| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs, Dairy | Ready, Steady, Cook | 1 | servings | |
INGREDIENTS
| 3 | Carrots; peeled and thinly | |
| ; sliced | ||
| 1/4 | Swede; peeled and thinly | |
| ; sliced | ||
| 1 3/4 | l | Vegetable stock |
| 1 | Leek; trimmed and sliced | |
| 1 | Onion; peeled, half finely | |
| ; chopped, half | ||
| ; finely sliced | ||
| Tabasco | ||
| 3 | tb | Mixed herbs; chopped parsley, |
| ; dill, sage & | ||
| ; rosemary | ||
| 40 | g | Plus 1 tbsp butter |
| 1 | md | Potato; peeled and grated |
| 1 | 340 gram tin corned beef | |
| 1 | tb | Finely chopped fresh flatleaf parsley |
| Butter | ||
| 2 | Parsnips; peeled | |
| 3 | tb | Olive oil |
| 3 | Sprigs rosemary | |
| 1 | Egg yolk | |
| 300 | ml | Milk |
| 4 | tb | Plain flour |
| 1 | ts | Bicarbonate of soda |
| 1 | 550 gram tin garden peas | |
| 3 | tb | Snipped chives |
| 1 | tb | Clear honey |
| 1 | ds | Soy sauce |
| Salt and pepper | ||
| Parsley sprigs to garnish |
INSTRUCTIONS
Preheat oven to 200c/400f/Gas 6. 1 Put the carrots and swede into a microwave dish. Pour over 600ml/1 pint vegetable stock, season and cover with cling film. Pierce a few holes through the cling film and microwave on high for 10 minutes. Drain the stock into a bowl and keep the stock and vegetables to one side. 2 Put 1.1 litres/2 pints of vegetable stock into a suitable sized pan. Add the leek and finely chopped onion and cook for 5-6 minutes. Add half the vegetables and the stock and cook for a further 4-5 minutes. Season and stir in a dash of Tabasco and 2 tbsp mixed herbs. Serve. 3 Melt 15g/ 1/2 oz butter in a frying pan then add half the potato. Crumble half the corned beef and scatter half over the top followed by the onion slices. 4 Sprinkle over the chopped parsley and top with the remaining potato. Season and put three thin slices of butter on the top. Cook for 3-4 minutes. Transfer to the oven to set for 1-2 minutes then turn over and cook on the hob until golden and cooked through. Transfer to a plate and add a dash of Tabasco. Garnish with sprigs of parsley. Serve. 5 Cut the parsnips in half lengthways and then widthways. Heat 1 tbsp olive oil and 1 tbsp butter and fry the parsnips with 3 sprigs rosemary and a pinch of salt until golden. Keep warm. 6 Heat 25g/1oz butter in a frying pan. Slice the remaining corned beef and fry for 2 minutes each side. Serve with the parsnips. 7 In a bowl mix together the egg yolk, milk, flour and bicarbonate of soda. Mash the peas in a bowl and stir into the batter with the chives and a dash of Tabasco. Season. 8 Heat 1 tbsp olive oil in a frying pan and put the pea mix into the pan and sprinkle with the remaining crumbled corned beef. Cook on both sides for 3-4 minutes until golden and set. 9 Meanwhile, heat 1 tbsp olive oil in a wok and put in the remaining vegetables. Stir fry with the honey, a dash of Tabasco, a dash of soy sauce and 1 tbsp mixed herbs. Season. Keep warm. Serve on top of the fritter. Converted by MC_Buster. NOTES : Chef - Anthony Worrall Thompson Recipe by: Ready Steady Cook Converted by MM_Buster v2.0l.
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