Glamorgan Sausage Rolls

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Happy Friday everyone!  This time next week it’ll be March, isn’t that crazy?  And with that in mind – seeing as next Thursday is St David’s Day – here’s a little Welsh recipe with a twist that you might have seen in this month’s Co-op Food Magazine.

Co-op got in contact with me before Christmas and asked me what I’d be cooking this St David’s Day and I came up with a recipe for Glamorgan Sausage Rolls.  Glamorgan Sausages are legendary here in Wales, but if you’ve never heard of them before they’re basically veggie sausages made from leeks, cheese, eggs and breadcrumbs and were very popular during the war when meat was hard to come by.  Now, I’m not normally one for veggie sausages, but these – if I do say so myself – are LOVELY, and would make a great snack to bring out at half time during the Six Nations.  Especially if you dunk them in either some chilli jam or onion chutney. 😉

Glamorgan Sausage Rolls (Makes 8 small sausage rolls)

Ingredients

  • 170g white breadcrumbs
  • 100g Co-op British leek, finely chopped
  • 150g Caerphilly or Welsh Cheddar, grated
  • 1 tsp paprika
  • 2 tsp dried thyme
  • 1 tsp English mustard
  • 2 British free range eggs
  • 3 tbsp semi-skimmed milk
  • 50g plain flour
  • 25g unsalted butter
  • 375g pack ready rolled puff pastry
  1. Preheat the oven to 180°C, and line a baking tray with some greaseproof paper. In a bowl, mix together the breadcrumbs, chopped leek, cheese, paprika, thyme and mustard.
  2. Whisk the eggs with 2 tbsp of the milk (Hold back 2 tbsp of the egg/milk mix – you’re going to need that later!) and stir into the sausage mix.
  3. Now for the sticky bit!  Mould the mix into 8 equally sized sausages (you could use a bit of cling film to help you), and then dunk them one by one into egg and milk mix you held back earlier. Lightly roll each sausage in the flour and then leave them to chill in the fridge for 30 mins – over overnight if you’ve got the time to spare. 
  4. When you’re ready to cook, melt some butter in a frying pan and fry the sausages until golden, then leave them to cool.
  5. Now to get rolling!  Roll out the pastry to about 5mm thick and then cut into 8 rectangles. Place each sausage in the middle of a piece of pastry, fold over, and brush with the remaining milk to seal (or use whisked egg for a richer wash).
  6. Crimp the edges with a fork and slash the top of each sausage roll with a knife. Lay on the baking tray, making sure there’s a gap between each roll. Bake for 40 mins, or until golden. Slice, serve and scoff!

Have a great weekend everyone! 🙂

 

Indian Potato and Cauliflower Fried Flatbreads

Other than a Chicken Jalfrezi, there are two dishes I’m likely to have a strop over if they’re not on the table when I go out for an Indian; Aloo Gobi, and Aloo Parantha.  Both potato dishes (Aloo Aloo!), Aloo Gobi is a vegetarian dish made from potato, cauliflower and Indian spices (my mother in-law makes great Aloo Gobi) and Aloo Parantha is basically a veggie flat bread stuffed with potato and fried in butter (yum).  They are my absolute faves – they’re such great comfort food, perfect for this time of year.  So why not combine the two and have the best of both worlds, eh? 😉

Aloo Gobi Parantha

Ingredients

  • 250g of Potatoes, chopped (I used one Maris Piper and one Sweet Potato)
  • 1 Echalion Shallot, finely chopped
  • 250g roughly chopped Cauliflower
  • 100g roughly chopped Green Chillis (the smaller, the spicier!)
  • 225g Atta Flour
  • 1 tsp salt
  • 2 tbsp Oil
  • 100g Melted Butter
  • 125 ml Warm Water
  • 50g roughly chopped fresh Coriander
  • 1tsp chilli powder
  • 1 tsp cumin
  • 1 tsp garam masala
  1. First, make the dough: If you’ve got a bread maker then you’re good to go – pour in the water and oil first, followed by the flour and salt.  Run the “dough” program and then leave it to do the hard work! 😉
  2. Next make up the Aloo Gobi filling: boil the potatoes and cauliflower until soft, then pour out the water and mash.  Add the onion, green chillis, coriander and spices and stir together.
  3. Once the dough is ready, divide it into six equal balls.  Now the tricky bit; filling the parantha and then rolling it out without it spilling out the side, AND trying to keep it in a perfectly flat circle.  I’m RUBBISH at this part; I’m sure there’s a knack to rolling them out perfectly, but I’m still nowhere near figuring it out!  You’ve basically got to roll them out a little, plonk a spoonful of filling in the middle and then parcel it up and roll out the dough again until it’s flat and round.  Sounds easy, right?
  4. Heat up your frying pan with a little melted butter and cook the parantha on both sides, brushing with butter as you go.
  5. Serve hot with fresh yoghurt (I flavoured mine with a little turmeric) and tamarind sauce.

