Gourmet Sausage Rolls

This is the ultimate street food snack, the Gourmet Sausage Roll, made with pork and prawns in an oyster sauce, served in a light puff pastry. 

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My Gourmet Sausage Rolls

Ingredients

• Olive oil
• 4 spring onions, finely chopped
• 2 cloves garlic, peeled and crushed
• 1 green chilli, deseeded and finely chopped
• Thumb-sized piece ginger, peeled and grated
• 7 oz (200g) raw prawns, deveined and roughly chopped
• 2 tsps cornflour
• 3½ oz (100g) minced pork
• 3½ oz (100g) pork sausage meat
• 1 tbsps oyster sauce
• 1 sheet ready-rolled puff pastry
• 2 egg yolks, beaten
• Sea salt flakes
• Chilli sauce
• Light soy sauce

Method

Heat a little oil in a frying pan, add the spring onions, garlic, chilli and ginger and cook gently for 5 minutes until softened. Tip into a bowl and leave to cool. Toss the prawns in the cornflour then combine with the cooled onion mixture, pork, sausage meat and oyster sauce.

Lay the pastry sheet out on a lightly floured surface. Roll the filling into a rough sausage shape and lay down one side of the pastry. Brush around the filling with a little beaten egg yolk then roll up into a large sausage roll. Trim the edges of the pastry then transfer to a tray, cover with clingfilm and refrigerate for 30 minutes until firm. Preheat the oven to 200 degrees Celsius or 400 degrees Fahrenheit. Cut the sausage roll into 4 then lay on a baking sheet, brush with egg yolk and sprinkle with a little salt. Bake for 20 to 25 minutes until golden brown and risen.

Leave to cool slightly then serve with chilli sauce and soy sauce.

Banana, Caramel & Hazelnut Baked Alaska

I continued my journey thru the Municipal Market of São Paulo where my guide Mauricio,  took me to try something sweet. 

Leonardo & his mum

Leonardo Chiappetta runs a family own emporium, the stall is very colourful and has over 2,500 ingredients at any given time. Leonardo has been coming to this market since he was 8 years old and started the business with his father, he feels that they are a small piece of history in the beautiful mix of the market. But Leonardo's favourite treat from his emporium has to be his Italian-style ice cream with a Brazilian twist. 

It was Leonardo's scrummy combination of ice cream, banana, caramel and nuts that give me the idea for this rather yummy and fun Baked Alaska. I also threw some rum into the mix which really works well in the banana ice cream.

Please try this recipe... it is a real WINNER!

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My Banana, Caramel & Hazelnut Baked Alaska

Andy shows you how to make this delicious showstopping ice cream pudding. Click here to subscribe for weekly videos: http://youtube.com/andybateschef?sub_confirmation=1 Find the full recipe here: http://www.foodnetwork.co.uk/video/banana-caramel-and-hazelnut-baked-alaska.html

Ingredients

For the ice cream:

• 100 grams caster sugar
• 4 large ripe bananas, roughly chopped
• Splash dark rum
• 400 millilitres double cream
• 1 tsp vanilla pod paste

For the sponge:

• 150 grams soft unsalted butter, plus extra for greasing
• 150 grams light muscovado sugar
• 2 eggs, beaten
• 60 grams ground almonds
• 120 grams self-raising flour, sifted
• ½ teaspoon baking powder
• 100 millilitres sour cream
• 1 tsp vanilla extract

For the hazelnut meringue:

• 75 grams toasted hazelnuts
• 200 grams caster sugar
• 4 large egg whites
• Pinch salt

For the topping:

• 75 grams dark chocolate, melted
• 50 grams toasted hazelnuts, roughly chopped

Method

First make the ice cream. Heat the sugar in a large, heavy-based frying pan until completely melted.

When the sugar starts to turn a light caramel colour, add the bananas and shake the pan gently to coat. Cook for two minutes until caramelised then remove from the heat and pour in the rum.

Leave to bubble for a minute then pour in the cream and vanilla. Stir to combine and scrape up any bits of caramel from the bottom of the pan then pour into a liquidiser and blend until smooth. Churn in an ice cream machine until set.

When set, spoon the ice cream into a 500ml bowl lined with cling film and return to the freezer. Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit and grease and line a 20cm loose-bottomed cake tin.

Cream the butter and sugar with electric beaters until pale and fluffy. Beat in the eggs, one at a time, then add the ground almonds and beat until smooth. Sift in the flour and baking powder and stir in gently, keeping as much air in the mixture as possible.

Fold in the sour cream and vanilla extract then spoon into the lined tin. Bake for 20 to 25 minutes until a skewer inserted into the middle of the cake comes out clean.

Transfer to a wire rack to cool. When the cake is cool, use a 500ml bowl (the same as used for moulding the ice cream) as a template to cut a disc from the centre of the cake.

Increase the oven temperature to 200 degrees Celsius or 400 degrees Fahrenheit. Line a baking tray with greaseproof paper and lay the sponge disc on top. Turn the ice cream out, lay on top of the sponge and return to the freezer whilst you make the meringue.

Put the hazelnuts and 2 tablespoons of the sugar into a food processor and blitz until fine. whisk the eggs whites with a pinch of salt to stiff peaks then gradually whisk in the sugar until stiff and glossy.

Fold in the ground hazelnuts, keeping as much air in the mixture as possible. Spread the meringue over the ice cream and sponge in an even layer, making sure there are no gaps or holes.

