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Chiko Roll: Roll a mixture of cabbage, carrot, beef, and spices in a pastry tube and deep-fry until golden.

Introduction: What is a Chiko Roll?

The Chiko Roll is a popular Australian fast food snack that has been around for over 60 years. It was first introduced in 1951 by Frank McEnroe in Bendigo, Victoria. The Chiko Roll is a savory pastry tube filled with a mixture of cabbage, carrot, beef, and spices that is then deep-fried until golden and crispy. It is a staple snack sold at sporting events, food fairs, and convenience stores throughout Australia.

Ingredients and Preparation of Chiko Roll

The key ingredients in a Chiko Roll are cabbage, carrot, beef, and spices. The filling is made by finely shredding the cabbage and carrot and mixing it with cooked minced beef and a blend of spices such as onion, garlic, and pepper. The mixture is then rolled up in a pastry tube and sealed with egg wash. The pastry is made by mixing flour, salt, and water until it forms a smooth dough that is then rolled out thinly and cut into a rectangular shape.

Cooking and Serving Chiko Roll to Perfection

To cook the Chiko Roll, it is deep-fried in hot oil until it is golden brown and crispy. It is important to ensure that the oil is hot enough so that the pastry does not become oily or soggy. Once it is cooked, the Chiko Roll is served hot and crispy with tomato sauce or sweet chili sauce. It is a perfect snack for on-the-go or as a quick meal when paired with a side of chips or salad.

In conclusion, the Chiko Roll is a popular Australian snack that has stood the test of time. It is a perfect combination of savory meat and vegetables wrapped in a crispy pastry tube. With its simple yet flavorful ingredients, the Chiko Roll is a must-try for anyone looking to experience authentic Australian cuisine.

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Australia

Classic Meat Pie: Make a savory meat filling and encase it in flaky pastry for a traditional Aussie meat pie.

Introduction: The Classic Meat Pie

The classic meat pie is a staple in Australian cuisine – a savory pastry filled with meat and vegetables, often enjoyed as a quick snack or a hearty meal. This beloved dish can be found at cafes, bakeries, and even sports stadiums throughout Australia, and has become a favorite among locals and tourists alike. Making a homemade meat pie is a great way to enjoy this iconic Australian dish, and with a little practice, it’s easy to recreate the delicious flavors and textures of a classic meat pie at home.

Crafting a Savory Meat Filling

The filling is the heart of any good meat pie, and there are countless variations to suit different tastes. A classic meat pie filling typically consists of ground beef or lamb, onions, carrots, and peas, cooked in a flavorful sauce. To make the filling, start by browning the meat in a large pan, then add diced onions and cook until they are soft and translucent. Next, add diced carrots and cook until they are slightly softened, then stir in frozen peas and a tablespoon of tomato paste. Season with salt, pepper, and your favorite herbs and spices, then simmer the mixture until the vegetables are tender and the sauce has thickened.

For a more adventurous filling, try adding diced potatoes, mushrooms, or even bacon bits. You can also experiment with different seasonings such as Worcestershire sauce, mustard, or curry powder to add depth and complexity to the filling. Once you’ve perfected your meat filling, it’s time to encase it in flaky pastry.

Encasing the Filling in Flaky Pastry

The key to a perfect meat pie is the pastry – it should be buttery, flaky, and able to hold the filling without getting soggy. You can use store-bought puff pastry or make your own from scratch using a recipe that combines flour, salt, butter, and water. Roll out the pastry on a floured surface until it is thin and flat, then cut it into rounds or squares using a cookie cutter or a knife. Spoon the meat filling onto one half of each pastry shape, leaving a small border around the edges. Brush the edges with beaten egg, then fold the pastry over the filling and press the edges together to seal. Use a fork to crimp the edges and create a decorative pattern.

Brush the tops of the pies with more beaten egg, then bake them in a preheated oven at 400°F for 20-25 minutes, or until the pastry is golden brown and flaky. Serve the meat pies hot, with a dollop of ketchup or barbecue sauce if desired. With a little effort and a lot of love, you can create a delicious and satisfying classic meat pie that will transport your taste buds to the heart of Australia.

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Australia

Traditional Sausage Roll: Wrap a mixture of seasoned sausage meat in puff pastry and bake until golden.

