle through. Gather the big, open end and twist until the meringue starts to come through the nozzle. Place the nozzle about 1cm above the tray and, by twisting the end tighter again, the meringue will continue to come through the nozzle. Apply pressure to the bag, piping until the gem is around the size of a 10 cent piece. Then, release any pressure you are applying to the bag and pull the nozzle up and away. Keep piping these gems until you've run out of yellow meringue.

Cut the piping bag open and retrieve the star nozzle. Dispose of the yellow meringue's piping bag. Rinse the nozzle, place it into the clean bag and spoon in the vanilla meringue. Pipe these gems until you run out of vanilla meringue. 

Now, spoon the strawberry meringue into the vanilla meringue's piping bag. Squeeze the meringue out into a bowl until there is little to no trace of white meringue. Now, pipe the pink strawberry gems until you run out.

Place meringues into the oven and bake for 30 minutes or until crunchy on the outside. Leave to cool on trays for 5-10 minutes. Enjoy!

APRICOT & HAZELNUT BREAD

Apricot & Hazelnut Bread with Brie

SITTING down to do an assignment is never as easy as it sounds. I sit opposite the kitchen and am always surrounded by food magazines. Often I give myself permission to cook something (and fuel up of course) or read the newest magazine before studying, but one thing just leads to another. Today, I sat down with textbooks by my side but the first page I opened to was filled with recipe ideas I had scribbled down during lectures this week. I have been wanting to make a fruit and nut bread for a while and today seemed the perfect time. 

The dough itself is super easy to make and the end product holds a wonderful balance of flavours. The loaf forms a beautiful crust which is enhanced by the crunchy little flecks of sugar. The dense yet crumbly inner is studded with jewels of toasty hazelnut and sweet, golden apricot. A sliver of creamy brie on a warm slice of this bread is unimaginably good. The light earthiness of the brie is a compliment to the scrumptious flavours contained in this loaf. 

What you'll need:
1 cup hazelnuts
250g apricots, chopped
2 teaspoons vanilla essence
3 cups self-raising flour
100g butter, melted
1 cup milk
1 egg
Extra milk
Extra flour
Raw sugar
Brie, to serve

What to do:
Add half the hazelnuts and all of the apricots to a large bowl. Chop the other half of the nuts roughly before throwing them in too. Add the flour and make a well in the centre. Pour in the melted butter and use a knife to mix in a slicing motion. Add the egg and milk and mix together again using the knife.

Tip the dough out onto a clean, floured work surface and flour your hands. Knead until the mixture is not as moist and it becomes nice and smooth. Shape into a ball and press down to flatten out a little. Score the top a couple of times and paint with the extra milk. Sprinkle over the raw sugar and transfer the dough to a lined baking tray.

Bake for 35 minutes and remove from the oven. Cover with aluminium foil and bake for a further 10 minutes or until the loaf sounds hollow when tapped on the bottom. If in doubt, a skewer inserted should come out clean. Transfer to a wire rack to cool slightly before serving warm with brie. Enjoy!

STRAWBERRY SALSA

Strawberry Salsa


There is nothing better than fresh fruit at its simplest. This has always been a favourite little winter snack of mine and, with a scoop of ice-cream, it makes for a perfect dessert as well.  The subtle addition of mint is the perfect partner to this naturally delicious little dish. The zingy, underripe pieces electrocute your taste buds while the riper, juicier strawberries tone them down. Once all of the fruit has been polished off, I find myself enjoying an 'added bonus'; the beautiful syrup that has seeped from the sweetest pieces of fruit. It's like liquid gold to me.


What you'll need:
500g strawberries
1 tablespoons mint, chopped well
2 tablespoons caster sugar
1 tablespoon lemon juice


What to do:
Chop the strawberries into random sizes and combine in a bowl with the other ingredients. Rest for at least 15 minutes to allow all of the beautiful juices to be released. (Generally, a longer resting time means more juice.)


Serve with desserts, ice-cream or yoghurt or enjoy simply on its own.

