New Zealand Food

Sausage Rolls Recipe

Sausage rolls are quite popular in New Zealand's bakeries. They are eaten any time of the day as a snack or meal but are most popular at breakfast or lunch. Unlike our sausage, New Zealand sausage is processed to almost a paste consistency. I've created this recipe to come as close as possible to the original while using American ingredients. They are quite yummy and may also be cut down to use as appetizers, with a small reduction in baking time.

Prep Time: 45 minutes

Cook Time: 40 minutes

Ingredients:

• 2 slices soft white bread
• 1/2 cup heavy cream
• 1 medium carrot, peeled and fine-diced
• 1/2 medium onion, fine-diced
• 1/2 teaspoon ground sage
• 1/4 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/2 teaspoon curry powder
• 1 Tablespoon kosher salt
• 1/2 teaspoon ground white pepper
• 1 pound ground beef chuck (80-20%)
• 1 pound ground pork
• 2 sheets puff pastry (17.3-ounce box), thawed
• 1 egg white whisked with 1 Tablespoon water for eggwash glaze

Preparation:

Preheat oven to 350 F. Line two jellyroll pans with parchment paper. Cut bread into cubes and place in food processor. Pulse into crumbs. (This works best if the bread is frozen or use bread that has been exposed to the air for an hour.) Place bread crumbs into a bowl and cover with cream. Set aside. Place ground beef into the food processor and pulse until it is finely-ground, almost a puree. (Do not let the processor constantly run as the friction heat will begin to "cook" the meat.) Place in a large mixing bowl. Repeat with the pork. To the beef and pork, add the carrots, onion, sage, thyme, garlic powder, curry powder, salt, black pepper, and cream-soaked bread crumbs. Mix thoroughly with a large fork, but do not overwork or the result will be tough. Roll out one sheet of puff pastry into a rectangle about 10 inches by 14 inches. Cut in half lengthwise so you have two long strips. Divide the sausage mixture in half and set half aside. Divide the remaining half into two portions. Form each sausage portion into a log and place down the center of each puff pastry strip. Gently pull up pastry sides to meet forming an encased sausage roll. Wet your fingers lightly with water and moisten along the seam to seal the dough together. Cut each sausage roll into 4 pieces. Place on prepared jellyroll pan seam-side down. Repeat with remaining sausage and puff pastry sheet. Brush each sausage roll with the eggwash glaze. Bake 35 to 40 minutes until golden. Let cool 5 minutes before serving.

Yield: 16 sausage rolls

Lamb Dinner

The Roast is one of Australia's and New Zealand's favorite ways

to eat lamb.

This recipe could not be simpler. The lamb is just oiled, salted and seasoned with garlic and rosemary.

The two most common lamb roast cuts are the leg and the shoulder. I used a shoulder here. This cut has more fat than the leg and therefore requires slower cooking.

If you have chosen to use a leg instead of shoulder, simply cook it for 20, 25 or 30 minutes per pound depending on whether you want rare, medium or well-done meat.

Prep Time: 15 minutes

Cook Time: 90 minutes

Ingredients:

• 1 kg (2.2 lbs) leg of lamb
• 1/4 cup of olive oil
• 2.5 tsp of sea salt
• 6 cloves of garlic, cut into slivers
• Several sprigs of fresh rosemary
• 8 potatoes
• 2 large sweet potatoes
• 2 white onions
• Mint Sauce
• Serves 4

Preparation:

1. Preheat the oven to 290F.
2. Cut the potatoes and sweet potatoes into inch-thick slices. Cut the onions in half and then place vegetables into a baking tray.
3. Drizzle the vegetables with olive oil and sprinkle on some salt. Place tray in the oven on the bottom rack and roast.
4. Cover the lamb in olive oil and then sprinkle with sea salt.
5. Use the point of a sharp knife to make small incisions all over the lamb.
6. Place the garlic slivers and rosemary springs in the holes.
7. Place the lamb onto the middle oven rack with the vegetable baking tray beneath it to catch drippings.
8. Roast for 90 minutes. Test meat to see if it's done by slicing it in the thickest part. Remove from oven and transfer to a plate to rest. Cover lamb in foil and let it sit for 10 minutes.
9. Serve with potatoes, onions and mint sauce.

Crockpot Chicken with Dry Rub Recipe

Easy Crockpot Chicken Recipes

Method 1-

Indredients
1 Chicken-cut up ( 3 to 4 pounds chicken parts)
Melted butter (2 tbsp.)
Salt and pepper
Cream of mushroom soup or cream of celery soup (1 can)
Dry Italian Salad dressing (2 tbsp.)
Cream Cheese-cut in cubes(6 ounces)
Finely chopped Onion (1 tbsp.)
Dry White Wine or Sherry (1/2 cup)

Wash the chicken and pat it dry. Then, brush with butter and add little salt and pepper. Now, place the chicken pieces in crockpot. Next, sprinkle some dry salad mix over the chicken. Cover and cook it on low flame for around 5-6 hours.

Mix some soup, cream cheese, wine and onion in a saucepan one hour before serving. Cook until it smoothens and pour it over the chicken. Now, cover and cook the chicken for at least 30 minutes.

Once done, serve it with sauce, rice and noodles.

Method 2-

Ingredients
Roaster Chicken (1)
Red Onion (1)
3-4 Sprigs Cilantro
Goya Adobo with Lemon seasoning (1/2 tsp)
Minced garlic (1/2 tsp)
White Vinegar (1/4 tsp)
Sazon Goya (1 or 1/2 envelope) with Cilantro and Cumin flavors
Sofrito (1 Tbsp)

Wash the chicken thoroughly after removing the giblets from the roaster. Next, pat it dry with some paper towels. Now place it in the crockpot. Use some white vinegar on the chicken. Add a drop to the cavity. Next, you have to rub the skin with some adobo and also sazon. Now, use the sofrito for the final rub.
Then, peel the red onion and cut it in half. Break the cilantro using your fingers and rinse it well. Then, place the onion in the cavity.

It is now time to place the chicken in the crock pot. Plan and set the time you require to cook the chicken.

Method 3-

Ingredients
Black beans-rinsed and drained (1 can)
Whole kernel corn-drained (2 cans)
Salsa (1 cup)
Skinless and boneless chicken breast halves (5 or 6)
Shredded Cheddar cheese (1 cup)

Mix the black beans, corn, and 1/2 cup of the salsa in the crockpot. Next, add the chicken breasts and pour the remaining 1/2 cup salsa over the chicken. Cover and cook for approximately 3 hours in the crockpot until the chicken is tender. Do not overcook or you will end up with a very dry chicken.

To make it more delicious, sprinkle some cheese on top and cook again around 15 minutes until the cheese melts.