As with most of the recipes I feature here on the blog, they first get a showing on Instagram.
I don’t know what it is with the people who follow Styling You on Instagram. They are always bang up for a foodie image and I like it. Sweet stuff usually gets a good response but so can a super easy seafood curry.
In any case, you’ve probably worked out by now that apart from all things fashion and beauty, I’m a closet foodie.
Love to get in the kitchen and whip up something. And on weekends Mr SY does as well.
We create little family traditions around food and one of those traditions gets played out three times a year when the Queensland vs New South Wales State of Origin Rugby League games are on the telly.
Mr SY is, shall we say,
ridiculously obsessed passionate about sport at the best of times. Come Origin season, he gets “The Fever”.
Said fever generally starts the night before a game, builds the morning thereof and peaks around half an hour before kick-off.
Symptoms include wearing of maroon-coloured merchandise, tourettes-like yelling at the TV screen, and unbridled elation or devastating sadness depending on the result.
My attempting to soothe him with statements such as, “it’s only a game”, is not met with the kind of look that one would normally associate with a husband in love with his wife.
(My) silence really is golden during these times.
Speaking of golden, how about these sausage rolls? They are part of our Origin footy food tradition. There’s no dinner as such on Origin nights. It’s footy finger food all the way. Followed by ice-creams.
The recipe is one that I’ve adapted over the years from a vintage Donna Hay kids’ cookbook, Cool Kids Cook. We’ve had our copy since it was first published in 2000 when my eldest son was not even in school yet. It’s been passed on and youngest son loves getting it out and suggesting all manner of things be whipped up.
Donna doesn’t add veggies to hers and she uses normal mince. I like the combo of the chicken and vegetables for a lighter flavour and I kid myself that I’m serving up semi-healthy food.
- 500g chicken mince
- 1 carrot, finely grated or processed
- 1 zucchini, finely grated or processed
- 1 small onion, finely grated or processed
- 150g tomato paste
- 2 eggs
- ½ cup breadcrumbs
- 3-4 sheets ready-rolled puff pastry, thawed
- salt and pepper to taste
- egg white, to brush
- good quality tomato sauce, to serve
- Pre-heat oven to 200C. Line two oven trays with baking paper.
- Process or grate onion, carrot and zucchini (I use our Thermomix).
- Add to large bowl with chicken mince, egg, tomato paste and breadcrumbs. Mix together. Season.
- Cut each pastry sheet in half.
- Create a "sausage shape" from mixture and place lengthways down the centre of each piece of pastry.
- Roll pastry over to cover the sausage.
- Cut each long sausage roll into quarters.
- Place cut rolls on baking tray with joins of pastry underneath.
- Brush with egg white.
- Bake for 20 minutes or until pastry is golden.
- Serve with homemade or good quality tomato sauce.