Ham and Salad Wraps

Ingredients 

• 2x pieces tortilla or mountain bread suitable for wraps
• 2 tbsp cream cheese, mayonnaise, chutney or hummus spread
• 4x slices 100% NZ shaved ham
• 3-4 lettuce leaves, or use spinach, watercress or mesclun leaves
• 1/2 red or green capsicum, deseeded and sliced
• 1/2 small cucumber, cut into sticks
• 1x carrot, sliced into thin strips

Method

Step 1

• Spread both tortilla breads lightly with cream cheese or hummus.

Step 2

• Arrange ham and lettuce evenly over both pieces of bread, then add capsicum, cucumber and carrot in bunches with most at one end.

Step 3

• Roll up firmly, starting at the end with most filling.
• The cream cheese or spread helps to hold the wrap together, so make sure there is some along the last end to get rolled up.

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Ham Hash Browns

Ingredients 

• 60ml oil
• 400g potatoes, peeled, cooked and roughly chopped
• 1 tsp crushed garlic
• 4 spring onions, sliced
• 200g lean ham, diced
• 100g mushrooms, sliced
• Freshly ground black pepper

Method

Step 1

• Heat the oil in a large pan. Add the potatoes and cook for 5 - 7 minutes, stirring now and then, until brown.

Step 2

• Add the garlic, spring onions, ham, mushrooms and cook, stirring, for 2 minutes. Season with pepper.

Step 3

• Serve with a poached egg and tomato salsa.

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Glazing Hams

Ingredients 

Pomegranate Glaze
Mix together ½ cup Pomegranate Molasses, ¼ cup brown sugar, 1 Tbsp each of grated fresh ginger and finely chopped mint. Baste half onto the ham. After 20 minutes add pomegranate seeds to the remaining glaze mix and baste ham with this.

Thai Glaze
Chop 1 whole yellow mango into small dices and place in a bowl. Add 2 finely sliced kaffir lime leaves, ½ cup sweet chilli sauce, 1 Tbsp each of fish sauce, finely diced lemon grass, and the juice and grated rind of 1 lime.

Mexican Glaze
Mix together ½ cup each of finely chopped pineapple pieces and liquid honey; 2 Tbsp each of finely chopped jalapeno peppers, pepperdew peppers; lime juice and 1 Tbsp green pepper tabasco sauce.

Cranberry Glaze
Melt 1 cup cranberry jelly & add 1 tbsp whole seeded mustard

Celtic Glaze
1 cup chunky marmalade & 2 tbsp whisky or port

Chilli Glaze
1/4 cup coconut milk & 2 tbsp minced chilli

Fruit Glaze
Mix 1 cup soft brown sugar with 1/2 cup fruit juice & 1 tsp cinnamon

Honey/Seed Glaze
Melt 1/2 cup liquid honey & add 1 tbsp cumin seeds

Maple Glaze
1 cup maple syrup & 1/4 cup french mustard

Pineapple Glaze
Mix 1 cup brown sugar with 1/2 cup pineapple juice, 1 tsp dry mustard & 1/8 tsp ground cloves

Method

Step 1

To Glaze a Ham & Serve Hot:

Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat. Weigh the ham and calculate the cooking time. Allow 10 minutes per 500g. Score the surface by making diagonal cuts approximately 3mm deep. Cover with a glaze and place on a rack in a large roasting pan. Cook in oven preheated to 160°C for calculated time. Brush with the glaze 3 to 4 times during cooking.

To Glaze a Ham and Serve Cold:

Carefully remove the skin by running your clean fingers under the skin and peeling back to leave a smooth layer of fat...Score the surface by making diagonal cuts approximately 3mm deep. Stud with cloves (optional) and cover with a glaze. Place on a rack and cook in an oven preheated to 180°C for 30 to 45 minutes. Brush with glaze 3 to 4 times during cooking. Cool the glazed ham quickly, then cover loosely and store in the coldest part of the refrigerator.

Ideas for decorating hams:
Pineapple rings or pieces
Whole or sliced green or black olives
Herbs
Sliced seasonal fruit
Red or green glace cherries
Chopped preserved ginger
Edible flowers
Whole cloves
Mandarin or orange slices
Angelica

 

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Pork Mince Balls

Ingredients

500g 100% NZ Pork mince 1/2 tsp crushed garlic 2 tsp freshly chopped parsley 1 tbsp freshly chopped coriander Zest of 1 lemon 1 tbsp Lea & Perrins Reduced Sodium Worcestershire Sauce

Method

Step 1

Preparing the mince balls

• Combine Pork mince, parsley, garlic, coriander, lemon zest and Worcestershire sauce together in a large bowl.
• Shape and roll into small individual balls (35 balls = 1 tsp of mince mix each).

