8 hot dog rolls

If desired, skin your salmon filets.  I don't like skin on mine, and so I like to remove it.  It's not that hard to do.  Tuck the thin end under the thicker end.  Top each with a spring of fresh thyme.  Wrap each with two rashers of bacon, stretching it slightly and making sure the ends are tucked onto the bottom when you place them into the baking dish.  Drizzle with a bit of olive oil.

This brightly coloured set comprises four highly practical baking items from Joseph Joseph’s award-winning kitchen utensil range. Finished in a striking pink and aubergine colourway, the set comes presented in a stylish gift box.



Included in the set are a very uniquely elevated pastry brush and spatula, which have weighted handles and  really cool integrated tool rests, which help to keep the mess up off the table.

 

There is also an unusually shaped one hour baking timer, in bright pink, which I found really easy to use.

 

The thing I loved the most though, is this fabulous rolling pin.  Made of beech it is adjustable, with three sets of removable discs which allow you to roll out your pastries, biscuits and other doughs to three different heights, with the measurements showing in both inches and millimeters!

 This allows you to roll things out to an exactness which removes any guesswork!  I found the discs really easy to change as they are quite simply held in place with a kind of screw thingie.  As easy to use as nuts and bolts!

 

There are other measurements printed on the actual rolling pin as well, which easily help you to measure out whatever it is you are rolling, eg 12" round, 15" rectangle, etc.   These are also in both measurements.  I love this rolling pin . . . I absolutely love it.

 

Of course I could not wait to put it all to good use.



I just adore Samosas.   When my oldest son was at Uni, I often would stop at the local market on a Saturday morning and pick up some samosas for us to share.  He loves them too.   I would ring the doorbell to his flat and when he answered the intercom, I would reply . . . "Speedy Samosa Delivery!"   He never failed to let me in.  Samosas are Indian snack food/appetisers . . . kind of like little curry turnovers.  You can get veggie ones, or lamb ones.  (My friend Joy makes fabulous lamb ones!) Most usually they are fried.  Beautifully spiced and flavoured.

 

It isn't much of a stretch really to incorporate those flavours into a tasty pie.  I had some leftover roasted chicken that needed using up and I thought a chicken pie would be nice . . . and then I thought, why not a Samosa pie.   Win/win!

 

The crust is just lightly spiced with a bit of cumin and uses butter, so it's rich and  beautifully coloured.  Sturdy enough to stand up to the hearty filling, and yet  flake, flake, flaky!



The filling contains the most usual samosa fillings . . . tender pieces of potato and onion, garlic, some cooked carrot, baby peas . . . cooked chicken . . .




 Beautifully flavoured with a tasty mix of aromatics and spice . . . coriander, ginger, fennel, cumin, mustard, fenugreek, tumeric (for colour) and cayenne for some heat, this tasty pie pleases on many levels, both sight, smell and taste . . . and with picnic season having arrived it would make a great pie to take on a picnic.   I served it simply . . . with some salad and mango chutney on the side.  Deeeeeeeee-licious!


Your favourite Indian snack in a dinner pie!  Couldn't be easier or tastier!

2 large potatoes, peeled and diced (2 large)

1 large carrot, peeled and diced

1 TBS vegetable oil

2 cups of chopped cooked chicken

1 tsp fennel seeds

1 tsp cumin seeds

1 tsp brown or black mustard seeds

1/2 tsp ground tumeric

1/2 tsp coriander seeds

1/2 tsp fenugreek seeds

1/4 tsp cayenne pepper

1 medium onion, peeled and chopped

2 cloves of garlic, peeled and minced

1 TBS grated fresh ginger root

1 cup frozen peas

1/2 tsp salt

2 TBS chopped fresh coriander leaves

2 TBS fresh lemon juice

For the pastry:

250g of plain flour (2 1/2 cups)

1 1/2 tsp cumin seeds

1/2 tsp salt

150g  cold butter, cubed (2/3 cup)

160ml of milk (2/3 cup)

1 egg beaten, to glaze the pie with

First make the pastry.   Sift the flour into a bowl.  Whisk in the salt and cumin seed.   Drop in the butter.  Rub it in with a pastry blender or your finger tips until it resembles fine bread crumbs.   Add the milk and stir with a fork to form a dough.  Divide in two and shape each into a round flat disc.   Wrap in plastic cling film and chill while you are making the filling.

Place the potato and carrot into a pot of lightly salted water.  Bring to the boil and cook until tender, about 10 minutes.  Drain and place in a large bowl.  Heat the oil over medium heat.  Add the chopped onion.  Saute to soften.  Add the seeds and stir fry until very fragrant.  Tip in the salt, cayenne pepper, garlic and ginger root.  Cook and stir for about a minute.  Add the cooked chicken, frozen peas, coriander leaf, and lemon juice.   Taste and adjust seasoning as desired.  Allow to cool completely.

Preheat the oven to 200*C/400*F/ gas mark 6.

