Easy Sticky BBQ Pork Ribs

        Who doesn't love a nice sticky rack of ribs? Funny thing is I'd actually been craving for ribs ever since going on holiday with my family to New Zealand. Of course we would talk about food, and ribs were brought up but we never actually got to have any. Since coming back from the trip I wanted to try and cook them at home. I'm not sure why I hadn't done so earlier but I think I was under the impression that ribs were really hard to cook.

        New Year's was approaching so I invited the extended family over for a BBQ on New Year's Eve. My parents were away at the time so I was left to prepare and cook for approximately 20 hungry mouths that afternoon all by myself. Okay, so I did get some help cooking the meats on the bbq, and getting my potatoes peeled, but I was pretty much left to planning and executing the whole thing by myself to the suprise of my uncle and aunty and grandparents. Mum is known as the big cook in the family and I guess they were always under the impression that I was her side kick. My menu consisted of pork ribs, t-bone steaks, lamb chops, bbq'd corn, roast potatoes, sauteed beans, garlic bread and salad.

        These ribs have now become a family favourite ever since I started making them way back then, continually improving the flavour and cooking technique each time I make them. Mum is constantly bringing home gifts of rib racks from the butchers because she sees how much the sibblings (and sibbling's friends) enjoy eating them. Everytime ribs are on the menu my little brother thinks we're a restaurant and invites friends over for dinner.

        The original recipe for these was found on the taste website. It's actually a recipe for sticky smoky spicy ribs cooked over a bbq but I usually start it off in the oven and finish it over a coal bbq. Finishing them off in the oven is also fine if the bbq is not running when you are making these. You just lose out on the smokiness but I havn't had any complaints about that. I'll give you the recipe as original, just multiply the quantities accordingly to how many ribs you'll be cooking. The actual quantities that I personally use may vary slightly, as I measure with my eye most of the time, but it all comes down to the taste.

        I also started off buying the American style pork racks, but Mum has been bringing home all sorts of different ribs for me to try out from our local Vietnamese butcher (trying to find a better and cheaper cut, ribs are not cheap considering there's more bone than meat, but there's more meat than ribs on an animal so I suppose that's why they're pricey to buy).

        We've settled on a perfect cut of rib that has quite a bit of meat still attached on both sides of the bone (which is actually quite thin, maybe it is a short rib?), and has a nice amount of fat so releases plenty of juice when cooked which helps to keep them quite juicey during the cooking process. I would have no clue what they are called but they are actually really hard to get, some days they'll have one or two small racks only and Mum will buy them and stockpile for the weekend.

        You can really use any style of rib that you can get your hands on. The fattier and meatier they are, the better or else you end up with a very dry rack of ribs after the long slow cooking. But I guess it's personal preference. I like my ribs to still have a nice amount of meat on them once they are cooked through. And the meat needs to be nice and tender, almost falling off the bone.

Recipe: Sticky BBQ Pork Ribs (recipe adapted from taste) 

Ingredients

• 1 tablespoon olive oil
• 1/3 cup barbecue sauce
• 2 teaspoons smoked paprika
• 1/4 cup firmly packed brown sugar
• 2 garlic cloves, crushed
• 1/2 teaspoon Tabasco sauce
• 2 x 680g racks Aussie-style pork ribs (or any other ribs will do)
• 1 tablespoon corn flour

1. Combine all the ingredients in a dish.
2. Coat the ribs in the marinade, cover and refridgerate overnight.
3. Preheat oven to 180 degrees celcius. Place ribs into a roasting tray and bast generously with the marinade, reserve any remaining marinade. Cover with foil and cook for 45 minutes. Turn the ribs and bast them again with the marinade and cook for another 45 minutes.
4. Take out the ribs and pour the pan juices into the remaining marinade and return the ribs to the oven.
5. Place the marinade and pan juices into a saucepan and cook over medium heat until reduced and thick.
6. Combine the corn flour with a small amount of cold water to dissolve and stir into the sauce. Take off the heat.
7. Take the ribs out and pour the sauce over them. Cook over a smokey bbq or in the oven uncovered until the sauce caramelises and the ribs are sticky. Turn and coat the other side for even coverage.
8. Serve with some roast potatoes or chips and extra sauce on the side.
(I usually don't garnish my ribs but these were being taken to a birthday party, I wanted them to look a bit more presentable so sprinkled over some sliced shallots that were already in the fridge)

