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Recipes (2004)

Page updated - 06 December 2005

These recipes were previously published in Cornard News

2004 Spring

Issue 17

BOOZY BREAD AND BUTTER PUDDING

Sultanas - 50g (2 ozs)

Canned apricots - 425g (15 ozs) can

Sherry - Sherry glass

Eggs - 3 (size 3)

Butter - 50g (2 ozs)

Milk - 1 pint

White Bread or Currant Loaf - 6 medium slices

Soak the sultanas in sherry for 15 minutes.

Butter the bread. Place 3 slices in the base and up the sides of a 1 litre (2 pint) ovenproof dish.

Strain the juice from the fruit and sprinkle half over the bread. Arrange fruit on top.

Strain the sultanas, reserving the juice.

Sprinkle the sultanas over the fruit then cover with the remaining bread butter side up cut into triangles.

Beat the eggs, milk and sherry, pour over the pudding and stand for 30 minutes.

Stand dish in a roasting tin filled 1 inch deep with water.  Bake at 190C (375F)  Mark 5 for 1 hour or until crisp and golden.

Serves 6

 

2004 Summer

Issue 18

CORNED BEEF FLAN

Pastry

175g (6oz) plain flour

40g (1oz) margarine

40g (1oz) lard

[The margarine & lard can be replaced by 80g (3ozs) margarine]

2 to 3 tbs water

Salt

Make pastry case (approx 7in ring)

Cut lattice strips from the trimmings

Filling

25g (1oz) butter

1 chopped onion

50g (2oz) chopped mushrooms

225g (8oz) corned beef

25g (1oz) flour

6 fl oz stock

Salt, pepper, egg; milk to glaze

Melt butter & gently fry chopped onion & mushrooms. Add the chopped corned beef.

Add the flour, cook or 1 minute. Add stock, bring to boil, season & cool.

Pour into flan case & cover with lattice strips, glaze & cook in the oven for 30 to 40 mins at 400F (200C, Gas Mark 6)

 

2004 Autumn

Issue 19

SKYE SHORTBREAD

Shortbread

8 ozs (200g) Plain flour

Pinch of Salt

2 ozs (50g) Caster sugar

4 ozs (l00g) Butter

Topping

4 Tablespoonfuls apricot jam

1 Egg White

3 ozs (75g) Icing sugar (Sieved)

2 ozs (50g) Almonds, chopped

Grease an 11 x 7 inch Swiss roll tin.

Mix flour, salt and caster sugar, rub in the fat thoroughly.

Spread the mixture into the tin and press down firmly.

Spread the jam over the shortbread mixture.

Beat the egg white until frothy and add the icing sugar.

Mix well and spread over the jam; sprinkle with almonds

Bake for 1 hour 20 minutes at 300F (150C) Gas Mark 2 and cut into fingers while warm.

 

2004 Winter

Issue 20

EGG & MUSHROOM SAVOURY - Serves 4

250g/8ozs mushrooms

2 tablespoons milk

6 standard eggs

2 level tablespoons finely chopped parsley

1/2  level teaspoon salt

2 large skinned tomatoes

75g/3ozs crumbled Lancashire cheese

1. Peel mushrooms. Arrange in pan and pour in milk

2. Bring to boil. Remove from heat.

3. Transfer mushrooms to 1 pint buttered heatproof dish

4. Beat eggs with mushroom liquor

5. Add parsley & salt

6. Scramble lightly until creamy

7. Spoon over mushrooms. Top with slices of tomato

8. Sprinkle thickly with crumbled cheese

9. Brown under hot grill.

Serve with saut potatoes