I have always tried to live my life with integrity. I haven’t always succeeded, and I know that I’ve caused hurt along the way. But, I take full responsibility for my actions and will always acknowledge my faults. But when it comes to this space, in a public and very accessible domain, I’ve made sure to be as open and honest as I can be. I’ve followed the rules, blogged ethically and made mention of gifts I’ve received and payments that have been made. I’ve entered competitions ‘for the heck of it’ because I enjoy the challenge. And then kept silent as my recipes are copied, ideas are replicated and rules are broken. And each time, the winner has been someone who has not played fair. And even though they might pat themselves on their backs and relish in the joy of winning, can they honestly live with themselves knowing they have cheated? When Debs Ayub arranged for Sense of Taste to be sent to me I knew I could not replicate a recipe without the permission from the publisher. This was sought and received and I’m grateful for the opportunity to share with you a winning recipe from Chef Peter Ayub.
- Place the mince, breadcrumbs, garlic, fennel seeds, orange zest, thyme, and parsley into a large bowl.
- Season extremely generously
- Using your hands, mix the ingredients until combined
- Cover the bowl with cling film and refrigerate for 4 hours
- Divide the mince into 4 equal portions
- Wet your hands slightly, and shape each portion into a ball
- The roll out the ball into a sausage shape
- Flatten with your hands
- Lightly brush the sausages with canola oil
- Heat a large frying pan over a medium to high temperature
- Cook the sausages for 6 minutes per side
- Serve immediately on a roll with onion relish, mustard of your choice and dressed rocket leaves
Click on the links for conversions and notes.
What I blogged July 20:
- one year ago – The Tombs
- three years ago – Amarula And Mushroom Ice Cream
- four years ago – Gorgonzola Mushrooms
- five years ago – Lavender Sugar