Poppyseed Sausage Rolls and Green Leaf Salad

500g of sausages or sausage meat
A small bunch of thyme, chopped
1 tsp of chilli flakes

1 tbsp of worcestershire sauce

450g of rolled puff pastry

1 egg yolk

1 tbsp of poppy seeds

1 tbsp of olive oil

½ tbsp of cider vinegar

1 tbsp of pumpkin seeds

A handful of brazil nuts, chopped

Mixed green leaves for four

If you are using sausages remove the meat from the skin. Mash the meat with the thyme, chilli flakes and worcestershire sauce until all are combined.

Lay sausage meat in long sections along the pastry. Roll up and seal the underside of the pastry with the edge of a fork so that it is sealed. Cut into the size rolls you desire.

Place them onto a lined baking tray. The pastry will expand slightly so leave a bit of room to allow this.

Brush the top of each with the egg yolk and sprinkle with the poppy seeds.

Bake in an oven heated to 200 degrees for twenty minutes until the pastry is golden and the sausage meat is cooked through.

Mix the oil and vinegar and season. Toss the leaves, pumpkin seeds and nuts in the dressing. Serve the salad on the side. Some relish is also nice for the rolls.


2. Mince and sweet potato bake

A dash of rapeseed oil

600g of sweet potatoes, peeled and sliced

1 onion, finely chopped

2 small carrots, diced

1 stick of celery, diced

500g of beef mince

1 tbsp of worcestershire sauce

1 tsp of cumin seeds, toasted

1 tsp of chilli flakes

300mls of stock

A knob of butter

Toss the sweet potato chunks in oil and seasoning and roast in an oven heated to 180 degrees until they are soft.

In the meantime heat the oil in a large pan over a low heat. Sauté the onion until it is turning translucent. Add the carrots and celery to the pan and gently fry with a lid on until they are beginning to soften. Add the mince to the pan and stir fry it until it is starting to brown. Add the sauce, cumin and chilli flakes. Pour in the stock and allow to bubble away for ten minutes.. Taste and season.

Mash the sweet potato with the butter. Taste and season.

Pour the mince into an oven proof dish large enough to hold it and the potato. Spoon the mash on top and smooth it down. Bake in an oven heated to 180 degrees until the top is golden.


3. Gnocchi bake

A dash of olive oil

1 onion, finely sliced

4 cloves of garlic, chopped

1 red chilli, finely chopped

2 small aubergines, cut into cubes

1 tin of chopped tomatoes

1 tsp of honey

A bunch of oregano, chopped

300g of chorizo, sliced

2 packets of fresh gnocchi

2 balls of buffalo mozzarella

Heat the oil in a saucepan over a low heat and sauté the onion until it has turned translucent. Add the garlic, chilli and aubergine and stir fry until the aubergine is golden. Add the tin of tomatoes, honey and oregano and allow to bubble away slowly for 20 minutes. Taste and season.

In the meantime put the gnocchi on to boil and drain when cooked.

Fry the chorizo in a pan and stir the gnocchi through so it is coated in the juices from the meat.

Pour the gnocchi and chorizo into a baking dish and stir in the sauce, taste and season. Cover with slices of mozzarella and bake until the cheese is bubbling and golden.


4. Penne with kale and parma ham

Poppyseed Sausage Rolls and Green Leaf Salad

Penne for four

A dash of rapeseed oil

4 cloves of garlic, finely chopped

8 slices of parma ham

1 tsp of chilli flakes

A knob of butter

2 large handfuls of kale, shredded

100g of parmesan

Put the penne on to boil in lightly salted water and drain when cooked but still retains a bite.

In a large pan heat the oil and gently fry the garlic until it is starting to change colour, stir in the chilli flakes and parma ham and stir fry for 30 seconds.

Melt the knob of butter into the pan with the ham and add the kale. Stir until it has turned bright green. Add the pasta and stir it through. Season to taste and serve with the cheese grated on top.


5. Honey roasted pumpkin, chickpeas in a tomato broth

Poppyseed Sausage Rolls and Green Leaf Salad

1 small pumpkin, peeled, de seeded and sliced

A dash of olive oil

1 onion, sliced

A bunch of rosemary, removed from the stalk

1 tbsp of honey

1 red chilli, sliced

A thumb-size piece of ginger, finely chopped

2 cloves of garlic, finely sliced

2 tins of chickpeas, drained

2 tsp of cumin seeds, toasted

250ml of vegetable stock

1 tin of tomatoes

A bunch of coriander, chopped

Peel and chop the squash into bite size pieces, then toss them in olive oil, honey and seasoning. Stir through the rosemary and onion and roast in the oven until tender at 180 degrees.

Heat another dash of oil in a large saucepan and fry the chilli, ginger and garlic over a low heat until the garlic is just about to change colour.

Stir in the chickpeas and cumin seeds. Add the stock, tomatoes and a pinch of salt into a pan. Bring to the boil and simmer for one minute. Pour the contents of the roasting dish into the saucepan making sure to get all of the juices. Stir everything gently together.

Sprinkle with the coriander before you serve.


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