Rugby Food
Rugby life has returned so quick meals or should I say picky items is what is required on rugby days.
Our butcher had venison sausages earlier this month and they have now been removed from the freezer. Also retrieved a kilo of pork sausage meat. I also retriedved some beautiful streaky bacon slices which I had totally forgotten about..Vegetables next. Having picked up beautiful onions, a selections of mushrooms and sweet peppers I think I have the makings of a selection of savoury pastries which can be served hot or cold.
On a cold winters day there is nothing like a mug of tea and a pastry.
So three batches of short crust pastry….My back will not allow me to make puff pastry.
I prefer to cook my vegetables first before putting them in pastry. So some of that onion, mushroom and peppers will be slow cooked on a dry pan. I prefer to cook them all separately and then mix them with various herbs and spices to make a differnt range of vegetable pastries.
The streaky rashers will be roasted in the oven on a trivet so that they become nice and crispy. They will roast while the sausage and venison rolls are baking. Then the vegatable rolls which will not take as along.
@honeypoppet took this photo.
But what condiments or sauces. I have found left over cumberland sauce, cranberry sauce so if I gently heat them and pehaps add a little chilli I think it would make a nice dipping sauce.
Yes, that is self sevice meals organised for Rugby Saturday.