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Lamb, Apricot & Mint Sausage Rolls with Harissa Yoghurt Sauce

Lamb, Apricot & Mint Sausage Rolls with Harissa Yoghurt Sauce

SERVES
16
COOK TIME
25
PREP TIME
30
DIFFICULTY
Easy
Tags lunch, sausage rolls
Collections Family, Special occasion, Summer, Winter

INGREDIENTS

  • 375g pack Caréme spelt puff pastry
  • 1 egg, beaten for glaze
  • 1 tbsp seasame seeds
  • Filling
  • 1 small red onion, peeled & quartered
  • 1 clove garlic, crushed
  • 1 long red chilli, deseeded & chopped
  • 1/4 cup fresh mint leaves
  • 1 tsp dried mint leaves
  • 2 tsp Ras el Hanout
  • 500g lamb mince
  • 1 egg, lightly whisked
  • 1/3 cup fresh breadcrumbs
  • 1/3 cup dried apricots, chopped
  • salt flakes & freshly ground black pepper
  • Yoghurt & Harissa Sauce
  • 1/2 cup Greek style yoghurt
  • 1 tsp harissa
  • 1 tsp mint leaves

METHOD

  • Preheat oven to 200°C (180°C fan-forced) and lightly grease baking trays and line with baking paper.
  • For the sausage filling, place onion, garlic, chilli, mint and Ras el Hanout into a food processor, pulsing until finely chopped. Add the lamb, egg, breadcrumbs, apricots, salt and pepper, pulsing until just combined.
  • Place pastry sheet on a lightly floured work surface, cut in half lengthways, to create two equal sized rectangles.
  • Evenly divide the sausage filling in half, shape like a sausage, placing down the centre of each pastry rectangle; making sure pastry is able to encase the mixture. Firmly bring one long side of the pastry up against the sausage meat and lightly brush the pastry with egg. Repeat with other side by firmly bringing the remaining pastry up and over the glazed pastry, creating a seal. This will be tight and there should be a 1cm overlap.
  • Place sausage rolls on a prepared baking tray (seam side down) and brush outside with egg glaze and sprinkle with sesame seeds. Chill for at least 30 minutes.
  • Meanwhile combine yoghurt and harissa together in a small bowl, stirring until well combined. Sprinkle over mint and set aside for later.
  • Cut each large sausage into eight equal portions and snip each top three times, to create air holes. Evenly spread sausage rolls onto prepared baking trays.
  • Place sausage rolls in preheated oven for 25 minutes, or until pastry is cooked through and golden. Allow sausage rolls to cool slightly before serving.
  • Serve sausage rolls with yoghurt and harissa sauce.

Print Recipe
Lamb, Apricot & Mint Sausage Rolls with Harissa Yoghurt Sauce
Recipe Notes
  • Preheat oven to 200°C (180°C fan-forced) and lightly grease baking trays and line with baking paper.
  • For the sausage filling, place onion, garlic, chilli, mint and Ras el Hanout into a food processor, pulsing until finely chopped. Add the lamb, egg, breadcrumbs, apricots, salt and pepper, pulsing until just combined.
  • Place pastry sheet on a lightly floured work surface, cut in half lengthways, to create two equal sized rectangles.
  • Evenly divide the sausage filling in half, shape like a sausage, placing down the centre of each pastry rectangle; making sure pastry is able to encase the mixture. Firmly bring one long side of the pastry up against the sausage meat and lightly brush the pastry with egg. Repeat with other side by firmly bringing the remaining pastry up and over the glazed pastry, creating a seal. This will be tight and there should be a 1cm overlap.
  • Place sausage rolls on a prepared baking tray (seam side down) and brush outside with egg glaze and sprinkle with sesame seeds. Chill for at least 30 minutes.
  • Meanwhile combine yoghurt and harissa together in a small bowl, stirring until well combined. Sprinkle over mint and set aside for later.
  • Cut each large sausage into eight equal portions and snip each top three times, to create air holes. Evenly spread sausage rolls onto prepared baking trays.
  • Place sausage rolls in preheated oven for 25 minutes, or until pastry is cooked through and golden. Allow sausage rolls to cool slightly before serving.
  • Serve sausage rolls with yoghurt and harissa sauce.
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Lemon pavlova with summer fruits

