You wouldn't believe the hype around here for Justin Bieber's Believe tour. I've never known so many people to go to one concert, at the same venue and time, and all people who I know. And some even got backstage passes - the opportunity to meet him.
Three friends and I were driven down to Tacoma, a three or four hour drive from here for my mum, with the cost of a hotel to share. Tuesday afternoon, with passports and money secured, as well as the tickets for the show safely stored someplace we would remember, my mum picked us up from school early, and we were off.
Music loud, and sun pouring down, the excitement for the next twenty four hours away built. Brick upon brick, joke upon joke, and tumbling down with pouring laughter.
It was hot in the car, and mum and I constantly fiddled back and forth with the temperature dial, me favouring the red side, where warm air escaped from the vents and blanketed me, and mum the blue, causing my toes to chill as icy particles splintered through my cocoon. The temperature outside read above 15°C, and as we drove mum commented,
"It feels like a May long weekend!"
Just like the days when school comes to the end early, and we all dash off for the weekend as a much needed get away, giving us all that extra push of motivation to carry on working and finish the end of the year.
We've had enough tests this week for it to feel like exam time, I've been swamped every evening, underneath toppled textbooks and scattered pens, creating a jungle around me as I sit wrapped up in slippers and a big sweater, cradling my iPad, and fingers drumming at the keys as I slip into zombie-mode...
Must. Get. This. Done. Tonight.
Until mum shouts out,
"Would you like a cuppa tea!?"
Everyone napped as the car edged through traffic, a stalled stampede through the winding array of businesses as we neared Seattle. Truck and RV vendors lined the highway, as advertisements decked out in quickly fading colours dotted along became blurred swatches of colour as we sped up.
The hotel which we checked into was nothing glamorous, with a double bed for two to share, extra padded as requested for a good sleep, and a TV on the wall. Very American. Downstairs, little girls dressed in purple t-shirts with slogans of
Believe Tour 2012
Justin Bieber We Love You,
Matched with little tutus danced around the foyer in excitement, smiles expanding as the time closed in. 3 hours.
In our room we donned make up and heels, and tried not to laugh at how silly we might look with so many younger kids around, in their pony tails and sneakers.
The venue of the concert was a dome building, with seats up the sides of the stage in the centre. We arrived in the middle of the opening act, Carly Rae Jepson, and the stands were only three quarters full. Many people, like us, thought they had loads of time to wait, as nothing ever starts on time!
I loved the costumes some girls wore, matching pinks and purples, matching hats and shirts, and my favourite, the hot pink skirts that read
On the back.
That was Tuesday night, and the last day of what still felt like summer. Today, I watched as rain drops fell down the windows, as if racing each other to the bottom.
I cheered for the underdog, slowly crawling and diagonally approaching the race. Slow and steady. If only I had taken heed of that advice as I cooked, maybe I would have remembered all the ingredients.
Like the butter. Which caused my pastry to resemble a cocoon, protecting the little caterpillar inside.
Although, I can't deny what I learnt from it, watching my little rolls sitting in the oven. I explored another consistency from baking with gluten-free flours, only found from straying from the written and tested recipes. Or forgetting to follow the path completely.
Butter is vital for many baked items, including cookies, cakes and pastries. The richness, as well as its creaminess, improves the texture, flavour, and moisture, as well as even freshness of whatever its used in. Butter, as the preferred fat by chefs all across the world, although I often opt for Earth Balance spread, serves for different purposes depending on the temperature.
Chilled butter, best when stored in the coldest part of the fridge, is specifically used for some pie crusts. Cold butter causes the flour to absorb less of the moisture contained within butter, and results in a flaky, crisper consistency.
Alternately, butter kept at room temperature is usually required for recipes that call for creaming together the butter and sugar. This process involves incorporating air, which helps with the process of rising as it bakes. The best temperature for storing butter at room temperature is between about 18°C and 21°C.
Finally, melted butter is often reserved for cooking sauces, and pan-frying, however sometimes it is used in baking recipes, such as cheesecake crusts. Using melted butter adds small amounts of flavour and moisture to dry ingredients.
So here, with butter this time, are my sausage rolls.
Gluten-Free Turkey Sausage Rolls
I really started crying this time, when I chopped the onions I mean. I must have been really upset about chopping up such a beautiful onion. Well actually, it was just really fresh. If this happens to you, causing you to sniffle and tear up while cooking, and forcing odd expressions of shock from those around,
Chewing gum is meant to help. Try it!
My first attempt replaced the egg in this recipe with ground flax, preferable if you don't eat eggs or are allergic, however the result was crumbly, and the pastry was extremely difficult to work with. The second time, I completely forgot the butter! Which caused the pastry to resemble a shell-like cocoon, although still tasty. I also found that they took much longer to cook without butter, or any replacement. Finally, I remembered all the ingredients, and worked with proper flours to reach a perfect result.
Make 12 regular sized sausage rolls.
3/4 c blanched almond meal
3/4 c potato flour (not starch!)
1 c brown rice flour
3/4 c tapioca flour
1/2 tsp salt
1/3 c butter, or dairy-free replacement
about 3/4 c chilled water
2 tbsp milk for brushing
500 g ground turkey
1 carrot, grated
1 apple, grated
1 brown onion, grated
2 tbsp fresh chives, chopped finely
2 fresh basil leaves, chopped finely
1 tsp ground cumin
1/2 tsp paprika
1 tbsp thyme leaves
salt and pepper to season
|Using an egg helps bind together the pastry...|
|So that this is finally possible!|
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a food processor combine the dry ingredients, pulse, then add the chilled butter until the mixture resembles bread crumbs. Pour in the egg and mix.
With the motor still running slowly add water until the pastry forms a ball. Remove from the processor, wrap in plastic wrap, and place in the freezer for 10-15 minutes.
Meanwhile, combine all ingredients in a large bowl for the filling, squeezing the juices from the grated carrot, apple and onion before adding. Stir well, making sure ingredients are spread throughout the entire mixture. Set aside.
Remove the pastry from the freezer and cut in half. With one half roll it out on a piece of parchment sprinkled with brown rice flour. Shape into a long rectangle approximately 1/4 inch thick.
Spoon the filling down the centre. Using the parchment paper underneath, fold the long edges over the filling.
Brush milk over the edges to help with sticking, and roll the pastry overtop, cinching the edges together. Place the roll so that the edges are underneath.
Cut into desired sizes, and place on the lined baking sheet. With extra milk, brush the tops of each sausage roll.
Bake for 20-30 minutes, and allow to cool for 5-10 minutes before serving.
Delicious with caramelised onions or ketchup (not Heinz brand!)
Labels: almond meal, apple, carrot, dinner, gluten free, main, onion, pastry, potato flour, rice flour, rolls, sausage, snack, turkey