Step 2

Cooking the mince balls

• Spray a little oil on the surface of a hot electric fry pan.
• Add the balls and cook for about 6 - 8 minutes.
• Turn often to cook the balls through quickly and evenly.

Step 3

Plating up

• Serve skewered with your favourite preheated tomato sauce; or over spaghetti.

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BBQ Mexicali Butterfly Pork

Ingredients

• 4x 100% NZ __pork chops, thick cut and butterflied
• 2 tbsp canola oil
• 1x red capsicum, sliced and chopped
• 1x onion, cut in ½ and finely sliced
• 1x red chilli, seeded and finely diced
• 2 cups frozen whole sweetcorn kernel
• 400g diced tomato (tinned)
• Salt and pepper to taste
• ¼ cup sweet chilli sauce
• 3 tbsp soft brown sugar
• 1 tbsp canola oil for sauce
• Coriander and whole red chilli for garnish

Method

Step 1

• Heat the canola oil in a saucepan and sauté diced capsicum, onion, and seeded chilli until the onion turns opaque.
• Add the brown sugar and dissolve through the mixture.
• Fold through frozen sweetcorn, diced tomato, and sweet chilli sauce. Gently stir until the corn is hot, place in a bowl and cover to keep warm.

Step 2

• Heat the BBQ griddle until hot, brush the butterflied __pork chops in oil and place carefully down.
• Palliard the chops (sear lines), changing the angle after 4 minutes on one side.
• Carefully turn the chops over and repeat the process.

Step 3

• Allow the chops to rest for 10 minutes (cover with foil away from the heat).
• Spoon the sweetcorn kernel mix to the side of the plate.
• Layer butterflied chops on the mix and garnish with fresh coriander and red chilli.

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Simon Gault's Pork Fillet wrapped in Prosciutto

Ingredients

• 1x 100% NZ __pork fillet
• 12x semi-dried tomatoes
• 2 tbsp Italian rub
• 6x slices of prosciutto
• 100ml virgin olive oil

Method

Step 1

Preparing the __pork fillet

• Using a sharp knife, trim the fillet to remove the silver skin from the tail end of the fillet to the butt end.
• Cut the fillet length ways to open it then fill with the semi dried tomatoes.
• Lay 6 slices of prosciutto over lapping each other to form a sheet, onto a chopping board.
• Place the fillet onto the prosciutto and rub the Italian rub into the fillet. Roll the fillet in the prosciutto.

Step 2

Cooking the pork fillet

• Seal the pork in a hot pan with the olive oil, then place on a tray and cook in the oven at 185 degrees Celsius for 10 minutes, or until an internal temperature of 64 degrees is reached.
• Remove from the oven and rest for 5 minutes.

Step 3

Plating up

• Once rested, slice the fillet into as many pieces as required and place onto a serving plate.
• Garnish with a semi dried tomato and a drizzle of olive oil.

Note: Pork fillet makes an elegant dish for a dinner party but also can be roasted or grilled whole for a quick dinner, when sliced crosswise, achieving medallions which may be sautéed.

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Simon Gault's Pork Fillet with a Panzanella Salad

Ingredients

• 6x 100% NZ __pork fillets

Panzanella

• 200g sour dough
• 1x garlic clove, crushed
• 1x sprig of fresh thyme
• 25g capers
• 50g green olives
• 50g semi dried tomatoes
• 6x anchovy fillets
• 80g sheep feta
• 10g fresh Italian parsley
• 50ml extra virgin olive oil

Salsa Verde

• 25g fresh Italian parsley
• 20g fresh basil
• 20g fresh tarragon
• 10g capers
• 150ml extra virgin olive oil
• Salt and pepper

Method

Step 1

Making the panzanella and salsa verde

• Roughly chop bread and slowly fry with olive oil, garlic and sprig of thyme until golden brown. Drain off excess oil by placing on kitchen paper.
• Dry and blanch capers in deep fryer until crispy, place on kitchen paper.
• Remove stone from olives and cut in half, slice anchovy fillets into three.
• In a mixing bowl combine breadcrumbs, capers, olives, tomatoes, anchovy, parsley, feta and oil in a bowl, season and set aside.