        I recently had a request for these from a friend celebrating her 21st birthday. She'd had my ribs at my sisters 21st (though they still had heaps of improvement needed back then) and when I asked what she wanted me to bring to the bbq, ribs were immediately requested. At first I was reluctant to because ribs arn't cheap to buy and I was worried there just wouldn't be enough to go around. In the end I gave in and got Mum to buy me 3 kilos worth. I cut them up into individual ribs and even made a note to get people to just take one first so that most people had a chance to try them out (mum's idea). I finished them in the oven at home and stuck them into a styrofoam box to keep them warm to take to the park. At the end of it the box was empty - always a good sign.

        We had ribs again this weekend. Though they wern't my best batch as I was a little rush with a change of schedule. They were meant to be Saturday's dinner but then were changed to Sunday dinner and then last minute were changed to Saturday lunch. I just didn't have the time to let them cook as long as I wanted as I needed the oven to cook other things for the lunch too. I also had a birthday cake order to do so spent my entire Saturday in the kitchen. No complaints though which is always a good thing.

Gruyere & Smoked Salmon Gougeres - Christmas Baking Project #4

        Dilema! Dilema! It's the week of our office Christmas lunch and I'm supposed to be bringing in a dish, I still had no idea what to make! After all the sweet baking starting off with the Gingerbread House, Orange Cardamom and Pistachio Cupcakes and my Slice and Bake Cookies, I thought I should try and make something savoury. I'm now known as the cooking/baking fanatic who is always in the kitchen on the weekend whipping up scrumptious food. I'm even more loved (and hated) when I bring in the goods produced (hated because, well, sweets are ever good for your health are they?). I've always brought in sweet items so thought I would be different and bring in something savoury.

        The dilema of course is what do I make to bring in? As with the blogger's picnic, it had to be something that was easily shared, something that could be served cold, or microwaveable without spoiling it's texture/consistency. After going backwards and forwards between so many ideas in my head I settled on making some gougeres as I have always wanted to make a savoury version of the choux pastry seeing as I've made plenty of profiteroles in my lifetime.

        So after flipping through various recipes for gougeres, I settled on adapting a recipe from The Margaret Fulton Cookbook for savoury choux pastry and made my own filling.

Gruyere Cheese Gougeres with Smoked Salmon Cream Cheese

Ingredients:

Choux Pastry

• 1 cup plain flour, sifted
• 1 cup milk
• 125gr unsalted butter, cut into cubes
• 1/2 teaspoon salt
• 4 eggs
• 200gr gruyere cheese, grated
• 1 egg, lightly beaten

1. For the pastry, place the butter and milk into a saucepan and place over medium heat until butter melts, turn up the heat and bring the mixture to a boil. As soon as it is boiling add the flour and quickly beat the mixture until it comes together away from the sides of the saucepan. Take off the heat and cool.

2. Preheat the oven to 220 degrees celcius. Beat the eggs into the flour mixture one at a time, making sure it is well incorporated before adding the next egg. The mixture may seperate at first but it should all come together into a thick smooth paste.

3. Stir in the gruyere cheese and mix until combined. Pipe or spoon the pastry mixture onto a lined baking tray. Brush with beaten egg and bake for 20 minutes, or until puffed and golden. Leave aside to cool.

Smoked Salmon Cream Cheese

250gr tub spreadable cream cheese
150gr smoked salmon slices
1-2 tablespoons lemon juice
1/4 bunch chives, finely chopped

1. Place the cream cheese and salmon and lemon juice into a food processer and process until combined. Season with salt and pepper to taste. Stir in the chives. Make an incision in chuox and then pipe the filling.

        Not sure if I've shared this tip before, to make it easier to fill the piping bag, fold the nozzle over and then place the bag into a tall glass or jug. Spread out the bag and tuck the overhanging sleeve over the edge of the glass. Just remember not to overfill and don't walk away from it, you'll have a nice messy pool leaking everywhere on your return.

        To prevent them from having little burnt peaks, dip your finger into a bit of water and smooth down the tips. Brushing them with eggwash gives them the nice golden finish.

        I love the food processor, makes it all so much easier. Look at the gorgeous colour of the cream cheese once the salmon is mixed through.

        Salmon and cream cheese filled gruyer puffs ready to go, of course I have to taste test one (or two) to make sure they were up to standard before I let everyone else at work try them.

