Entertaining at Home
MINI SWEET CHILLI SAUSAGE ROLLS
INGREDIENTS
Makes 24
1 packet Simply Better Irish Pork Sausage Meat
2 tbsp Simply Better Irish Made Sweet Chilli Sauce
2 tbsp Simply Better Italian Basil Pesto
3 Simply Better Free Range Corn Fed Large Eggs
Simply Better Oriel Salt and Freshly Ground Pepper
1 packet Simply Better All Butter Puff Pastry, thawed
Plain flour, for dusting
2 tbsp Simply Better Irish Jersey Milk
2 tsp sesame seeds
METHOD
1. Preheat the oven to 200C (400F/ Gas Mark 6). Line two baking sheets with parchment paper.
2. To make the filling, put the sausage meat in a food processor with the sweet chilli sauce, pesto, and two eggs, then season with salt and pepper. Blitz to combine, then transfer to a piping bag.
3. Roll out the pastry on a lightly floured work surface to make a 40cm x 30cm rectangle, then cut the pastry in half again lengthways. Pipe half of the sausage meat filling into a long log shape that will run the whole length of the pastry, making sure it’s approximately 5mm from the edge.
4. Make an egg wash by mixing together the remaining egg and the milk. Brush the sides of the pastry with the egg wash, then fold the pastry over to enclose the filling and press down well with a fork to seal the edges. Repeat with the rest of the pastry and filling.
5. Cut each long sausage roll into 12 bite sized pieces. Glaze the sausage rolls with the rest of the egg wash, then sprinkle each lightly with sesame seeds and arrange on the lined baking sheets. Bake in the oven for about 15 minutes, until cooked through and lightly golden, then serve.
MINI SAVOURY TARTS
INGREDIENTS
Makes 24
1 packet Simply Better All Butter Shortcrust Pastry, thawed
Plain flour, for dusting
3 tbsp Simply Better Calabrian Chilli Paste
1 jar Simply Better Italian Artichoke Hearts, drained and quartered
1 jar Simply Better Italian Grilled Peppers, drained and thinly sliced
2 Simply Better Free Range Corn Fed Large Eggs
200ml Simply Better Single Source Irish Jersey Cream
Freshly ground pepper
Fresh herb sprigs, to garnish, optional
METHOD
1. Preheat the oven to 200C (400F/ Gas Mark 6). Roll out the pastry on a lightly floured work surface to make a large rectangle, then stamp out 24 x 6cm discs (with a cutter or use a glass) and place in greased muffins tins – you can do this in batches.
2. Add a small dollop of the Calabrian chilli paste to the bottom of half of the tarts and top them with a piece of artichoke. Fill the others with the peppers. Beat together the egg, cream and pepper and carefully pour into the cases – it is a good idea to pop the mixture into a jug for this. Bake for 12-14 minutes until the filling is just set and the pastry is golden. Serve warm or cold and garnish with fresh herbs, if liked.
STICKY COCKTAIL SAUSAGES
INGREDIENTS
Makes 40
1 Tbsp Simply Better Italian Extra Virgin Olive Oil
40 Simply Better Cocktail Irish Pork Sausages
4 tsp Simply Better Spanish Orange Blossom Honey
2 tbsp Simply Better Irish Made Soy & Ginger Sauce
2 tbsp Simply Better Irish Made Sweet Chilli Sauce
4 tbsp Simply Better Irish Made Hoisin Sauce
1 tbsp sesame seeds
METHOD
1. Heat 1 tbsp of oil in a non-stick frying pan over a medium heat. Add the sausages to the pan and cook for 5-6 minutes until light and golden in colour.
2. Mix together the hoisin sauce, soy sauce, sweet chilli sauce, honey and 2 tsp of cold water in a bowl. Drain off any excess fat from the sausages then pour over the glaze and sesame seeds, turning to coat.
3. Cook the sausages for another 3-4 minutes until golden and sticky.
4. To serve, arrange on a warmed plate skewered with cocktail sticks.
METHOD
1. Preheat the oven to 200°C (400°F/Gas Mark 6). Heat a large frying pan over a medium-high heat. Season the beef, then add to the pan, fat side down and sear for 2-3 minutes on each side.
2. Put the seared Picanha in a roasting tin and smear all over with three tablespoons of the chimichurri and roast for 1 hour for medium rare – cook it a little longer if you prefer the meat well done. Remove from the oven and transfer to a platter, then brush with some more chimichurri and cover loosely with foil. Leave to rest for 20 minutes.
3. Meanwhile, heat a griddle pan until smoking hot. Cut the peaches into wedges, removing the stones and put in a bowl with one tablespoon of the olive oil. Cut the Cáis Óir into 8 slices and add to the bowl, tossing to coat. Cook the peaches on the griddle until nicely charred. Add the slices of Cáis Óir and cook for 1-2 minutes
on each side.
4. Put the rest of the olive oil in a small bowl with the honey, vinegar and 2 teaspoons of the red chilli chimichurri. Season and stir to combine. Put the rocket on to a platter and top with the griddled Cáis Óir and peaches, then drizzle over the honey dressing.
5. Carve the Picanha into thin slices and arrange on a platter with a separate bowl of the red chilli chimichurri. Serve to the table with the salad.