Great Cornard Information Website - Recipes (2010)

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Recipes (2010)

Page updated - 02 December 2010
These recipes were previously published in Cornard News
2010 Spring	Issue 41	BEEF CARBONNADE Cooking time – 2½ hours Temperature – Gas Mark 3 / 170ºC / 325ºF Serves - 4 Ingredients 1lb (450gm) British Stewing Beef in 1 inch (25cm) cubes 1 Tablespoon (15ml) oil 2 Onions 1 Clove garlic (crushed) 4 Carrots, sliced 6 ozs (150gm) turnip in ½” (1cm) pieces ½ Pint (250ml) Brown Ale ½ Pint (250ml) stock Salt & Pepper 1 Tablespoon cornflower blended with 2 tablespoon cold water Method Heat the oil & brown the beef. Place in a casserole dish with all the ingredients EXCEPT the blended cornflower. Cover & cook in the oven. 30 mins before the end of cooking time stir in the cornflower to thicken.
2010 Summer	Issue 42	ORANGE and STRAWBERRY CHANTILLY This recipe was kindly sent in by a Cornard News reader. Ingredients 3 Large Oranges 12 ozs Fresh Strawberries 2 tablespoons Brandy ½ pint Whipping Cream 1½ ozs Sifted Icing Sugar 1 white from a size3 egg Method Put oranges in bowl. Cover with boiling water and leave for 10 mins. (This makes the skin and pith easier to remove.) Drain oranges; remove peel & pith then chill. Halve strawberries and place in a large serving dish. Thinly slice the oranges & arrange over the strawberries. Sprinkle brandy over fruit & chill for at least 1 hour. Whip the cream until softly stiff, stir in the sifted sugar and stiffly beaten egg white. Pile mixture over fruit and serve immediately.
2010 Autumn	Issue 43	BROWNIES - Popular with children and doesn’t need any sugar (Makes 16 Brownies) Ingredients 225g (8oz) stoned dates 125g (4oz) butter 1 medium egg 1 very ripe mashed banana 1 x 5ml (1 tsp) vanilla extract 125g (4oz) chocolate broken into squares 75g (3oz) self-raising flour To decorate: 125g (4oz) chocolate broken into squares Method Grease a 28cm x 18cm (11 inch x 7 inch) baking tin. Put the dates in a saucepan and add just enough water to cover. Cook over low heat for 8-10 minutes, or until soft, then drain and blend in a food processor until smooth. Leave to cool. In a large bowl cream together the dates & butter with a wooden spoon until light and fluffy. Add the egg, mashed banana and vanilla extract and mix well. Melt the chocolate and after leaving it to cool a little stir into the cake mixture. Using a metal spoon fold the flour into the mixture and turn into the prepared baking tin. Level the surface with the back of a wooden spoon. Bake in the centre of a pre-heated 190C / 375F (gas mark 4) oven for 35 minutes or until fairly firm to the touch. Take out of oven and leave to cool. Melt the chocolate and spread over the cold brownies. Leave to set and then mark into squares and cut and remove from tin.
2010 Winter	Issue 44	MINCEMEAT PUDDINGS This is a nice light alternative to Christmas pudding. Makes 3 or 4 individual puddings Ingredients 3 ozs SR flour (sifted) 2 ozs soft margarine 2ozs caster sugar I Small apple (Braburn or Granny Smith) 1 Large egg (beaten) 2 heaped tablespoons mincemeat. Method Place caster sugar and soft margarine into a bowl Whisk until soft smooth and creamy Add the beaten egg and flour alternately a little at a time Wash apple, peel core and grate then stir into the mixture Grease 4 small 3inch basins (microwave proof) and divide the mincemeat equally into the bottoms Place mixture on top of the mincemeat (basins should be two thirds full) Cook in Microwave for 3 minutes Leave to stand for 1 minute tip out onto small dishes and serve with custard ________________________ BUTTERNUT SOUP Ingredients 3 tbsp butter 2 chopped onions 500g chopped butternut 1 chopped apple 2 tbsp flour Curry powder (to taste) Cumin (to taste) Ground ginger (to taste) 750mL Chicken Stock 375mL Milk Salt & Pepper (to taste) Chopped Parsley or coriander to serve Method Heat butter, fry onions until soft Add butternut & apple and cook for a few mins. Add curry powder, cumin, ginger & flour Stir to coat veg. Add chicken stock & milk Simmer for 30 to 45 mins until butternut is cooked Cool then puree with blender until smooth Serve with chopped parsley or coriander and a swirl of cream _____________________________ STUFFED MUSHROOMS A tasty starter or snack Ingredients Large flat mushrooms (allow 1 or2 per person) 1 bunch spring onions 9 ozs cherry tomatoes 5 ozs feta cheese diced Olive oil 1 clove garlic (optional) Bunch of watercress Method Peel mushrooms, remove and chop stalks Fry stalks and crushed garlic for 1 minute in 1 tbsp of olive oil Add chopped spring onions and halved cherry tomatoes cook for 1 minute Then add the diced feta cheese stir and remove from heat Fill mushrooms and place on a baking sheet sprinkle with a little olive oil Bake at 150°C for 10 to 15 minutes Serve on a bed of watercress.