Bake for 10 minutes until crisp. Drizzle the baked Alaska with the melted chocolate, sprinkle with chopped hazelnuts and serve immediately.

Mortadella Pasty

I began my travels thru Brazil at the country’s most cosmopolitan city, São Paulo. São Paulo is the largest city in Brazil with a population of 20 million. Over the last two centuries, in search of a better future, São Paulo has seen the arrival of different cultures and the result has been an explosion of cuisines and ingredients. 

Mauricio & William 

Bar do Mane's Mortadella Sandwich

I was told the Municipal Market was the place to visit, with over 12,000 square meters, inside a majestic building, once military headquarters during the Revolution and now dedicated to food. I met up with Mauricio Schuartz and was taken to Bar do Mane to meet William Loureirothe, 4th generation head chef, and try his specialty, the Mortadella Sandwich. 

Mortadella is an Italian cured meat made of finely hashed or ground, heat-cured pork sausage with loads of spices. William’s dish wasn’t your standard sandwich; this Mortadella monster was packed with 400g of meat. I asked him, why so big? 

Williams' response was that in the 1970's customers complained that there was hardly any meat in their sandwiches. Finally, one day when a customer, unsatisfied, returned for more food, the shop owner retaliated by making him a sandwich with 400g of Mortadella! If the knowledge that most red-blooded humans are wild and serious about their meat had been widespread at all back in the 70’s as it is now, this still may have been the best business move or could’ve been the worst, easily. The fully packed, robust giant, otherwise known the Mortadella sandwich, attracted major attention from passing customers and by 1979 the sandwich had become famous, as it made headlines in newspapers. Now this sandwich is the star of their stall.

When I bit into the sandwich, I immediately noticed the difference from the usual Italian-style. Because of the availability of cattle in Brazil, the Bar do Mane variation is actually made from a mixture of pork and beef. 

This was a beast of sandwiches! The biggest sandwich I had ever seen! What Brazilians have done is taken a classic Italian ham sandwich and given it their own twist... And I’ve got a great idea to bend this big baby into my own!

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My Mortadella Pasty

Inspired by an immense Mortadella sandwich he tried in Sao Paulo, Andy fills a pasty with pork belly, mortadella and cheese. Watch Andy Bates' Brazilian Street Feasts every weeknight at 8pm on Food Network Sky 262, Freeview 41, Freesat 403 and Virgin 287.

Ingredients

For the filling:

• 500 grams leftover pork belly, cut into two rectangles
• 2 thick slices mature cheddar cheese
• 8 slices Mortadella ham
• 2 tbsps American mustard

For the pastry:

• 200 grams cold unsalted butter, cubed
• 300 grams plain flour, plus extra for dusting
• 2 egg yolks

Method

First make the pastry. Combine the flour and butter in a bowl and add enough cold water to bring the mixture together to form a rough dough.

Turn the pastry out onto a lightly floured surface and knead gently to form a rough ball. Flatten slightly then wrap in cling film and chill for one hour.

Roll the dough out to the thickness of a pound coin and cut out two 20cm discs. Lay a piece of pork on one edge of a pastry disc, cover with a piece of cheese then top with the ham.

Spoon some mustard over the top then repeat with the other pastry disc and filling.

Brush the edge of the pastry with egg yolk then fold over to seal. Pinch and fold the edges to crimp then transfer to a baking tray. Brush with egg yolk then chill for 30 minutes until firm.

Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit and bake for 50 to 60 minutes until golden brown and crisp. Leave to rest for 10 minutes before serving.

The Club Sandwich - @British_Airways

I used to make club sandwiches all the time when I worked in a pub in Kent in my early twenties. Done well, this can be an absolute gem, but done badly it can be bland. The most important thing is the care you put into making one.

My top tip would be to use the best quality of each ingredient – and make your own mayonnaise. Also, my twist would be basil mayonnaise and sliced avocado. The basil adds a welcome freshness to the mayo and the avocado will give a creamy texture to the sandwich. As an optional extra, I brush the bacon with maple syrup for extra sweetness – the fat from that with the lean poached chicken works perfectly.

Find the full article HERE 

Ingredients

For the mayonnaise:

1 egg yolk

1 tsp Dijon mustard

Small handful of basil leaves

½ tsp garlic powder

150ml mild olive oil

Juice of half a lemon

Salt and pepper

 

For the sandwich:

3-4 slices of thick-cut, streaky, smoked bacon

1 tbsp maple syrup (optional)

2 slices of sourdough

Butter for spreading

1 poached chicken breast (skin removed)

Half an avocado, sliced

3 Little Gem lettuce leaves

2 slices beef tomato

Salted crisps to serve

Method

Make sure all the ingredients for the mayo are at room temperature, then combine the egg yolk, mustard, basil and garlic powder in a food processor and mix until they form a paste. With the processor still running, gently pour in the oil.

Once emulsified, add the lemon juice, salt and pepper. Mix again then refrigerate.

Grill the bacon to your liking, brushing with the maple syrup if desired, and return to the grill to crisp up a little.

Butter the bread on both sides, slice the chicken and lay it onto one of the pieces of bread. Next, add the bacon slices, avocado, lettuce and tomato, seasoning the avocado and tomato.

Spread the basil mayo onto the remaining slice of bread then close the sandwich together.

Put a knob of butter into a frying pan on a medium heat, then lay the sandwich in and cook for around three minutes until golden and crispy. Add another knob of butter and repeat with the other side.

Remove from the pan, slice in half and serve with salted crisps – enjoy!