The_Australian_Women_Weekly_Food_Issue_21_2016

7272 AWW FOOD • ISSUE TWENTY-ONE

What’s For Dinner?

PORK & APPLE SAUSAGE

ROLLS WITH CELERY SALAD

PREP+ COOK TIME35 MINUTES SERVES 6

1 green apple (150g), skin on

600g minced pork and veal mixture

1 cup (60g) finely grated parmesan

1 cup (50g) fine fresh breadcrumbs

1 tablespoon dijon mustard

2 tablespoons fresh thyme,

chopped finely

2 eggs, beaten lightly

3 sheets butter puff pastry

1 teaspoon fresh thyme

leaves, extra

APPLE & CELERY SALAD

2 tablespoons lemon juice

¼ cup (60ml) extra virgin olive oil

1 tablespoon fresh thyme leaves

2 teaspoons dijon mustard

2 stalks celery with leaves attached

(300g), sliced thinly

1 green apple (150g), cut into

matchsticks

3 cups watercress sprigs

1 Preheat oven to 220°C/200°C fan.

Grease and line a large oven tray with

baking paper.

2 Grate apple; squeeze excess

moisture from flesh. Combine mince,

parmesan, breadcrumbs, apple,

mustard, thyme and half the egg in

a medium bowl; season.

3 Place 1 pastry sheet on a work

surface. Place one−third of the mince

mixture in a sausage shape lengthwise

1.5cm from a long edge. Brush pastry

with a little remaining egg; roll to

form a sausage roll; trim and discard

excess pastry. Repeat with remaining

pastry, mince and egg.

4 Place rolls,seam−side down, on

tray, brush with egg; sprinkle with

extra thyme. Bake for 25 minutes or

until sausage rolls are golden and

cooked through. Cut rolls in half.

5 Meanwhile, make apple and

celery salad.

6 Serve saladwith sausage rolls.

APPLE & CELERY SALAD

Whisk the juice, oil, thyme and

mustard in a large bowl; season to

taste. Add remaining ingredients;

toss to combine.

HOISIN BEEF

WITH NOODLES

PREP + COOK TIME 30 MINUTES SERVES 4

500g fresh udon noodles
1 tablespoon peanut oil
750g minced lean beef
1 small brown onion (80g),
sliced thinly
2 cloves garlic, crushed
⅓ cup (95g) black bean sauce
2 medium carrots (240g), cut into
matchsticks
1 bunch baby pak choy (400g),
chopped coarsely
¼ cup (60ml) hoisin sauce
¼ cup (60ml) beef stock
2 tablespoons rice vinegar
2 tablespoons coarsely chopped fresh
coriander leaves

1 Place noodles in a large heatproof
bowl, cover with hot water; stand for
5 minutes, drain.
2 Heat oil in a wok over high heat;
stir−fry beef, onion and garlic for
5 minutes or until beef is browned
and almost cooked. Add black bean
sauce; stir−fry until the mixture is
well browned.
3 Add noodles, carrot, pak choy,
hoisin sauce, stock and vinegar;
stir−fry for 3 minutes or until
vegetables are just tender. Serve
sprinkled with coriander.

“Mince is economical, quick and easy – and just

perfect for midweek meals for the family. I love

it with no dles in stir-fry””

Louise Patniotis, Food Editor, AWW Cookbooks

COOK’S

NOTES

PORK & APPLE SAUSAGE

ROLLS WITH CELERY SALAD

A pork and veal mince

mixture is available from

select supermarkets and

butchers. Alternatively,

buy pork and veal mince

and combine them yourself.

You can use all pork mince,

if preferred.

You will need 1 bunch

watercress (350g).