Saturday, 18 December 2010
Parks and dogs and sausage rolls
I’ve been to grander parties, it’s true. This is a long way from silver trays of canapés in elegant hotels, premier cru in posh houses fragrant with pine Diptyque candles and money, or carefully constructed cocktails in private members’ clubs.
But this is the party I look forward to as soon as I flip the calendar over to December. Every Christmas, those of us who walk our dogs in Clissold Park assemble in the breath-misting morning chill to swap stories, drink, eat.
Rachel put together her camping stove for the mulled wine and the graffiti’d picnic table quickly disappeared beneath foil-wrapped and plastic-boxed Christmas treats, thermoses of coffee, paper napkins and plastic cups.
It’s a very Stoke Newington affair. Mince pies and Christmas cake sit alongside Phil’s home-smoked cheese, Riccardo and Alastaire Spanish cinnamon cookies and Cat’s spanakopita.
It was -2ºC, so I perked up a cup of Lee’s hot chocolate with a nip of rum from Alastaire’s hip flask. Dogs barked, sniffed, made covert and not-so-covert attempts to raid the table. Toddlers nibbled chocolate brownies as a few feet above their heads, adults discussed favoured routes to Devon and Denmark, snow warnings and the misery of Oxford Street. People swapped cards and invitations, exchanged hugs, kissed.
By 11am I was at my desk, trying to nudge my rum-warmed brain to focus on my last feature of the year. But what I was really thinking was that it would be a good thing for the happiness of the nation if there were more parties where it was entirely acceptable to wear your gardening shoes.
Chorizo sausage rolls
There are so many sweet offerings at the dog walkers’ Christmas party, I always try to make something savoury to balance the early morning sugar rush. Sausage rolls filled with River Cottage’s Tupperware chorizo have a fiery kick, appropriate for a morning when ducks skid across thick ice on the pond and walkers swaddled in Gore-tex and wool tread gingerly on frosty pavements.
The chorizo is easy to make – you just squish it all together – but you need to refrigerate it for at least a day for the flavours to develop.
Makes about 30 small sausage rolls
For the chorizo:
750g pork shoulder, coarsely minced
1 tbsp sweet smoked paprika
2 tsp hot smoked paprika
3 garlic cloves, finely chopped
2 tsp fine sea salt
1½ tsp fennel seeds
¼ tsp cayenne pepper
50ml red wine
Freshly ground black pepper
A little oil for frying
3 sheets of ready-roll all-butter puff pastry, about 35cm x 22cm
An egg beaten with a little water
Put all the chorizo ingredients into a bowl and mix thoroughly with your hands, squishing the mix through your fingers to distribute the seasonings evenly. Heat a little oil in a frying pan, break off a walnut-sized piece of the mixture, shape into a tiny patty and fry for a few minutes on each side, until cooked through. Taste to check the seasoning, remembering that the flavours will develop further as the mixture matures.
Cover the mixture and store in the fridge for at least 24 hours before using; this will allow the flavours time to develop. It will keep for about 2 weeks.
When you’re ready to make the sausage rolls, unroll the pastry and give it a gentle going over with a rolling pin to increase its size slightly. Cut it in half lengthways, make the chorizo into a long snakes about 2cm thick and lay them down the middle of the pastry rectangles. Brush one long edge of the pastry lightly with the egg wash, roll the other edge over the top to join and press the edges together firmly. Trim with a sharp knife so you have an even edge (if you like - wonky sausage rolls are also incredibly delicious). Cut them into 4cm pieces and place them on baking sheets lined with baking parchment, keeping them about 2cm apart as they will expand a bit. Chill for about 30 minutes.
Brush the sausage rolls with the egg wash. I also ground some black pepper and sprinkled a bit more sweet paprika over the top but that’s not essential. Place them in a hot oven, 200ºC/400ºF/Gas Mark 6, for 20-25 minutes until the pastry is golden and the pork cooked through. If you can, eat them warm.