        So this was our office Christmas lunch spread. Doesn't look like much here but there was actually quite a bit of food and plenty of leftovers at the end. We had pasta salad, garden salad, bread rolls, ham, turkey, potato salad, meatballs, chicken drumettes, gougeres, chocolate cake, fruit cake, shortbread, pineapple and vanilla yogurt (which I threw together last minute but remained untouched).

'Merry Xmas' in m&m's - too cute.

        The HR department had a competition going for who could decorate their workstations the best. Our manufacturing HR team came together and had a combined effort to decorating our office area. For the month of December what we usually call 'Nova North Offices' became Santa's Cave or the North Pole.

ER - Elf Resources = Human Resources, clever hey? 

We actually do have a performance rating system at work.

The Health and Safety department.

        The North Pole, normally Health & Safety but I think safety went out the window in December.

Even the Christmas tree was sporting our company logo.

The North Pole.

Hang gliding Santa, I hope he's had safety checks done.

Elf School - formerly the Manufacturing Learning department.

They provide the training for all manufacturing staff (elves).

Lesson plan.

Elf workshop.

Reindeer feeding station.

The naughty or nice list.

        That's me! Department Coordinator, well for December I turned into Elf Co-ordinator. I'm an honorary member of the ER (HR) team as most of the office space is occupied by them and they try to include me in things because I do help support them, my Engineering/Operations team is spread out all over the place. And for this project I was recruited to help decorate the office (which I usually do anyway).

        And my gingerbread house! The judging was done in the last week while I was already on annual leave. I came back to news that they won, and I would have been disappointed otherwise! It was a sad moment when we had to pull everything down and pack all the deco's away. It just looks so bare now.

Broken Glass/Shattered Glass Jelly - Green & Gold for Australia Day

        I know this is probably a little late if you wanted to make something for Australia Day on Wednesday but I thought I'd share my idea with you anyway. But I'm sure if you are super organised you would be able to throw it together =)

        It's been years since I've eaten Aeroplane Jelly even though my sister occasionally makes it at home. I've never actually tried making anything with it so when I was contacted by Rachel from Beyond the Square Communication if I wanted to receive a gift pack of green (lime) and gold (lemon) Aeroplane Jelly for Australia day, how could I resist? (That's my can of condensed milk by the way).

        I initially had absolutely no idea what I was going to do with 12 packets of jelly but as soon as I mentioned it to Ryan straight away he said 'Broken Glass'. 'What the heck is broken glass?' I ask him, to which he doesn't really offer much of an explanation. When I mentioned it to one of the other PA's at work she also mentioned this broken glass and even sent me a recipe one of the guys in her department had put together.

        The recipe I was given was a little obscure to follow so I decided to do a bit of googling to see what the concept of Broken Glass (or Shattered Glass) was. I'd actually seen it done before but it just never crossed my mind that this is what broken glass jelly was. I decided that I would make my own version of it.

Recipe: Broken Glass Jelly

Ingredients:

6 x 85gr packets of Aeroplane Jelly (or any other brand of Jelly/Jello), 3 of each colour, 2 of each colour etc.

Boiling Water

Cold Water

2 cans condensed milk

1 cup pineapple juice (I only had about 1/2 cup left in the fridge)

Gelatine powder

Malibu or coconut rum (optional)

        First make your jelly. For every one packet of jelly, mix with half a cup of boiling water and then half a cup of cold water (so if using 2 of the same colour, 1 cup hot and 1 cup cold). Leave in the fridge to set. Tip: use a shallow dish or container as this will allow the jelly to set faster. 

        One jelly is set, cut into cubes or simply scoop into small pieces for a more jagged look. Fill the bottom of a deep dish or pan with the broken jelly, mixing up the colours. I used a roasting pan and lined it with glad wrap, made it easier to take out too. I also only ended up using half of the jelly that I made, you can always eat the rest of it as it is.

        Put the condensed milk and pineapple juice into a jug and add about 1 cup of water (or a little less, should make 5 cups of liquid in total). Dissolve 2 1/2 tablespoons of gelatine in 1 cup of hot water then stir into the condensed milk mixture. Tip: I used the McKenzie's brand of gelatine and the instructions said 1 tablespoon to set 400ml of liquid, 2 1/2 tablespoons for 750ml was my approximation.

