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SAUSAGE ROLL
BYSUNSHINE BAKERY’SOWNER
DAVID BENNETT
½ tsp
nutmeg
Salt & pepper
For the pasty
500g
unsalted butter
500g
plain four
200ml
plain water
1 tsp
salt
INGREDIENTS
For the flling
1kg
sausage meat
100g
Braeburn apple diced
100g
onion, fnely diced
Pinch
chopped thyme
Pinch
chopped sage
METHOD
For the flling.
Place the sausage meat in a bowl, add the
other ingredients and mix thoroughly.
For the rough puf pasty.
Place the four and salt in a
bowl.Dice the butter into 1cm cubes and add to the four.
Rub in the butter until the mixture becomes faky.
Add the water and mix together into a ball, taking care
not to mix the butter too thoroughly.
Clingflm the bowl and place in the fridge for two hours.
After two hours remove the pastry from the fridge and
roll into a large rectangle around 8 inches by 8 inches.
Place a two inch diameter circle of sausage meat down
the centre.
Fold over the pastry and pleat.
Brush with egg yolk.
Bake at 200°C for approximately 25 mins.
GAME PIE
BYCREATE’S HEADCHEF
EDWARD LEE
1kg
venison shoulder
4
pigeon breasts
2
pheasant breasts
1
partridge
1
whole rabbit
400g
pancetta
1
Sheet puf pastry
INGREDIENTS
2
shallots
1
clove of garlic
2
sprigs of thyme
2l
beef stock
200g
plain four
Salt and pepper
METHOD
Prepare all the game, dicing the breasts into chunks.
Prepare the venison shoulder by trimming all the sinew
of and dicing up. For the rabbit, take the loin and trim
of all the sinew and fat and dice up. Debone the rabbit
thighs and take the sinew out and dice up. Keep the
various cuts of meat separate.
Dice the shallot, garlic, and the pancetta and sweat of in
a pan with vegetable oil until soft, add the four and cook
out for 5 mins.
Add the venison shoulder and rabbit thighs, cover with
stock and cook out for 40 mins.Ten add the rest of the
game cook for 5 mins, season and add the thyme.
Serve with a puf pastry lid twice glazed with an egg wash.
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