15
14
Chorizo Sausage Rolls
Serves 4 as finger food
4 chorizo or Kransky sausages
1 sheet pre-made puff pastry (defrosted)
1 egg, beaten
1 tablespoon poppy seeds
1. Preheat oven to 230°C.
2. Cut each sausage into equal thirds
vertically and cut long strips of pastry the
same length of the sausage pieces.
3. Roll each sausage piece in the puff pastry
strips, using the beaten egg wash to seal
with a pastry brush. Using a paring knife,
make two small incisions on top of each of
sausage roll in the pastry. Brush with egg
wash and sprinkle with poppy seeds.
4. Using the oven tongs, lower the high
rack into the oven and place in sausage
rolls. Lower heat to 200°C and bake for
20 minutes, or until golden. Serve with
tomato sauce.
Potato Wedges
Serves 4 (as a side dish)
800g large potatoes, washed, cut into wedges
1 tablespoon olive oil
½ teaspoon paprika
Salt, to taste
1. Preheat oven to 200°C.
2. Place potatoes, oil, paprika and salt in
a bowl; toss to coat. Outside the oven,
arrange the wedges onto the high and low
racks.
3. Using the oven tongs, lower the racks into
the oven. Cook for about 40 minutes or
until crisp and golden.
4. Serve with sour cream and sweet chilli
sauce.
AIR FRY
Zucchini Tater Tots
Serves 4
3 medium zucchinis, grated (about 5 cups)
2 large eggs, lightly beaten
1/2 cup shredded cheddar
1/2 cup grated Romano
1 tspn dried oregano
1 tspn dried thyme
2 garlic cloves, crushed
sea salt
Freshly ground black pepper
Tomato Sauce, for serving
1. Preheat oven to 200C.
2. Place zucchini in a kitchen towel and
squeeze all excess liquid out. Line the
baking dish with baking paper.
3. In a large bowl mix together zucchini, egg,
cheddar, Romano, oregano, thyme, garlic,
salt, and pepper.
4. Spoon about 1 tablespoon of mixture
and roll it into a gnocchi shape with your
hands. Place on the baking sheet. Cook
for about 10 minutes until crisp and
golden. Serve with tomato sauce.
Spiced Pork Belly
Serves 4/6
1.5kg to 2kg pork belly, skin on and scored
PASTE
1 Tbs fennel seeds
3 Tbs coriander paste
1 Tbs garlic paste
1 Tbs fresh thyme leaves
2 tsp sea salt
1 Tbs olive oil
1. Mix all the flavorings together to form a
paste.
2. Rub the paste all over the skin of the pork
belly ensuring to get deep into the scored
sections.
3. Scrunch up some aluminum foil and place
onto the rack of the oven positioned in the
oven.
3. Lay the pork belly skin side up over the
foil. Position the lid in place.
5. Set the temperature at 220c and time for
60 minutes or until clear juices run when
tested with a skewer and the crackling is
hard and crispy.
6. Serve with your favorite salads or
vegetables.
