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Just What The Children Don’t Need

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CATEGORY CUISINE TAG YIELD
Vegetables, Meats, Eggs, Dairy Cook, Ready, Steady 1 Servings

INGREDIENTS

3 Carrots, peeled and thinly
sliced
1/4 Swede, peeled and thinly
sliced
1 3/4 Vegetable stock
1 Leek, trimmed and sliced
1 Onion, peeled half finely
chopped half
finely sliced
Tabasco
3 T Mixed herbs, chopped
parsley
dill sage &
rosemary
40 g Plus 1 tbsp butter
1 Potato, peeled and grated
1 340 gram tin corned beef
1 T Finely chopped fresh
flatleaf parsley
Butter
2 Parsnips, peeled
3 T Olive oil
3 Sprigs rosemary
1 Egg yolk
300 Milk
4 T Plain flour
1 t Bicarbonate of soda
1 550 gram tin garden peas
3 T Snipped chives
1 T 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.

A Message from our Provider:

“Hope is being able to see that there is light despite all of the darkness. #Desmond Tutu”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2508
Calories From Fat: 1537
Total Fat: 174.6g
Cholesterol: 510.1mg
Sodium: 1260.2mg
Potassium: 4236.8mg
Carbohydrates: 228.1g
Fiber: 44.2g
Sugar: 47.8g
Protein: 25.3g


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