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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 2 hours

Temperature Gas Mark 3 / 170C / 325F

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 (1cm) pieces

Pint (250ml) Brown Ale

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

pint Whipping Cream

1 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 doesnt 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

 

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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

 

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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 150C for 10 to 15 minutes

Serve on a bed of watercress.