FAMILY SUMMER COOKING AND FOOTBALL FUN WITH TESCO ( AD )

We have really enjoyed spending some quality time together these last few months and one of the things that have helped us get by is the Tesco recipe website https://realfood.tesco.com/recipes.html
https://tidd.ly/2Dj0wqn
It has inspired so many of our meals and will help us loads in the up coming summer months. It has lots of fun and delicious recipes and easy to follow methods. Here are the details about the two recipes we used in this video.

Speedy Sausage Rolls-
https://realfood.tesco.com/recipes/speedy-sausage-rolls.html

Ingredients

375g pack ready rolled puff pastry
1tbsp wholegrain mustard
454g Tesco Finest Traditional Pork sausages
1 egg, beaten
Tesco onion chutney, to serve

Method

Preheat the oven to 220°C/200°C fan/ Gas Mark 7. Unroll the pastry on a floured surface, cut in half lengthways, then spread each with mustard.
Squeeze the sausage meat from the casings, making two long strips the same length as the pastry pieces. Lay the strips down the centre of the pastry. Brush the long edge with beaten egg, fold over and pinch to seal.
Cut each roll into 8 equal pieces and place on a baking tray. Make 2 small slashes on top of each roll, brush with the egg and sprinkle with poppy seeds. Cook for 20 minutes until the pastry is golden. Serve with the chutney or make it yourself.
Freezing and defrosting guidelines

Once the rolls have cooled completely, transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.

Classic Shortbread-
https://realfood.tesco.com/recipes/classic-shortbread.html

Ingredients

125(g) (4oz) butter, at room temperature
50g (2oz) caster sugar, plus extra for sprinkling
150g (5oz) plain flour
25g (1oz) ground rice
sea salt
Method

Mix all the ingredients in a blender until they come together. Scoop out the dough and press into a 20cm (8in) fluted tart tin. Chill for 2 hours to firm. Towards the end of the 2 hour period, preheat the oven to Gas Mark 3, 170°C, fan 150°C.
Put in the oven and bake for 15 minutes. Remove and lightly prick all over with a skewer. Cut into 8 triangles and sprinkle with more sugar. Return to the oven for 10-15 minutes until golden and sandy to the touch. Allow to cool in the tin.
See more British classics recipes

Freezing and defrosting guidelines

This recipe can be frozen, after chilling it in the refrigerator for 2 hours (before the baking stage), and kept in the freezer for up to three months. Always defrost and heat thoroughly before eating.

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