        Pour the condensed milk mixture over the broken jelly and refridgerate until set. Probably best left overnight depending on how deep your dish is, the shallower the quicker it will set.

        Once set, invert the jelly onto a tray. You can see that all the jelly has floated to the surface so you can invert it again for presentation.

        Cut into slices and serve. The broken jelly pieces look like bits of broken glass hence it's name. I found that my jelly as a whole was still quite wobbly, but I didn't quite give it that much time to set. It set a little bit more when I put it back in the fridge but I did imagine that it would be much firmer jelly. I actually quite like the texture that I ended up with though.

        I just used a spoon to break it up into pieces and served it in a martini glass. Splash on some Malibu over top and it's the perfect adult's treat! Creamy sweet condensed milk jelly with a hint of pineapple, intercepted by tangy bits of lime and lemon jelly, and then the coconut rum just ties it all together. It was so good, Ryan asked for a second helping =D

        A lovely tropical summery dessert, perfect to celebrate Australia Day, or just being Australian =).

        Drizzle some condensed milk over the leftover jelly and you have another dessert on hand - kid friendly too.

        Or serve the jelly with a scoop of vanilla ice cream. This is something Mum taught me growing up, jelly and vanilla ice cream, oh how I've missed you! Perfect for the kids and adults alike this summer.

Happy Australia Day!

       

        Despite all the negative things about this country, I really do call Australia home. I can't quite imagine myself living anywhere else. This is dedicated to all those who have suffered from the floods (both in Queensland and around the country) and all those people who have just opened their hearts and homes to strangers to help them out.

        It is so comforting hearing about all the great help my family is getting up there in Queensland, complete strangers, armed forces, just showing up to help those in need with no reservations or discriminations. Apparantly Channel Seven showed up to interview them and lend a helping hand (and I missed watching it because our family miscommunicated and told us it was Channel 9). It's tough for our family at the moment but they are getting through okay, posessions will eventually be replaced, some things may never get replaced, the main thing is that they're all okay and safe.

        If you havn't already done so please donate to the QLD disaster relief appeal to help out a fellow Australian, it's just heart breaking seeing people's homes completely torn apart. It's going to take a long long time for them to recover and get their lives back to some sort of normality. Take a moment to appreciate all that you are blessed with this Australia Day, and be thankful that you havn't lost your home and think about those that have.

Orange Pistachio Cardamom Cupcakes - Christmas Baking Project #2

        So following my Ginger Bread House project is my contribution to the Sydney Food Bloggers Christmas Picnic. I knew I had to make something to take to the picnic, buying something just didn't quite cut it, especially when you are a food blogger.

   Things I had to consider were, serving temperature, ease of transportation and storage, storage temperature, appeal of the dish, and how comfortable and confident I would be making it. Should I try something new, or make something that I know will go down well?

   I ended up going with something sweet because my brain at the time couldn't think of any savoury dish that would be suitable eaten cold and made the night before.

        So after bouncing ideas of Ryan, he suggested that I make some cupcakes. The next challenge was to think of a flavour(s) that wasn't too boring for a bunch of food bloggers. Mum had brought home a huge box of very sweet juicey oranges so I thought I should try and incorporate them in. I also remembered that I had a packet of pistachios in the pantry and though the two flavours would work well, especially after my orange pistachio chocolate truffles. For a touch of interest I thought I would add some cardamom.

Orange Pistachio Cardamom Cupcakes

(adapted from Magnolia's vanilla cupcake recipe)

Ingredients:

Cupcakes

• 1 1/2 cups self-rising flour

• 1 1/4 cups all-purpose flour
• 250gr unsalted butter, softened
• 1 1/2 cups sugar
• 4 large eggs, at room temperature
• 2 oranges (to make 1 cup of juice)
• 1 cup pistachios, crushed
• 1 teaspoon vanilla extract
• 3-4 teapoons ground cardamom
(I found that it didn't really come through so feel free to add more)

Cardamom Buttercream
• 250gr unsalted butter softened
• 3-4 cups icing sugar (confectioners)
• 3-4 teaspoons ground cardamom
• a few drops of green food colouring

For the cupcake, sift all your dry ingredients into a large bowl.

        Peel and segment the oranges and put them through a food processer (or juicer). All you really want here is the juice so strain the mixture. You can save a few segments and chop them up to stir through for some fruity bits (peel off the membrane!).

