HARISSA & LAMB SAUSAGE ROLLS
Spice up your sausage rolls with the flavours of harissa, herbs and spices. They're perfect picnic food for summer and a winner when you're feeding a crowd
Provided by Diana Henry
Categories Lunch, Side dish, Snack
Time 45m
Yield MAKES 8
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Mix together the lamb, harissa (see our recipe), spices, coriander, garlic, preserved lemon and seasoning in a bowl. Pummel it with your hands to make sure it's well combined.
- Lightly dust your work surface with flour and lay the puff pastry on top. Cut it down the middle lengthways, then roll each piece with a rolling pin so each piece measures about 14 x 42cm.
- Divide the lamb mixture into four and roll each one into a sausage shape using your hands. Lay two of them, end to end, on one of the pieces of pastry. Brush some egg along one of the long sides of the pastry, just by the edge. Pull up the other side to encase the sausage shapes and press the sides together. Do the same with the rest of the meat and pastry.
- Cut each pastry parcel into four. Transfer these to a baking sheet, then brush each sausage roll with the egg and sprinkle over the sesame seeds, if using. Bake for 20-25 mins, or until the pastry is puffed up and golden.
Nutrition Facts : Calories 320 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.5 milligram of sodium
MOROCCAN LAMB SAUSAGE ROLLS
This recipe was submitted for play in ZWT9 - Morocco. The recipe is courtesy of Syrie Wongkaew. Here, the simple sausage roll has been transformed into a moreish party snack with the inclusion of a Moroccan paste called "Harissa" and various herbs and spices, hope you will enjoy this delicious sounding treat.
Provided by Baby Kato
Categories < 60 Mins
Time 40m
Yield 48 serving(s)
Number Of Ingredients 16
Steps:
- Thaw the puff pastry and set the oven to preheat to 350°F.
- Line a baking sheet with greased paper.
- In a large bowl mix together the ground lamb and sausage meat and add the garlic, onion, parsley, and cilantro to the meat and mix well. Next, add the spices, salt and pepper and mix again.
- Add the mixture to a blender or food processor and add the olive oil and 1 egg, blend until mixture becomes relatively smooth.
- Meanwhile, cut the pastry into squarish rectangles and brush one edge with beaten egg.
- Put some sausage mixture into the middle of the pastry.
- Fold the pastry over and seal it carefully. Lift the whole thing up and turn it over so that the sealed edge is underneath.
- Snip the ends of the sausage roll to ensure that it is neat and that meat isn't falling out. Repeat the process.
- Brush the tops of the sausage rolls with beaten egg and then sprinkle on sesame seeds.
- Place the rolls on the lined baking sheet and bake for 20-25 minutes or until golden brown.
- Serve with a simple tomato sauce, yogurt sauce or my personal favorite a Thai sweet chilli sauce.
Nutrition Facts : Calories 19.6, Fat 1.3, SaturatedFat 0.5, Cholesterol 12.8, Sodium 31.3, Carbohydrate 0.2, Sugar 0.1, Protein 1.6
MOROCCAN SAUSAGE STEW
Ras el hanout is a fragrant North African spice. It works perfectly with pork sausages in a tomato casserole sauce with dates and onions
Provided by Good Food team
Categories Main course
Time 17m
Number Of Ingredients 10
Steps:
- In a large saucepan or flameproof casserole dish, heat the oil and brown the sausages with the onions for 10 mins until golden. Add the garlic and spice mix with 75ml water to prevent them from burning, and cook for 2 mins until fragrant. Add the dates and tomatoes, mix well, then spread out onto 2 plates to cool before pouring into a freezer bag and freezing for up to 3 months.
- To cook from frozen, put the stew into a large saucepan or flameproof casserole dish with all but 2 tbsp of the stock. Cover with a lid and gently heat to defrost for 25 mins, stirring occasionally.
- Once the stew is fully defrosted, mix the cornflour with the reserved stock and pour into the pan. Bring to the boil and simmer, uncovered, for 5 mins until thickened and piping hot. Serve with mashed potato.
Nutrition Facts : Calories 491 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 26 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 2.8 milligram of sodium
MOROCCAN LAMB
Shopping for dinner doesn't have to be a chore, this five ingredient dish will have you in and out in no time, so there's more time to relax at home
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Time 45m
Number Of Ingredients 5
Steps:
- Heat a large, non-stick frying pan. Cook the lamb well on all sides without adding extra oil. Tip in the spices, then fry for 1 min more until aromatic.
- Pour in the chopped tomatoes and parsley, bring to the boil, then simmer gently, with a lid on, for 30 mins or until the lamb is tender. Serve sprinkled with more parsley.
Nutrition Facts : Calories 350 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.47 milligram of sodium
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