Big cook, little cook: how to make Sausage roll & home-made cookies

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My niece and I decided to cook. Actually I decided to make sausage rolls and then she wanted to make her own pies. We ended up cooking side by side and as a reward I made cookies for her.
SAUSAGE ROLL
Ingredients makes about 100 mini sausage and fish rolls
• 1.5Kg Flour plus extra for rolling
• 1 teaspoon salt
• 750g margarine
• Cold water
• Beef sausage meat
• 2 Eggs
Mix the flour with the salt. Rub in the butter till it resembles large crumbs. Add little cold water till the mixture just comes together. Divide the mixture into 5 portions then knead very lightly till smooth (if you over work the dough, it will be tough).
Next roll each ball on a lightly floured surface, cut into rectangles 4 inches wide. Spoon the sausage meat in the middle as seen in the picture. Moisten the long edge on the left with water, then roll over the pastry towards the left and press a bit to secure making sure the seal is underneath.
Then cut into mini rolls 2 inches long, brush with egg (i.e. egg wash) and bake in a hot oven about 20 minutes or until a delicate golden brown colour is achieved. Well the sausage meat finished and the pastry remained so I decided to make fish rolls.
FRITTERED FISH ROLL
• 3 Cans of sardine (you can used cooked and flaked mackerel i.e. “Titus” instead)
• Onions chopped very finely
• Carrots same
• Green pepper same
• Knorr cubes
• Cameroun pepper
• 2 Eggs
Note: The vegetables are optional
Drain all the oil from the sardine. Use just a little to sauté the vegetables while you can discard the rest or use it for something else. If you use all, the fish roll will be too oily.
Season the veggies with a little knorr as the sardine already has salt in it. Lastly add your Cameroun pepper. Leave filling to cool and stuff the pastry dough as seen in the picture.
Next you continue as for sausage roll and bake. Leave to cool a bit, then for that delightful crispy crust, dip in egg and fry in hot oil until golden brown.
Below is the recipe for the cookies.
‘CHOC N SPRINK’ COOKIES: Makes about 30
• 125g butter softened
• 165g brown sugar
• 1 egg
• 260g flour
• 1 teaspoon baking powder
• 35g cocoa powder
• 200g dark chocolate melted
• Sprinkles
Cream butter, sugar and egg until combined. Fold in dry ingredients gently.
Knead cookie dough on a floured surface until smooth. Refrigerate the mixture for 30 minutes, bring out, mould into balls, flatten and bake on greased baking trays lined with baking paper in a preheated moderate oven (180°C) for about 12 minutes.
Cool on racks, spread with melted chocolate and douse with sprinkles. NOTE! that the melted chocolate and sprinkles must be put after and not before baking, if not it well melt in the oven. For maximum fun, do this with your kids.
Cookie recipe adapted from “The Australian Women’s Weekly – Cupcakes and Cookies” cook book

The pastry dough rolled out

The pastry dough rolled out

Sausage meat

Sausage meat

Little cook making her little pasties

Little cook making her little pasties

The sausage meat smack in the middle of the dough

The sausage meat smack in the middle of the dough

sausage roll minis, egg washed and ready for baking

sausage roll minis, egg washed and ready for baking

Sausage roll with chili jam and mango juice

Sausage roll with chili jam and mango juice

Fish roll stuffing

Fish roll stuffing

Bon appetit

Bon appetit

cookies baked on greaseproof paper

cookies baked on greaseproof paper with melted chocolate drizzled and sprinkles put on after baking

Choc sprink cookies

Choc sprink cookies

 

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Chinese rice and chicken sauce

