Best Little Laundry Bundles Meat Snacks Recipes

LITTLE CHINESE LAUNDRY BUNDLES - SPRING ROLLS

Steps:

• Mince or finely chop your chicken breasts. (I use a food processor and pulse until it is finely minced; be careful you do NOT over process and puree the chicken!).
• If the broccoli florets in the broccoli slaw are very large, break them down into very small pieces.
• Prepare the fresh cucumber and onion garnish - combine the shredded green onions with the cucumber strips in a serving bowl with a little soy sauce.
• In a mixing bowl, combine the broccoli slaw, peanut butter, soy sauce, sesame oil, ginger and cilantro leaves. Mix them together and allow to infuse for about 10 minutes. In another small bowl, add a little soy sauce to the minced chicken breasts.
• Pre-heat the vegetable oil for deep-frying to 180 degrees C or 360 degrees F while preparing the spring rolls.
• Heat a wok over medium high to high heat. Add 1 tablespoon of peanut oil. When the oil is hot, add the minced chicken and stir-fry for 2 to 3 minutes, then add the seasoned vegetable mix, and cook for a further 1 to 2 minutes stirring vigorously all the time to toss the chicken and vegetables around in the wok.
• Lay a spring roll wrapper in front of you so that it forms a diamond shape. Use your index finger to wet all the edges with the beaten egg white. Place approximately 2 tablespoons of filling in the middle. Bring the two of the sides up into the middle then lift up the other two sides to form a bundle, making sure that the wrapper overlaps to make a tight seal. (If the wrappers are too small, use the traditional roll way - Place approximately 2 tablespoons of filling near the bottom. Roll over once, tuck in the sides, and then continue rolling. Seal the top.) At this stage, you can tie the blades of fresh chives around the bundles/rolls if you are using them.
• Deep-fry the bundles/rolls in 3 to 4 batches, cooking until they are golden brown and crispy (about 3 minutes). Remove with a slotted spoon and drain on paper towels.
• Arrange them on a serving platter, sprinkle with fresh cilantro and serve with the cucumber ad green onion garnish.

LITTLE LAUNDRY BUNDLES (MEAT SNACKS)

Steps:

• Fry the meat in the oil, stirring, until it turns colour.
• Add the onion, garlic and grated potato, stirring now and then.
• When onion is translucent, add the mixed spice, salt, pepper and meat broth/sauce/gravy.
• Bring to boil, lower heat, put on lid, and simmer for 30 minutes.
• Leave to cool.
• Please note that you can use shop-bought puff pastry. Roll it a little thinner and prepare the same 3 x 3 inch squares as described below, and use the same method, except that puff pastry will need to be painted with beaten egg to get a nice goldenbrown colour in the oven.
• The soda water pastry: sift the flour, baking powder and salt into a bowl.
• Grate or chop in the butter (if butter is firm, use the coarsest side of a cheese grater).
• Rub in butter with your fingers and palms until mixture resembles coarse bread crumbs.
• Add the booze, and enough soda water to form a fairly soft dough.
• Roll out the pastry, about 1/8 inch thick (3mm) -- it should be thinly rolled out. Use extra flour on your rolling pin and surface to help the process.
• Cut pastry into 3 x 3 inch squares (7.5 x 7.5 cm).
• Place a little of the meat mixture in the centre of each square, draw up the corners and press lightly together, and secure each with a clove. (Meat should be enclosed in the pastry).
• In the meantime, heat oil for deep-frying. You could also use a wok half-filled with oil, over high heat.
• If you do not want to deep-fry, heat oven to 400 deg F/400 deg Celsius.
• Deep-fry the bundles in batches until golden brown and drain on kitchen paper, OR paint the puff pastry bundles with beaten egg, and bake in preheated oven until they are golden, about 15 minutes, but do check.
• Serve hot or cold.

EASY CRUMPETS

Steps:

• Mix everything, leaving butter for last.
• Grease a flat bottomed frying pan or griddle.
• Drop or pour small amounts of batter onto griddle.
• Turn and cook other side when bubbles break on surface of crumpet.
• Heat should be medium to get a deep, even golden colour.
• Serve warm with butter and jam sandwiched together.

BEEFY SWISS BUNDLES

Steps:

• In a large skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in Worcestershire sauce and seasonings. Remove from the heat; set aside., On a lightly floured surface, roll puff pastry into a 15x13-in. rectangle. Cut into four 7-1/2x6-1/2-in. rectangles. Place about 2 tablespoons potatoes over each rectangle; spread to within 1 in. of edges. Top each with 3/4 cup beef mixture; sprinkle with 1/4 cup cheese., Beat egg and water; brush some over pastry edges. Bring opposite corners of pastry over each bundle; pinch seams to seal. Transfer to a greased baking sheet; brush with remaining egg mixture. Bake at 400° for 17-20 minutes or until golden brown. Freeze option: Freeze unbaked pastries on a waxed paper-lined baking sheet until firm. Transfer to an airtight container; return to freezer. To use, bake pastries on a parchment-lined baking sheet in a preheated 400° oven 20-25 minutes or until golden brown and heated through.

BACON-WRAPPED SAUSAGE CASSEROLE WITH APPLE & TOMATO SAUCE

Steps:

• Roll each sausage in 1 or two rashers of bacon and secure with a toothpick.
• Sauté the apples and onions in half the oil. Spoon them into an ovenproof dish with a lid.
• Arrange the sausages on top.
• Braise the tomatoes and green pepper in the remaining oil, sprinkle the flour over, and cook for about three minutes.
• Add the stock and flavourings and cook for a further three minutes.
• Spoon the tomato sauce over the sausage, cover with the lid, and bake for 45 minutes in a preheated oven at 180°C (350°F).

CRESCENT SAUSAGE SNACKS

Steps:

• Heat oven to 375 degrees.
• Separate crescent dough into 4 rectangles; press perforations to seal.
• Brush each with margarine.
• Combine cheese and oregano; sprinkle over dough.
• Cut each rectangle crosswise to form 2 squares.
• Place a sausage link on each square; roll up. Cut each roll into 3 pieces; secure each with toothpick.
• Place cut side down on ungreased cookie sheet.
• Bake at 375 for 12 to 15 minutes or until golden brown.

MINI MEATLOAVES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine the egg, milk, cheese, oats and salt. Add the ground beef, mixing well, and form this mixture into eight miniature meatloaves. Place these in a lightly greased 9x13 inch baking dish.
• In a separate small bowl, combine the ketchup, brown sugar and mustard. Stir thoroughly and spread over each meatloaf.
• Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.

STUFFED CRUST PIZZA SNACKS

Steps:

• Heat oven to 400°F Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12x8-inch rectangle. Cut each rectangle into 24 squares.
• Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pie pans.
• In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough in pans. Sprinkle with Parmesan cheese.
• Bake at 400°F For 16 to 22 minutes or until golden brown. Serve warm pizza bites with warm pizza sauce.