I haven’t made these yet but I was keen to post this recipe as soon as I spotted it in the current issue of the Australian magazine ‘New Idea’ because I love Fergusson Plarre’s (naughty but delicious) spinach and ricotta rolls and this recipe could so very easily be adapted to include spinach by perhaps halving the chicken mince and adding some spinach in its place. Anyway, I’m looking forward to experimenting with the recipe and was keen to post it here where I can find it! The lemon mayonnaise also sounds very tasty! If you’re not keen on citrus flavours, feel free to serve with your own choice of sauce or dip. These would, I think taste good with Tzatziki. This recipe featured as part of an easy-to-prepare Melbourne Cup lunch menu. To the best of my knowledge, Melbourne is the only city in the world to have a holiday for a horse race, the first Tuesday in November. And what better place than Zaar to test the truth or otherwise of that statement! And to answer –Nimz–‘s query as to why these are called “sausage rolls”, I’d say that the term “sausage roll” has become a generic term for anything resembling a sausage roll in appearance. I have two other sausage-less “sausage rolls” posted on Zaar: Recipe #169225 and Recipe #139699.
This is a chicken on a skewers recipe with Lebanese flavours. The whole family enjoyed this dish, even three year old Little Miss (DD). The only change I would make is I would make less of the Toum (Garlic Sauce) as it was way too much for our family and I don’t know how to divided the quantity as it’s impossible to half an egg. (Any suggestions)? I used Chicken thighs instead of breast, Egg Replacer to substitute the egg and I would recommend to marinate overnight. We served it with Recipe #218542 . This recipe comes from a book called ‘The Lebanese Cookbook’ by Hussien Dekmak – Passive work time does not include marinated time
Leslie lived across the road from us and was a very good friend of Mums. Mum cooked this alot when we were growing up as kids. Make sure you weigh your roast for cooking times. I have quoted cook time for a 1 kilo roast. You may like to increase the paste mixture for larger size roasts.
Traditional Anglo-Saxon Australian tucker BEFORE the diverse influences of many migrant groups made our cuisine so rich and varied. This recipe has been adapted and posted for the 2005 Zaar World Tour from a recipe which I found in Huey’s ‘Tales and Recipes from a Travelling Cook’. Huey (Iain Hewitson) is an Australian chef who has written several books. He hosts a TV cooking show twice daily on weekdays, and runs Tolarno’s restaurant in Melbourne. Huey recommends using a floury variety of potato for this recipe. He also advises that: “Blanching the sausages beforehand may be frowned on by the purists, but it is guaranteed to stop them bursting”. The inclusion of garlic is one of my modifications. Bangers and mash of say fifty years ago would have been highly unlikely to have contained garlic. And the mashed potato could not have been heated in the microwave! If you want a more authentic experience of old-fashioned Aussie tucker, leave out the garlic and don’t use the microwave!
This is an adaptation of a traditional Chinese recipe suitable for cooking on a barbecue. You will need a barbecue with a hood for best results, or you can do the boring thing and cook in an oven. It has a really nice sauce that goes well over plain rice.