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Serves 10
For the Sauce
• 1kg of chicken skinned and chopped into small pieces
• 2 teaspoons corn flour
• 8 medium garlic cloves grated
• 5cm/2inches ginger grated
• 2 pairs of Knorr cubes
• 1 teaspoon of salt
• 1 tablespoon of brown sugar
• 1 teaspoon vinegar
• 1 teaspoon Cameroun pepper
• 1 medium green pepper, seeded and cut into big cubes
• 2 tablespoons tomato puree
• ½ medium onion chopped finely
• 3 cups of water
• 4 tablespoons vegetable oil
Marinate the chicken with the ginger, garlic, a pair of knorr cubes and Cameroun pepper. Add 1 teaspoon of corn flour, mix well and marinate for 10 minutes. If possible leave overnight.
Next combine the vinegar, water, sugar, salt, remaining corn flour and knorr. Mix well and keep aside.
Using a non-stick sauce pan that has cover, divide the chicken into three and sear a batch at a time in the hot oil. Remove each batch and keep aside. Next fry the onion till translucent, add the chicken, tomato puree and stir for a minute.
Then add the liquid mixture, stir well, cover, bring to boil, reduce heat and simmer for 30 minutes or till chicken is tender. Add the green pepper and turn off the heat. Cover to infuse.
For the rice
• 5 cups of rice (preferably Basmati)
• 2 tablespoons Chinese “5 spice powder”
• 3 pairs of knorr original
• 1 teaspoon of salt
• 4 tablespoons sesame oil
• 1 cup of Spring onions sliced diagonally
• 500g shrimps
• Water as needed
Thaw and drain the shrimps from all water if frozen. Season it with a cube of knorr and marinate until ready for stir-frying.
It is best to use basmati rice, but I used long grain rice because that was what I had. Wash and parboil rice, then drain. Place in a pot with a 3 cubes of knorr and salt, add water to just cover. Bring to boil, then reduce heat and simmer till just soft adding more water as needed along the way. Note don’t overcook rice or it will become mushy when stir-fried.
Next, working in batches, put a little sesame oil in a non-stick pan till hot, then add the shrimps and stir-fry till just right, add the rice, 5 spice powder and knorr to taste and stir fry for a bit. Remove from heat, Sprinkle the spring onion on top, stir and put in an open vessel. Continue till all the rice is finished. Just cover with cling film not to overcook the spring onion. Serve hot with the chicken sauce spooned on the side.

Searing the chicken

Searing the chicken

 

Simmering sauce

Simmering sauce

 

Green peppers added

Green peppers added

 

Stir-frying the shrimps

Stir-frying the shrimps

 

Cooked rice added and further stir-fried

Cooked rice added and further stir-fried

 

Spring onions added to the mix

Spring onions added to the mix

 

Voila! C'est fini.

Voila! C’est fini.

The Wedding Experience

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My friends from Knorr Taste Quest and I, came together to cater for a wedding and it was fun! Long story short, the concept was Kitchen Victore’s brainchild then Antia brought his man power along and I filled in the gaps. The menu was as below:
Hors d’oeuvre
Asun on a stick, delectable chicken wings and prawn crackers drizzled with sweet chili sauce
Entrée
A choice of either of the following:
Buttered parsley rice with Sautéed potatoes and chicken in stewed veggies
Or
Chow Mein, Sautéed potatoes and prawns in red wine sauce
Or
Shrimp fried rice with Sautéed potatoes and Fish in stewed veggies
Or lastly
Our renowned Edikang-Ikong soup rightfully paired with pounded yam

Side

A unique vegetable salad of cherry tomatoes, avocado, onions, broccoli, boile eggs, rocket and parsley with a vinaigrette dressing.

Dessert

Salad of tropical fruits, strawberries and black grapes laced with a mango-coconut sauce.

The wedding was a big one and so we were not the only caterers there. Side attractions included boli and barbacued mackerel, balango and small chops.
The experience was thrilling and the food was in a class of its own. For the picture story look below and for booking, please drop a request. Happy viewing : )
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The crew

The crew

 

The crew too

The crew too

The wedding decor

The wedding decor

Victor and I

Victor and I with the very able boys behind

Meet "the" salad

Meet “the” salad

Me posing by the Boli boss

Me posing by the Boli boss

Chef Hero and I

Chef Hero and I

Boli prepz

Boli prepz

 

Almost done

Almost done

Mackerel steaks on the BBQ

Mackerel steaks on the BBQ

Mr Balango

Mr Balango

Small chops (puff puff and spring roll) frying

Small chops (puff puff and spring roll) frying

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A spread of hors d'oeuvre

A spread of hors d’oeuvre

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