Milowise

Fingers Crossed Across Australia

Kid-alicious

CHEESY SAUSAGES THAT KIDS LOVE

Date: Author:

You will need :

500g beef mince

1 onion, grated

1 carrot, grated

1 cup cheese, grated

2 tablespoons tomato sauce

2 tablespoons plain flour

salt to taste

2 tablespoons rice bran oil

1 beaten egg, dried breadcrumbs and plain flour in 3 bowls

long wooden skewers                  

Method :

Combine mince, onion, carrot, cheese, sauce, flour and seasoning then form into small sausages.  Roll each first in plain flour, then egg and finally crumbs.  Cook in oil in a frying pan on rack over coals.  Place on paper towel and insert a skewer through each to provide cool handles at each end.   

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DAMPER ON A STICK

Date: Author:

You will need :

 2 cups SR flour

½ teaspoon salt

50g butter, chopped

1 cup milk

6 sticks,  at least 1cm across, 40cm long

Extra butter and golden syrup or honey for servin

Method :

 Mix flour and salt in a bowl, rub in butter, add milk and mix to a firm dough with a knife. Divide the dough into 6 pieces.  Mould each over the top and around a stick, making sure there are no gaps. 

Hold the sticks over the fire (or place on a rack above the fire) for about 15 minutes, turning often.

Remove the cooked damper from the stick and allow to cool till warm to touch.  Put a knob of butter into the hole and then some golden syrup.  Enjoy.  Kids love this.

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PS  By using a broom sized stick, you can make a hole big enough for a saveloy and sauce, ie, a doggie.

SAUSAGE ROLLS

Date: Author:

You will need :

 

          3 sheets puff pastry, partly thawed

          1 carrot, peeled and grated

          1 onion, peeled and grated

          ½ cup fresh parsley, finely chopped

          500g sausage mince

          2 rashers bacon, finely chopped

½ teaspoon salt

          ¼ teaspoon pepper

          1 egg, lightly beaten

Method :

Preheat oven to 180ºC. Line two baking trays with baking paper.
Mix all ingredients and divide the mixture into eight equal portions.
Slice each sheet of pastry in half and place a portion of mince in the middle of the long edge of the pastry.  Pat into a long sausage shape.
Peel the pastry away from the plastic backing and fold the bottom edge over the mince.   Roll it over tightly to seal to the other edge.  Cut each roll crossways into about 6 rolls.
Place rolls on trays a little apart and bake for 20-30 minutes or until pastry is golden and mince is cooked.

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