Finely minced a mixture of pork shoulder and belly, added softened onions and lots of sage, buttry puff pastry... I think I still prefer Gregg's :-(
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Finely minced a mixture of pork shoulder and belly, added softened onions and lots of sage, buttry puff pastry... I think I still prefer Gregg's :-(
Yes. I've tried to fancy them up with things like mustard, parma ham, cheese and all sorts. However, the filling of a sausage roll isn't really meant to be a gourmet experience. The best ones I've had use the ridiculously pink filing from Richmond sausages. :-(Quote:
Originally Posted by Sir C
I like a Gregg's sausage roll, although sometimes i feel like the sausage can be a bit watery. I used to buy a pack of those frozen party ones and stored them in the fridge once cooked. Loved eating them slightly chilled :eat:Quote:
Originally Posted by Sir C
I think we can all agree though that the best thing from Greggs is the cheese and potato slice, no?Quote:
Originally Posted by Billy Goat Sverige
Hang on, what? Everyone knows that tepid and floppy is the ideal condition for a sausage roll.Quote:
Originally Posted by Billy Goat Sverige
I'm more a bacon and cheese wrap kind of guy.Quote:
Originally Posted by Sir C
Never had one. I've enjoyed the steak slice and the cheese 'n onion slice very much, though.Quote:
Originally Posted by Burney
They don't sound like sausage rolls to me.Quote:
Originally Posted by Burney
Essentially you are gaying them up when they are supposed to cheap, dirty even, momentarily saitsfying on the palate.
Yes, but if you make them yourself, you feel duty bound to try and do something different or interesting with them, otherwise you might as well just go to Gregg's. The fact that one's efforts never actually succeed in making anything nicer is beside the point.Quote:
Originally Posted by SWv2
Au contraire; my idea was to leave the essential simplicity of the dish but try to improve the result by using quality ingredients.Quote:
Originally Posted by Burney
Actually I'm going to have a cold one now for elevenses.
Sadly Greggs does not exist in the free state of the Emerald Isle.Quote:
Originally Posted by Burney
I look forward to their arrival as we now have Weatherspoons so I expect all trade barriers are down.
They don't even know what a sausage roll is over here. ****s.Quote:
Originally Posted by SWv2
That can't be right? To be fair Gregg's sausage rolls are great after a heavy night but when stone cold and with a fully available palette, I can't believe that Gregg's would win out....Quote:
Originally Posted by Sir C
They have meatballs though, right? Like at Ikea?Quote:
Originally Posted by Billy Goat Sverige
Wrap some of those up in pastry and you're sorted, b.
Consider the Greggs pinky-grey sludge filling and the greasiness of the limp pastry. An unbeatable combination.Quote:
Originally Posted by Alberto Balsam Rodriguez
Yes, but you've admitted yourself that the quality ingredients make feck all difference. It was the same when I made Cornish pasties with nice bits of skirt steak, finely diced vegetables and lovingly-made lard pastry. They just ended up tasting like Cornish pasties. :shrug:Quote:
Originally Posted by Sir C
Indeed, with a small receptacle of the sauce/gravy for dipping.Quote:
Originally Posted by Sir C
Mind you going the whole way to Ikea when slightly hung over is not ideal (trust me).
Right. It's as well to just leave the whole business to the experts.Quote:
Originally Posted by Burney
Nonsense. Try making bacon and eggs with quality dry-cured bacon and freshly laid eggs. Or steak and chips using proper dry-aged beef and beef dripping. The quality of the ingredients is vital. Usually.Quote:
Originally Posted by Burney
Yes of course, but there are certain foodstuffs that defy gentrification. Indeed, it's possible that part of their appeal lies in the cheapness of their ingredients and shoddiness of their preparation. For me, a sausage roll is such a beast. After all, bland, pink mechanically-recovered meat paste and limp, greasy, lukewarm pastry wilted under a heat lamp do beat good crisp pastry and flavoursome pork mince. That's just a fact.Quote:
Originally Posted by Sir C
It must the grease doing that. You can hardly taste the meat.Quote:
Originally Posted by Sir C
Have you tried using keema mutter or similar and making a sausage roll out of that? Yes I know that sounds similar to a samosa but I'm sure we can call it fusion?
Nice idea, a. I like your thinking.Quote:
Originally Posted by Alberto Balsam Rodriguez
I've just had a delivery of urud dal from Amazon, so this week I will be making the black dal. Dal makhani, if you will :cloud9: I might try it poured over chips.
You will be farting like a misfiring exhaust imo.Quote:
Originally Posted by Sir C
I'll be wishing I had proper rotis to scoop it up with is what I'll be doing.Quote:
Originally Posted by Burney
I ucking love dal makhani.
Quote:
Originally Posted by Sir C
Good idea. My only concern would be whether the chips going soggy may upset the whole experience?
Amazon delivers food / ingredient? Well I never.Quote:
Originally Posted by Sir C
:nod: It's useful for things like spring roll wrappers, stuff you don't get in the supermarket.Quote:
Originally Posted by SWv2
I can't help you with rotis, but Sainsbury's does some excellent chapati and paratha that you cook on a frying pan straight from frozenQuote:
Originally Posted by Sir C
http://www.sainsburys.co.uk/webapp/w...l-paratha-400g
http://www.sainsburys.co.uk/shop/gb/...-chapatti-320g
ty b. I will check those out.Quote:
Originally Posted by Burney
You can buy a whole host of frozen, Greggs pastries at Iceland. Who knew?Quote:
Originally Posted by Sir C
Might go and but some steak bakes. they knock the sausage rolls into a cocked hat imo.
I am dubious about the efficacy of this diet. :rubchin:Quote:
Originally Posted by IUFG
http://www.dailymail.co.uk/femail/fo...ng-Greggs.html
so Greggs also sell rabbit food. I think that is what the article is about.Quote:
Originally Posted by Burney