Roll out one disc of the pastry to a 1/8 inch thickness round, large enough to line a 9 inch pie dish, with some overhang.  Spoon the cooled chicken filling into the crust.  Roll out the other disc of pastry to 1/8 inch thickness, making it large enough to cover the filling with some overhang.  Brush some beaten egg on the edges of the bottom  overhang and top with the other round of pastry to cover.  Press the edges closed.  Trim off with a sharp knife and flute the edge decoratively.  Brush the top of the pie all over with some beaten egg.   Cut some vents in for steam.  Bake on the bottom rack of the preheated oven for 50 to 60 minutes, until golden brown and tasty!

Put the dough into a large bowl which you have greased with white vegetable shortening, turning the dough to coat with the grease.  Cover with plastic cling film and set aside in a warm draft free place for 1 1/2 hours to rise, or until the dough has doubled in size.

 

Punch the risen dough down to expel the air.  Tip out onto a lightly floured work surface.  Cut in half with a sharp knife.   Pat each half out into a rough rectangle 8 inches in length.   Roll up tightly into a loaf.  Have ready well greased 8 by 4 inch loaf tins.   Put a loaf into each, seam side down.  Cover with a damp kitchen towel and allow to rise for a further 45 minutes, or until the dough has risen just about the edge of each tin.

Preheat the oven to 180*C/350*F. gas mark 4.   Bake the loaves for 30 minutes, or until they are a deep golden brown and sound hollow when tapped on the base.  Turn out onto a wire rack to cool completely.

Use a rolling pin to roll out the bread dough to a rectangle which is 11 inches by 16 inches in size.   Mix together the olives, tomatoes, cheese, oregano and garlic.   Scatter this mixture lengthwise over half of the dough, with the long side facing you.  Drizzle with the olive oil.   Fold the other half of the dough over top of the filling and seal the edges.  Cut into 10 even strips cross wise with a sharp knife.

Working with one piece at a time, roll up lengthways and place, cut side down, into a well greased 9 by 5 inch loaf tin.  Push the ends in to fit and take care not to drop too much filling.   Continue to pack the rolls in so that they fit snugly and scattering with any dropped pieces of filling as you go along.  Press down on the surface with a damp hand to make it even.  Cover with a damp towel and allow to raise in a warm draft free place for about an hour, or until the dough reaches the top edge of the tin.

2 tsp smoked sweet paprika

2 tsp salt

1/2 of a single serving can of Dr Pepper, Root Beer,
or Coca Cola

For the sauce:

2 cups tomato ketchup

1/3 cup soft dark brown sugar, packed

1 small onion, peeled and grated finely

2 TBS sunflower oil

3 cloves of garlic peeled and crushed

1 TBS cider vinegar

1 TBS tomato puree (paste)

1 TBS Worcestershire Sauce

1 tsp dried mustard

1 tsp smoked paprika

fresh ground white pepper and salt to taste

To finish:

toasted buns

butter

sliced strong cheddar cheese

chopped dill pickles

chopped spring onions

 

Put the spices for the pork into a mortar and pestle and grind them fine.  Rub this mixture all over the pork, rubbing it in well.  Put this into the bottom of a slow cooker.   Pour the Dr Pepper (Root Beer or Coca Cola) around the pork.  Pop the lid on and cook for 1 hour on high, then reduce to low and cook for 6 to 7 hours until the pork is fork tender.

While the pork is cooking make the sauce.  Combine all of the ingredients in a saucepan and bring to the boil.  Reduce to a simmer and simmer for 5 to 10 minutes until thick and the flavours have melded well.

Once the pork has cooked until nice and tender, remove it from the crock pot.   Scrape off any fat and discard.  Using two forks, shred the pork to your desired consistency.  Return it to the crock pot along with prepared Barbeque Sauce to your taste, stirring it all together.

3 TBS poppy seeds

200g unsalted butter, melted (14 TBS)

225g of plain flour (2 1/4 cup)

1 tsp baking powder

4 large free range eggs, at room temperature

225g golden caster sugar (1 cup plus 3 TBS)

1 tsp vanilla

For the syrup:

the zest and juice of one large orange

50g golden caster sugar (1/4 cup plus 1 TBS)

1 TBS orange liqueur (optional)

To Fill:

170g full fat Greek yoghurt (3/4 cup)

500ml full fat creme fraiche (2 cups)

50g golden caster sugar (1/4 cup plus 1 TBS)

12 ounces fresh berries, washed and sliced

1 TBS poppy seeds

 

Preheat the oven to 180*C/350*F/ gas mark 4.   Butter and line 2 8-inch round cake tins.  Set aside.

Dry fry the poppy seeds in a skillet over low heat until they become aromatic.  Set aside to cool.   Beat the eggs along with the sugar on high speed until it is light and lemon coloured and frothy.  Sift together the flour and baking powder.   Whisk the butter and vanilla into the egg mixture.   Fold the flour mixture in with a metal spoon.   Stir in the poppy seeds.   Divide between the prepared pans.  Bake for 25 minutes, until golden brown and the top springs back when lightly touched.   Remove from the oven.  Cool in the pans for ten minutes, then remove to a wire rack to cool completely.  When cold, cut each cake round carefully into two layers horizontally.

Measure the ingredients for the syrup into a microwaveable bowl.  Heat in the microwave for about 1 minute until the sugar dissolves.   Set aside.

Beat the yoghurt, creme fraiche and sugar together until the mixture is thick and spreadable.