EAT ME
GF health
Chef’s tips sausage rolls can »beRaw made up to one day ahead and stored in the fridge or frozen for up to one month.
y food t r a p y in t e m DIY so host ever t s e b e h t e b and
MINI BURGERS MAKES 10 PREP 25 MINS COOK 15 MINS
** ** ** ** *
500g minced beef 1 small brown onion, finely chopped 2 tablespoons barbecue sauce Salt and pepper to taste 1 tablespoon olive oil 10 small bread rolls Cheese slices Lettuce leaves Extra barbecue sauce
1
Combine the minced beef with the onion and 2 tbsps barbecue sauce. Season with salt and pepper then shape ¼ cupfuls of the mixture to form 10 patties. Cook the patties with 1 tbsp olive oil in a large heated frying pan for about 4 minutes on each side or until cooked through. Lightly grill the outside of 10 small bread rolls until toasted. Place a meat patty and a slice of cheese onto one half of each roll. Grill until cheese is melted. Then top with a remaining lettuce leaf, extra barbecue sauce and remaining half of bread rolls.
RECIPE COURTESY OF NEW IDEA STYLING SYBELLA THOMPSON AND CLAIRE LOW PHOTOGRAPHY JEM CRESSWELL
2
girlfriend. com. a u
76
girlfriendMAG
VEGETARIAN SAUSAGE ROLLS
MAKES: 48 PR EP: 30 MI NS COOK: 25 MI NS
3 4
* *** *** * *** ***
3 sheets frozen puff pastry, thawed 1 egg, lightly beaten 2 tsps sesame seeds Mango chutney, to ser ve
FILLING: 1 tbsp olive oil 1 small onion, finely ch opped 1 clove garlic, crushe d 2 carrots (350g), peele d, coarsely grated 250g fresh ricotta 100g Greek feta, crumb led ½ cup frozen peas, tha wed ½ cup finely chopped fresh mint 1 tsp finely grated lem on rind Salt and pepper, to tas te
Chef’s tips Patties can be made and » shaped up to one day ahead. Store in an airtight container in the fridge. Replace BBQ sauce with tomato sauce if you prefer. Mini rolls are available from selected bakeries and some large supermarkets.
girlfriend. c om. a u
77
girlfriendMAG
1
To make filling, heat oil in a deep, medium frying pan. Add onion and garlic. Cook, stirring occasionally, until soft. Add carrots. Cook, stirring, for 3-4 minutes, or until softened. Transfer to a large bowl. Cool. Stir in remaining ingredients. Place one sheet of pastry on a clean bench. Cut in half lengthways. Spoon ½ cup filling down one long edge of each pastry half in sausage shape. Roll up to enclose. Repeat with remaining pastry and filling. Brush with egg and sprinkle with sesame seeds. Cut each length into eight. Place, seam-side down, onto two large oven trays lined with baking paper. Cook in a hot oven (200°C) for 25 minutes, or until golden and puffed. Serve warm with mango chutney.
2 3
4 5