HARISSA & LAMB SAUSAGE ROLLS
Spice up your sausage rolls with the flavours of harissa, herbs and spices. They're perfect picnic food for summer and a winner when you're feeding a crowd
Provided by Diana Henry
Categories Lunch, Side dish, Snack
Time 45m
Yield MAKES 8
Number Of Ingredients 12
Steps:
- Heat the oven to 200C/180C fan/gas 6. Mix together the lamb, harissa (see our recipe), spices, coriander, garlic, preserved lemon and seasoning in a bowl. Pummel it with your hands to make sure it's well combined.
- Lightly dust your work surface with flour and lay the puff pastry on top. Cut it down the middle lengthways, then roll each piece with a rolling pin so each piece measures about 14 x 42cm.
- Divide the lamb mixture into four and roll each one into a sausage shape using your hands. Lay two of them, end to end, on one of the pieces of pastry. Brush some egg along one of the long sides of the pastry, just by the edge. Pull up the other side to encase the sausage shapes and press the sides together. Do the same with the rest of the meat and pastry.
- Cut each pastry parcel into four. Transfer these to a baking sheet, then brush each sausage roll with the egg and sprinkle over the sesame seeds, if using. Bake for 20-25 mins, or until the pastry is puffed up and golden.
Nutrition Facts : Calories 320 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.5 milligram of sodium
LAMB, HARISSA AND ALMOND SAUSAGE ROLLS
In this sassy twist on a classic sausage roll, the Australian chef Paul Allam of Bourke Street Bakery riffs on North African flavors to create something fragrant, rich and generously spiced. Harissa pastes can vary widely in heat content; Mr. Allam uses a moderately hot homemade paste in his recipe. If your harissa is especially potent, consider using half the amount called for here.
Provided by Melissa Clark
Categories main course
Time 1h30m
Yield 4 sausage rolls
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
- Place almonds on baking sheet and roast until lightly golden, about 5 minutes. Pour almonds onto a cutting board to cool slightly. (Reserve baking sheet and parchment.) Coarsely chop almonds and place in large mixing bowl. Lower oven temperature to 375 degrees.
- In a large skillet, heat olive oil over medium. Add onion and sauté until tender, about 5 minutes. Add roasted red peppers, harissa and ¼ teaspoon salt and cook for another 2 minutes. Transfer onion mixture to the bowl with the almonds and let cool.
- Add ground lamb, couscous, currants, pepper and the remaining salt to almonds. Using your hands, mix thoroughly until well combined.
- Roll the chilled puff pastry dough to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the lamb mixture, then form it into a long sausage running lengthwise on the pastry strip. Lightly brush one long edge of the pastry with egg wash. Starting with the side without the egg wash, firmly fold the pastry over the meat filling to form long rolls, pinching to seal. Place on prepared baking sheet, seam-sides down.
- Lightly brush the top of each roll with egg wash and sprinkle with poppy seeds, if using. Bake until sausage rolls are golden brown, about 35 to 40 minutes. Serve warm or at room temperature.
SLOW-COOKED HARISSA LAMB
Try this slow cooked harissa lamb as an alternative roast. We love the texture - it's half-roasted and half-pulled, fork-tender but still easy to carve
Provided by Tom Kerridge
Categories Dinner
Time 5h30m
Number Of Ingredients 12
Steps:
- If you're making the harissa, tip the dried chillies into a heatproof bowl and pour over just enough boiled water from the kettle to cover. Cover the bowl and leave to cool. Once cool enough to handle, drain the chillies, reserving the water. Remove any stalks and pat dry with kitchen paper. Tip the chillies into a food processor with the garlic, 1 tsp salt, the olive oil, spices and vinegar, and blitz to a purée. If needed, add a little of the reserved water to loosen. Will keep, chilled, for up to a month.
- Make 15 cuts, about 3-5cm long, all over the lamb. Reserve 1 tbsp of the harissa paste, then rub the rest all over the lamb and into the cuts. Scatter the onions into a large roasting tin and sit the lamb on top. Leave at room temperature for 1 hr, or cover and chill overnight.
- Heat the oven to 160C/140C fan/gas 2. Roast the lamb for 4-5 hrs until the meat is fork-tender. Lift the lamb out onto a large board or serving plate. If the tin is flameproof, pour in the stock; if not, tip the contents of the tin into a saucepan first. Bring to the boil, scrape up any browned bits using a wooden spoon, and cook until the liquid is reduced by about a third - it should be a thick, rich onion gravy. Stir in the reserved harissa and the chopped coriander. Serve the lamb with the onion gravy.
Nutrition Facts : Calories 716 calories, Fat 43 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 16 grams sugar, Fiber 10 grams fiber, Protein 53 grams protein, Sodium 1.4 milligram of sodium
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