Thursday, 30 January 2014
These quesadillas make for a quick and easy snack. I like this combo of flavours but you can use whatever you like really. It's a great way of using up left overs.
Billy's own fresh style, Spanish chorizo are made from pork, Spanish paprika (both sweet & hot) a little oregano and garlic. These are ideal for this recipe as they spread easily and are full of flavour!
Makes 6 quesadillas
* available at Meat at Billy's
*6 Billy’s fresh chorizo
*1 tin refried black beans
250g grated cheese
chopped green shallots
Pk 12 Corn Tortillas
*1 tin chipotle sauce
1 tub sour cream
Take the casing off one chorizo and spread the sausage mixture evenly over one side of a tortilla. Sprinkle with cheese and shallots – however much you like.
Take a second tortilla and spread the refried black beans over one side. Place the second tortilla, bean side down on the chorizo mixture to make a ‘sandwich’. Repeat until you have six quesadillas. Set aside & fire up BBQ.
Mix as little or as much of the chipotle sauce through the sour cream as you like depending on how spicy you like it. Start with a little at first and add more, tasting as you go. Once you have it right, mix through some chopped chives reserving some for the quesadillas.
Place on BBQ grill & toast each side of the quesadilla, flipping them over carefully, until the cheese has melted and the tortillas are crunchy.
Cut into 4, place on a platter and sprinkle with chives. Serve with sour cream.
Keep any left over chipotle sauce for making a marinade for wings, ribs, pulled pork or a slow cooked brisket.
Tuesday, 14 January 2014
I'd use any excuse to use this lamb jam and its appley, minty & rosemary goodness. In this recipe I've used it in the sausage roll filling and also to serve alongside them once cooked! Please use butter puff pastry if you can - it's far superior in taste & texture. My ultimate choice of pastry is Careme (made in the Barossa) but here I've used the Pampas Butter Puff as it's a bit more economical. Be careful, regular Pampas puff pastry is made from margarine (yuk) and won't give as good results. Trust me on this!
6 sheets Butter Puff Pastry, (see note) thawed
1 egg, lightly beaten, for egg wash
Lamb Jam to serve
2 tbs olive oil
1 cup breadcrumbs
1kg lamb mince
1/4 cup tomato paste
2 tbs Lamb Jam
1 tbs balsamic vinegar
1 tbs Worcestershire sauce
1 tbs Dijon mustard
2 tsp salt
2 eggs whisked
Preheat oven to 200C.
Using your hands, combine ingredients for sausage filling in a bowl.
Lightly prick pastry with a fork, then brush with egg wash. Place one-sixth of filling along longest edge, then roll up to enclose filling. Repeat with remaining pastry, filling and egg wash to make 6 rolls. Place rolls on a tray lined with baking paper and freeze for 10 minutes to firm. Reserve egg wash.
Once the rolls are cold and solid again, trim 5mm from both ends of each roll & brush with egg wash. Using a finely serrated knife, cut each roll into 6 (wiping blade clean after each cut) and place on 2 oven trays lined with baking paper.
Bake for 15/20 minutes or until golden. Serve with lamb jam!