| 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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