Ever since I can remember, my mom made THE best sausage rolls ever as the pastry she made no one has ever come close to matching. Now, Don has taken up the challenge and he makes THE best. We always got up, and as we opened our gifts, we had sausage rolls. This is a tradition I hope never goes away.
- 2 tsp. dried sage
- 1 tsp. salt
- 3/4 tsp. freshly ground black pepper
- 1/4 tsp. dried marjoram
- 1 tsp. dark brown sugar
- 1/8 tsp. crushed red pepper flakes
- 1 pinch ground cloves
- 2 lbs. finely ground pork
- Puff Pastry
- 1 egg, well beaten with a bit of water added
In a small bowl, combine the sage, salt, pepper, marjoram, brown sugar, pepper flakes and cloves, mixing really well.
Place the pork in a small bowl and add the mixed spices to it. Mix with your hands and form logs (best way is to roll up in saran wrap).
Roll out the puff pastry, and lay the sausage meat (removing the saran first, of course) and roll in the pastry. Cut into either bite-sized pieces to offer guests with their wine or larger pieces for the breakfast run.
Brush an egg wash over the surface of the pastry and bake in an oven for 38 minutes at 375 degrees.
Christmas morning, simply place in the oven to warm up, and get the ketchup ready.
Roasted Garlic, Herb and Lemon Butter
When putting steaks on the ‘barbie’, just season all sides with salt and pepper. Then as they cook, baste with this butter and at the end, give it one final brush over.
- 1 bulb garlic
- 1 tbsp. thyme, chopped
- 1 tb sp. rosemary, chopped
- 1 tsp. oregano, chopped
- zest from 2 lemons,
- juice from 1 lemon
- pinch of pepper
Preheat oven to 35o degrees. Cut off the top of the garlic bulb exposing the tops of all the cloves. Drizzle the cut side with olive oil and season with salt and pepper.
Wrap the clove in tinfoil, tightly sealed and bake for up to 45 minutes. Remove from the oven when the clove is with caramelized in colour and soft to the touch. Set aside and allow to cool.
In a medium pot, melt the butter at medium heat. Once the garlic has cooled enough to handle, squeeze the cloves into a bowl and mash with a fork.
Add the herbs, juice, zest and stir. Believe me this make the steaks beyond awrsome. Again, thanks Chef Justin.
Vodka Infusions
These are easy to make and can be used so many different ways to suit your tastes.
These are based on using 1 1/2 cups vodka for each flavour. This saves you money from going out and buying it at the liquor store. I know, I have done this. Besides, it’s fun to do.
- 1/2 cups vodka
- 1 star anise
- 1 dried red chile
- 2 cardamom pods
Place in a jar with airtight seal and store in a dark, cool place for 1 day. Strain into chilled glasses and enjoy. This is a little fiery. Just add a touch of gingerale and crushed ice.
Store in a sealable jar. Store in a cool, dark place for 2 days. Strain into chilled glasses and enjoy. To raise the bar, add a touch of tonic and a wedge of lime and some crushed ice. So refreshing.
- 1 1/2 cups vodka
- 4 coffee beans
- 2 tbsp. toasted hazelnuts
Store in a airtight sealable jar in a cool dark place for 3 days. Strain and pour into chilled glasses.
To up the ante on this one, add a splash of heavy cream, a little simple syrup and some crushed ice. Wow!
Remember, you made it and now you can let your imagination take over. Come up with some that you might like. Enjoy!
Marinade For T-Bone Steak
This marinade is enough for 4 steaks at 10 oz. each steak. I don’t know anyone who can eat that much meat at one sitting, so make it 6 steaks at 6-8 oz.each.
- 4 cloves of minced garlic
- 1/2 cup extra virgin olive oil
- 1/2 tbsp. fresh rosemary
- 1/2 tbsp. chopped fresh thyme
- pinch of black pepper
Mix everything in a bowl and turn the steaks into it to coat. Save 2-3 tbsp. of the marinade for grilling. Cover the steaks and let them sit for about an hour.
Preheat your grill. Pat the steaks dry with a paper towel to remove the excess marinade. Grill your steaks over a medium heat for about 4 minutes on each side for medium- rare. Remove from the grill and let rest 5 minutes, covered with tin foil.
While the steak is resting, plate the beans (if you are serving some), salad, and glasses of red wine. What more could you ask for….even between Christmas and New Years. Gives you a rest from turkey.
Did I say YUM?