www.cornard.info

The Great Cornard Information Website

Home Page

Table of Contents

Recipes Index

Cooking Conversion Chart

Recipes (2003)

Page updated - 06 December 2005

These recipes were previously published in Cornard News

2003 Spring

Issue 13

CHUNKY PORK SUPREME

2 Onions

1 lb (450g) Lean pork (sliced)

2 Med sized carrots

2 or 3 sticks Celery

1 small green pepper

3 oz (75g) Butter or Margarine

2 oz (50g) Flour

1 pint Milk

1 Bay leaf

Prepare and slice / chop all vegetables. Heat all butter / marg. Fry vegetables for a few minutes. Toss pork in seasoned flour & add to pan mixture. Continue cooking gently until the pork is pale golden. Gradually blend in milk & stir over a low heat until a smooth thickened sauce. Add bay leaf & then simmer gently until pork is cooked (approx 1 hrs). Stir occasionally. Remove bay leaf before serving. (Add cornflour if necessary). Serves 4.

 

2003 Summer

Issue 14

DRINKS FOR A SUMMER EVENING

PINEAPPLE CRUSH   (NON ALCOHOLIC)

Peel and cube a fresh pineapple and place it in a blender with 2 cups (270g) crushed ice.

Blend until smooth and then add to a bowl with 1 litre ginger beer and stir to mix.  Serve with a fresh piece of pineapple for garnish.

PEACH CUP  (DEFINITELY ALCOHOLIC)

Cut 2 ripe peaches in half, remove the stones and slice thinly.  Put these in a bowl with 1 bottle peach brandy, 1 bottle sparkling rose and 1 bottle soda water.  Stir together and serve garnished with mint sprigs (Serves 12).

 

2003 Autumn

Issue 15

EASY CHOCOLATE CAKE     (Makes 8 slices)

250 g (9 ozs) plain chocolate

284 mls (10 fl ozs) double cream

1 teaspoon vanilla essence

15 Nice biscuits

(30 minutes preparation, 2 to 3 hours chilling)

1. Break the chocolate into coarse chunks. Heat the cream in a pan over a low heat until almost boiling, then add the chocolate and remove from heat.  Cover the pan and leave for 5 minutes.

2. Add the vanilla essence to the mixture and begin stirring until smooth. Pour the mixture into a large bowl and chill until it begins to thicken.

3. Line a 450 g (1lb) loaf tin with cling film. Leave some excess cling film hanging over the edge of the tin.

4. Spread one-sixth of the chocolate mixture over the base of the tin. Put a layer of biscuits on top. Repeat the layering, finishing with a chocolate layer.

5. Wrap the excess cling film over the top of the cake. Chill for at least 2 hours, preferably overnight until the chocolate is set firmly.

6. Unwrap the cling film from the top of the cake and turn out onto a serving dish. Carefully peel off the cling film. Cut into slices to serve.

 

2003 Winter

Issue 16

STUFFED PEPPERS WITH RICE AND CHEESE

(Supper dish suitable for vegetarians)

4 medium sized green peppers                                

4 ozs rice (when boiled this will make 8 ozs)

4 ozs crumbled Lancashire or grated Cheddar cheese

Half a level teaspoon of made mustard

Quarter pint of single cream

Salt and pepper to taste

1 oz butter

Cut tops off peppers. Remove inside seeds and fibres.

Put peppers into saucepan. Cover with boiling water and simmer for two minutes.

Lift out of pan, stand upside down to drain on kitchen paper.

Combine rice with cheese, mustard and cream. Season to taste with salt and pepper

Stand peppers in shallow heatproof dish and fill with equal amounts of rice mixture.

Put knob of butter on top of each and completely cover dish with foil.

Reheat in centre of moderate oven 180 degrees centigrade/350 degrees Fahrenheit or gas mark 4 for 15 minutes.