Original subtitles

Jacq, it's a long way to the shop if you want a sausage roll.

Today is all about the humble sausage roll.

What are you doing?

Oh, look, I actually really love sausage rolls

because it's a time when I pack lots of vegies in.

So, I do lots of different vegetarian-style sausage rolls

and today's is a curried vegetable sausage roll,

serving it up with a raita instead of a tomato sauce,

so something a little bit different.

Oh, I love that.

Well, I'm going to blow your mind.

I'm pairing two Aussie classics -

the chicken parma and the sausage roll.

Together - chicken parma sausage roll.

Oh, Tim! Exciting! I love this one!

Yes, I can't wait.

Tim, I would usually have a tray of baked vegetables

sitting in the fridge as part of my weekly meal prep...

Oh, nice!

..and that's how my curried vegetable sausage rolls came about.

There were some roasted vegies ready to go.

I whacked some curry powder on it,

popped them back in the oven to sort of absorb all those spices,

and then mixed it up with some of these other ingredients

and made a delicious sausage roll.

Oh, wow, I love stories like that,

how recipes come almost by accident.

Accident.

That's a lot of my recipes - by accident,

but they turn out alright so, you know, we're happy with that.

We want to get lots of vegies into these sausage rolls,

so I've got carrot,

Tim's chopping some celery and zucchini...

Yeah.

..and some red onion as well.

You know, of all the roast vegies that I often cook,

the carrots and the zucchini are up there, along with pumpkins.

So, pumpkin also goes really well in a sausage roll.

You can get creative and use whatever vegies

you have on hand, really. Love it!

I think it's great 'cause sausage rolls can be so diverse

in terms of what you make your filling out of.

That's right!

The options are endless with snag rolls.

Yeah, and it's always good to do a bit of a fridge raid

and see what you can do... Yeah.

..with what you've got.

Celery is like a surprising winner in a sausage roll for me,

whether you're doing them with mince or with vegies.

Because there's a high-water content in the celery,

it makes them lovely and moist. Yeah!

Like, I'm always after a lovely, juicy sausage roll.

I don't want anything dry,

so the celery really helps to do that.

Gorgeous. Then we'll get our vegies.

And give them a good drizzle of extra-virgin olive oil.

Already, the colours on that - I mean, that's heaven.

Roast those off, that's all you need -

a big bowl of roast vegies.

I know, because they can go either way.

Honestly, a bit of meal prep

with some roast vegies does go a long way

because you can get them into lots of different meals.

Love it.

And some curry powder.

I'm pretty generous with the curry powder

because it's really the only spice that will get in here.

And then we'll toss these all together and get them roasting.

Add some salt and pepper.

I'll get my hands dirty, don't worry.

Thanks, Tim.

And you know they're going to taste good

because that Indian curry-spice combo just is so versatile.

It smells sensational already and it's not even cooked!

I know! Alright, we'll get those into the oven to bake

until they're lovely and soft.

And then we'll be ready to pull together

the rest of the ingredients.

So, we've blitzed

all of our delicious curry-spice roasted vegies

in the food processor,

added some rolled oats, the egg to help bind it.

I didn't use breadcrumbs.

I always use rolled oats in mine, I love it.

And some sunflower seeds.

Salt, pepper, some extra coriander.

Now it's time to roll them. That's amazing.

I love how it's got the consistency of a sausage roll mix.

It looks meaty. Yeah!

Love it! And that's the intention, right?

Like, if you're going to try and convert people to eat more vegies

and they're real meaties... Yeah.

..then you've got to find ways to, sort of, just make it easy.

Really nice, that curry flavour's great.

Yeah, and it's a lovely wet mixture,

so I know that they're going to be a really juicy result at the end.

We're going to make these into mini sausage rolls

because, I don't know, a bit of a party fever, why not?

That time of day.

So just make enough of a tube, shape them,

make it easy and then roll them up.

Yeah, that mix is holding together really, really well.

And then we'll roll them up.

Have you ever made your own puff pastry from scratch?

Never, my friend, never.

Me neither!

That sounds like a lot of butter that I don't know what to do with.

(LAUGHS)

So, wrap them up nice and tight.

Then we'll want to have an egg wash over the top

to make them lovely and golden.

I'll whisk an egg.

