Roll With It: Proper British Sausage Rolls & Winter G&Ts | Ep. 255 скачать в хорошем качестве

Roll With It: Proper British Sausage Rolls & Winter G&Ts | Ep. 255

Subscribe:    / @sidedishcooking   Discord:   / discord   Instagram & socials: @sidedishcooking It is the final Saturday before Christmas. The malls are full, the wrapping paper is running out, and the "To-Do" list is still way too long. Tonight, we’re pressing pause on the panic. We’re channeling the British holiday spirit with Proper Sausage Rolls and pairing them with a cocktail designed to take the edge off the season: The Winter Garden G&T. Whether you need a recipe for your Christmas Eve party or just need a drink while you wrap presents, we’ve got you covered. No soggy bottoms allowed. 🔪 ON THE MENU — “PROPER BRITISH SAUSAGE ROLLS” Golden, Flaky, Savory Rolls We aren’t just wrapping hot dogs in crescent dough. We’re doing it right with a savory pork filling and a proper binder. The Wrapper 2 sheets Puff Pastry (Thawed but kept cold!) Egg wash (1 egg + splash of water) Sesame or Poppy seeds for topping The Filling (The Meat) 1 lb Ground Pork (Do not use lean) 1 tbsp Fresh Sage (chopped) 1 tsp Dried Thyme 1 tsp Onion Powder 1 tsp Garlic Powder ½ tsp White Pepper ¼ tsp Ground Mace (The secret "British" ingredient) The Panade (The Science) ½ cup Panko breadcrumbs 2 tbsp Heavy Cream (or Apple Sauce) The Dip: Hot Honey Mustard 2 tbsp Colman's Mustard Powder + 2 tbsp Cold Water (to wake up the enzymes) 1 tbsp Honey 1 tsp Apple Cider Vinegar 💡 PRO TIP: Do not overwork the meat mixture! Treat it gently. Also, the Panade (bread + cream) is non-negotiable. It absorbs the rendering fat so it stays inside the meat instead of leaking out and making your pastry bottom soggy. 🍸 THE COCKTAIL — THE WINTER GARDEN G&T A seasonal twist on the classic that looks festive and tastes restorative. 2 oz The Botanist Islay Dry Gin 4–5 oz Premium Tonic Water Splash of Cranberry Juice (for the blush color) Garnish: Fresh Thyme or Rosemary + Orange Wheel Instructions: Fill a large wine glass with ice. Add The Botanist gin and cranberry. Top with tonic and stir gently once. Smack the herb sprig against your hand to release the oils, then garnish. 📺 TONIGHT’S RUN OF SHOW Welcome to the Holiday Limbo Making the "Panade" Binder The Meat Mix: Pork, Sage & Mace Assembly: Rolling & Sealing the Pastry The Bake (Ventilation is Key) Cocktail Corner: The Winter Garden G&T Sauce Science: Activating Mustard Powder Plating & The "Soggy Bottom" Check Side Dish Science & History 👋 JOIN THE CHAOS We’re a husband-and-wife team (plus our amazing friend Denise) making side dishes, drinking strong cocktails, and hanging out with the best community on the internet. Discord:   / discord   Instagram & socials: @sidedishcooking Subscribe:    / @sidedishcooking   #SideDish #SideDishCooking #SausageRolls #BritishFood #GinAndTonic #TheBotanistGin #PuffPastry #HolidayCooking #FoodScience #LiveCookingShow #ColmansMustard