• To make the verde, blanch and refresh all the herbs and remove excess water.
• Place in a bowl with the capers and oil, blitz with a hand blender until smooth, season with salt and pepper and set aside.

Step 2

Cooking the __pork fillet

• To prepare the fillet, use a sharp knife tilting up (so as not to touch the meat) to remove the silver skin, starting from the tail end and working towards the butt end.
• Season the pork with salt and pepper.
• Heat a fry pan, add the oil and heat until it reaches a shimmer.
• Place the pork into the pan and seal the fillet on all sides.
• Place on to an oven tray and cook at 185°C for 10 minutes, or until an internal temperature of 64°C is reached
• Remove from the oven and rest for 5 minutes

Step 3

Plating up

• To serve, smear a tablespoon of the salsa verde, place the panzanella, then slice the fillet and fan onto the plate.

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Roast Pork Rolled Loin

Ingredients 

• 1kg boned and rolled loin of pork, well scored
• 2 tbsp canola oil
• 2 tbsp sea salt
• 1x roast thermometer
• Sprig of rosemary or sage leaves
• 2 apples, cored and sliced into 8 each or 1 cup apple sauce
• 1 loaf thickly sliced potato bread

Method

Step 1

• Prepare the BBQ by putting the hotplate in the middle, firing up the outside burners, leaving the ones in the middle off.
• Score the 100% NZ __pork roast rind with a sharp knife - diagonal parallel lines 1cm apart.
• Brush with oil and salt.
• Insert thermometer in thickest part of roast.

Step 2

• Once the BBQ reaches 160 -170°C, place the __pork roast on top of the rosemary or sage leaves, skin layer up, in middle of the BBQ and close lid.
• Wait until the meat thermometer reads 71°C for 'medium done' and 76°C for 'well done' pork. As a general guide pork takes an hour per kilogram to roast at 160°C.
• Half an hour before roast is ready, place apple slices around the pork.

Step 3

• Remove the roast and rest in a warm place for 10 minutes before carving. This allows the meat to firm, the juices to settle and makes carving easier. Carve roast across the grain with a sharp knife to ensure maximum tenderness.
• Serve with bbq'ed apples or apple sauce between two slices of bread.

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Simon Gault's Pork Burger with a Smoked Chipotle Slaw

Ingredients

Smoked Chipotle Slaw

• 100g finely sliced cabbage
• 3 tbsp mayonnaise
• 1 tsp smoked chipotle tabasco

Burger

• 800g 100% NZ __pork mince
• 1x egg
• 1 tbsp Dijon mustard
• 2x minced garlic cloves
• 1x small bunch of basil, thinly sliced
• Salt and pepper

To Serve

• 4x burger buns
• 4x large onion rings
• 2x tomatoes, thickly sliced
• Fries

Method

Step 1

Making the burger patties

• In a bowl, mix together the __pork mince, egg, mustard, garlic, basil, salt and pepper.
• Test a small piece of the mixture for flavour and seasoning by frying in a fry pan. Adjust seasoning if required.
• Using your hands, form patties to a size of approximately 200g.
• Heat oil in a fry pan until it starts to shimmer, place the patties into the pan and cook for 5 minutes on each side, or until an internal temperature of 64°C is reached.

Step 2

Making the slaw

• In a separate mixing bowl, add sliced cabbage, mayonnaise and smoked chipotle.
• Mix well and season to taste, set aside.

Step 3

Plating up

• Under a hot grill, lightly toast the burger buns.
• To assemble, place the fried onion ring on the bottom half of the bun and spoon some slaw inside the onion ring.
• Place the pattie on top of the onion, then the tomato, then another spoon of slaw. Place on the top of the burger bun.
• To hold the burger together, use a bamboo skewer with a basil leaf and a cherry tomato spiked on to it, then spear it down into the burger.
• Serve with fries, cooked as directed.

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Pork Chops on Green Beans

Ingredients

• 8x 1/2-inch thick 100% NZ __pork chops
• 1/2 cup fresh parsley, chopped
• 2x cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• 1 tbsp orange peel, grated
• 1 tbsp lemon peel, grated
• 1 tsp sugar
• 1/2 tsp dry oregano
• 1/2 tsp black pepper
• 1/2 tsp salt
• 400g green beans, topped and tailed, blanched and quickly pan fried in 1 tbsp of butter

These pork chops are marinated in a flavourful citrus-herb marinade. Be sure to grill them hot and fast. If you have thicker chops, grill them just as hot, but for a little longer.

