These sausage rolls are not just frankfurters wrapped in frozen puff pastry. That’s an easy way out if your children have some friends over and need a (sorta) child-friendly, time-saving, treats. However, I try to cut down consumption of frankfurters sausages, hot dogs or sausages that looked too polished and smooth. The easiest way to not consume them is just NOT TO BUY them 😉 But keeping some frozen mince is more convenient as you can make lots of things out from mince. One of them is this sausage roll.
I conducted a demo on this and I usually have a few regulars that come and when I said “I’m teaching sausage rolls today“, they all gave me a look of disbelief as they thought why am I teaching frankfurters wrapped in puff pastry ? Hehe. Nope, I said. The sausage is made from minced chicken and you can also make meatballs or burger patties out from it. But wrapping it in a layer of ready-frozen puff pastry seals the moisture of the sausage more than frying it as a meatball.
Sausage / meatball / burger patties usually contain lots of fat % to make it moist and tender when biting. But I went on to the ‘healthier’ version by adding grated apples. Apples are high in moisture and fiber. It acts as a substitute for fat and also giving it sweetness to the sausage roll.
Chicken Sausage Roll with Grated Apples
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 garlic clove, finely chopped
- 50g panko (breadcrumbs)
- 400g minced chicken
- 2 stems of thyme
- 1 tsp dried oregano
- 2 tbsp chopped fresh chives
- 1 red apple, corsley grated
- 1 lemon, zest and juice
- salt and pepper
- 2 sheets frozen puff pastry
- 1 egg
- 1 tbsp white sesame seeds
- Heat oil in a frying pan over low heat. Lightly sautée onion, garlic and thyme for 5 minutes or until onion is soft.
- Remove frozen puff pastry from the freezer and leave it to thaw while you mix up the mince.
- Mix everything else (except for puff pastry, egg and white sesame seeds) in a big bowl. Add in the sauteed onion mixture. Add in salt and pepper to season and mix to combine.
- Preheat oven to 200 C. Cut puff pastry sheets into half. Add minced chicken lengthwise on the pastry sheet, brush with some egg wash and roll it to seal. Brush with egg wash on top and sprinkle with sesame seeds.
- Cut to 8-12 pieces per puff pastry and place on lined trays. Bake for 25 minutes or until golden.
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Hello! How’s the World Cup Fever going on ? We’re just down to 2 matches and that’s it for 2014. Did your favourite team win or are they in the Finals ? For me, well, Holland lost it at semis But whether or not your favourite team is in the finals, you would still watch right ?? Haha I was watching one of the semis a couple of nights ago, and I started to get a little hungry. luckily I made some dips and had some Mission Tortilla Chips so I can’t help but to snack a little. If you’re having a World Cup finals viewing parteehh in your house, your friends could be in for a treat.
Randall Tan, Brand Manager of Mission Foods South Asia and Chef Isadora Chai
Mission Chips made its official debut in Malaysia recently right on time for the upcoming FIFA World Cup Season. Perfect for shin-digs or just plain snacking, the authentic tortilla chips made from 100% real corn comes with a promise of 30% less oil than regular potato chips. According to Randall Tan, Brand Manager of Mission Foods South Asia, the all-corn flavoured Mission Chips makes a tastier, healthier snack compared to various other snacks available out there.All Mission corn tortilla chips are completely cholesterol-free with zero grams trans-fat per serving and are shelf stable. “We wanted to introduce Mission Chips as the quintessential chips and dips snack to be enjoyed with the family or when entertaining friends especially during the upcoming festive season. It comes in six flavours, can be enjoyed with any sort of dip as it is made with superior quality ingredients giving it that authentic crunch that consumers love,” said Randall as he welcomed guests at the launch of Mission Chips. To illustrate how well the chips go with dips, Mission engaged the highly talented private chef Isadora Chai to demonstrate dips with a local twist that can be prepared in minutes at home. Chip and dip plates are a real crowd pleaser, and pretty much anyone will enjoy the laid back feel of an easily accessible snack table crunch. To kick-start ideas, Isadora showed how to make Mission Curried Cream Cheese Dip and Mission Sarawakian Umai dip and shared her recipes for Mission Spiced Green Pea dip, and Mission Sweet and Spicy Tomato Coriander Dip. According to Chef Isadora, “Mission Chips is not your average chips as they are thick and crunchy making them great for dips, or even on their own”.
For those who want to entertain but find themselves stretched for time, Isadora suggested making cheat dips using sauces bought from mamak shops or food stalls. With a little bit of imagination, even leftovers can be used to create a delicious mouth-watering chips and dips bar. Isadora’s cheat dips, Mission Chicken Satay dip and Mission Crunchy Spiced Mint Chutney dip made using store-bought pasembur sauce and mint chutney were a hit at the launch. I had the pleasure of remaking 3 sauces at home for sharing; Curried Cream Cheese Dip, Tomato & Coriander Dip and Chicken Satay Dip. Here are all 3 of the recipes if you would like to try.
