INGREDIENTS

INSTRUCTIONS

Preheat oven to 200c/400f/Gas 6 and preheat the grill to high.
1 Blanch six cabbage leaves in a pan of boiling water for 1-2 minutes and
drain. Cut the parsnips in half and cut each piece into four. Cook the
parsnips in a pan of boiling water for five minutes and drain.
2 Place half the parsnips in a mini food processor with the baking powder,
1 egg yolk and enough self-raising flour to bind.
3 Shape the mixture into a patty. Heat 15g/ 1/2oz butter and 1 tbsp olive
oil in a frying pan, add the parsnip patty and cook for 2-3 minutes on each
side until golden brown.
4 Heat 15g/ 1/2oz butter and 1 tbsp olive oil in an ovenproof frying pan,
add the remaining parsnips and cook for a few minutes. Add 1 tbsp whisky to
the pan and carefully flambe. Stir 1 tbsp marmalade into the pan to glaze
and season.
5 Heat 1 tbsp olive oil and 25g/1oz butter in a frying pan. Add the onion,
caraway seeds and garlic and gently soften for a few minutes. Shred 3
cabbage leaves, stir into the pan and season.
6 Cut the pork into three pieces and halve each piece. Wrap the pork pieces
in plastic film and beat with a meat mallet to flatten. Spoon some cabbage
mixture on top of each piece of pork, roll up and place the rolls on top of
the parsnips in the pan.
7 Cook under the grill for 4-5 minutes, transfer the pan to the oven and
cook for a further 4-5 minutes, or until the pork is cooked through.
8 Arrange the remaining blanched cabbage leaves on a plate, sit the pork
rolls on top and serve with the parsnips.
9 Shred the remaining cabbage and place in a pan with 300ml/ 1/2 pint
boiling water, stock cube and 3 tbsp white wine.
10 Season and simmer for five minutes, or until the cabbage is tender.
Serve in soup bowls.
11 Heat 25g/1oz butter in a frying pan, add the breadcrumbs and cook until
golden brown. Allow to cool slightly.
12 Whip 150ml/ 1/4 pint double cream until thick, add the yoghurt,
breadcrumbs, honey, 1 tbsp marmalade and 1/2 tbsp whisky and fold in. Spoon
into the desert glasses and serve.
13 For the Bread and Butter Pudding: Heat the milk and remaining cream in a
pan. Whisk together 4 egg yolks and 1/2 tbsp whisky and stir into the hot
milk mixture. Spread the softened butter and remaining marmalade over the
slices of bread and halve diagonally.
14 Put the bread in the bottom of a gratin dish and pour over the custard
mix. Bake in the oven for 10-12 minutes, until set and golden brown, and
serve.
Converted by MC_Buster.
Per serving: 816 Calories (kcal); 73g Total Fat; (80% calories from fat);
14g Protein; 26g Carbohydrate; 646mg Cholesterol; 702mg Sodium Food
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit;
13 1/2    Fat; 1/2 Other Carbohydrates
Recipe by: Ready Steady Cook
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”