Method

Step 1

• Mix together the parsley, garlic, oil, rosemary, orange and lemon peel, sugar, oregano, salt and pepper.
• Spread the mixture over each chop, cover and refrigerate overnight.

Step 2

• Preheat a grill/electric fry pan.
• Remove as much of the marinade from the chops as you can by patting with a paper towel.

Step 3

• Grill the chops for 3 minutes on either side and rest for 3 minutes.
• Serve on green beans, cooked as directed.

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100% NZ pork stir fry

Ingredients

• 150g rice noodles
• 1 tsp sesame oil
• 600g 100% NZ stir fry pork
• 2 tbsp Thai red curry paste
• 1 tbsp peanut oil
• 1x red onion, sliced into thin wedges
• 1x red chilli, finely chopped
• 1x stalk lemongrass, very finely chopped (tough outer layers discarded)
• 1 tbsp finely chopped ginger
• 2x garlic cloves, finely chopped
• 1x red and 1x yellow capsicum, sliced
• 150g snow peas
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp palm or brown sugar
• ½ cup Thai basil leaves or substitute Italian basil
• ½ cup coriander

Method

1. Cook the rice noodles according to packet instructions then drain, refresh with cold water and toss with sesame oil and set aside.
2. In a bowl combine the __pork and curry paste and set aside.
3. Heat the oil in a wok and stir fry the onion, chilli, lemongrass, ginger and garlic for one minute. Add the pork and stir fry for two minutes. Add the capsicum and snow peas and stir fry for a further 2 minutes.
4. Add the rice noodles and then the fish sauce, lime juice and sugar, stir to combine and heat through. Remove from the heat and stir through the herbs.

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Pork in Sweet Soy Sauce

Ingredients

• 2 tbsp olive oil
• 5x cloves of shallot, peeled and sliced
• 5x cloves of garlic, peeled and sliced
• 500g 100% NZ Trim Pork shoulder, diced into cubes or pieces
• 8cm fresh ginger, peeled then sliced lengthwise
• 1/4 cup reduced salt sweet soy sauce
• 2 tbsp reduced salt soy sauce
• 1 tsp whole black peppercorns, crushed
• 2 cups reduced salt chicken stock or water
• 2 chillies, finely chopped
• 3 stalks lemon grass, smashed and tied in knots
• 3 bay leaves

Method

Step 1

• Heat oil to medium-hot in wok or heavy-based deep fry pan.
• Add shallots and garlic and stir-fry until lightly coloured.
• Add __pork and ginger and cook over high heat until the __pork is browned. Stir so the meat doesn't burn.
• Add soy sauces and pepper and stir-fry 1 minute.

Step 2

• Pour over stock or water and all remaining ingredients.
• Simmer one hour, stirring occasionally until juices have thickened and mix is shiny and darker.

Step 3

• Serve with steamed white rice and blanched beans.

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100% NZ pork bolognese

Ingredients

• 1 tbsp olive oil1x onion, finely diced
• 1x stick celery, finely diced
• 1 carrot, finely diced
• 100g 100% NZ bacon, chopped
• 2x cloves garlic, finely chopped
• 2 sprigs thyme, finely chopped
• ½ sprig rosemary, finely chopped
• 1x bay leaf
• 1 tbsp tomato paste
• ½ cup red wine
• 1x tin chopped, peeled tomatoes
• 1 tbsp Worcestershire sauce
• 1 cup beef stock
• 600g 100% NZ __pork mince
• ½ cup shredded basil leaves
• 2 tbsp shaved parmesan cheese (for garnish)
• Cooked Spaghetti or other pasta to serve

Method

1. Heat the oil in a large frying pan and sauté onions, celery, carrot and bacon for 10 minutes.
2. Add garlic, thyme, rosemary and bay leaf. Sauté for a further 2 minutes.
3. Add tomato paste and cook for 2 minutes.
4. Add red wine to pan and scrape to loosen the caramelised good stuff off the bottom of it.
5. Add tomatoes, Worcestershire sauce, beef stock and bring to simmer.
6. In a separate pan brown mince on high heat. When cooked add to tomato base.
7. Cook out for 15-20 minutes, stirring frequently and season to taste with salt and pepper.
8. 2 minutes before serving, add the shredded basil.
9. Serve over cooked pasta of your choice and garnish with shaved parmesan cheese (optional).

