500g sausage meat
1 shallot, diced
1 teaspoon finely-chopped rosemary
freshly ground black pepper, to taste
400g savoury short pastry
METHOD
Preheat the oven to 200C. Using your fingers or a fork and working lightly, combine the first six ingredients in a bowl.
Roll out the pastry to a 30cm x 24cm rectangle. Mark the pastry into three equal sections running lengthwise. On each long side, cut slits about 2cm apart. Cut only to the centre third of the rectangle.
Place the filling down the centre (uncut) third of the pastry. Plait the pastry over the filling, working from one side to the other. Place on an oven tray. If preferred, brush the top and sides with beaten egg.
Bake for 30 minutes, or until golden and cooked. - Serves 4.
LAYERED ITALIAN MEAT LOAF
I used the meat from gluten-free sausages. This is more like a terrine than a meat loaf.
INGREDIENTS
750g lean minced beef
500g sausage meat
1 egg, lightly beaten
2 tablespoons white wine or water
2 cloves garlic, crushed
1 small onion, diced
1 tablespoon dried Italian herbs
flaky sea salt and freshly ground black pepper to taste
12 each: pitted Kalamata olives, stuffed green olives
1 roasted red capsicum (from a jar), drained and cut into strips
METHOD
Preheat the oven to 180C.
Combine the mince and sausage meat, working well with your (clean) hands. Whisk the egg and wine and add to the meats with the garlic, onion, herb and seasonings. Mix well.
Brush a 20cm x 12cm loaf pan with olive oil. Line the pan with about one-third of the meat mixture. Divide the remaining meat into four equal portions.
Place half the green and black olives on the base. Pat one portion of the meat on top. Place half the red capsicum evenly on top. Cover with another portion of meat. Place the remaining olives on top, then the remaining meat. Pat down evenly. Bake for about one hour. Cool a little before slicing, but best served cold with chutney. -Serves 6-8.
VIETNAMESE CHICKEN SALAD WITH A TWIST
For the Love of Tams Tamarillo Vinegar Dressing is a new product that is great sprinkled on salads.
INGREDIENTS
Dressing:
6 tablespoons each: Tamarillo vinegar dressing, fish sauce
1 large chilli, seeded and sliced
3 cloves garlic, crushed
Chicken:
2 large skinned and boned chicken breasts
Salad:
2-3 cups finely sliced iceberg lettuce
16 slices Lebanese cucumber
1 cup mung bean sprouts
1 red capsicum, seeded and sliced
2 spring onions, sliced
1/2 cup each: mint leaves, coriander leaves
Topping:
4 tablespoons each: sliced fried shallots, lightly toasted macadamia nuts, chopped
extra herbs to garnish
METHOD
Combine the dressing ingredients. Halve the chicken breasts.
Place a quarter cup of the dressing in a bowl and add the chicken. Cover and marinate in the fridge for at least 30 minutes, turning often. Meanwhile, combine the ingredients for the salad. Divide between 4 serving plates.
Grill or pan-fry the chicken for about four minutes each side, until cooked. Slice and place on the salad. Drizzle with the reserved dressing and sprinkle with the shallots and macadamia nuts. -Serves 4.
BALSAMIC-GLAZED PORK CUTLETS
INGREDIENTS
1/4 cup each: olive oil, balsamic vinegar
1 tablespoon brown sugar
1 tablespoon each: chopped rosemary, thyme, dijon-style mustard
freshly ground black pepper to taste
4 pork cutlets
METHOD
To make the marinade, combine the olive oil, balsamic vinegar, brown sugar, rosemary, thyme, mustard and black pepper. Place the pork cutlets in a plastic bag and add the marinade. Refrigerate for at least two hours, moving the pork around in the bag occasionally to ensure the meat is well coated.
Remove the meat from the marinade. Pat dry with paper towels. Cook over a medium-heat grill for about 4-6 minutes each side, depending on thickness. Baste with the marinade occasionally during cooking. -Serves 4.