Introduction to Traditional Sausage Roll

A traditional sausage roll is a classic British pastry snack that has been enjoyed for generations. It consists of a mixture of seasoned sausage meat wrapped in puff pastry and baked until golden. Sausage rolls are a popular food item in bakeries and cafes and also great as a party snack or lunchbox filler. They are easy to make and are a tasty treat that everyone can enjoy.

Ingredients and Method for Making Sausage Roll

The ingredients for making a traditional sausage roll are simple and easy to find. You will need some puff pastry, sausage meat, and some seasonings. To make the sausage meat, simply mix together pork mince, breadcrumbs, herbs, salt, and pepper. Roll out the puff pastry and cut into long strips. Spread the sausage meat in a long sausage shape along the center of the pastry, then brush the edges with beaten egg to seal it. Roll up the pastry and place it on a baking tray. Brush the top with more egg wash and bake in the oven for around 20-25 minutes or until golden brown.

Tips for Achieving a Golden and Flaky Sausage Roll

To achieve a perfectly golden and flaky sausage roll, there are a few tips to keep in mind. Firstly, make sure to use cold puff pastry and chilled sausage meat. This will help to keep the pastry flaky and prevent it from becoming soggy. Secondly, don’t overfill the pastry with sausage meat as this can cause it to burst during baking. A good rule of thumb is to use one-third of the pastry for the meat filling. Lastly, brush the pastry with a generous amount of egg wash before baking. This will give it a shiny and golden finish.

In conclusion, the traditional sausage roll is a tasty and easy-to-make snack that is perfect for any occasion. With simple ingredients and a little bit of know-how, you can create a delicious pastry that will impress your friends and family. So why not give it a try and enjoy a classic British snack today?

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Food

Chicken Fillet in Puff Pastry with Apricots and Gorgonzola

With these delicious chicken fillets in puff pastry, you can cut a fine figure at any party or other celebration for your guests, because this ingenious recipe is very simple despite everything. It is characterized by a wide variety of flavor components.

Especially on festive days, you want to surprise your friends and acquaintances with something special. But this doesn’t have to be complicated at all. This chicken fillet in puff pastry is sophisticated but still captivates with its simplicity and is also delicious and extremely delicate. This is evoked by the tender chicken fillets, sweet apricots, and tangy gorgonzola wrapped in a crispy puff pastry.

Ingredients for 4 persons

– 4 rectangular sheets of frozen puff pastry
– 200 grams of Gorgonzola
– 4 apricots
– 800 g chicken fillet
– 1 egg
– some olive oil for frying
– Salt; pepper
– some breadcrumbs

Preparation

Place the four sheets of puff pastry on a baking tray lined with baking paper so that they can defrost a little. Then fry the chicken fillets (there should be four chicken fillets, each weighing 200 g) in a pan with hot olive oil. Season the chicken fillets on both sides with salt and pepper.
After roasting, spread the chicken fillets on the puff pastry. However, this should be sprinkled with the breadcrumbs beforehand.

Then cover the chicken fillets with the apricots and the gorgonzola. Then a pocket must be formed from the puff pastry that completely encloses the chicken fillets. Press down well with your fingers so that no gorgonzola can spill out. Finally, brush the edges of the puff pastry pockets with the egg. You should whisk it up a little first.

The puff pastry pockets then have to go in the oven for 25 minutes.
A dry red wine is recommended as a drink.

Useful additional knowledge

A delicious salad dressing for leafy salads can be made from the remaining apricots. Simply puree the remaining apricots from the can. Then season them with mustard, vinegar, and oil. A salad can be a delicious and healthy accompaniment to the chicken fillets in puff pastry. Roasted potatoes or delicious almond rice also go well with this. This can easily be fried a little in hot butter with roasted almonds. This gives a particularly delicious aroma.

Fresh apricots can also be used in summer, but you should skin them beforehand. If you want to make a dressing from these apricots, you should add a little sugar.

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Cooking Tips

Surprising Baking with Puff Pastry

With puff pastry, you are always prepared, no matter what time of day unexpected visitors are at the door. If you have it in the house, you can always entertain your guests appropriately.

Oh dear God! An unexpected visitor is at the door. And you don’t have anything in the house, now what? You are always ready with puff pastry. So you can always offer your guests something.

How do I use the puff pastry?

It doesn’t matter whether you’re visiting for a coffee or a quick supper. If you have puff pastry at home, you can always help yourself. Let the frozen puff pastry thaw a little. Now you can handle it well. Prepare squares of the same size. Now fill the squares with tangerines, peaches, or canned apricots. Off to the preheated oven. It is best to place another cup half-filled with water in the oven. This makes the puff pastry nice and crispy.

