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ThePieman

ThePieman

6 hours ago, Franci said:

Just a thought. Have you tried dough used for Brazilian rissoles or coxihnas? No egg in there and the dough is previously cooked like a panade. 

I've not heard of this type of dough, what is it? Got a recipe?  :smile:

 

4 hours ago, Kerry Beal said:

Interesting idea - cooking the semolina in with it might leave the texture but avoid the issue of sandy bumps.

interesting point, I'm gonna have to look at this further. I'm also trying to work from a 1950's Australian context as well, so I'm not sure if this method may have been familiar to the creator of the roll, although it seems he was reasonably informed about Greek and Italian, as well as trad. Brit/Australian cooking. 

 

Is there a parallel that you're aware of that I ought to be exploring?

ThePieman

ThePieman

6 hours ago, Franci said:

Just a thought. Have you tried dough used for Brazilian rissoles or coxihnas? No egg in there and the dough is previously cooked like a panade. 

I've not heard of this type of dough, what is it? Got a recipe?  :smile:

 

4 hours ago, Kerry Beal said:

Interesting idea - cooking the semolina in with it might leave the texture but avoid the issue of sandy bumps.

interesting point, I'm gonna have to look at this further. I'm also trying to work from a 1950's Australian context as well, so I'm not sure if this method may have been familiar to the creator of the roll, although it seems he was reasonably informed about Greek and Italian, as well as trad. Brit/Australian cooking. 

 

Is there a parallel that's worth me checking out?

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