Today is/was my babies due date. Baby seems to have other plans. Clearly, not content with being born in the middle of February he/she has decided to stay a little longer. As far as I’m concerned this tenancy agreement has now expired and I’m trying all the old wives tales to send baby the message that it’s time to pack up and ship out or face the consequences. No more Mr Nice Guy. Being new to this whole parenting thing I’m not sure what those consequences will be just yet but if baby Baxter gets any bigger then it may wells begin with a forced exit via the sunroof! We can discuss grounding and reduction in pocket-money face to face.
I can’t really blame the poor thing. It’s February after all. Perhaps one of the most miserable months of the year, even though this one happens to be unseasonably mild. Life must just be good in my belly. The food exceptional, the temperature cozy…..not a care in the world.
I stopped working 10 days ago and have been nesting ever since. Extreme nesting. Lying on the floor scrubbing underneath the oven kind of nesting- which I can tell you is no easy task with at nine month pregnant belly. I’ve also been filling the freezer…not with anything new and exciting mind but the staples- bread, shepherd’s pie, bolognase, soups, stew. Food that I can make without thinking because my brain power is not working at maximum strength these days. Just good hearty food, which assuming baby makes an appearance before the daffodils start blooming we may still want to eat.
There are also a few sausage rolls tucked away in there. For days when soup and bread don’t quite meet the mark. I made these for my baby shower a few weeks ago- a wonderful affair hosted by three of my dearest friends including Maggy from Three Many Cooks. I promised her this recipe…so here it is. I’ve posted about sausage rolls on this site before- but there are so many combinations, one can really never get bored of them. Anyway, they always seem to be a hit no matter what extra ingredients I put inside.
If you don’t have caramelized onions lying around in your fridge, you can make them very easily by slicing up 2 large onions and cooking gently in butter or oil until soft (a cast-iron pot works best). Once soft turn the heat up to medium and stir often allowing the onions to turn golden- this can take a little while but is worth the wait. Scrape up any bits that begin to stick using a wooden spoon and add a splash of water if they stick too much. Once deeply dark and sticky, turn off the heat and allow to cool before adding to the sausage meat.
These pictures are courtesy of Maggy!
Caramelized Onion & Stilton Sausage Rolls
Make these up in advance and store them in the freezer for moments when you need a little more than a sandwich. I’m pretty sure they will be perfect for throwing in the oven for baby visitors too!
Makes 30-60 depending on size
650g/1lb 7oz sausage meat (ask your butcher or remove sausage from casings)
200g/7oz caramelized onions
200g/7oz crumbled stilton (or other soft blue cheese)
2 sheets of puff pastry (I used Pepperidge Farm)
a little flour to roll out pastry
2 Tbsp dijon mustard, plus extra to serve
1 egg, beaten to glaze
Poppy seeds, to sprinkle, optional
Mix together the sausage meat, caramelized onions and blue cheese and season with a little salt and pepper.
Roll out the sheets of puff pastry on a lightly floured surface so that you have rectangles around 12×11. Cut into 3 rectangles each 4″ on the short side and 11″ long.
Spread each rectangle with 1/2 a tablespoon or so of dijon mustard. Divide the sausage mixture into 6 then form in a sausage shape down the middle of each sheet of pastry. Roll up the pastry and seal together with your fingers. Turn the logs seal side down, place on a tray and chill for half an hour or until ready to cook.
Heat the oven to 190C/375F/Gas5. Once the oven is hot remove the rolls from the fridge and brush with your egg glaze and sprinkle with poppy seeds (if using). Slice the logs into 1-2 inch pieces and place well spaced on a baking tray. Bake in the oven for about 20=25 minutes or until the pastry is golden. Serve hot or warm with dijon mustard to dip.