A
snacking twist on traditional British pub grub favourites, this idea is great
for serving as part of a sporting event or relaxed braai accompained by our Alto
Roll out
the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour.
Trim the edges neatly, then cut in half lengthways to form two long strips.
Spread with a thin layer of the mustard, leaving a border along the edges.
Add the pork
mince into a mixing bowl along with 3 tbsp cold water, the additional mustard,
apple and sage and squash together until the meat is fine. Season the mixture
with salt and pepper and divide in two. Mould each half into a cylindrical
shape and place each portion of meat into the middle of a pastry strip, leaving
a border at either side. Brush the pastry border and the top of the
sausage mix with the beaten egg. Fold one edge of the pastry over the meat and
roll to encase, then use a fork to press the pastry edges together. If desired,
cut the sausage rolls into 5cm lengths and arrange on a lined baking tray.
Chill for 20 mins. The sausage rolls can be made a day ahead or frozen for up
to one month; to bake from frozen, add an extra 10 mins to the cooking time.
Heat oven
to 200°C and brush the sausage rolls with the rest of the beaten egg and
sprinkle over the sesame seeds. Bake for 30-35 mins until the pastry is deep
golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins
before serving with mustard or chutney.
Crispy Crumbed Fishcakes with Mushy Minted Peas
Cook the
potatoes in boiling water until just tender. Drain well and return to the pan
on a low heat. Heat for another minute or two to evaporate excess liquid. Mash
the potato and allow to cool in the fridge. This step can be done the day
before.
Put the
fish, spring onions and milk in a saucepan and gently cook until just opaque
and cooked through.
Drain the
fish and spring onions through a fine sieve. Gently mix through the potatoes – avoiding
breaking up the fish too much – and add in the cheese and salt and pepper.
Form the
mixture into 6 - 8 patties. The cooler the mash potato is when you do this, the
easier it will be to form the patties as the mixture will be very soft when
warm.
Pour the egg on one plate and scatter breadcrumbs
on the other. Dip the patties in egg and then the crumbs and arrange on a sheet
of baking paper on a tray. Put the patties in the fridge for at least half an
hour to firm up if the patties feel very soft.
Heat a
large frying pan with a generous glug of oil. When the oil is
hot, carefully lower the fish cakes into the pan. Cook for 5 - 7 minutes
or until golden brown underneath and then carefully flip them over. Fry for
another 5 - 7 minutes or until golden on the bottom and heated all the way
through.
For the
mushy peas, steam or boil the peas until tender and drain. Use a potato masher
to mash the peas into a rough paste. Stir through the mint and lemon and season
with salt to taste. Serve slightly warmed with the crispy fishcakes.
Ploughman's Platter
Arrange all the ingredients on to a serving platter with salted butter and crunchy veggies like baby carrots or radishes.
Artist : Alto
A
snacking twist on traditional British pub grub favourites, this idea is great
for serving as part of a sporting event or relaxed braai paired with our Alto Rouge 2022.
A
snacking twist on traditional British pub grub favourites, this idea is great
for serving as part of a sporting event or relaxed braai accompained by our Alto
Ingredients
blank
500g pork mince
30ml hot English mustard
1 small red apple, finely chopped
2 to 3 fresh sage sprigs, leaves finely chopped
Salt and pepper
1 x 400g roll of readymade puff pastry, thawed
1 egg, beaten
30ml white sesame seeds
blank
blank
200g hake or haddock
250g floury potatoes, peeled and cut into chunks
2 spring onions
50ml milk
60g grated Cheddar cheese
Salt and pepper
1 egg, beaten
Breadcrumbs
Olive or sunflower oil, for frying
blank
250g frozen peas
2 sprigs of fresh mint, finely chopped
Half a lemon, juiced
Sea salt
blank
Good quality aged Cheddar cheese
Mild cheese, like Derby or Wensleydale
Pickled onions
Baguette loaf, sliced
Cornichons or mini gherkins
Grainy mustard
Dijon mustard
Gypsy ham, thinly sliced
Directions
blank
Roll out
the pastry to a 35 x 30cm rectangle on a surface lightly dusted with flour.
Trim the edges neatly, then cut in half lengthways to form two long strips.
Spread with a thin layer of the mustard, leaving a border along the edges.
Add the pork
mince into a mixing bowl along with 3 tbsp cold water, the additional mustard,
apple and sage and squash together until the meat is fine. Season the mixture
with salt and pepper and divide in two. Mould each half into a cylindrical
shape and place each portion of meat into the middle of a pastry strip, leaving
a border at either side. Brush the pastry border and the top of the
sausage mix with the beaten egg. Fold one edge of the pastry over the meat and
roll to encase, then use a fork to press the pastry edges together. If desired,
cut the sausage rolls into 5cm lengths and arrange on a lined baking tray.
Chill for 20 mins. The sausage rolls can be made a day ahead or frozen for up
to one month; to bake from frozen, add an extra 10 mins to the cooking time.
Heat oven
to 200°C and brush the sausage rolls with the rest of the beaten egg and
sprinkle over the sesame seeds. Bake for 30-35 mins until the pastry is deep
golden. Transfer the sausage rolls to a wire rack and leave to cool for 10 mins
before serving with mustard or chutney.
blank
Cook the
potatoes in boiling water until just tender. Drain well and return to the pan
on a low heat. Heat for another minute or two to evaporate excess liquid. Mash
the potato and allow to cool in the fridge. This step can be done the day
before.
Put the
fish, spring onions and milk in a saucepan and gently cook until just opaque
and cooked through.
Drain the
fish and spring onions through a fine sieve. Gently mix through the potatoes – avoiding
breaking up the fish too much – and add in the cheese and salt and pepper.
Form the
mixture into 6 - 8 patties. The cooler the mash potato is when you do this, the
easier it will be to form the patties as the mixture will be very soft when
warm.
Pour the egg on one plate and scatter breadcrumbs
on the other. Dip the patties in egg and then the crumbs and arrange on a sheet
of baking paper on a tray. Put the patties in the fridge for at least half an
hour to firm up if the patties feel very soft.
Heat a
large frying pan with a generous glug of oil. When the oil is
hot, carefully lower the fish cakes into the pan. Cook for 5 - 7 minutes
or until golden brown underneath and then carefully flip them over. Fry for
another 5 - 7 minutes or until golden on the bottom and heated all the way
through.
For the
mushy peas, steam or boil the peas until tender and drain. Use a potato masher
to mash the peas into a rough paste. Stir through the mint and lemon and season
with salt to taste. Serve slightly warmed with the crispy fishcakes.
blank
Arrange all the ingredients on to a serving platter with salted butter and crunchy veggies like baby carrots or radishes.
