MasterChef SA Finalist and Olive Pride Ambassador Lungi Nhlanhla makes tasty sausage rolls.
Preparation time: 10 min | Cooking time: 25 Min | Makes about 24 parcels
- 15ml Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil.
- 1 bunch spring onions, chopped
- 30ml chives, chopped
- 2 cloves garlic, crushed
- 10ml dried chilli flakes
- 500g pork sausage meat
- 1 cup bread crumbs
- 15ml fresh sage, chopped
- 2 green apples, grated
- Salt and pepper to taste
- 2 packets puff pastry, thawed
- 1 egg, beaten
- Preheat the oven to 200°C, in a pan fry the spring onions, chives, garlic and chilli flakes in the Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil.
- Put the spring onion mixture in a bowl and add the sausage meat, breadcrumbs, sage and apples. Season with salt and pepper, then fry a small piece of meat to check seasoning.
- On a floured surface roll out each packet of puff pastry into a thin rectangle into three parts lengthways and then into four pieces.
- Form sausage – like shapes with the meat and place on each piece of pastry, brush the edges with egg and close with a fork. Brush again with egg and bake for 20 minutes.
BONA ASKS LUNGI:
Why did you choose to become a Chef?
I didn’t choose this career in a way it chose me. I was focusing on fashion and textiles and the passion of food never left so after entering MasterChef it just reconfirmed that this is the path that I am meant to be on. I have enjoyed everything that has come with this avenue that I am on.
What is your favourite food to eat?
I love chicken. I can have chicken every day and anyway just as long as it’s flavourful and juicy. My next best thing to eat is sushi. I can eat that everyday too.
What is your favourite cuisine to cook? Why?
I love to explore different types of cuisine, so I actually can’t pinpoint which I enjoy over the next. I am constantly finding the next thing I enjoy eating.
What do you do to stay educated about new trends?
If I am not watching food channels on TV I am buying food-based magazines or just researching on the internet. I have to be on top of what’s going on food wise as different people that I cater to have different needs. Social media is also such a great way to keep on top of food trends.
This article was published in BONA Magazine, October 2015 issue.
Written by Ntwenhle Gcabashe
Pictures by Dylan Swart