大象传媒

Sausage, chickpea and summer savory rolls

1 pack ready rolled puff pastry

1 egg yolk

350g good quality butcher sausages

1 small onion, peeled and finely chopped

1 clove garlic, minced

1 teaspoon chopped red chilli

1 tablespoon olive oil

150g drained chickpeas

Cook the onion, garlic and chilli in the oil until soft and golden.

Mash the chickpeas with a fork and add the onion mixture.

Mix in the sausage meat.

Unroll the pastry and cut in half lengthwise.

Brush with egg yolk.

Divide sausage mixture in 2 and place along the 2 pieces pastry.

Roll up each and seal the edges with a fork.

Cut into 12 pieces and place on a lightly oiled tray. Brush the top with egg yolk.

Chill for 20 minutes.

Pre set oven to 200oc and cook the rolls for 15 minutes or until puffed and golden.

Sicilian Courgette Chutney

25g golden raisins soaked in 50ml white wine or vermouth for 2 hours

1 red onion, finely diced

2 cloves garlic, minced

2 tablespoons olive oil

2 large courgettes, coarsely grated

1 teaspoon crushed fennel seeds

Zest and juice 1 lemon

150g cherry tomatoes, halved

60g brown sugar

50ml white wine vinegar

Salt and pepper to taste

Cook the onion and garlic in the oil until soft.

Add the courgettes, some salt and cook to wilt.

Add the fennel seeds and cook for a minute.

Add the remaining ingredients and simmer until most of the liquid has evaporated.

Check seasoning.

Store in sterilised jars in a cool place.