Lemon pavlova with summer fruits

SERVES
8
COOK TIME
2
PREP TIME
25
DIFFICULTY
Easy
Tags Baking, Christmas, Pavlova
Collections Special occasion, Summer

INGREDIENTS

Lemon pavlova
  • Finely grated zest of 1/2 lemon
  • 3 tsp cornflour
  • 4 egg whites, at room temperature
  • pinch salt
  • 1 cup raw caster sugar
  • 1 tsp vanilla bean paste
  • 1 tsp lemon juice
  • Vanilla yoghurt cream
  • 250 ml cream
  • 2 tsp vanilla bean paste
  • 150 ml Greek style yoghurt
  • 200 g fresh summer fruit (eg. peaches, mango, passionfruit, raspberries, strawberries), sliced

METHOD

  1. Preheat oven to 120°C (100°C fan-forced). Draw a 20cm circle on baking paper and place facing down on a baking tray.
  2. Place lemon zest between two sheets of kitchen paper, to help remove excess oil from the zest.
  3. Place zest in small bowl with cornflour, tossing until well coated. Set aside until required.
  4. Using an electric stand mixer, beat egg whites and salt together until soft peaks form.
  5. Add sugar slowly, 1 tablespoon at a time, until mixture becomes thick, glossy and sugar has dissolved. With the final tablespoon of sugar, add zest mixture and vanilla, mixing until combined.
  6. Add lemon juice and very gently fold by hand into egg white mixture.
  7. Spoon mixture onto prepared baking tray, in the centre of the circle and using a spatula gently spread to the edge of the circle. Place baking tray in preheated oven and cook for 2 hours.
  8. Turn oven off and leave pavlova in oven to cool for 2 hours, but preferably overnight.
  9. For the yoghurt cream, whisk cream and vanilla to soft peaks.
  10. Add the yoghurt and beat until you have medium peaks. Cover with plastic wrap and refrigerate until required.
To serve, carefully place pavlova on a serving plate, top with yoghurt cream and freshly sliced fruit. Serve immediately.

Print Recipe
Lemon pavlova with summer fruits
Prep Time 25 minutes
Cook Time 2 hours
Servings
people
Ingredients
Vanilla yoghurt cream
Prep Time 25 minutes
Cook Time 2 hours
Servings
people
Ingredients
Vanilla yoghurt cream
Recipe Notes
  1. Preheat oven to 120°C (100°C fan-forced). Draw a 20cm circle on baking paper and place facing down on a baking tray.
  2. Place lemon zest between two sheets of kitchen paper, to help remove excess oil from the zest.
  3. Place zest in small bowl with cornflour, tossing until well coated. Set aside until required.
  4. Using an electric stand mixer, beat egg whites and salt together until soft peaks form.
  5. Add sugar slowly, 1 tablespoon at a time, until mixture becomes thick, glossy and sugar has dissolved. With the final tablespoon of sugar, add zest mixture and vanilla, mixing until combined.
  6. Add lemon juice and very gently fold by hand into egg white mixture.
  7. Spoon mixture onto prepared baking tray, in the centre of the circle and using a spatula gently spread to the edge of the circle. Place baking tray in preheated oven and cook for 2 hours.
  8. Turn oven off and leave pavlova in oven to cool for 2 hours, but preferably overnight.
  9. For the yoghurt cream, whisk cream and vanilla to soft peaks.
  10. Add the yoghurt and beat until you have medium peaks. Cover with plastic wrap and refrigerate until required.

To serve, carefully place pavlova on a serving plate, top with yoghurt cream and freshly sliced fruit. Serve immediately.

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