Join "Jayni's Kitchen" this week for "English Christmas Traditions, Old and New."
Host Jayni Carey and her guest, Mo Godman, will prepare the following recipes: English Christmas Cake, Sausage Rolls, Mince Pies and Turkey Curry.
A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.
1 sheet frozen puff pastry, thawed
3/4 pound pork sausage
1 egg, beaten
Pinch of mixed, dried herbs, to taste
Black pepper, to taste
Separate the thawed puff pastry into three rectangular sections. Dab any excess moisture from the pastry with a paper towel. On a lightly floured surface, lightly roll out each rectangle to about 14-by-3 inches (don't stretch them too much).
In a mixing bowl, combine the sausage and about 1 tablespoon of the beaten egg. Add a pinch of the dried herbs. Divide the sausage mixture into three portions. Form each portion into a long sausage shape and place in the middle of a pastry rectangle. Using a pastry brush, moisten one long edge of each rectangle with some of the beaten egg, and fold the other edge over to enclose the sausage. Turn the rolls over so that the seams are underneath. Brush each roll with the remaining beaten egg. At this point the sausage roll can be frozen for later use. If frozen, place them in the refrigerator to thaw partially before baking.
When ready to bake, cut the sausage into 1 1/2- to 2-inch rolls and prick each with a fork. Brush with beaten egg. Place the sausage rolls in a shallow baking pan and bake in a 400-degree oven for about 20 minutes, or until golden. Makes about 28 sausage rolls.
3 tablespoons olive oil
2 medium onions, finely chopped
2 garlic cloves, crushed
1 6-ounce can tomato paste
3 tablespoons Patak's mild curry paste with cilantro and cumin (or other curry paste)
1 bay leaf
1 tablespoons brown sugar
2 tablespoons mango chutney (or any kind of chutney)
1 14-ounce can diced tomatoes
1 14-ounce can chicken or vegetable broth, or combination of broth and left over turkey gravy
2 to 3 cups cooked turkey pieces
Cooked white Basmati rice
Fresh cilantro, chopped
Curry Sauce: Heat the oil in a large saucepan or Dutch oven over medium-low heat. Add the onions and garlic and cook until soft, but not brown. Stir in the tomato paste and curry paste and cook for 2 minutes more. Add the bay leaf, brown sugar, mango chutney, tomatoes and broth (or combination of broth and turkey gravy).
Bring the mixture to a simmer over low heat and cook for about 1 hour, stirring occasionally. Makes 5 cups of sauce.
To serve, add the cooked turkey to the curry sauce and heat throughout. Serve the curry over cooked rice and garnish with chopped cilantro. Serves 6 to 8.
Option: Chicken, beans or hard-boiled eggs may be substituted for the turkey.