STRAWBERRY & PISTACHIO PALMIERS

Strawberry and Pistachio Palmiers

I saw these pastries in patisseries all around Europe and their simplicity intrigued me. Unfortunately, the glazed strawberry tartlets and custard-filled cannolis were far more intriguing and decadent so I never actually tried a real French palmier. Actually, until I saw a recipe a few weeks ago, I had no idea what these heart shaped pastries were or even what they were called! The palmiers spotted in Paris (and in the patisseries around Brisbane) are almost as big as my head, but my little treats are packed full of perks!

Jam and pistachio is somewhat of an untraditional flavour combination but it works beautifully. The pastry houses those nutty pistachio crumbs which bring a certain subtly to the sweet strawberry jam. The jam caramelises while baking to create a sticky toffee within each layer of flaky, chewy pastry. All the ingredients compliment each other so well and the soft, crunchy and chewy textures make a fun snack. These are the perfect little afternoon delights.

What you'll need:
1 sheet ready rolled puff pastry
3 tablespoons pistachios, chopped well
2 tablespoons strawberry jam
Caster sugar

What to do:
Preheat the oven to 180C and line two baking trays. Get yourself an extra piece of baking paper. Generously sprinkle the trays with caster sugar and lay the pastry on top. Spread the jam evenly over the pastry, ensuring it reaches the edges. Sprinkle the pistachios over evenly too.

Roll two opposing sides inwards so that they meet in the middle. Press them together a little and chop into 1cm wide slices.

Grab one slice and sit it on one half of the spare piece of baking paper. Fold the other half of the paper to cover the slice. Put the rolling pin on top and roll upwards and then downwards, applying just enough pressure to flatten the pastry. Remove the pastry and put it onto a tray. Do this for the rest of the pastries.

Sprinkle a bit of caster sugar over your pastries and pop them into the oven. Bake for 10 minutes or until golden. Let them cool on a rack and enjoy. Keep any leftovers in an airtight container for up to 2 days… if they last that long!

TOMATO & BOCCONCINI TART

Tomato & Bocconcini Tart


THIS tart has long been a favourite of mine. It gets better and better every time I make it and I think I've developed it to its best now. I love tomatoes and they are definitely the star of the show here but the cheese and basil oil need a big round of applause too. The bocconcini adds a beautifully cheesy, chewy element while the oil gives just the right kind of herby sweetness. Tomatoes are best friends with salt and pepper so don't forget to season well!


What you'll need:
1 sheet shortcrust pastry
4 tomatoes (mixed type), sliced
120g bambini bocconcini, each ball halved
1/4 cup basil leaves
1/2 cup extra virgin olive oil
Salt and pepper


What to do:
Place the basil leaves and oil in a blender and blend until combined. Let it sit overnight. (See note.) The next day put this mixture through a sieve and strain the oil into a bowl. Press the leaves to get as much oil out as possible and then add a teaspoon of the leftover basil leaves to the oil. Set aside.


Preheat the oven to 180C. Grease a springform cake pan and line it with pastry. Chop off any excess pastry and patch up any holes. Put baking paper on top of the pastry and fill with rice. Bake for 20 minutes and then remove the paper with rice. Bake for a further 10 minutes to cook the base.


Remove the pastry from the oven and let it cool for 5 minutes before turning it out onto a serving or oven-proof plate. (Moving the tart now means you won't have to worry about breaking it when it's finished... Preparation is everything!) Drizzle the pastry with basil oil and scatter with some bocconcini halves. Layer the tomato slices on top and add more bocconcini. Add another layer of tomato and then more bocconcini. Keep layering until you've run out of tomatoes and dot some extra bocconcini on top. Drizzle with more basil oil and season well with salt and pepper.


Bake for 20 minutes or until cheese has melted. Garnish with rocket leaves or snow pea sprouts and give another generous drizzle of oil. Enjoy!


NOTE: If you don't have time to make the basil oil the night before, simply blanch the basil in boiling water for a minute or so and then whizz it up and strain.