Hosting a party? Sausage rolls are the perfect little snack for entertaining.
Prep time: 40 mins • Cooking Time: 20 mins
Ingredients
6-ounces very cold butter
1 1/2 cups all-purpose white flour
Pinch salt
Ice cold water
1 lb. pork sausage meat
1 teaspoon red pepper flakes
1/2 teaspoon smoked paprika
Pinch of Salt and Black Pepper
2 egg yolks, lightly beaten
Splash whole milk
Coarse sea salt
Fennel seeds
Directions
In a large bowl, sift together the flour and salt. Using a grater, quickly grate the cold butter into the mixing bowl. Gently incorporate the butter into the flour using a fork or knife until the mixture becomes crumbly. Add ice-cold water in small increments to form a non-sticky dough that leaves the bowl clean. Carefully remove the dough from the bowl, place it in a covered container, and chill for 30 minutes in the refrigerator.
In a bowl, mix together the sausage, red pepper flakes, paprika, salt, and pepper.
Pre-heat oven to 400°F. Sprinkle your work surface with flour. Cut the pastry ball in half and roll into 2 strips approx. 16-inch x 6-inch each. Roll the sausage meat into 2 sausage shapes and place them along the middle of each strip. For the egg wash, whisk together egg yolks with a splash of milk. Coat the pastry either side of the sausage with the egg mixture. Fold the pastry over and press down to seal. Brush the tops of the sausage rolls with egg wash, sprinkle with fennel seeds and sea salt. Cut into 2-inch lengths and place them on a non-stick baking sheet. Bake for 20 minutes, until risen, puffed and golden brown.
These glazed Brussels sprouts are delicious enough to convert even the pickiest of eaters and sprout haters.
Serve as a side dish or as an appetizer.
Ingredients
1 1/2 pounds Brussels sprouts 3 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar Salt, to taste Freshly ground black pepper, to taste 2 tablespoons rice wine vinegar 3 tablespoons water 1/4 cup soy sauce 2 tablespoons brown sugar 1/2 tablespoon fresh grated ginger
Directions
Preheat oven to 400°F.
Try to select Brussels sprouts of the same size for even cooking. Prepare the sprouts by removing any outer leaves that are browned or damaged. Trim the end, then cut any very large Brussels sprouts in half or quarters.
In a large bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Add the Brussels sprouts to the oil mixture and toss to coat evenly. Either line a baking sheet with parchment paper or lightly oil the baking sheet. Spread the Brussels sprouts evenly on the baking sheet. Roast for 15 minutes, then turn the sprouts over. Roast for an additional 10-15 minutes, or more, or until lightly browned.
Meanwhile, prepare the teriyaki glaze. In a saucepan, add rice wine vinegar, water, soy sauce, brown sugar, and grated ginger. Stir constantly until the brown sugar has dissolved completely. Bring glaze mixture to a simmer over medium-high heat. Continue to simmer for about 5 minutes, stirring occasionally, then remove from heat.
When Brussels sprouts are finished roasting, gently toss them with the teriyaki sauce. Serve immediately.
Alternatively, once the sprouts have finished roasting, you can carefully thread them onto skewers and then brush each assembled skewer with the teriyaki glaze. Sprinkle sesame seeds over the sprouts and then serve.
This sweet and savory stuffing is a delicious accompaniment for duck, chicken, turkey or pork.
Active Time: 40 mins • Cook Time: 1 hr 15 mins
You can either bake this stuffing separately or use it for stuffing a 12 to 18-pound turkey. Makes about 16 servings.
Ingredients
1 lb. loaf challah bread or 6 cups King’s Hawaiian Dinner Rolls, cut into 3/4-inch cubes
1/4 cup extra virgin olive oil
3 medium garlic cloves, minced
7 tablespoons unsalted butter
2 onions, diced
2 celery stalks, diced
3 Granny Smith apples, cut into 1/4-inch dice
300 gm whole roasted & peeled chestnuts, diced
1 tablespoon freshly chopped sage
1 tablespoon freshly chopped thyme
1/4 cup fresh parsley, finely chopped
Salt and pepper
2 large eggs
1 1/2 cups chicken broth, plus more as needed
Directions
Preheat oven to 375°F.
Toss together the bread cubes, olive oil, and minced garlic in a bowl, until the bread is evenly coated.
In a shallow baking pan, arrange the bread pieces in one layer, bake them in the oven, stirring occasionally, for 10 to 12 minutes, or until they are golden. Transfer bread to a large bowl.
In a large skillet, melt 4 tablespoons of the butter over medium heat. Add the onions and celery and cook, stirring often until tender; about 10 minutes. Add to the bread.
Return skillet to the cooktop and melt 2 tablespoons of butter over medium heat.
