Bamford & Norden Dec-Jan 2020

FESTIVE RECIPES
INGREDIENTS
1 tsp olive oil
2 shallots or 1 small onion,
finely chopped
450g pork sausage meat
3 tbsps fresh chopped sage
1 garlic clove, crushed
320g pack puff pastry ready rolled
2 tbsps English mustard
1 egg, beaten
Deluxe Sausage Rolls
METHOD
1. Heat the oil in a small pan and gently fry the chopped
shallot until soft. Leave to cool.
2. Mix the sausage meat, garlic, sage, mustard and
seasoning with the shallots.
3. Unroll the pastry and cut in half lengthways.
4. Form the mixture into a sausage and place down the
middle of each piece of pastry. Brush the edges with
egg and fold over. Seal with a fork.
5. Cut into 12 pieces and place on a baking tray. Brush
with egg and make slits on the top with a sharp knife
6. Bake at 200°C/Gas 6 for 30 minutes or until golden
brown and thoroughly cooked. Can be frozen and
reheated to serve.
Apple, Cranberry and Christmas
Mincemeat Crumble
INGREDIENTS
500g cooking apples
250g good quality
Christmas mincemeat
150g fresh cranberries or
100g dried cranberries
50g-100g demerara sugar
125g plain flour
75g porridge oats
100g brown sugar
100g butter
METHOD
1. Peel core and slice apples and place them in a dish
after mixing with cranberries and mincemeat. Sprinkle
with demerara sugar.
2. Make crumble by rubbing butter into flour until it
resembles breadcrumbs, mix in sugar and oats.
3. Sprinkle crumble over fruit mixture and bake at
180°C/170°C fan or Gas 4 for 25 to 35 minutes
or until golden and apples are cooked.
4. Serve with custard, pouring cream or clotted cream.
Our Festive Recipes were kindly supplied by Heather Williams
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