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    Notes - November 27, 2013

    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode Chris and Mark joined Brad to talk about Grove Street Pinot Noir, Chateau Larose Trintaudon, Casa Catelli Montepulciano d'Abruzzo and Chapel Hill Parson's Nose Shiraz.

    Have a listen!


    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Vegetarian "Sausage" Rolls

    "I make these every year at Christmas for my non-meat eating sister. The Welsh call these Glamorgan Sausages. They are awesome with wine, beer or cocktails." - Mark Donaldson

    For the pastry:

    1 frozen puff pastry - thawed as per packaging instructions
    6 oz flour
    1 egg - beaten, to glaze

    For the filling:

    10 oz fresh breadcrumbs
    8 oz Extra Old Cheddar, grated
    1 large onion, graded
    1 tablespoon of fresh chopped herbs (chives, parsley, thyme etc)
    1 1/2 teaspoons mustard powder
    a pinch of cayenne pepper
    salt and freshly milled black pepper

    Three lightly greased backing sheets

    Cooking instructions:

    In a large bowl, mix the filling ingredients thoroughly

    On a floured surface, roll the pastry into an oblong shape as thin as you can.

    Cut the pastry into three equal parts and divide the cheese mixture into three equal amounts Brush the beaten egg along the long edge of the pastry, spread cheese mixture down the centre of the pastry.

    Roll the 'sausage' over until the seam is on the bottom.

    Cut the roll into 'sausages' of about 5 cm in size (cutting them on an angle will make them diamond shaped, if you wish).

    Snip two or three V shapes into the top of each sausage with scissors and brush with a beaten egg. Repeat until all the 'sausages' have been made.

    Bake on the top rack of a 425F oven for 20-25 minutes.

    Leave them to cool on a wire rack before storing them in airtight containers (unless you eat them all).

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