Sausage Rolls

Sausage Rolls

I love sausage rolls.  I was amazed when my friend Barbara R whipped them up in less than 30 minutes, while chatting with me in the church kitchen, and preparing afternoon tea for "Impact", a kids club.

Ingredients:

4       sheets puff pastry
500   g sausage mince
1       grated onion
1       tablespoon milk for milk wash

Method:

Preheat oven to 200degrees C.

Cut each sheet of puff pastry in half. 8 half sheet all together.

Mix grated onion with sausage mince.

Divide the sausage mince into 8. Roll each 1/8th, to fit the length of the pastry sheet.
Fold the long edges to the center, to cover the mince, with the edges overlapping. You can wet the edge of the sheet to assist the sheets to seal better.

Cut the long roll into 2 (across), then each half into 3.   This gives you 6 small sausage rolls per half sheet, and 12 rolls per sheet. Hence 48 rolls.

Brush with milkwash.

Bake for 30 mins or till golden.

Enjoy!

Glutinous Rice

Glutinous Rice

My sister-in-law, Margaret, cooks the best glutinous rice!  Every Christmas and Chinese New Year, when she asks me what she can contribute to our family feast, the answer is always the same - Mee Siam and Glutinous Rice.  This year, my mum, Kathleen, finally sat Margaret down and took down the recipe.  So here it is. 

This is what I cooked for some International students in Macquarie University when they were having their welcome dinner.

This recipe will cook enough to share, for a party, or for many meals.



Ingredients:

4 cups glutinous rice
2 cup raw peanuts, skin intact.
3 onions, chopped finely
5 pairs of chinese sausages, cut lengthwise and cut widthwise to make small bits
3 teaspoon salt
Oil

Method:

1.  Wash glutinous rice, then soak in water 1/2 cm above the level of washed rice for 2 hours.  Strain and reserve water for later use.
2.  Wash and boil the peanuts for 20 - 30 mins till semi cooked.  Strain.

3.  Heat oil in wok.  Stir fry chopped chinese sausages till lightly brown.  Remove.
4.  Stir fry chopped onions in wok.  Fry till fragrant.
5. Add glutinous rice and stir.  The glutinous rice will take on the flavours of the chinese sausage and onions.
6.  Add peanuts.  Mix well.
7.  Add chinese sausage, and salt.  Mix well.
8.  Put this mixture of glutinous rice into a rice cooker, cover with saved rice water (step 1) and top up till level of water is 0.2 cm above the level of the rice.

9.  Cook rice till ready.

10.  Enjoy!