Nor'West News: April 20, 2023

12
Thursday April 20 2023
Winter inspiration dished up early
As the weather cools
we start to look for
more comforting
recipes, and Philippa
Cameron’s latest
book Winter Warmers:
Recipes and stories
from a New Zealand
high country station
provides plenty of
inspiration
Mashed-potato pastry
sausage rolls
These sausage rolls are so soft
and buttery they have become a
firm favourite with the children,
as well as in the smoko tins.
This is also a great way to use up
any leftover mashed potato that
would normally hang out at the
back of your fridge.
Makes 6 large rolls
Ingredients
Mashed-potato pastry:
50g butter
75g flour
1½ cups cold mashed potato
½ tsp baking powder
¼ cup milk
Sausage filling:
450g sausage meat
½ tsp curry powder
1 onion, grated or finely diced
½ cup breadcrumbs
tomato sauce (enough to
combine the mixture)
To decorate: handful of sesame
seeds (optional)
Directions
Preheat the oven to 200degC
fan-bake and prepare a baking
tray.
To make the pastry, rub
together the butter and flour.
Add the cold mashed potato and
baking powder. Combine using a
dough whisk or butter knife.
Slowly pour in the milk (you
may not need all of it) and combine
to make a firm dough.
Use clean hands to form the
dough into a ball. Put the dough
on a well-floured surface and roll
out to a square about 5mm (¼in)
thick.
Cut in half, creating two rectangles.
To make the filling, simply
rinse out the bowl you used to
make the pastry.
Squeeze in the sausage meat
and combine with the remaining
ingredients.
Spoon small amounts of the
filling into the middle of each
pastry rectangle, creating one
long sausage down the middle.
Wrap the pastry around the
sausage meat, leaving the ends
open.
Cut each log into three pieces
and place on the prepared tray.
Sprinkle with sesame seeds (if
using).
Bake for 25 minutes until
golden.
Tips and tricks:
• I grate my onions instead of
dicing them. That way, I ensure
there are no chunks for the fussy
eaters to find.
• Turn the pastry a quarterturn
after each time you roll it.
This will ensure you get more of
a square shape.
• You could use the mashed
potato pastry as a topping on a
fish pie or cottage pie.
Curried cauliflower salad
It’s sometimes hard to
get inspiration for salads
in winter, but this is one you will
want to make time after time.
The yoghurt is fresh and light,
and the curry flavours help liven
up a winter meal.
Serves 4-6
Ingredients
1 head cauliflower, roughly
chopped
420g can chickpeas, drained
and rinsed
1 cup unsalted cashews
3 Tbsp honey
2 Tbsp olive oil
2-3 bulbs garlic, crushed
2 tsp curry powder
2 tsp ground cumin
2 tsp ground coriander
salt and pepper
Yoghurt dressing
½ cup plain yoghurt
1 tsp curry powder
good squeeze of lemon
Directions
Preheat the oven to 180degC
fan-bake.
Prepare a large roasting dish.
Scatter the cauliflower over the
prepared dish. Scatter the chickpeas
and cashews on top.
Combine the honey, oil, garlic
and spices in a pot on a low heat.
Heat until runny and combined.
Drizzle the honey mixture over
the cauliflower, chickpeas and
cashews. Grind salt and pepper
over the top.
Roast for 20 minutes, tossing
the mixture every 5-10 minutes,
until slightly brown.
Remove from the oven and set
aside to cool.
To make the dressing, combine
all of the ingredients in a small
bowl or jug.
Transfer the cauliflower to a
large bowl and toss through the
dressing. – ODT
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