June 5, 2023

Scottish Sausage Rolls

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Scottish Sausage Rolls

June 5: National Sausage Roll Day

As the weather is warming up, more places are holding Scottish festivals and Highland games and gatherings. We enjoy reuniting with Highlander’s clan members as well as watching the dancers, musicians and athletes. We also like browsing through the marketplace for tartan wear or imported Scottish souvenirs. But the best part is grazing on shortbread, Scotch eggs, meat pies, fish and chips and sausage rolls (but sorry, not haggis for Islander). 

When we have a hankering for festival food at home, we would make sausage rolls because they are easy to make and freeze for later. Then we just bake them up hot for teatime, snack or cultural exchange meals. They are always a hit and sausage rolls do deserve their own holiday, like today: National Sausage Roll Day!

Recipe

Ingredients

  • ½ cup onion, chopped
  • 1 teaspoon olive oil
  • 1 pound ground beef (we used Angus beef)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • Pinch of dried thyme
  • flour
  • 1 package puff pastry/2 sheets (Pepperidge Farm brand), thawed
  • 1 egg beaten with 1 teaspoon water

Directions

In a small skillet over medium high heat, saute the chopped onions in olive oil until softened, around 5 minutes. Set aside. In a large mixing bowl, crumble the ground beef. Season with salt, pepper, garlic powder and dried thyme. Stir in the cooked onions. Mix well.

Shape the meat mixture into a ball and divide into four quarters. Stretch and roll each portion out into a long piece, around 12 inches long.

Sprinkle a little flour on a clean work surface. Unfold one sheet of puff pastry. Pinch the seams where it was folded to make it smoother. Use a rolling pin to roll out the sheet to measure 10×12 inches. Cut in two halves to measure 5×12 inches. Place meat mixture in the middle of each puff pastry half sheet.

Brush the edges of the puff pastry with egg wash. Fold over and roll. Use the tines of a fork to seals the seams. Repeat with the other sheet of puff pastry.

Lay all four of the rolled, meat-filled puff pastries on a baking pan lined with parchment paper. Brush egg wash on top. Slice each roll into four pieces for a total of 16 sausage rolls. Use a paring knife to cut small slits on top to vent.

Place the pan in the freezer and freeze until firm. Sausage rolls may be saved in a plastic zipper top bag until ready to cook. Preheat the oven to 400 degrees F. Line baking sheet with parchment paper. Place frozen sausage rolls on the prepared sheet at least 2 inches apart to allow for puffing up while baking. Bake for 20-25 minutes or until golden brown. Remove from the oven and let the sausage rolls rest for 5 minutes on the baking sheet. Transfer to a plate and serve hot.

Notes

  • Keep the puff pastry as cold as possible so they are not too stretchy and sticky. Cover the sheet when not working with it so it does not dry out.
  • Sausage rolls may be served with dipping sauces, such as HP Sauce or mustard. 
  • Thanks to Lady Kate G. and a few other members from Highlander’s clan who shared variations of their sausage roll recipes. We personally found that sauteing the onions and then adding them to the ground beef enhanced the flavor overall.
 

June 1, 2023

Kotopoulo Skorthato 

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Kotopoulo Skorthato 

(Greek Lemon Garlic Chicken)

June: National Lemon Month

Toward the last year of our university studies, we befriended a new student from Crete. Christos H. was in the same education department as Islander and also went to our church. We would often go over to his rental house for Sunday dinners when our dorm cafeteria was closed. Fortunately, we got to partake in his homecooked Cretan and Greek meals, which often included the quick and affordable kotopoulo skorthato—chicken pieces baked in a lemony marinade with garlic, herbs and spices. Because Highlander had a lemon of a car, he was able to drive Christos to the grocery store to get the ingredients. Islander helped him in his kitchen and learned how easy it was to make this dish. More than three decades later, she still cooks this chicken on busy weeknights because it is simple to prepare and is tasty over rice or pasta. It’s a winner winner chicken dinner made with love and lemons! For National Lemon Month, cook up kotopoulo skorthato. 

Recipe

(Inspired by Christos C.)

Ingredients

  • 1-2 pounds chicken thighs and legs, bone-in with skin
  • ¼ cup extra virgin olive oil
  • 4 cloves of garlic, minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ¼ teaspoon red pepper, crushed
  • 2 lemons, divided use

Directions

In a large bowl, stir the olive oil, garlic, salt and pepper. Add the oregano, thyme and red pepper. 

Zest and juice one of the lemons and add to the olive oil mixture. Toss the chicken in the bowl and coat it in all the seasonings. Layer the chicken pieces in a baking pan. Cut the second lemon into 8 wedges and place them in between the chicken. Pour the remaining olive oil mixture over the pan. Bake in a preheated oven at 375 degrees F for 40-45 minutes or until the chicken is cooked through. Transfer to a platter and spoon the pan juices over the chicken. Garnish with lemon wedges. Serve hot with rice or pasta.

Notes

  • This lemon chicken recipe is Greek, made with olive oil, garlic, herbs and spices. For the Chinese/local Hawaiian lemon chicken recipe, made of deep-fried pieces and a thick and tangy sweet lemon sauce, please click here.
  • Search our blog for other sweet or savory lemon recipes.
 

May 30, 2023

Orange Ginger Scones

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Orange Ginger Scones

May 30: National Scone Day

Whenever there is an extended national holiday, like Memorial Day weekend, Islander likes to bake some scones on a Friday evening so they would be ready for a “late-awake” breakfast on Saturday and Sunday. We just reheat them and enjoy with a cup of coffee or tea. 

We have made many scones before but always want to try different recipes. For this one, we had a little bit of orange juice leftover and decided to use them in orange ginger scones. The citrusy glaze enhances the orange flavor and complements the gingery bits. 

For National Scone Day, try making one of the many scone recipes listed under our Theme Menus, especially orange ginger scones. 

Recipe

(Adapted from TeaTime Magazine)

For the orange ginger scones

  • 1 ½ cups self-rising flour
  • ¼ cup sugar, granulated white
  • ¼ cup (½ stick) unsalted butter, cold or frozen
  • ¼ cup crystallized ginger, chopped finely
  • Zest of 1 orange
  • ½ cup heavy whipping cream
  • 2 teaspoon orange extract

For the glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons orange juice

Directions

In a mixing bowl, combine the flour and sugar. Grate the cold/frozen butter into the mixture and blend until it resembles coarse crumbs.

Toss in the crystallized ginger and orange zest. In a small bowl or cup, mix the whipping cream with orange extract. Add to the flour mixture to form a dough. 

Form dough into a ball and flatten to ½ inch thick. Cut into wedges. Place on a baking sheet lined with parchment paper a few inches apart from each other.

Bake in a preheated oven at 350 degrees F for 18-20 minutes. Remove from the oven and let cool while making the glaze. In a small bowl or cup, combine the powder sugar and orange juice, adding a little at a time until the glaze reaches the desired consistency. Mix until smooth. Drizzle liberally over the scones. Serve warm.

Notes

  • Swap lemon for the orange zest and juice in this scone recipe.
  • If self-rising flour is not available, make it by combining 1 cup flour, 1 ½ teaspoons baking powder and ½ teaspoon salt (measurement is for one cup).
  • Instead of wedge scones, other shapes such as circles/rounds or squares can be made using cutters.
 

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