Sausage Rolls, Truffle Mayonnaise

Sausage Roll, Truffle Mayonnaise

This is ultimate comfort food – fragrant homemade sausage rolls served with a rich and tangy homemade truffle mayonnaise!

Homemade mayonnaise is so simple to make yet gives fantastic results – a much smoother and thicker texture than shop-bought with a fresh and tangy flavour. Don’t overdo the truffle oil and you’ll have a great comforting supper.

Sausage Rolls, Truffle Mayonnaise
Serves 4

Ingredients:

For the Sausage Rolls: 500g Pork Sausagemeat, 2tbsp Chopped Fresh Sage, 4tbsp Chopped Fresh Parsley, 1tbsp Finely Chopped Lemon Rind, 2 Red Onions Finely Chopped, 1tsp White Pepper, 1tsp Freshly Grated Nutmeg, 1 Sheet Ready Rolled Puff Pastry, 1 Egg Yolk

For the Mayonnaise: 2 Egg Yolks, 1tbsp Dijon Mustard, 2tbsp White Wine Vinegar, 300ml Sunflower Oil, 1tbsp Lemon Juice, 1tsp White Truffle Oil

Method:

1) Preheat the oven to 190C. Fry the red onion in a little olive oil over a medium heat for 10 minutes until soft but not coloured. Allow to cool then combine with the sausagemeat, herbs, lemon rind, white pepper and nutmeg in a large bowl until fully mixed.

2) Cut the puff pastry in half and form the sausagemeat mixture along the centre of each half. Fold the pastry over itself and seal together. Glaze the pastry with egg yolk and transfer the rolls to a lined baking sheet. Bake in the oven at 190C for around 30 minutes until golden brown and cooked through.

3) Meanwhile make the mayonnaise. Place the egg yolk, vinegar and mustard in a food processor. Start the processor and slowly pour in the sunflower oil whilst blending – do not rush this stage or the mayonnaise may split. The mayonnaise will emulsify and turn to a thick consistency. Add the lemon juice and truffle oil and blend to combine. Store in the fridge until ready to use.

4) When ready, remove the sausage rolls from the oven, cut into portions and serve with the truffle mayonnaise.

Enjoy!

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Lamb Loin, Onion, Truffle and Herbs

Lamb Loin, Onion, Truffle and Herbs

A delicious pairing of lamb loin, onion purée, truffle oil and gremolata.

Great served with sprouting broccoli, this is an impressive dish to share with friends!

Lamb Loin, Onion, Truffle and Herbs
Serves 4

Ingredients:

For the Lamb: 2 Boneless Lamb Loins, 25g Unsalted Butter, 1 Rosemary Sprig, 1 Thyme Sprig, Cracked Black Pepper, Sea Salt

For the Onion Purée: 2 Large Onions, 50g Unsalted Butter, 175ml Double Cream, 4 Rosemary Sprigs, Sea Salt

For the Gremolata: 25g Dried Breadcrumbs, 1tbsp Chopped Tarragon, 1tbsp Chopped Parsley, 1tsp Chopped Basil, 1tsp Chopped Lemon Rind, 4tbsp Extra Virgin Olive Oil

To Garnish: Steamed and Buttered Broccoli, Sea Salt Flakes, White Truffle Oil

Method:

1) Prepare the onion purée by sweating the onion in the butter with the rosemary in a saucepan over a low heat for 30 minutes (don’t allow to colour). Add the double cream and boil for 2 minutes. Remove the rosemary and transfer the mixture to a blender. Blend until smooth and pass through a sieve into a clean pan. Season with salt to taste. Set aside.

2) Prepare the gremolata by combining all of the ingredients except the olive oil in a small bowl. Combine with the olive oil just before serving.

3) Cook the lamb sous vide at 59/60C with the thyme and rosemary for 1 hour before flash frying in the butter. Alternatively season and cook the lamb in the butter, thyme and rosemary in a large frying pan over a high heat for around 5 minutes each side or until cooked to your liking. Allow the lamb to rest for 10 minutes before carving.

4) Serve the lamb with some warmed onion purée, gremolata, steamed and buttered broccoli and a few drops of truffle oil. Garnish with sea salt flakes.

Enjoy!

Bombay Chicken Burgers, Curry Mayo

Bombay Chicken Burgers

This is a cracking burger recipe – super light and moist chicken patties packed full of Indian spice, topped off with some sweet and aromatic curry mayonnaise!

Ask your butcher to freshly mince a blend of chicken thighs and breast and you’ll have no reason to fear dry chicken burgers! I used 1 chicken breast and 4 boneless thighs for this recipe.

