Re: Ideas for lunch at work
scotch eggs - 6 eggs, 500g sausage mince, bread crumbs - Hard boil the eggs, cool and peel. Divide the sausage mince into 6 portions and mould each portion evenly around each egg. Rolll each egg in breadcrumbs, chill for 1 hour then deep fry until golden. Cut each egg in half to serve, great with a variety of sauces or on their own.
Sausage rolls - defost some frozen puff pastry sheets and cut each one in half so you have two large rectangles. Combine 500g sausage mince, 1 small chopped onions and 500g pork and veal mince. Place some of the mixture down the centre of each pastry square, roll pastry together so it joins at the bottom and seal. Place them on a greased oven tray (cookie sheet i think you call them), brush with milk or egg and cook at 180 degrees celcius (360 farenheight?) for 45 minutes or until golden. Yummiest served with tomato sauce (i think you call it ketchup?)
Sausage pie - this ones easy. Line a pie dish with puff pastry, cook some sausages and cut them in half. Place sausages in the pastry, pour some beaten eggs over the top. Top the pie with more puff pastry and seal. Pierce a hole in the top of the pie to vent and bake for 30 mins or until golden.
Scrolls - This one you can get really creative with. You can use either a bread dough or scone mix (i think they're called biscuits in america). Roll the dough out into a large rectangle about 1cm thick. Place any ingredients on top you like. Roll the entire thing up from long end to create a long sausage shape. Cut the roll into slices about 1 1/2 inches thick, place close together on a greased oven tray, scroll side up (so you can see the ingredients all rolled together in a spiral shape) and bake. Baking time depends on what bread/biscuit mix you use. Some popular ingredients are sweet chilli sauce and grated cheese. Ham pineapple, pizza sauce and cheese. Custard with a very sweet whipped cream icing on top sprinkled with coconut (with this one, cook the scrolls with the custard inside then ice once cool) Just experiment until you find your favourite fillings.
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