Little & Friday – Kim Evans
May 25, 2017 by Jenny
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Kim Evans started Little &
Friday in 2007 in a small vacant butcher’s shop in Auckland,
making everything from scratch and open only on Fridays. A decade
later, she now operates four busy stores open 7 days a week. And
even though she doesn’t live up to either portion of her cafe’s
name, she still serves up food straight from the oven to the
customer using an abundance of fresh, free-range and organic
produce.For those of us who wish to sample the dishes that made Little & Friday what it is today and can’t visit one of the cafes, Kim Evans has written three cookbooks: Treats from Little & Friday, Little & Friday Celebrations and Little & Friday Every Meal. Last year while reading about Every Meal, I had to order all three and I was thrilled when I received them. I will share a little about each title and as always you can click the book title to see the full index of recipes or use our BUY BOOK button to order your own copies.
Treats from Little &
Friday delivers over eighty recipes for baked treats both
sweet and savoury. Potato, Blue Cheese & Prosciutto Galettes,
Walnut and Caramel Tarts and Pistachio Shortbread Crescents are a
few examples of the recipes here. I love everything about this book
from the gorgeous photographs, the ability to be able to experience
a taste of a far-away restaurant and the uniqueness and classic
offerings that are shared make this a book that any baker will
appreciate. 
Little & Friday
Celebrations is all about the food we share with family
and friends on special occasions – birthdays, holidays and even
movie night can be an occasion worth celebrating. From a stunning
Blueberry Poppy Seed Loaf, to individual party-perfect offerings of
Roasted Potato Stacks, Pea and Mint Risotto Cakes and Berry
Cheesecakes, to a Cardamom and White Chocolate Wedding Cake – Kim
covers all bases for making life’s special occasions, and those
ordinary ones, seem more special.
Little & Friday Every
Meal offers readers a selection of the most popular meals
on the Little & Friday menus. Fig Bread, Fennel and Lemon Pasta
Salad, Spiced Thai Pork Meatballs and Udon Noodles with Ginger Soy
Broth are examples of the recipes that are served up for lunch and
dinners. A varied and wonderful collection of recipes await you in these lovely titles from Little & Friday. There are certain criteria that a book must meet to stay in my collection — thoughtfulness to the quality of recipes, uniqueness and variety, sweet and savoury are a plus and photographs seal the deal – these three titles check all the boxes.
Special thanks to Penguin Random House New Zealand for sharing the Sausage Rolls recipe with our members and for providing a set of the Little & Friday books for one lucky member in New Zealand or Australia. Be sure to head over to our contest page to enter our giveaway.
Sausage
Rolls MAKES 6
FILLING
2 tsp fennel seeds
¾ cup shelled pistachio nuts
1kg free-range pork sausage meat
½ cup grated Parmesan
4 tbsp apple or pear chutney
¼ cup finely chopped
fresh sage
salt and freshly ground
black pepper, to taste
EGG WASH
1 egg
1 tbsp cream
PASTRY
GARNISH (OPTIONAL)
6 sage leaves
1. Preheat oven to 200°C. Line a baking tray with baking paper.
1. Preheat oven to 200°C. Line a baking tray with baking paper.
2. Lightly toast fennel seeds by dry-roasting them in a frying pan for a few minutes, stirring regularly to avoid burning. Allow to cool, then grind with a mortar and pestle or in a spice grinder.
3. Lightly toast pistachio nuts in a frying pan for a few minutes, stirring regularly to avoid burning. Allow to cool, then chop roughly.
4. Gently combine filling ingredients. Fry a small amount of the filling mixture, then taste and adjust seasoning if necessary.
5. Lightly whisk eggs and cream together to make egg wash.
6. Cut the 30cm x 40cm pastry sheet in half lengthways, to make two long rectangular strips measuring 15cm x 40cm.
7. Lay one pastry strip across a lightly floured bench with the long side towards you, and shape half the filling mixture into a sausage along the middle of the pastry. Paint a line of egg wash along one side and roll the pastry to tightly enclose the filling. Repeat with the other sheet of pastry and remaining filling.
8. Cut each log into three even-sized pieces and put sausage rolls, seam-side down, on the prepared baking tray.
9. Score tops of sausage rolls twice with a sharp knife, brush with egg wash and decorate with a single sage leaf if desired.
10. Bake for 20-25 minutes until golden brown.
Recipe extracted from Little & Friday Every Meal by Kim Evans and Sophie Beck, published by Penguin NZ, RRP: $50.00. Photography by Lottie Hedley.
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