Best served simply with some shredded iceberg and sweet brioche buns.

Bombay Chicken Burgers, Curry Mayo
Serves 4

Ingredients:

For the Burgers: 650g Minced Chicken Breast and Thigh, 3tbsp Breadcrumbs (Gluten Free if Required), 3tsp Medium Curry Powder, 2tsp Ground Ginger, 1tsp Ground Cumin, 1tsp Cayenne Pepper, 1tsp Hot Sauce, 6 Spring Onions (Finely Diced), Large Handful Chopped Coriander, 1tsp Salt

For the Mayo: 3tbsp Mayonnaise, 3tbsp Natural Yogurt, 2tsp Medium Curry Powder, 1tsp Ground Cumin, 1tbsp Tomato Ketchup

Method:

1) Combine the minced chicken with the other burger ingredients in a large bowl and gently fold until fully combined. Divide the mixture into 6-8 equal patties and form into burgers with your hands. Store in the fridge until ready to use.

2) Make the mayo by combining all of the ingredients in a small bowl and stirring well to combine. Store in the fridge until ready to use.

3) Cook the burgers over a medium heat in a large non-stick frying pan in a little olive oil. They will take around 5 minutes each side – be sure they are fully cooked before serving.

Enjoy!

Thai Pork Skewers

Thai Pork Skewers

These kebabs/skewers are packed full of rich umami flavour without the usual whack of chilli often found in Thai Cooking. Easy to prepare and cook, they would be a fantastic addition to a BBQ or can be grilled and served with noodles for an easy supper.

Served here with some diced chilli, tomato and lime, the skewers pair perfectly with a good squirt of Sriracha sauce!

Thai Pork Skewers
Serves 4

Ingredients:
400g Pork Loin Steaks (Thinly Sliced then Sliced into Broad Strips)
3tbsp Fresh Coriander Stems & Leaves
2 Garlic Cloves
3/4tsp Cracked White Pepper
2tbsp Palm Sugar
2tsp Fish Sauce
3tbsp Vegetable Oil
1 1/2tbsp Soy Sauce (Gluten Free if Required)

Method:

1) Place all of the ingredients (excluding the pork loin) into a spice blender or food processor and blend to a smooth paste.

2) Combine the pork with the marinade, cover and store in the fridge for at least 5 hours – preferably overnight.

3) Skewer the pork loin onto bamboo skewers (which have been soaked in water) or metal skewers.

4) Place the skewers under a very hot grill (ensuring the meat is close to the heat source) and grill for around 4 minutes each side or until cooked through. Alternatively cook on the BBQ.

Enjoy!

Cambodian Beef with Yellow Rice

Cambodian Beef with Yellow Rice

A superb summer supper – sirloin steak is marinated in super spicy blend of chilli, lime and soy sauce and accompanied by turmeric rice infused with lemongrass.

This would be great cooked on the bbq but works equally as well in a super hot wok.

Cambodian Beef with Yellow Rice
Serves 4

Ingredients:

For the Beef: 4 Sirloin Steaks (Trimmed and Cut into Strips), 1 Birds Eye Chilli, 2 Garlic Cloves, 1″ Fresh Ginger (Peeled), Juice and Zest 1 Lime, 1tsp Palm Sugar, 1tbsp Light Soy Sauce, 1tbsp Dark Soy Sauce, 1tbsp Tomato Ketchup, 2tsp Ground Black Pepper

For the Rice: 350g Long Grain Rice, 1 Tin Light Coconut Milk, 275ml Water, 1tsp Turmeric Powder, 4 Lemongrass Stalks (Bruised), 1″ Ginger (Peeled and Finely Sliced), 1tsp Salt

Method:

1) Combine all of the ingredients for the beef (excluding the steak) in a spice blender and process until smooth. Combine the marinade with the sliced beef and allow to marinade in the fridge for at least 2 hours.

2) Make the rice by placing the rice in a medium saucepan with the coconut milk, water, turmeric, lemongrass, ginger and salt. Bring to the boil and stir. Cover and cook over a low heat for 12 minutes. Remove from the heat, place a thin tea-towel over the pan and cover with the lid and allow to sit for 10 minutes.

3) Meanwhile cook the steak in a little vegetable oil in a large wok over a high heat for around 2 minutes each side or until cooked to your liking. Allow to rest for at least 10 minutes.

4) Remove the lid and towel from the rice and fluff well with a fork. Serve with the beef and a little extra lime zest.

Enjoy!