        My mistake was that I left everything as it was thinking I would get some 'texture' in the cupcake. I ended up with bits of crunchy membrane throughout my cupcake, hope no one noticed - if you did then I'm sorry!

        Beat the butter until it is light, pale and creamy. Beat in your egg, one at a time, beating well after each addition. Slowly mix in the flour mixture and juice, a third at a time alternating between each.

        Stir in the crushed pistachios. I only partially pounded mine with a morter and pestel but that just ends up with inconsistent 'texture' in the cupcake. It would be better done in a food processer, if you don't have one just crush up the nuts a bit more than what I did.

        Put into patty pans and bake in a preheated oven at 180 degrees celcius for about 20 minutes or until golden and cooked through.

        For the buttercream, beat the butter until light, pale and creamy and then gradually beat in the icing sugar until well incorporated. Add the cardamom and food colouring and mix until combined. I found that I had to keep adding more cardamom because I couldn't really taste. It's one of those spices that can be very overbearing if used in the wrong amounts. Keep tasting and adding as required.

        Pipe, or spread buttercream on to cooled cupcakes in whatever style you desire and viola! I decided to do something a little fancier than I usually do and piped 'flowers'. So these were a little bit more fancier than your regular vanilla cupcakes.

        Check out the awesome cupcake caddy/food carrier I scored for 20 bucks at The Reject Shop! Love it when I pick up bargains =D. It was a very very warm weekend so I stuck my cupcakes into the fridge. Beware that the icing does actually set (silly me ignored warnings that I read). I find that when you take them out the buttercream texture also does change a little (needs to be set to room temp and beaten again).

        Leaving them sitting exposed to the air also doesnt help because the buttercream started to crust up too. That's probably just me being pedantic though. They all didn't go at the picnic =( There was just absolutely so much food and so many sweet items too. I thought they were quite unique and interesting, in a good way! Ryan loved them =)

Quorn Dogs, Corn Dogs (Pluto Pups) and Cheese On A Stick!

        What the American's know as Corn Dogs, we here in Australia know them more commonly as Pluto Pups or Dagwood Dogs. And this kind of food is what you associate to carnivals and fairs, or for the Sydney siders - The Sydney Royal Easter Show. They lack any sort of nutritional value what so ever, well except maybe for the corn meal, but you can't go past not having one when you go to one of these events.

        Pluto Pups also have a bit of history attached to them for me, this story is different though, I lost a tooth eating one of these when I was about 8. I was at Paddy's Markets with my parents and they bought me a Pluto Pup, my tooth was already wobbly to begin with and it took a few bites of this thing to pull it out, though we wern't expecting it to come out like this. All I know is that I was biting away and then suddenly felt a sharp pang in my gums and then my mouth felt a little strange, as if a tooth had fallen out. I hate the sight of blood too so kind of freaked out a bit when discovering what had happened, my parents thought it was just tomato sauce, I had to convince them it was both!

        Then there's also the Cheese On A Stick, also another must not miss itinerary item when going to the Sydney Easter Show. I have always wondered how the batter was done, to give it that thick fluffy cake or more bready like texture but yet be crispy on the outside. And boy was I extremely excited when I came across a recipe that would give me just that.

        I also had a pack of Quorn sausages to trial and had been trying to think of some cool recipe to use it in so I loved the whole idea of Quorn Dog/Corn Dog. I discovered the recipe, if I remember correctly, browsing the Tastespotting website. One of the photos displayed was of some home made corn dogs which led me to click on it and it took me to the blog by the name of 'A Cosy Kitchen'.

        After reading through the blog post and the recipe and the description of the end product I was hooked. I actually had to sit on this for a few weeks as every weekend seems to be so busy now so was super excited when I had a chance to squeeze it in. I also doubled the recipe as I knew I had to make plenty of these to feed the family and also the boyfriend, the larger quantity was also easier for dipping.

Recipe adapted from Adrianna at 'A Cozy Kitchen':

• 1 1/3 cups of all-purpose flour (plain flour)
• 1 cup of yellow corn meal (I used polenta for this which worked fine)
• 2 tablespoon of baking powder
• 2 teaspoon of salt
• 1/2 teaspoon of baking soda (I was a little puzzled as American recipes always list this, I used bicarbonate of soda)
• 3/4 teaspoon of cayenne pepper (adjust accordingly here to your own taste)
• 2 eggs
• 1 1/2 cups of whole milk
• 12 hot dogs, frankfurts or sausages
• 1/2 cup of cornstarch (cornflour)
• 12 skewers or wooden disposable chopsticks
• Oil for frying (vegetale or canola oil should be fine)

1.  Put all dry ingredients (except the cornflour) into a bowl and mix together.

2.  In a large jug/tall jar, whisk the milk and eggs together.

3.  Combine the dry ingredients into the wet ingredients in batches, whisking well in between, you should have a pancake like mixture.

