Other uses

Sushezi Recipe Book, Vol. 1

Other uses

We've got some great ideas in the pipeline, so check back soon!

Ginger-nut Log (makes 3 rolls)

Ingredients
3/4 cup sesame seeds
3/4 cup pumpkin seeds
3/4 cup shredded coconut
250g Ginger-nut biscuits (finely crushed)
1/2 cup dried apricots
or crystallised ginger (finely chopped)
1 tsp dried ground ginger
125g butter
1/2 cup condensed milk
20 appx Brazil nuts for placing down the centre

Method
Mix all dry ingredients together, fold in the softened butter and condensed milk. Using your hands, combine the mixture, so it holds together. Take 1/2 cup of the mixture and place in one side of the Sushezi and repeat the same on the other side. Take the plunger and make a groove down the centre of both sides. Place the Brazil nuts in the centre groove, close the Sushezi and fit the end cap, twist and lock and follow operating instructions. Push the mixture out onto Glad Wrap, roll up and place in the refrigerator for at least an hour. Unwrap and slice.

Lolly Cake Roll (makes 2.5 rolls)

Ingredients
250g Malt biscuits (finely crushed)
1/2 cup brown sugar
1/2 cup condensed milk
1 tsp vanilla essence
100g butter
2 tbs cocoa powder
Lolly centre: eg Liquorice Allsorts,
Eskimo sweets or firm Marshmallows

Method
Soften the butter, condensed milk, vanilla, sugar, mix together, then add cocoa and finely crushed biscuits. Take 1/2 cup of the mixture and place in one side of the Sushezi and repeat the same on the other side. Take the plunger and make a groove down the centre of both sides. Place your chosen lolly in the groove. Close the Sushezi and fit the end cap, twist and lock and follow the operating instructions. Push the mixture out into the Glad Wrap, roll up and place in the refrigerator for at least one hour. Unwrap and slice.

Chocolate “Salami” (makes 2.5 rolls)

Ingredients
250g Ginger nut biscuits (finely crushed)
2tbs dark rum
150g dark chocolate
50g unsalted butter
100g Glacé cherries (chopped medium size)
50g Whole red & green cherries
1 egg
Icing sugar for rolling

Method
Place the finely crushed biscuits in a bowl, add the rum, and mix with a fork. Break the chocolate up into small pieces and put in all bowl placed over a saucepan of hot, but not boiling water and leave to melt. Stir in the butter until melted. Remove the bowl from the saucepan and beat the egg into the warm mixture. Add the crushed biscuits and chopped cherries, mix well. Leave to cool. Take 1/2 cup of the mixture and place in one side of the Sushezi and repeat the same for the other side. Take the plunger and make a groove down the centre of both sides. Fill the groove with whole red and green cherries. Close the Sushezi and fit the end cap, twist and lock and follow the operating instructions. Push the mixture out into the Glad Wrap, roll up and place in the refrigerator for at least one hour. Unwrap and slice.

Walnut Fudge Roll (makes 2.5 rolls)

Ingredients
250g Wine biscuits (crushed fine)
125g buttercombine
1/2 cup sugar
2tbs cocoa
1 egg
1tsp vanilla essence
20 Whole walnuts for placing down the centre

Method
Melt the butter, sugar, cocoa and salt, let cool. Mix in egg and, vanilla, then mix in the crushed biscuits. Using your hands, combine the mixture, so that it holds together. Take 1/2 cup of the mixture and place in one side of the Sushezi and repeat the same on the other side. Take the plunger and make a groove down the centre of both sides and lay in the whole walnuts. Close Sushezi and fit the end cap, twist and lock, then follow the operating instructions. Push the mixture out into the Glad Wrap, roll up and place in the refrigerator for at least one hour. Unwrap and slice.

Basic Biscuits (cookie) Recipe

Ingredients
250g butter, softened
1/2 cup sugar
1 tsp vanilla essence
1 egg
3 cups plain flour

Method
Cream butter, sugar and vanilla until light and fluffy. Add a well beaten egg. Sift flour into creamed mixture. Turn out onto a lightly floured board. Take 1.5 cups of the mixture and fill each side, then follow the Sushezi operating instructions. Cut into 10mm (1/2 in) slices using a hot knife, place on a greased oven tray. Bake at 190C (373F) for 12–15 minutes or until pale brown.

Chocolate Biscuits
Add 2 tbs cocoa when sifting flour.
Chocolate Chip Biscuits
1/2 cup chocolate chips to the creamed mixture.
Orange or Lemon Biscuits
Omit vanilla essence and add 1tbs grated orange or lemon rind to creamed mixture.

Sushezi Ground Mince Patties (beef & pork makes 3 rolls; chicken makes 2.5 rolls)

Ingredients
500g finely ground (minced) beef, pork or chicken
1 medium size onion (finely chopped)
1 cup fresh breadcrumbs
1 tsp dried herb stock
1 egg
salt & pepper to taste

Filling e.g.:
Banana, Pineapple, Mango, Olives, Cheese, Sun dried Tomatoes, Mushrooms etc.

Method
In a bowl, mix all ingredients (but not the filling). Place 1/2 cup of the mixture in each side of the Sushezi. Take the plunger and make a groove down the centre of both sides. Place the filling in the groove, close the Sushezi and fit the end cap twist to lock and then follow operating instructions. Push the mixture out on to Glad Wrap roll up and place in the refrigerator for at least hour or so before slicing.

Cooking suggestions: Cook slices for two minutes each side.
Note: As the chicken roll is very soft an option is to wrap the chicken roll in either filo pastry or streaky bacon and bake in the oven as a whole piece, for 25-30 mins at 180C (355F).

Helpful Hints

Do not use long (whole pieces) for filling- these must be cut into pieces to accommodate the compression of the roll.

Should you find that some of the rice oozes out of the side when you are turning the plunger, it will be for one of two reasons:

  1. You have over filled your Sushezi - simply open and remove some of the rice.
  2. The rice is too wet. Make a drier rice mixture.

To make a half roll, from what ever is left over of the rice mixture or other ingredients, turn the plunger to the mark. Then, push it in further quite firmly before taking the cap off. If you are not sure if it has been compressed enough, remove the cap and see if the mixture is compressed.