There I was innocently sitting at an awards dinner, proudly admiring a most unexpected win for ‘Best Functions & Events‘, when this guy comes up to me, “YOU!”, he says waving his chubby finger aggressively in my face. “Yoooooou quinoa (he pronounced it Qu-IN-A #idiot) kale eating food hobbyists, with your hoity toity cupcake blogs, are the reason I won’t get a chance to eat at the Sydney popup restaurant NOMA’.
Alrighty then Mr. Ignoramus….. one Tony Soprano ‘WOAH‘ and it’s game on!
“I’ll have you know I’m a qualified chef with almost 20 years experience in the hospitality industry, many of my friends are those people who prepare the food and drink you consume, sure I’m fascinated by food fads, (PS: ‘Get with the times ol’ mate…. superfood breakfast salads seasoned with the tears of a mythical unicorn, cronuts & freak shakes are what we are all talking about now’). “Health and nutrition, and food travel make me giddy with excitement, but my love of all things food isn’t the reason you can’t and hopefully won’t (or didn’t by the time this post goes live) get a reservation at this much awaited food experience!”
I straighten my skirt, turn with a sassy hair flick and hope with all my might, that he picks up my distaste of his ignorance and reads the visions of a samurai slicing his judgy little fat finger right off.
Severed sausage roll fingers with blood red fingernails, sounds appetising huh? Are a twist on the traditional pigs in a blanket. These delicious digits are simple to prepare, they look gruesome on a Halloween or Friday the 13th appetiser platter and they are quick and easy and took less than half an hour to prepare.
Preparation time: 10 minutes
Cooking time: 20 minutes
- 200g pork mince
- 1/2 onion, finely chopped
- 1 clove garlic, crushed
- 1 tablespoons chopped parsley
- Salt & freshly ground pepper
- 1 eggs
- 2 sheets frozen short crust pastry, semi thawed
- 1 heaped teaspoon cornflour
- Red food colouring
Step 1: Preheat oven to 200°C. Line 2 baking trays with baking paper. Combine the onion, garlic, & parsley with the pork mince and season accordingly.
Step 2: Cut short crust pastry in half and quarter the halves.
Step 3: Add 1 heaped table spoon of mince mixture to each quarter.
Step 4: Beat egg and brush edges.
Step 5: Roll up to enclose filling. Shape 1 end of roll to form a pointy finger. Leave other end of roll open. Place on trays, seam side down. Brush with egg and apply whole almond for the finger nails.
Step 6: Bake for 15 mins, reduce heat to 180°C, and cook for 5 minutes until golden.
Step 7: To finish, prepare red corn starch mixture and apply to severed end of roll and paint the almond nails.
You don’t have to turn your sausage rolls into severed sausage roll fingers, just forget the pastry tucking in bit, omit the almond and evenly slash down the length of the roll, and you’ll have perfectly normal non-spooky sausage rolls.
I’d love to know, do you wear your foodie badge with pride? And what food trend have you loved most this year?