|
Pork and Veal Potato Bake.
Pork and Veal Potato Bake.
Ingredients.
1 tablespoon oil
30g butter
400g pork and veal mince (13oz)
125g pepperoni (chopped) (4oz)
1 tablespoon chopped fresh oregano
2 leeks sliced
4 med new potatoes (about 1kg, {2lb})
1/2 cup (4oz) 125g grated cheddar cheese
1 1/4 cups cream
Method.
1.. Preheat oven to 180c (350f) gas mark 4. Heat oil in pan and add leeks, stir fry over med heat for 2mins. Add pork, veal and pepperoni, stir fry over high heat for 4mins or until well browned. Add oregano,salt and pepper set aside.
2.. Peel pototes, cut into 3mm slices (very thin) Cook in a large pan of boiling water for 3mins, or until tender. Rinse under cold water, drain.
3.. Lay half slices over base if 1.5 litre heatproof dish, top with mince mixture. Lay remaining potato slices over top, sprinkle with cheese, pour over cream. Bake for 30mins. Serve hot.
|
|
Petits Pots de Chocolat
Petits Pots de Chocolat
Doesn't that mean 'small pots of chocolate?
I failed French at school many, many years ago! Enough chatter Jayne ... on with the recipe...
Ingredients
125g (4oz) plain chocolate broken into pieces
600ml (1 pint, 2 3/4 cups)milk
2 eggs
2 egg yolks
2 tablespoons caster sugar (slightly finer than normal granulated)
Method.
1.. Place the chocolate in a pan with the milk. Simmer gently for 2 mins, stirring occasionally.
2.. Beat together the eggs, egg yolks and sugar, then pour on the chocolate milk, beating constantly.
3.. Pour into individual oven proof china pots or ramekins. Place in a roasting (baking) tin containing 2.5cm (1 in) water.
4.. Bake in a preheated oven 180c / 350F / Gas Mark 4 for 35 to 40 mins until just set.
5.. Cool and chill before serving.
6.. Serves 4 - 6
Kedgeree.
Kedgeree.
This delicious recipe was a traditional breakfast dish among the British in India.
Ingredients:
350g (12oz) smoked cod fillet or smoked haddock
175g (6oz) brown rice cooked
1 egg, hard boiled and chopped
1/2 tsp paprika
150g (5oz) natural yoghurt
salt and pepper
25g (1oz) butter
lemon wedges to serve
Method.
a.. Place the smoked cod on a plate over a saucepan of simmering water, cover and steam for 7 to 10 mins until it flakes when tested.
b.. Remove the skin and flake the flesh.
c.. Mix the cod with the brown rice , chopped egg, paprika, yoghurt and salt and pepper to taste.
d.. Place in an oven proof dish, dot with butter.
e.. Cook in a preheated oven180c (350f) or Gas Mark 4 for 30 mins.
f.. Garnish with lemon to serve. (Serves 4)
|
|
|