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100% NZ pork & bacon burgers

Ingredients

• 1kg 100% NZ __pork mince
• 1x small onion, grated
• 1 tsp salt
• 6-12 rashers 100% NZ bacon
• 6 burger buns, toasted
• Tomato relish or sauce
• 6x large tomato slices
• 2 cups Coleslaw*
• Creamy Mustard mayonnaise

Method

1.      Combine the pork, onion and salt in a bowl mixing with your hands.
2.      Form into 6 patties; flatten the patties and making a small well in the middle of each.
3.      Heat the barbecue or spray a frying pan with a little oil, over a high heat, add the patties and cook, turning once to desired doneness, about 5 minute the first side and 3 once flipped but this will depend on the thickness of you patty. Do not press the patty down when cooking, this squeezes out juices.
4.      Let the patties rest for 5 minutes while you cook the bacon in the frying pan.
5.      Place the warmed burger bottoms on a plate and top with tomato sauce or relish, pork patties, one or two rashers of bacon, tomato slices, coleslaw and creamy mustard mayo mayonnaise.

* Add grated apple tossed in lemon juice to store bought coleslaw, for a fresh twist.

Creamy mustard mayo

Ingredients

• ¼ cup mayonnaise
• ¼ cup creme fraiche
• 1 tbsp mustard (mild or hot to taste)

Method

Combine all ingredients and chill.

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Pork Mince Balls with Egg Noodles

Ingredients

• 2 tbsp olive oil
• 1 tsp crushed garlic
• ¼ cup freshly chopped parsley
• 1x 400g can tomatoes, chopped in puree
• 500g 100% NZ Pork mince
• 1 tbsp freshly chopped coriander
• Zest of 1 lemon
• 1 tbsp Lea & Perrins Reduced Sodium Worcestershire Sauce
• Spray oil
• ½ cup lite sour cream
• Cooked wide egg noodles, pasta or rice to serve
• Parmesan (optional)

Method

1. Heat the olive oil in a large saucepan, add the garlic and 2 tablespoons of parsley and cook, stirring for one minute. Stir in the tomato, season with salt and simmer for 15 minutes.
2. Combine Pork mince, 1 tablespoon parsley, coriander, lemon zest and Worcestershire sauce together in a large bowl.
3. Shape and roll into small individual balls.
4. Spray a little oil on the surface of a large hot fry pan.
5. Add the balls and cook for about 6-8 minutes. Shaking the pan and turning often to cook the balls through quickly and evenly.
6. Just before serving stir the sour cream into the tomato sauce and pour over the meatballs, mixing in all the frying pan scrapings and heating through.
7. Serve over noodle, pasta or rice and scatter with remaining parsley and Parmesan if liked.

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Pork Burger Classic BLAT

Ingredients

• 500g 100% NZ Trim Pork mince
• 2 tsp chopped parsley
• 1 tbsp Worcestershire sauce
• 4x pieces of streaky 100% NZ bacon, pan fried 2 minutes either side
• 2 tsp minced garlic
• 2 tsp chopped coriander
• 1x ciabatta loaf, cut into four and halved
• ½ cup aioli
• 2 cups salad leaves
• 4 tbsp of tomato chutney (1 tbsp for each burger)
• 1x tomato, cut into slices
• 1x avocado, cut into 4 equal segments, fanned
• Sprinkling of snow pea shoots

Method

Step 1

• Combine Trim Pork mince, parsley, garlic, coriander and Worcestershire sauce together in a large bowl.
• Shape into 4 large patties and place on a clean plate.
• Cover and refrigerate until required - it's best to allow the patties to settle for flavours to work through.

Step 2

• Spray a little oil on the surface of a hot fry pan. Add the patties and cook for 6 - 8 minutes.
• Turn the patties and cook for a further 5 minutes (check the juices are running clear in the middle).

Step 3

• Split the ciabatta and lightly toast both sides until the inside is lightly golden.
• Smear each ciabatta base with aioli and layer with salad leaves, a slice of cooked streaky bacon, tomato and the pattie.
• Top each burger with a fan of avocado and the ciabatta 'lid', smeared with tomato relish.
• Push through a skewer to hold in place and serve.

