Tag: main course
Nigerian Sausage Rolls
Nigerian Sausage Rolls
Sausage rolls are popular all over Nigeria and most African countries. The sausage is made from either beef or pork(depending on religious beliefs), and is rolled up inside a buttery biscuity pastry. They get baked, and I get baked. The sausage rolls turn out golden brown and flakey. Before you know it, you just might accidentally eat all of them in a course of a night.
Servings: 12 sausage rolls
Equipment
- food processor
- rolling pin
Ingredients
Dough
- 2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butter softened
- 1 large egg beaten
- 1/2 cup cold water
- 2 tbsp milk
- garlic powder
Sausage
- 3/4 lb ground pork
- 1 large egg
- 1 maggi bouillon cube crushed
- 1/2 tsp black pepper
- 1/2 tsp ground nutmeg
Instructions
- Mix together the flour, baking powder, and salt.
- Mix in the butter, egg, and cold water until a dough forms. Roll into a ball and cover with a damp cloth.
- Place the ground pork, egg, anc seasonings in a food processor.
- Process until smooth. You will want the fat to be broken down.
- Lightly flour a clean surface and a rolling pin. Cut the dough ball into 4 equal pieces
- Roll out one of the pieces into an 8”x10” rectangular sheet; about the size of a sheet of paper.
- Spread a quarter of the sausage down the left side of the dough.
- Roll it up like a fatty. Don’t lick it.
- Cut it into 3 equal pieces. Repeat these steps for the rest of the ingredients.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Place the sausage rolls on the sheet in rows of 4. Using a fork, prick 2 sets of holes in each roll. Brush each roll with milk. Lightly sprinkle on garlic powder.
- Bake the sausage rolls for 25-30 minutes. Let sit for 10 minutes before serving.
Egg Roll Kimbap
Egg Roll Kimbap
Kimbap has become my new obsession. As I’ve been learning about kimbap, there are more varieties then the traditional version with beef, carrots, spinach, pickled radish, crab, and cucumber. This type I’m making today is an egg roll kimbap. The rolled egg omelette contains spam, carrots, bell pepper, green onions, and mirin. The egg roll gets rolled up in kimbap rice in a sheet of nori. Slice them into 1” thick pieces and it’s kimbap time. These are great as an appetizer, snack, lunch, dinner, and second dinner.
Equipment
- sushi rolling mat
Ingredients
- 3 cups steamed rice
- 2 tbsp sesame oil
- 1 tbsp toasted sesame seeds
- 1 tsp salt
- 1/4 tsp white pepper
- 6 large eggs beaten
- 4 oz spam julienned; cut into tiny cubes
- 1/4 medium red bell pepper julienned; cut into tiny cubes
- 1 small carrot julienned; cut into tiny cubes
- 2 green onions finely chopped
- 1/2 tbsp mirin
- vegetable oil
- 3 sheets nori
Instructions
- Mix together the steamed rice, sesame oil, sesame seeds, salt, and white pepper. Set aside and keep warm.
- Mix together the eggs, spam, carrots, bell pepper, mirin, and green onion.
- Grease a nonstick frying pan with oil over medium heat. Pour a 1/4 cup of the egg mixture into the pan, letting it set for a minute.
- Once firm, roll up the omelette. Push it to the right side and pour in another 1/4 cup of the egg mixture. Let it firm up for a minute, then roll it up. Take out of the pan. Do these steps with the rest of the egg mixture. You should be able to get 3 nice egg rolls.
- Take a sheet of nori and place it on a sushi rolling mat. Spread out evenly 1 cup of the rice across the sheet.
- Place an egg roll across the very bottom of the rice.
- Tightly roll it up using the mat.
- Slice into 1” slices.
Tennessee Hot Fried Pork Chop Sandwich
Tennessee Hot Fried Pork Chop Sandwich
The concept of “Tennessee Hot” in the fried chicken world can be traced back as far as the 1930s. There are couple things that specifically makes Tennessee hot. The chicken is always marinated in buttermilk. The buttermilk acts as a tenderizer and adds a richness in flavor. The chicken is dredged in a heavily seasoned flour. The chicken is then pan fried. The chicken is then placed on top of slices of white bread. Some of the oil used in frying is mixed with cayenne, smoked paprika, brown sugar, garlic, and chili powder to create a hot sauce. The chicken is then brushed with this hot sauce, creating Tennessee hot fried chicken; served with a side of pickles.I took the concept and applied it to a fried pork chop sandwich. The chops were marinated in buttermilk, dredged in flour, fried, and brushed with the Tennessee style hot sauce. I placed them on toasted onion rolls and topped with a slice of mozzarella cheese. I served the sandwich with my pineapple coleslaw(the coleslaw helps balance the heat). You can also make this sandwich with chicken, and even a white fish fillet such as tilapia or catfish.
Ingredients
- 1/2 cup buttermilk
- 2-6 oz boneless pork chops hammered to 1/2” thick
- 1 cup flour
- 1 tbsp cornstarch
- 2 tsp salt
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- vegetable oil for frying
- 2 onion rolls toasted
- 2 slices mozzarella cheese
- sweet pickles
Tennessee Hot Sauce
- 1 tbsp cayenne pepper
- 2 tsp brown sugar
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 cup vegetable warm; use the leftover oil from frying the pork chops
Instructions
- Marinate the pork chops in the buttermilk for at least 8 hours, preferably overnight.
- Mix together the flour, cornstarch, salt, cayenne, paprika, garlic, onion, and black pepper.
- Dredge the pork in the flour on both sides, making sure that they are evenly coated.
- Heat up a 1/2” of vegetable oil in a sauté pan over medium high heat. Carefully lay the pork chops into the oil.
- Fry for 4-5 minutes a side.
- Lay the pork chops on the rolls.
- Mix together the hot sauce ingredients.
- Brush the pork chops with the hot sauce.