Puff pastry for dinner

Even if the visitor rings in the evening hour. No problem with puff pastry. Try puff pastry pockets filled with sheep’s cheese. Layout squares of puff pastry of the same size.

Now cut the feta cheese into cubes. Place the feta cheese in one corner of the square and fold it into a triangle. Now glue at the edge. And into the oven. Twenty minutes is enough and you can monitor your guests with delicious cheese dumplings. But don’t forget the cup half-filled with water.

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Cooking Tips

Fold Paper Piping Bags and Use Like a Pastry Chef

A homemade piping bag is particularly good for garnishing biscuits and cakes with chocolate or egg white icing. With a piping bag made of baking paper, you can decorate particularly finely, spray ornaments and also write. A piping bag is also good for filling small biscuits with jam.

There is no standard size for the triangles, depending on the purpose of the finished paper piping bag, you can adjust the size of the cut triangles.

How to fold paper pastry bags step by step:

  1. Cut a square of baking paper about 28 cm on each side, fold diagonally and divide into two triangles with a knife.
  2. Twist in point B so that the back is on point A comes.
  3. Roll point C over…
  4. … so that it comes to rest on A and …
  5. … continue turning until the tip of the punch is closed.
  6. Fold corner C inwards, corner B outwards; After filling, cut off the tip with a small pair of scissors.

Tips and tricks:

– Do not fill the bags too full, 1 to a maximum of 2 tablespoons of the chocolate or icing are sufficient.

– The side edges of the bags should remain as clean as possible.

– It is particularly important that the long edge of the triangle is very smooth and not frayed. It is best to cut the square in half diagonally with a sharp knife, this will give you a particularly clean-cut edge.

– It is important that the end of the paper piping bag is at the back so that there is enough tension on the bag.

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Cooking Tips

Mmmmh…Shortcrust Pastry! This is How You Succeed Perfectly!

The basis for the best biscuit classics

Baking biscuits without shortcrust pastry – unthinkable! The classic dough is just perfect for biscuits to cut out and decorate, not only the children are happy! Even adults like to let their creative streak play with the shortcrust pastry. Shortcrust pastry is also wonderfully versatile: with a little cocoa or with grated nuts, things look different – but they still taste incomparably delicious!

The classic shortcrust pastry ingredients for a sweet shortcrust pastry are cold butter, flour, sugar, eggs, and a pinch of salt. Knead quickly into a smooth dough and wrap in cling film and leave to rest in the fridge.

Are you new to baking? – No problem! This video explains how to prepare a basic shortcrust pastry.

Trick 17 for the shortcrust pastry: the cold does the trick

When making shortcrust pastry, all the ingredients and all the equipment used must be cold! It’s worth putting the kneading hooks of the hand mixer in the freezer for 30 minutes or washing your hands with cold water (then dry them thoroughly!). If you have a stone or marble worktop, put cold packs on it for 30 minutes, for example, and then even the worktop for kneading the dough will be chilled. You can even put the flour in a tightly sealed container in the fridge to chill!

In classic shortcrust pastry recipes, the dough is wrapped in cling film and placed in the fridge for at least 20 minutes. Especially when baking biscuits, it is advisable to prepare the dough the day before and let it rest in the fridge overnight so that the sugar crystals can dissolve better.

Help, my shortcrust pastry is on fire!? – What is a “burned” dough?

If you mean it too well with your shortcrust pastry and knead it for an extra-long time, it may become “burnt”. This means that the butter separates out and the dough does not bind well. It becomes tough and sticky and can no longer be rolled out well. Shortcrust pastry likes it quick and cool! To save your battery, you can try spooning a well-chilled egg white into the batter to help the flour and butter combine.

It is important that the fat used is by no means liquid so that the finished pastry – regardless of whether it is a small biscuit or a large tart – remains fluffy. If you want a very fine dough, it is best to use icing sugar instead of conventional granulated sugar for your shortcrust pastry!

In addition, baking powder has no place in shortcrust pastry! Do you feel like baking cookies now? With our tips for baking biscuits from a professional, it’s guaranteed to succeed. We have also put together a large selection of Christmas cookie recipes for you here.

If you were too eager and ended up with cookies, here are the best ways to freeze cookies.

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