So, a bit of egg, some sesame seeds on top,

though you could put whatever you want, really, on the top

in terms of some extra spice.

Ooh.

There you go.

And then gently get them on to your board.

And whilst they're cooking in the oven,

we'll whip up a delicious yoghurt raita

to team with our curry-spice sausage rolls.

These are baked to perfection. Look at those!

Smells so good, sausage rolls coming out of the oven, don't they?

Whether they're meat or vegie...

Tim, do you want to pop the raita into the bowl?

That's our dipping sauce instead of tomato sauce.

I love that, a bit of a different spin

on the dipping sauce for the snag roll.

Yeah, why not?

In the raita is cucumber, cumin, coriander

and yoghurt with some salt and pepper.

There we go, all of our sausage rolls.

We'll let them cool down

so we don't burn the roof of our mouth.

I can't wait! I'm going in, I'm going in.

(LAUGHS) They look too good.

Dip into that raita.

Mm! They are absolutely delicious.

And that raita really helps to just freshen everything up.

Yep. And it really complements the curry

in the sausage rolls really, really well.

Thanks, Tim. You beauty!

Jacq, it's a bit of a contentious thing,

but do you say chicken parma or chicken parmi?

Parmi. What?

It's parmi! It's parma!

It's absolutely parmi.

Ah, you're from Sydney.

Sydney v Melbourne.

Well, I say parma and we're making

some chicken parma sausage rolls today.

Yum! A bit of fun.

I mean, if this recipe doesn't go viral,

I will be very shocked.

Oh, OK, get ready for it! There, I've said it, I've said it.

Here we go. Let's get cracking.

So, what I want you to do is to grate some cheese for me.

Yep. So, think of a chicken parma,

you've usually got the chicken schnitzel,

you've got some ham,

you've got the tomato sauce, you've got cheese.

So, all the elements that go into a chicken parma

are going into our sausage rolls.

Yum.

Now I've got some English ham... Yep.

..that I'm going to put into our chicken parma sausage roll mix.

You love a bit of fusion food too, don't you?

Yeah, I do love a bit of fusion food. It's fun.

It's great to be creative in the kitchen

and think outside the box a little bit.

We've got our ham here.

Now, we want two cups of cheese

'cause half is going to go in here and then half will go

on top of our sausage rolls as well. Oh, OK!

Alright, I'm just going to chop our ham one way, nice and thinly.

Then I'm just going to turn the ham the other way

and then just roughly dice that up.

I love a sausage roll, Jacq.

There's something that reminds me of my childhood.

My nana making homemade sausage rolls.

I love it!

I just like them 'cause they're like a little party in your mouth.

Oh, I like that!

Now, what we want is half of the cheese into the bowl.

Yep. Thank you very much.

Then all of our chopped ham can go in.

Then we've got some breadcrumbs... Yep.

..just to help to hold all the mix together so it doesn't get too wet.

Are they a panko breadcrumb? Yeah, these are panko.

Yep. So, a cup of those.

And then we've got 500g of chicken mince -

again, just playing on that riff of the chicken schnitzel,

but just using chicken mince instead.

And then for the tomato sauce that goes on top of the parma,

we're using this basil and garlic diced tomatoes

which is mixed with tomato paste, so it's nice and thick.

We just want half of our can in there.

Alright, and then I'm going to use my hands.

We're just going to get in and give that a good mix around...

Yep. ..till it's all combined.

And then we're going to roll some sausage rolls.

Excellent! And what do you say about using your hands?

Best tools in the kitchen. Best tools in the kitchen.

It's becoming my catchphrase. Yeah!

Alright.

Our chicken parma mix is all ready to go.

Looks good! Now we've got our puff pastry sheets.

Just going to peel the blue plastic off.

I'm not going to ever make that mistake again.

(LAUGHS) Oh, no, really?

Oh, yeah, one horror story... I'm sure everyone's done it once.

..yeah, back in the day. Yeah.

I'm just going to slice our puff pastry in half longways.

Mm-hm.

Now, this mix would make about 24 sausage rolls, good sized ones,

but we're just going to make half a batch today.

So I'll place my pieces here. Yep.

Then we want to get some of our beautiful mix.

I just like to get in with my hands

and just form it into a nice sausage shape,

and just form that along the edge of the puff pastry.

Alright.