4.  Leave to rest for a couple of minutes, the original recipe says to rest for 10 minutes, I found that the bicarb soda reacted and airated the whole mix and thickened it greatly. I just added milk and whisked the batter until it was a good dipping consistency, you don't want it too thin though.

5.  Heat the oil up in a pan, make sure that you find one deep enough for deep frying (at least 10-12cm deep) but also wide enough to fit your hot dogs with the skewers in (I had to trim my skewers down to about 4cm left sticking out the end).

6.  Spread the cornflour on a plate. Stick the skewers into your dogs and then roll them into the cornflour.

7.  Once the oil is hot enough (drop some batter in and if it bubbles it's ready) dip the dogs into the batter, letting any excess batter drip off (or keep it on if you want a thicker coating of batter). The batter browns quite quickly so lower the heat once the dogs are in, you don't want undercooked dogs on the inside. If you are using meat sausages, I recommend that you perhaps poach them before hand to help the cooking process, even frying them on extremely low heat they were still a little pink in the centre.

8.  Keep an eye on them and rotate so that they brown evenly. Once golden take out and drain on some kitchen paper. Serve dunked into some tomato sauce/ketchup or whatever else your heart desires.

Quorn sausages ready for some battering.

        Frankfurts/hot dogs are probably the dog of choice as these give you a more genuine experience and possibly some spouts of nostalgia.

        Also bought some gourmet beef sausages from the butchers, probably trust what is in these more than the frankfurts. Remember to poach/half cook them before battering and frying.

        Home made corn dogs/pluto pups in mass production. I had bought 6 frankfurts, 6 sausages and had 6 Quorn sausages, I ended up cooking 4 of each. Ran out of time cooking plus I think I had more than enough here so the rest goes into the fridge for the next day. The leftover batter also goes into the fridge.

So we have a Quorn Dog, A Corn Dog, and a Sausage Dog.

        I had a wedding to go to so had to pack up my Pluto Pups and some sauce and eat them in the car. Dunked in tomato sauce is the traditional way to eat them. Had to be careful not to get it all over my dress.

        While in the car with Ryan I exclaimed "I forgot the cheese!". Another favourite show food is Cheese On A Stick which is pretty much cheese dunked in the same batter and deep fried. I could not make home made Pluto Pups and miss out on making Cheese On A Stick. The next day I'm sending my brother to the corner shop for a block of tasty cheese.

        I had about a cup of batter left from the day before and made half as much more as I originally made (the quantity which the original recipe calls for) and mix it all together. I think I may have cut the cheese too thinly and it was probably still quite cold and hard so cracked when I shoved a skewer in. One ends up crumbling when I try and batter it. I end up frying the rest of the cheese with no sticks.

        So there you have it - home made Pluto Pups and Cheese On A Stick. They were pretty awesome, everyone who saw/heard about them was pretty gobsmacked that such a thing was able to be made at home. Until now, they were something only regarded as being available at carnivals/fairs, or The Easter Show, and you would have to pretty much wait a whole year to eat them, or they were only a treat whenever they appeared at any fairs/carnivals. I'm actually more inclined to call them Corn Dogs now, at first it sounded strange because I'm so used to calling them Pluto Pups but the word Corn Dog is growing on me.

        Innards shot. L - R: Tasty Cheese, hot dog/frankfurt, beef sausage, Quorn sausage. They were sooooo good. Crispy on the outside, soft and fluffy on the inside, savoury sausage/cheese in the middle. Ryan actually could not tell that the Quorn sausage was not meat, he kept confusing it with the beef sausage whenever we were trying to refer to it. It actually didn't taste too bad cooked like this so would make a great vegetarian option to the Pluto Pup/Corn Dog. Who needs to wait until the Easter Show now? =D

***Oh and don't forget to enter my first ever giveaway - An Edgell Hamper worth approximately $100, the basket is pretty sexy!***