Today, I made dinner for everyone. Dinner has, lately, consisted of everything fit for king and queens. Aunty and Uncle have fed us well, and its about time I returned the favor, or favour rather. I decided sausage rolls should be on the menu.
Sausage rolls and Meat pies are the staple here. It is nothing more than hearty mince meat wrapped up, rolled up, or sheltered by mouth-watering puffy buttery pastry. This is just not something you find in any American grocery store, sadly. So I took on the task of learning how to make and serve sausage rolls. My inspiration came from my adventures here Down Under, but my education came from Master Chef, Australia's Top Chef. We've been watching this show almost every night. Let me pause here and say that all is not lost within the Myers' identity. Just when I thought I didn't really belong in this family being a "hippie and all" as they like to label, here is common ground when it comes to food and food networks. We love watching cooking television. No one ever gets tired of it, and I think we all love the food as much as the sounds of the spatulas on the metal bowls and the wooden spoons on the pans. Oh, it's delightful.
Anway, Master Chef made sausage rolls the other night, so I knew with their guidance I could not go wrong. It was simple enough: combine sausage mince (pork, not beef thank you very much), sauteed onions and garlic, shredded carrots, oregano and thyme. Work it with your hands then form it into logs and wrap in puff pastry. Brush with egg wash, cook at 120C (I don't know the Fahrenheit equivalent, look it up with your iPhone McGoogle hands) then enjoy. They're Good As, as the Aussies say.
That's all for now.