I like to use free-range or free-farmed pork sausages to make my sausage rolls, rather than sausage meat of dubious provenance.
Recipe Category: Starters
Nowadays Ray is the consulting food director for Bite in the New Zealand Herald, he's the Ambassador for FAWC in Hawke's Bay, offers product and recipe development for private clients, and does food demos all around the country.
Some cooks use smoked fish as a substitute but this makes a very different salad from the original. The light salting of the fish in this recipe, however, approximates as much as possible the raw fish flavour and texture of rehydrated salt cod. The salting of the onion turns even the most pungent onion into a sweet and crunchy salad vegetable.
Blintzes, thin Jewish pancakes, are traditionally served at Hanukkah filled with cheese or curd cheese. I have made mini blintzes to serve as an appetiser with Champagne.