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Nick Honeyman's Polish Meatball Stew

Ingredients

Meatballs

• 400g 100% NZ __pork mince
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 sprigs thyme
• ½ cup chopped parsley
• 1 tbsp malt vinegar
• 1 egg
• 1 cup bread crumbs
• ¼ tsp nutmeg
• Salt and pepper to taste

Sauce

• 1 onion, sliced
• 4 cloves garlic
• 5 baby turnips
• 5 baby carrots
• 100g mushrooms
• 100g flour
• 100g butter
• 1l beef stock
• ½ cup sour cream

Method

1. Mix ingredients in a large bowl until well combined.
2. Using a tablespoon, divide and roll the mixture into balls.

Making the sauce
1. Heat the stock in a pot.
2. Melt butter in a separate, large pot.
3. Add flour slowly, stirring continuously.
4. Cook out mixture for 2 minutes stirring regularly.
5. Add hot stock slowly, stirring continuously until thick and combined.
6. Cook out for a further 15 minutes on low heat, stirring to avoid bottom sticking.
7. Chop garlic, turnips, onion and carrots and sauté in a hot pan with oil and add to stock mixture.
8. Cut the mushrooms in half and fry in butter until golden and add to sauce.

Cooking
1. In a hot pan, brown off meatballs. Handle gently as not to break apart.
2. Place in deep casserole dish. Pour sauce over meatballs to cover. Cover casserole dish and place in preheated oven at 180°C for 20 minutes.
3. Remove casserole from oven and carefully stir in sour cream.
4. Season to taste with salt and pepper.

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Pork & Apple Stir-Fry

Ingredients

• 750g 100% NZ Trim Pork - cut for stir-fry*
• 2 tbsp Japanese cooking rice wine
• 1 tbsp white vinegar
• 1 tsp coriander seed - roughly smashed under the flat edge of a knife
• 1 tsp ground black pepper
• 3 tbsp wholemeal flour
• 1x medium onion - cut in half and then into fine strips
• 1x red capsicum - cut length wise and then into fine 30mm strips
• 2x apple Granny Smith or similar - cored & thinly sliced - leave skin on for extra colour and flavour
• 1x garlic clove - smashed flat under knife blade
• 2 tbsp canola oil

*Schnitzel and fillet are ideal __pork cuts for stir-frying

Method

Step 1

• Make the sauce mix by combining the cooking wine, vinegar and ground coriander in a small container.
• Mix the black pepper and wholemeal flour in a clean plastic bag.
• Add the __pork and shake the bag so the meat is evenly coated.

Step 2

• Heat 1 tbsp canola oil in a hot electric fry pan.
• Add the coated meat, stirring constantly, until it is crisp and browned - about 3 minutes.
• Transfer to a bowl with a slotted spoon.

Step 3

• Add 1 tbsp canola oil to a hot wok. Add the onions and stir-fry for 2 minutes.
• Add the sliced capsicum, apple slices and garlic.
• Stir-fry for a further 2 minutes, then add the sauce mix. Return the pork to the mixture, stir until well mixed and heated through.
• Serve over rice or udon noodles.

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Nick Honeyman's Sausage Rolls

Ingredients

• Sausage filling mix
• 1kg 100% NZ __pork mince
• 100g 100% NZ __pork back fat minced (optional)
• 6g cumin
• 3g five spice
• 10g salt
• 15g mirin (Japanese rice wine)
• 20g ABC/sweet soy sauce (Kecap Manis)
• 2 eggs
• 40g panko breadcrumbs
• ½ an onion, diced
• 3 cloves garlic, chopped

Topping finish

• 4 egg yolks
• 20g black sesame seeds
• 2 large sheets puff pastry

Method

Preparing the mix
1. Pre-heat oven to 200°C.
2. In a pan sauté the onion and garlic until golden brown.
3. Combine with all other sausage roll mix ingredients and combine very well.

Preparing the pastry
1. Half the 2 sheets of puff pastry and line a layer of the mix at one end approx 4cm x 4cm in diameter.
2. Roll the pasty until there is a 3cm overlap of pastry.
3. Cut and remove excess pastry. The overlapped side of the sausage roll will be the base.

Cooking
1. Place onto an oven tray lined with greaseproof paper.
2. Brush with egg yolk mixture and sprinkle on sesame seeds.
3. Repeat process with remaining pastry and mix.
4. Cut desired length of sausage rolls before baking.
5. Bake for 20 minutes at 200°C.
6. Serve immediately.

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