The Great Cornard Information Website
Page updated - 16 December 2006
These recipes were previously published in Cornard News
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.
Ideal as part of a summer barbeque or buffet.
Med Red Onion
250gm Grated Mozzarella
6 to 8 slices of bacon (optional)
1 cup Mayonnaise
1/3 cup Sugar (or to taste)
1/3 cup White Wine Vinegar
Cut Cauliflower & Broccoli into bite-size pieces
Cut bacon into strips, fry, and then cool.
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.
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
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.