So if you just want to roll that nice and tight longways.

Could you put the cheese on top at this stage as well?

You could.

That's where I had thought you were going with it.

I think I'm starting to rub off on you a bit.

Well, you did say it was going to be a viral recipe.

(LAUGHS) I'm already doing my take on it.

Oh, I love it.

I haven't hit the healthy side of it yet, but...

Yeah.

One more.

Chicken parmas would just have to be the best-selling item

at our classic Aussie pubs.

Oh, hands down!

When in doubt, order the parma. (LAUGHS)

That's what I always say.

They look great!

Alright, Jacq, we've got our oven tray here.

We'll make a bit of an egg wash -

if you could do that for me. Yeah!

Just one egg and a little dash of milk, just to paint on top

to give that nice gloss to our pastry.

Then we'll top it with some cheese and get them into the oven,

200 degrees for about 25 minutes,

until they're puffy, golden and crispy.

Oh, I can't wait.

That cheese has gone nice and crispy.

Our puff pastry is golden and delicious.

Perfectly cooked.

Chicken parma sausage rolls. Let's get a few onto our board here.

What's going on there?

Well, I've just used that diced tomatoes with the tomato paste

as our little dipping sauce.

Well, that's smart!

As you would if you had a chicken parmi...parma.

You say to-ma-to, I say to-ma-to... Parmi...parma?

..but as with a parmi, you'd have the tomato over the top.

Yeah, that chunky tomato sauce. I like it.

We'll just pile them up here, get a few on.

It is a long way to the shop if you want a sausage roll...

(LAUGHS) ..in the immortal words of AC/DC.

But I'd love for you guys at home to give those a try.

Chicken parma sausage rolls.

This is a favourite family dish -

I'm sure for many of you, as well as in my family -

it's chicken cacciatore.

It's so quick and easy to do.

You whip it together and it'll take about half an hour on the stove top.

Now, I'm going to use chicken thighs,

one, because I reckon they taste a whole lot better,

they're a little bit moister, they do have a touch more fat,

but, listen, you know, don't worry about that.

They have more iron and zinc.

So more of that brown poultry meat

actually contains more of those kinds of nutrients.

So, all I'm going to do is toss them in some wholegrain flour.

Now we are ready to go.

So, I've got my pan nice and hot.

I'm going to put a good drizzle of extra-virgin olive oil

into the bottom of my pan.

And then we're just going to brown these chicken pieces off.

So, just pop them into the oil

and you're going to brown them on all sides.

So, the interesting thing about extra-virgin olive oil is

if you think about - what did they cook with,

and what do they still cook with,

for many centuries in the Mediterranean region?

It's extra-virgin olive oil.

And now we've got the science to show

just how well extra-virgin olive oil cooks.

So, the smoke point is a bit of a moot point.

It actually doesn't tell you how the oil behaves very well at all

under heat or over time.

So you actually have to do the scientific studies to look.

And the interesting thing is

not only is this a very stable kind of fat,

the mono-unsaturated fat in extra-virgin olive oil,

all of those polyphenols and the vitamin E protects the fat

as it's heated.

So this is a really, really good oil to be cooking with.

Brown it on both sides.

And then we're going to remove that chicken from the pan.

So, once you've got your chicken nicely browned on both sides -

so I'm not cooking it through at this point, just browning -

remove your chicken from the pan

so that we're ready to do exactly the same thing,

saute all our vegies.

Pop that aside for a second.

I'm using some Spanish or red onions.

Saute your onion first.

You don't want it to burn,

but you just want it to get a little translucent

and nicely softened.

so that'll take just a couple of minutes in the pan.

And while that's cooking,

I'm just going to slice up some red capsicum.

And you can dice this up small

if you've got kids who are a little fussy with their vegies.

I like to leave it into nice, fine slices.

OK. And I'm just going to add my capsicum to the pan.

And then our mushrooms go in.

And I'm just using everyday, common button mushrooms.

Saute that up.

Then last I'm adding

a generous, you know, two or three cloves of garlic,

depending how much you love your garlic.

I'll add a pinch of salt.

Try not to add too much salt.

It's always easier to season a little more if you need to.

So, that is looking really lovely.

Now I'm just going to move my vegies slightly to the side,

and I'm going to add my red wine to the pan.

