“I’ve got an increasing number of friends that are either vegetarian or vegan. so I decided I’d better perfect a vegetarian “Sausage” roll. As I plan to open a cafe in the future I thought it would be a good addition to the menu. I’ve found that other veggie rolls I’ve had have been a bit bland and lacking in texture so I’ve added pumpkin seeds and a few other ingredients to give them a culinary kick. The filling contains no animal products so vegans can make them simply by substituting vegan pastry for the puff pastry I’ve used. I’ve also used the filling as a veggie burger patty by rolling in bread crumbs and shallow frying. Enjoy!”
1 large onion, diced
4 cloves of garlic, diced
150g mushrooms, diced
2 tbsp fennel seeds
1 carrot, grated
1 zucchini, grated
75g sun-dried tomatoes
100g bread crumbs
400g can of chick peas, drained and lightly smashed
400g sweet potato, roasted or grated
100g pumpkin seeds
Salt and pepper
4 sheets of puff pastry or vegan pastry
Egg-wash or almond milk to brush on pastry
Place the whole unpeeled sweet potato on a tray and bake at 180 degrees C for 40 minutes or until it is soft all the way through. Let it cool then blitz in a food processor until smooth. (You can also just grate the sweet potato and add to the mixture, but I prefer the baked version)
Fry the diced onion, garlic, mushroom and fennel seeds until onion is translucent. Set aside to cool.
In a food processor, blitz the sun-dried tomatoes and olives.
Combine the grated carrot, zucchini, bread crumbs, smashed chick peas and pumpkin seeds. Add in the tomatoes and olives, the garlic and onion mixture and the pureed sweet potato. Stir the mixture well to combine. Season with salt and pepper to taste, then refrigerate for at least an hour.
Lay out 4 sheets of puff pastry or vegan pastry and distribute a log of the cooled filling down the middle of each.
Wrap the pastry around the filling and place seam side down on a baking tray.
Brush with egg-wash or almond milk and sprinkle with poppy seeds.
Bake at 180 degrees C for 30-45 minutes or until the pastry has cooked and browned.
Let the rolls cool slightly before slicing into segments and serve with a sauce or chutney.
“I’ve got to thank my friend Marian for this recipe. She made it for me years ago and ever since I’ve had it on my stand-by list for quick and easy dinners. It even features on my Moroccan catering menu alongside slow-cooked beef with dates and orange almond cake. The best thing about this dish is the combination of flavours and textures. You get the sweet and sour tang from the vinegar and sugar and the caramelised goodness of the chicken with the salty hit from the capers and the olives. Whoops, just drooled on the keyboard thinking about it! Of course as an avid cook I couldn’t quite leave the recipe alone so I’ve tweaked it ever so slightly (Sorry Marian!). You may also notice that this recipe feeds quite a few (Christmas party catering!) so just cut the ingredients in half if you want, or make huge amounts and eat as leftovers. I’ve paired it with a roast pumpkin cous cous salad. Enjoy!”
2kg chicken thighs
1 red onion
8 cloves of garlic
400g pitted prunes
400g dried apricots
300g pitted olives
8 bay leaves
1 cup red wine vinegar
1/2 cup balsamic vinegar
1 1/2 cups light olive oil
2 cups white wine
1 1/2 cups brown sugar
4 tbsn dried oregano
Salt and pepper
Quarter the chicken thighs and mushrooms and place in a large container.
Finely slice the onion into rings and slice the garlic. Add to the chicken.
Add the prunes, apricots, olives, capers and bay leaves.
Combine the vinegars, oil and wine with the sugar and stir into the chicken mixture.
Finally add the oregano, salt and pepper and refrigerate covered for 4 hours or overnight.
Place mixture in an baking dish and cook at 200 degrees c for 40-50 minutes or until the chicken is cooked. Don’t worry if some of the fruit and chicken caramelises (burns!) during the cooking process, this adds to the flavour.
Roast pumpkin and cous cous salad
1 kg pumpkin
2 tbsn ras e hanout (Moroccan spice)
1 cup cous cous
1/2 cup currents
150g pine nuts
1 red onion
Salt and pepper
Cut the pumpkin into 1cm cubes. Coat in olive oil and Ras e hanout and bake in a moderate oven until cooked. Allow to cool.
Place cous cous in a sealed container and cover with boiling water. Place the lid on and let sit for 15 minutes.
Stir with a fork to separate the grains.
In a dry pan roast the pine nuts until they start to turn golden then put in a bowl.
Finely dice the red onion and coriander and add to the cous cous with the other ingredients.
Top with roast pumpkin and some more coriander.
Hello, my name is Craig.
Craig Allister Young is a cellist, orchestrator, arranger, singer and song-writer who works with the QLD Symphony Orchestra in Brisbane.
Over the past 20 years he has orchestrated music for most of the major orchestras in Australia, composed music for the Sydney 2000 Olympics,
toured a cabaret ensemble around QLD and for the past three years has been a musical director and cellist for the QLD ballet. His passion for cooking
saw him embark on his latest adventure as a top 24 contestant in the hugely popular TV sensation Australian Masterchef 2011. It is from this that the idea of
"Musical Menus" materialised as a way of combining his love for music with his passion for creating imaginative culinary dishes. Bon Appetite!