Add the apples and cook, stirring often until tender and golden brown, about 4 -5 minutes. Add the apples to bread.
Melt the remaining 1 tablespoon of butter in the skillet, add the chestnuts and cook, stirring often, until lightly browned, about 4-5 minutes. Add to bread mixture. Add parsley, sage, thyme, 2 teaspoons salt, and 1 teaspoon pepper. Stir well to combine, taste, and season with more salt and pepper, if necessary.
Butter a 9×13-inch baking dish.
In a small bowl whisk the eggs. Add the chicken broth and whisk until combined. Pour egg mixture over bread and gently toss to combine. Let the mixture sit for 10 minutes to allow the liquid to be absorbed into the bread. Add additional broth if stuffing is too dry.
Transfer stuffing mixture to the buttered baking dish and bake at 325°F until lightly browned; about 40 minutes.
This spiced pumpkin cake with sweet cream cheese filling is a great dessert for the holiday season.
Ingredients
3/4 cup all-purpose flour 1/4 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 2 teaspoons pumpkin pie spice 1 cup granulated sugar 3 large eggs 2/3 cup canned pumpkin 1 teaspoon pure vanilla extract
Filling:
1 pkg. (8 ounces) cream cheese, at room temperature 6 Tablespoons butter, softened 1 teaspoon pure vanilla extract 1 cup powdered sugar, sifted
Instructions
Preheat the oven to 350 degrees F. Grease a jelly roll pan (15 x 10”) and then line with parchment paper. Grease and flour parchment paper.
In a large bowl, whisk together the flour, salt, baking soda, baking powder, and pumpkin pie spice.
In a separate bowl mix the eggs, sugar, vanilla, and pumpkin until smooth. Add dry ingredients to the bowl and stir just until combined.
Spread the batter evenly in the prepared jelly roll pan.
Bake for 13-15 minutes until a toothpick inserted in the center comes out clean or when cake springs back when touched.
Immediately remove from pan with the parchment paper. Starting at one of the short ends, slowly roll the cake with the parchment paper, all the way up. Place the rolled cake on a wire rack and allow to cool completely.
Meanwhile, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is smooth and creamy.
Once the cake roll is cooled completely, unroll it very carefully. Gently remove the parchment paper. Spread the filling in an even layer over the cake.
Re-roll the cake. Cover with plastic wrap and refrigerate for at least 1 hour, before serving.
Chuck roast is a less tender, but flavourful cut of beef that is ideal for slow cooking, braising or pot roasting.
Browning, or searing, the meat and vegetables before slow cooking locks in juices and flavour and adds color to the finished dish.
Prep time: 20 mins Cook Time: 10 hours
Ingredients
3 potatoes, peeled and diced into bite-size cubes
4 carrots, peeled and sliced
2 medium onion, cut into quarters
2 celery ribs, sliced
3 lb. chuck roast
salt and pepper
1 1/2 tablespoons olive oil
3/4 cup water
1 tablespoon Worcestershire sauce
1 teaspoon beef bouillon granules
1 teaspoon dried basil
2 cloves garlic, minced
2 or 3 sprigs fresh thyme, for garnish
Directions
Spray slow cooker with cooking spray.
Season roast with salt and pepper.
Heat oil in a saucepan on medium-high heat.
Add the onions to the saucepan, browning them on both sides. Remove the onions to a plate.
Add the carrots and celery to the hot pan and toss until slightly browned, about a minute or so. Reserve the carrots and celery with the onions.
If needed, add a bit more olive oil to the hot pan. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over.
Place potatoes, carrots, onion and celery on the bottom of the slow cooker. Place seared and browned roast on top of the vegetables.
In a small bowl, combine water, Worcestershire sauce, bouillon, garlic, and basil. Pour over meat and vegetables.
Cook on LOW for 7-8 hours, or until the beef can be shredded very easily and vegetables are fork-tender.
Gruyere cheese and mustard add a more sophisticated flavour to traditional broccoli, cauliflower, and cheese bake.
Makes: 4 servings
Ingredients
1/4 cup unsalted butter
1/4 cup plain flour
2 1/2 cups 2% reduced-fat milk
1 teaspoon English mustard (preferably whole grain)
2/3 cup Gruyere cheese, finely grated
1/2 head broccoli, cut into florets
1 head cauliflower, cut into florets
Directions
Preheat the oven to 375°F.
Melt the butter in a saucepan, add the flour and cook for a couple of minutes; stirring constantly. Add a little of the milk and stir, then gradually add the rest of the milk, continuing to stir constantly until thickened and smooth.
Add the mustard and half of the Gruyere cheese.
Steam the broccoli and cauliflower until just fork tender. Immediately remove from heat and place into an ovenproof dish.
