Spiced Sausage Rolls

Ingredients

• 500g lamb mince $7.00
• 3 sheets puff pastry $4.89
• 3 carrots $0.75
• 1/2 cabbage $1.20
• 3 spring onionds $0.50
• Bunch of mint $2.45
• 2 cloves of garlic $0.50
• Mayo $1.00
• 1 egg $0.50
  
• Dips: (didn't use much so not full price)
  hummus $1.00
  spring onion $1.00
  tzaziki $1.00
  
• Spices: $2.00 (*shrug*)
  hot paprika 1tsp
  tumeric 1/2 tsp
  cinnamon 1/2 tsp
  nutmeg 1/2 tsp
  allspice 1/2 tsp
  ginger 1/2 tsp
  cummin 1/2 tsp
  coriander 1/2 tsp
  Total $23.79
  

Method

1. Toast and grind whole spices.
   
   
2. Make a coleslaw, I used the food processor then clean it out
3. Process mint, lamb, garlic, 1 carrot (2 others were for the slaw) until finely minced.
4. Roll into logs and place onto pastry, I cut each sheet in half so I ended up with 6. Roll up pastry and brush with egg and sprinkle with sesame seeds.
   
5. Bake in oven for 15-20 @ 200c
6. Serve with slaw and an assortment of dips.
   

Time to prepare: A suprising 50 minutes
Family Contentedness: 2 year consumed everything in sight and was spotted removing the pastry from the meat so he could get at just that, 4 year old consumed with a minimum of whining, albeit slathered with tomato sauce, with a little wheedling he ate the slaw too. Wife came looking for more.
Inspiration: Lifted lock stock and barrel from the pages of the sept 2008 delicious magazine.

Lamb roulade with carrots, brocollini and lime cous-cous

Ingredients

• 400g lamb backstrap $12.00
• Bunch of baby carrots $1.95
• Bunch of brocollini $2.45
• Sprig of basil $0.50
• 100g marinated roast capsicum $1.20
• 10 mini mozarella balls $2.00
• 100g Couscous $1.75
• 1 * Lime $0.75
• 2 * garlic cloves $1.20
  Total $23.80
  

Method

1. Remove zest from lime and mix with instant cous-cous.
   
2. Slice carrots in half length ways, and the brocollini into bits on the bias.
3. Chop the garlic finely.
4. Cut each backstrap in two length ways and beat with a meat mallet until they are roughly the same thickness. Season them well.
5. Lay basil, then capsicum, then mozarella slices on the backstrap.
   
   
6. Roll and secure with something (I used satay sticks)
   
7. Heat up two pans and put in a little oil. Chuck the carrots and brocollini into one.
8. Place the lamb into the other, cook on both sides for about 3 minutes.
9. Toss the carrots and brocollini after they have had some time to carmelise.
10. Toss about 1/4 cup of water into the veg pan and cover both pans. (to steam the veg and roast the lamb).
11. Cover the cous-cous with boiling water.
12. Wait five minutes then remove the lids from the pans and fluff up the cous-cous.
13. Plate up and eat.

Time to prepare: About 20 minutes
Audience happiness factor: 4 year old, 1 thumb up; 2 year old 2 thumbs up, wife 1 thumbs up (not a fan of the cous cous)