www.cornard.info

The Great Cornard Information Website

Home Page

Table of Contents

Recipes Index

Cooking Conversion Chart

Recipes (2006)

Page updated - 16 December 2006

These recipes were previously published in Cornard News

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.

 

 

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.

 

 

2006 Winter

Issue 28

TASTY CHICKEN (Serves 4)

15ml (1 tablespoon) oil & 15gm ( oz) butter

4 Chicken breast fillets

1 Onion, chopped

200gm (7oz) cap mushrooms, halved

I chicken stock cube ( pint water)

300 ml ( 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 ( 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 200C (400F), Gas mark 6 for 20 minutes.

 

Can be served with rice, potatoes or vegetables.