Here is another recipe that is fun for kids. Our DS loves using food processors and being involved in preparation, and in taste-testing too! This one had the taste-tick before it was even half-finished.
This is such a simple, easy-to-remember dish.
You will need:
– 2 tomatoes
– 2 zucchinis
– 2 carrots
– 2 cups pearl barley
– 2 cups breadcrumbs
– 2 tbsp extra virgin olive oil
– 1 tbsp mixed herbs
– 4 sheets of puff pastry*
* Sausage roll making is one of the rare times I will use wheat flour as it’s a great opportunity to fill up kid’s bellies with vegetables and other great whole foods and spices, and I haven’t yet found a decent alternative (I promise I’ll keep looking for the gluten-free folk amongst us!)
1. Cook your pearl barley according to packet directions. Meanwhile, put the slicer blade on your food processor and turn it on, push your tomatoes, zucchinis and carrot through the top.
2. Once the pearl barley is cooked, put it into a large mixing bowl. (Set aside any remaining cooking water.) Add the vegetable mixture, and the breadcrumbs, to the pearl barley in the mixing bowl. Add the olive oil and mixed herbs. Stir with a wooden spoon to combine.
3. Scoop 1/4 of this mixture into your blender (liquidiser). Add 2 tbsp of water (reserved cooking water if available). Blend until smooth like a purée. Pour it out into a different mixing bowl, then repeat 3 more times until all your mixture is a smooth purée.
At this stage you can cover and refrigerate your mixture for 1 day. This helps the flavours combine and brings out the rich seasonings of the dried mixed herbs, breadcrumbs and olive oil.
4. Pre-heat your oven to 180 degrees celcius. Prepare 2 flat baking trays with baking paper.
5. Lay out your sheets of puff pastry on a large board or bench workspace.
6. You will now need a medium-to-large plastic bag for piping the mixture onto the pastry sheets. Cut one corner off the bottom of the bag to create a hole approx. 2cm square.
7. Fill the bag with half the mixture. Squeeze it out through the hole into the sheets, with 2 lines of filling per sheet. When empty, fill with remaining mixture to complete all pastry sheets.
8. Slice your pastry sheet down the centre and roll the pastry over to form the sausage roll shape (for both sides). Repeat until you have made 8 sausage rolls. If you like, cut each sausage roll to a smaller size using a large and sharp kitchen knife.
9. Place each sausage roll on your baking tray, put trays in oven, and remove after 30 mins (or when you can see the pastry is cooked and golden).
10. Allow to cool slightly. Serve with your favourite tomato sauce or relish. Caution: Hot! Warn children to take care with their first bite!
– Copyright, Joanna Becker. Contact for permission to reproduce.