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SAUSAGE & EGG

PICNIC ROLLS

Serves 6

Prep time 15 mins

Cooking time 27 mins

(plus 20 mins chilling)

Equipment Sharp knife; chopping

board; fork; mixing bowl; regular

bowl; large saucepan; pastry brush;

baking tray; baking paper

400g sausage meat

(removed from 400g of sausages)

1 tsp English mustard

2 tsp wholegrain mustard

1 tbsp chopped tarragon leaves

1½ tbsp chopped flat-leaf

parsley leaves

12 quail eggs

320g ready-rolled all-butter

puff pastry (such as Carême brand)

1 egg yolk, beaten

2 tbsp poppy seeds, to sprinkle

●^1 Mix the sausage meat together

with the mustards, tarragon and

parsley in a bowl.

●^2 Bring a saucepan of water to

the boil, lower the eggs in and cook

for 2 mins. Drain and transfer the

eggs to a bowl of iced water to cool

quickly, then carefully peel.

●^3 Unroll the pastry and cut into

six 8cm x 13.5cm rectangles. Take

a sixth of the sausage meat, shape

it into an 8cm x 11cm rectangle and

lay two eggs along the middle, nose

to tail. Wrap the sausage meat

around to form a neat roll with the

eggs in the center, and place on

top of a piece of pastry. Brush with

a little beaten egg yolk and roll the

pastry to encase the meat, sealing

the seam with your fingertips.

Repeat with the remaining pastry

rectangles and sausage meat,

then chill for 20 mins.

●^4 l^ Preheat the oven to 200°C and

line a baking tray with baking paper.

Place the sausage rolls on the lined

baking tray. Brush all over with the

beaten egg yolk and sprinkle with

poppy seeds. Bake in the oven for

25 mins, until golden and cooked

through. Serve warm or cold.

OEUFS

AU PL AT

Serves 2

Prep time 3 mins

Cooking time 7 mins

Equipment Garlic crusher,

sharp knife; chopping board;

large heavy-based frying pan or

barbecue; bowl; teacup; spatula

200g mixed wild mushrooms,

such as shiitake, oyster or enoki

30g butter

1 garlic clove, crushed

Few thyme sprigs

Handful chopped flat-leaf parsley

4 eggs

Salt & freshly ground black pepper

(^) ●^1 Brush the mushrooms clean
and slice them. Melt half the butter
in a pan over medium heat. Fry
the garlic for 30 seconds, then
add the mushrooms, thyme and
season with salt and pepper.
Increase the heat to high and
cook for 4 to 5 mins, then fold
through the parsley. Remove into
a separate bowl and cover.
(^) ●^2 Melt the remaining butter over
medium heat in the frying pan.
Break two of the eggs into a cup,
being careful not to pierce the
yolks, then pour into the frying pan.
Cover the pan for 30 seconds,
then uncover and cook for about
1½ mins, until the whites have set.
Season and slide the eggs onto
a plate. Cook the remaining eggs
in the same way. Spoon the herby
mushrooms and any butter from the
frying pan over the top and serve.
10
MINS
62
MINS
Small wonders
Source quail eggs
from gourmet or
Asian grocery stores.
French fancy
Serve it simply, with just
the browned buttery
juices from the pan.
@reallivingmag
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