Franks in Blanks and Blueberry Muffins

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)
  1. 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!)
  2. 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.
  3. 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.
  4. 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.

photo-5

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
  1. Preheat the oven to 400 F (200 C) and line a muffin tin with papers.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

photo-4

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

 

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