The Great Cornard Information Website
Page updated - 02 December 2010
These recipes were previously published in Cornard News
Cooking time – 2½ hours
Temperature – Gas Mark 3 / 170ºC / 325ºF
Serves - 4
1lb (450gm) British Stewing Beef in 1 inch (25cm) cubes
1 Tablespoon (15ml) oil
1 Clove garlic (crushed)
4 Carrots, sliced
6 ozs (150gm) turnip in ½” (1cm) pieces
½ Pint (250ml) Brown Ale
½ Pint (250ml) stock
Salt & Pepper
1 Tablespoon cornflower blended with 2 tablespoon cold water
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.
ORANGE and STRAWBERRY CHANTILLY
This recipe was kindly sent in by a Cornard News reader.
3 Large Oranges
12 ozs Fresh Strawberries
2 tablespoons Brandy
½ pint Whipping Cream
1½ ozs Sifted Icing Sugar
1 white from a size3 egg
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.
BROWNIES - Popular with children and doesn’t need any sugar
(Makes 16 Brownies)
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
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.
This is a nice light alternative to Christmas pudding. Makes 3 or 4 individual puddings
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.
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
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
Salt & Pepper (to taste)
Chopped Parsley or coriander to serve
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
A tasty starter or snack
Large flat mushrooms (allow 1 or2 per person)
1 bunch spring onions
9 ozs cherry tomatoes
5 ozs feta cheese diced
1 clove garlic (optional)
Bunch of watercress
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 150°C for 10 to 15 minutes
Serve on a bed of watercress.