Now, don't worry if this is a family meal

and the kids are going to have it

because all of that alcohol is going to evaporate off.

And I'm going to add my herbs.

So, I've got some sage, some rosemary and some parsley.

Make sure you've got a fabulous cupboard

of herbs and spices,

all dried and ready to use.

Now, into that goes our can of tomatoes.

And this is really lovely Australian-grown tomatoes.

I love that it's already nice and thick.

It's got some tomato paste in there.

So all we need to do is add that one can

and we've got a beautiful, thick, rich tomato sauce developing.

The smell of the wine with the herbs is really coming through now.

This is a very polyphenol-rich dish, it's fabulous.

The tomatoes are adding lycopene,

which for you gentlemen is especially good for you,

been shown to reduce your risk of prostate cancer.

I'm putting about a cup of chicken stock.

You can use homemade chicken stock if you've got it.

I'm just using a ready-made, concentrated stock.

The chicken goes back in,

along with any flour that's in my bowl.

Give it all a good mix.

Coat the chicken well in that sauce.

And then the last little cheeky ingredient

is about a tablespoon or so of real honey.

Just gives that touch of sweetness,

brings out the flavour of the tomatoes,

just brings that sauce together nicely.

OK. I'm going to pop the lid on.

Simmer that for about 30 minutes or so,

just until the chicken's cooked through

and the sauce is lovely and thick.

While the chicken's cooking we're going to cook the polenta.

Do make sure you're reading the pack to understand,

because polenta can take anything from 10 to 30 minutes,

depending on the type of polenta you've got.

About a litre of water for a cup of polenta.

So, I'm going to bring that to the boil,

sprinkle in your polenta, stirring continuously,

and then let it simmer until it's gorgeous and thick,

almost like a kind of mashed potato.

So, I've finished off my polenta just with some extra-virgin olive oil

and some parmesan cheese -

really just beautifully lifts the flavour

and you've got that lovely creaminess.

Now let's take a look at our chicken.

That is looking fabulous.

So, you can see the sauce is nicely developed.

The chicken's thickened through.

There's a beautiful smell.

All I need is a little extra fresh parsley

to go on to the top.

And we are ready to serve this up.

So, a couple of beautiful, nice...

And this is why I like it so chunky with the chicken pieces.

Add some of those beautiful vegies on the top.

Fresh parsley.

Now, doesn't that just look gorgeous?

That is perfect for a midweek meal

or it's good enough and fancy enough to feed your friends on the weekend.

And I love to serve it with a lovely green salad,

simply dressed with extra-virgin olive oil

and perhaps a little salt and pepper.

And that's it - dinner is in a flash.

Dressings are a staple in every household,

and knowing a good dressing is the key to beautiful salads

and not just salads,

like, I use this dressing as a dipping sauce as well.

I absolutely love it.

It's a honey mustard, it's so simple.

I'm using apple cider vinegar, some good grain mustard,

and the quality of your grain mustard is important.

When it's only four ingredients in something,

you need to make sure they're good ingredients.

Same with the honey, a nice honey.

And then we're just going to whisk those all together.

And when I talk about good ingredients, the oil is the key.

So I'm using a beautiful avocado oil.

And the reason I want to use an avocado oil,

as opposed to an olive oil, it's richer, it's creamier.

You can see that beautiful colour.

You don't get that from olive oil.

You get it from avocado oil.

And avocado oil has got almost a strange reputation,

where people think you can only use it for dressings.

I love to cook with it.

I love to use it as my oil for potatoes.

It just gives you another layer of flavour.

It's great with baking as well.

And you can see how it just changes colour towards the end -

that beautiful, rich, almost creaminess to the sauce.

That's what we call the emulsification process.

So we just season it up.

Salt and pepper.

Whisk that in and then taste.

Mm.

It's beautiful.

It's sweet, it's acidic.

You get a strong punch of mustard.

Honestly, it's so beautiful.

And then, I've just got some lettuce leaves

just to show you the look of this gorgeous dressing.

I love it.

It's such a family favourite.

I use it in so many recipes in my restaurant,

and I promise it's going to become one of your staples.

And you can make it in a big batch, leave it in a container,

store it in the fridge and it will last.

My honey-mustard dressing beautifully made with avocado oil.

Captions by Red Bee Media