Yesterdays dinner, Nigella’s Pigs in Blankets aka Franks in Blanks turned out to be a big hit with The Fam 🙂 Although i didn’t bother with the mustard dipping sauce (that she includes with the recipe) as i knew no one would like it lol.
Pigs In Blankets
- 1 x approx. 425g packet readyrolled puff-pastry sheets (gives 2 sheets, each approx. 28 x 21cm), defrosted if frozen
- 1 egg
- 2 x 350g packet frankfurters (gives 20, but you only need 16)
- Preheat the oven to 220°C/gas mark 7. Roll out one of the rectangular puff-pastry sheets to make it just a little bit thinner, stretching the long side rather than the short side as you roll. Cut the rectangle into quarters, then cut each rectangle in half lengthwise, to give 8 small pastry strips in total. (Stay with me!)
- Beat the egg in a small bowl and paint each pastry section with the egg wash. Sit a frankfurter horizontally on the left-hand side of one of the pieces of pastry and roll it up until it just seals. Then do the same with the remaining 7 small pastry strips.
- Cut each rolled frank into 4 small pieces, pressing the pastry back around the sausage kitchen pickings | kitchen comforts if it comes loose. Then place on a baking-parchment lined baking sheet with the sealed bit down to prevent it springing open.
- Paint the franks in blankets with the egg wash, and put them in the oven for 15–20 minutes. The pastry should have puffed up a little and turned golden. You can get on with the other sheet of pastry while the first lot of franks are cooking and repeat the process with the remaining franks.
I served them with salad, coleslaw, potato salad and buttered corn on the cobs. There wasn’t one left over!
For dessert it was Blueberry Cornmeal Muffins.
Blueberry Cornmeal Muffins
- 150g plain flour
- 100g cornmeal
- 2 tsp (10 mL) baking powder
- ½ tsp (2 mL) bicarbonate of soda
- 150g caster sugar
- 125 ml vegetable oil
- 125 ml buttermilk
- 1 egg
- 100g blueberries
- Preheat the oven to 400 F (200 C) and line a muffin tin with papers.
- In a large bowl, mix the flour, cornmeal, baking powder, bicarb and sugar. In a measuring jug or bowl, pour the oil and buttermilk and whisk or fork in the egg.
- Stir the oil mixture into the bowl of dry ingredients – remembering that lumpiness is a good thing when making muffins – and fold half the blueberries into your thick golden batter.
- Divide this batter between each muffin case (they will be about two-thirds full) and drop the remaining blueberries on top; you should have about 3 for the top of each muffin.
- Cook in the oven for 15 to 20 minutes, till a cake tester comes out cleanish (obviously it will be stained if it hits a berry). Leave the muffins in the tin on a wire rack for 5 minutes, then remove the muffins, in their cases, to the wire rack to cool a little (not too much) before you serve or eat them.
They weren’t very sweet, which, initially i didn’t think was a good thing (warm from the oven). But when i had one for breakfast the following morning i appreciated the fact that it didn’t give me a sugar rush lol