What’s your favourite Indian dish? 🙂

What I did Last Weekend: My Birthday, Cosmeston, Milgi

Last Friday was my 32nd birthday (as you know if you caught last Friday’s post), and was one of those lovely crisp Autumn days (exactly the same as the day I was born according to my Mum and Dad when they regaled everyone with my birth story over dinner at the pub… thanks guys!), and started off – as most days do these days – with taking Bungle for a walk.  But instead of doing the usual stomp around the block, we hopped into the car and drove to Cosmeston, which was absolutely stunning in the morning Autumn sunshine.  🙂






It was a quiet one, but lovely all the same.  I opened presents, blew out candles and got stuck into a massive cinnamon bun, and then went to the pub for dinner with my family.


On Saturday I was invited down to Milgi on City Road to try out their breakfast menu.  As a restaurant that promotes themselves as being dedicated to “everyday plant-based eating”, this cheeky McDonalds, sticky cinnamon bun-scoffing gal wasn’t quite sure what to expect.  But I’d heard really good things, was excited to give it a try and you know what?  I loved every single bite and was stuffed by the time we left!

I had to try the Lavabread-fried Potatoes, complete with polenta toast, a fried egg and homemade ketchup.  It was absolutely massive, and even Sunny was surprised when I demolished the lot.  I also really enjoyed my cheeky Toffee Apple Collins and honestly was a little bit buzzed in the car on the way home (…which made getting stuck in match day traffic through Cardiff a bit more bearable!).


Sunny went for their Indian Breakfast which came with two massive Parantha and a hefty portion of Dal.  I couldn’t resist sneaking a bit of his Parantha – you guys know I cook a batch myself when the in-laws come to stay.  He went for their Autumn Garden Smoothie, with pear, banana, oats, cinnamon, vanilla and oat milk and I think even he was surprised how much he loved it.

If you’re looking for somewhere new for breakfast definitely give Milgi a try; I’m pretty sure a Saturday morning breakfast there could cure any hangover – not only are the portions massive, but the food’s tasty and pretty easy on the eyes too.  They serve breakfast on Saturdays and Sundays from 9am until midday.  😉

Happy weekend everyone!  x

The Vegetarian Food Studio

In case you didn’t know, my mother-in-law is Indian (…Gotta be careful what I write next, I know she’s reading!  Hey Mum!).  Before I met Sunny, I could probably count on one hand how many times I’d eaten Indian Food.  I just didn’t get it, but then my only experience of the stuff was sloppy school dinner curry (Which had raisins in it…?  What even?  That still wrecks my head!) and the tinned curry my Dad used to buy.  Fast-forward ten years and it’s hand on heart some of my favourite food (…not that I had much choice in the matter!).

My mother-in-law knows good Indian Food (particularly Vegetarian Indian Food as a strict veggie herself) and isn’t afraid to speak up when she’s served something that isn’t up to snuff.  So, when she came down to visit a few weeks ago and we decided to take her to one of the top-rated Vegetarian restaurants in Cardiff, I was a little nervous.  Also, as a meat eater who’d never set foot in a Vegetarian Restaurant before, I wasn’t sure what I’d even order.

Honestly?  The only criticism we had was of ourselves – that we hadn’t visited sooner!  Sometimes it’s hit and miss with Indian Restaurants, a bit of a balancing act; the food can sometimes be too spicy, or not spicy enough, or too oily, or too expensive, or lacking flavour.  But the food at Vegetarian Food Studio was spot on and very reasonably priced – and the service friendly.  The menu was absolutely massive, with plenty of choices and meal options.  I quickly picked out a couple of favourites (Channa – chickpeas – and Aloo Parantha – a potato stuffed flatbread), while Sunny picked out a couple of childhood favourites and when they came we weren’t disappointed in either the portion size or the flavour.  Yum!  No wonder this place takes evening bookings for four weeks in advance!

They also offer takeaway food – including Indian sweets and light bites.  Definitely worth checking out if you’re Vegetarian or a fan of Indian Food. 🙂




Vegetarian Food Studio
115-117 Penarth Rd, Cardiff CF11 6JU