BBQ Lamb with White Bean Puree
Welcome in Summer with some delicious BBQ lamb, doused in Colonna Rosemary EVOO and served alongside our white bean puree, using El Navarrico Judion
Spicy Sausage Rolls with Chilli Jam
Sausage Rolls with Chilli Jam
These are not your average sausage rolls. Spice things up with this chilli jam by Christine Manfieldchef, just add beef & pork mince, buttery puff pastry and a cool beer! They're perfect for the long weekend ahead.
Ingredients
- 350 g Pork Mince
- 350 g Beef Mince
- 1 Brown Onion grated
- 1 Garlic clove grated
- 0.5 cup Semolina
- 5 tbsp Christine Manfield Chilli Jam
- Sea Salt & Black Pepper
- 4 Puff Pastry sheets
- 70 g Lescure Butter melted
Instructions
- Preheat oven to 180C. Line a baking tray with baking paper, set aside
- In a large mixing bowl combine beef mince, pork mince, onion, garlic and semolina. Add 4-5 tbsp of Christine Manfield Chilli Jam, (adjust to your preferred level of spice)
- Season with a little salt & pepper and mix with a wooden spoon until smooth
- Separate the puff pastry sheets and rest on a clean bench
- Spoon generous amounts of the filling onto the centre of each sheet, in a long sausage shape and roll to make a cylinder approximately 20 cm long, tucking the pastry seam to the underside of the sausage roll
- Trim any excess pastry off the sides & crimp the ends with a fork to seal the rolls
- Place onto the baking tray and repeat until all the mixture has been used
- Use kitchen scissors or a knife to score the top of the sausage rolls in decorative lines down the middle of the roll
- Brush the tops with melted butter and sprinkle with sesame seeds
- Bake in the oven for 35-40 mins, or until golden brown & cooked through
- Serve sausage rolls with a little extra chilli jam on the side, (optional)
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