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www.cornard.info |
The Great Cornard Information Website |
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Recipes (2006) |
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Page updated - 16 December 2006 |
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These recipes were previously published in Cornard News |
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2006 Spring |
Issue 25 |
GLOUCESTER PIE (Serves 4)
8 slices bread (day old for preference) 100g (4ozs) Gloucester Cheese 250g (8ozs) Skinned tomatoes 150mls (1/4 pint) Milk 1 Egg (medium) 1 level teaspoon made Mustard 1/4 teaspoon Salt Shake of Pepper Extra 25g (1oz) Butter or Spread
Cut crusts from slices of bread. Butter fairly thickly. Sandwich together, in pairs, with thinly sliced cheese & slices of tomato. Cut each sandwich into 4. Arrange in buttered shallow heat-proof dish. Beat egg, milk, mustard & salt. Add pepper to taste. Pour into dish over sandwiches. Leave to stand for approx 1/2 hour or until bread has absorbed all the liquid. Bake just above centre of moderately hot oven (190C / 375F / Gas 5) for 25 to 30 mins or until top is crisp & golden.
Serve with a green vegetable or green salad.
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2006 Summer |
Issue 26 |
FLORET FEAST Ideal as part of a summer barbeque or buffet.
Ingredients: Large Broccoli Large Cauliflower Med Red Onion 250gm Grated Mozzarella 6 to 8 slices of bacon (optional)
Dressing: 1 cup Mayonnaise 1/3 cup Sugar (or to taste) 1/3 cup White Wine Vinegar
Method: Cut Cauliflower & Broccoli into bite-size pieces Cut bacon into strips, fry, and then cool. Slice Onion Mix Vegetables & Bacon Put Mayonnaise, Vinegar & Sugar in a jar & shake to mix or blend in a blender Pour over Vegetables & stir. Add cheese & stir.
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2006 Winter |
Issue 28 |
TASTY CHICKEN (Serves 4) 15ml (1 tablespoon) oil & 15gm (½ oz) butter 4 Chicken breast fillets 1 Onion, chopped 200gm (7oz) cap mushrooms, halved I chicken stock cube (¾ pint water) 300 ml (½ pint) double cream I clove of garlic, crushed 400gm tin of chopped tomatoes and 15ml (1 tablespoon) tomato puree Seasoning
Melt oil & butter in a large deep frying pan and brown the chicken breast fillets with the onion and mushrooms. Dissolve the stock cube in 450ml (¾ pint) boiling water and add the fillets. Simmer for approximately 20 minutes until stock reduces by half.
Remove chicken fillets and keep warm. Add the cream to the reduced stock with the crushed garlic, tomatoes, tomato puree & seasoning. Simmer for 8 to 10 minutes until thickened. Place chicken fillets and sauce in a casserole dish, cover and bake at 200’C (400’F), Gas mark 6 for 20 minutes.
Can be served with rice, potatoes or vegetables.
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