MISSION CURRIED CREAM CHEESE DIP
• 250 ml tub cream cheese, softened to room temperature
• 1 tbsp curry powder
• ½ tsp lemon rind, finely chopped
• Salt and pepper to taste
• Mission Chips in any flavour (suggested Original)
• Mix the ingredients together, adjust the heat of the curry powder to your preference.
MISSION TOMATO & CORIANDER DIP
• ½ tsp coriander seeds
• ½ tsp cumin seeds
• 4 very ripe tomatoes
• 4 tbsp olive oil
• 1 clove garlic, finely pounded
• 1 tbsp gula Melaka, pounded
• 5 fresh curry leaves, finely sliced
• 1 tsp fish sauce
• 1 tbsp fresh coriander leaves, chopped
• 1 red chilli, deseeded & finely diced
• 1 tsp mustard seeds
• Salt & pepper to taste
• Mission Chips in any flavour
• Place the coriander and cumin seeds in a dry pan and dry roast the spices until the seeds start to pop. Place in a pestle and mortar and grind finely.
• Finely score X’s through the skin of the tomatoes.
• Place in a pot of boiling water to blanch the tomatoes until the skins start to peel away from the tomatoes.
• Remove from the water and place in an icebath.
• Core out the woody part of the tomatoes and roughly chop the tomatoes.
• Mix in the olive oil, then add in the rest of the ingredients and the ground spices.
• Season with salt and pepper to taste.
• Keep refrigerated until ready to serve.
• Serve with Mission Chips
MISSION CHICKEN SATAY DIP
• 3 tbsp cooking oil
• ½ tsp turmeric powder
• 1 stalk lemon grass, sliced and pounded finely
• 3 cloves garlic pounded
• 200 g minced chicken meat
• Salt to taste
• 1 ½ cups pasembur sauce (satay / peanut sauce)
• Mission Chips in any flavour
• Heat oil in a wok and then sauté the turmeric powder, pounded lemon grass and garlic until fragrant.
• Add in the chicken meat and stir-fry the meat until it is just cooked.
• Season the chicken with salt to taste.
• Then finally add in the pasembur sauce and cook until the sauce comes to a boil.
• Serve immediately with the Mission Corn Chips.
Now may the best team win!
Creating a blog post everyday is not an easy fret especially one still has a full time job. And also I’ve been diligently cooking something with kiwifruit everyday. Ok Not just cooking, but baking and making it into drinks and just slicing them and just popping them into a bed of greens.
Today’s challenge is to try out some of the new recipes from Zespri. You can check out their website http://www.zespri.com.my and look for some very interesting recipes. Like the Spicy Zespri Kiwifruit, Glass Noodle and Chicken Salad.. So I’ve actually been putting sweet recipes using Kiwi, and not much cooking involved. In fact, this one is no different. I fried the boxing chicken in a Philips Air Fryer. Haha
It was just an idea of putting kiwi into a chilli dipping sauce as it then adds sweet and sour to it as well. This little cup, packs a mouthful of flavour; sweet, spicy, sour, and refreshing (as I’ve also added mint) It’s also a good way to use up over ripe kiwifruits that are mushy and soft. I had a few of the green ones that are really soft already, so I had to use them in smoothies, sauces and dips because it’s okay for them to be out of shape. Haha
This dipping sauce can be used with fried calamari, maybe potato wedges or even…. cucur udang Hahaha.. Why not right ?
Air Fried Crumbed Boxing Chicken with Kiwi Sweet Chili Dipping Sauce
- 8 mini chicken drumlets
- ½ cup Greek Yogurt
- 1 tsp salt
- ½ tsp soy sauce
- 1 clove garlic, minced
- 1 tsp paprika
- tapioca starch and Japanese breadcrumbs for frying
- 2 Zespri Green Kiwifruit
- ½ lime, juiced
- 1 tbsp sugar
- ¼ tsp salt
- 5-6 mint leaves
- 2-3 tbsp Lingham Sweet Chili Sauce
- To prepare the chicken - first remove the excess fat, with a sharp knife cut around the thin end of the drumlet til the skin and sinewy bits are separated from the bone.
- Pull the meat down with the help of a knife and you will get a little chicken lollipop. Repeat with the rest of the drumlets.
- Marinade with the rest of the ingredients for 1-2 hours or overnight
- Dip the chicken in tapioca starch and panko.
- Put it in the Air Fryer for 15 minutes at 180 C. Check doneness, it may take another 5 mins, depending on the chicken size
- Cut kiwi into smaller pieces. Mash half of it.
- Roll the mint leaves and slice them thinly (chiffonade)
- Add everything in just mix.
The sauce was actually quite spicy but overall somewhat refreshing because it has lime and mint in it. The mushy kiwifruit adds to its sweetness and tartness.