A VARIETY OF RECIPES TYPED IN BY MEMBERS OF THE GT. YARMOUTH COLLEGE COMPUTER GROUP

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SOUTHERN DEEPDISH PECAN PIE

MEATBALLS IN TOMATO SAUCE

ESCALOPES OF PORK WITH SWEETCORN SAUCE

LIVER AND ONIONS WITH RED WINE

LANCASHIRE HOT POT

BEEF CARBONADE

RUM BABAS

SHEPHERDS PIE

FRENCH ONION SOUP

STEAK AND KIDNEY PIE

Southern Deep-Dish Pecan Pie
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This is a traditional pie from the southern states of the
U,S,A,
Some Bourbon Whisky is added for a little extra kick

Makes 1 pie serves 8-10, takes 45 mins
to cook 20- 25 mins, a 50m /2 in deep 23cm/9in
diameter loose based flan tin

175g 60z plain flour
pinch of salt
11o40z unsalted butter chilled and diced,
35g 12 oz castor sugar
1 egge yolk for the filling

225g 80z light brown muskovado sugar

300ml 11 floz double crtam
70g 30z plan dark chocolate/ chopped
2 medium egk yolks

12 tsp vanilla essence

1 tbsp bourbon whisky
150g/ 5oz pecan nut halves
whtte chocolte/ shaved into curls
to decorate

1 using a food processor
blend the flour. salt and butter
until fine crumbs aree formed. add
the sugar add the egg yolk and the machine
runnng , addthe egg yolk and ` tbsp of iced water
and process until a dourm forms, wrap in clngfilm and chill
for 20 mins.
pre heat the oven to 200 c9 400 f gas 6,,,
roll out the pastry to a larce cirle,
about 29 cm 11 in in diameter, and line the base and sides of the flan tin with it Prick the base well and chill for 15 mins.

MeatBalls in Tomato Sauce

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450g ( 1 Ib) Minced Beef

1x Size 3 Eggs Beaten

1 or 2 x 5Ml ( 1 or 2 Tsb) Chilli Powder

Seasoning

Tomato Sauce

1 Onion . Chopped

1 x 15 ml ( 1 Tbsp) Oil

1 Clove garlic, chopped

400g (14oz) Tin Tomatoes 1 x 15Ml ( Tbsp) Basil Chopped

1. Mix Together Minced Beef Egg Chilli Powder And Seasoning

Form Into 14 Small Balls

• Place On A Plate And Cook For 8. 9 Minutes On High The

Meat Balls Will Need Re- Arranging During The Cooking Time

• Heat The Oil For 1 Minute On High
• Add Onion And Garlic Cook For 3 Minutes On High

Add Tomatoes Basil And Seasoning Cook For 6 Minutes On High

Then Puree

• Transfer Cooked MeatBalls OnTo A Serving Dish And Pour Over

The Tomato Sauce.

Escalopes Of Pork With SweetCorn Sauce

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4 Escalopes Of Pork Approx 150g ( 6 0z ) Each

1 Small Onion Finely Chopped 1 Small tin Of Creamed Corn

100g (4oz ) SweetCorn Kernels

2 x 15 ml (3 tbsp) Of Double Cream Salt And Pepper To Taste

12g ( half oz) Butter

1. Place The Chopped Onion And Butter In A Large Casserole Dish And Cook For 3 – 4 Minutes On High
2. Place Escalopes Of Pork In The Dish With The Onions Cover And Cook For 15- 18 Minutes On Med - High.
3. Blend The Creamed SweetCorn With The Double Cream Add The Sweetcorn Kernels Season With Salt And Pepper To Taste .
4. Stir The Cream Mixture InTo The Onions And Pork .
5. Cover And Cook For 2 Half 4 Minutes On Med – High . Do Not allow To Boil . Serve.

Liver and onions with red wine

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Cooking time 4 Minutes

Quantities for 4 helpings;

1 onion thinly sliced

4 tbs oil

l lb lambs or calfs liver

thinly sliced 500g

salt and pepper

l oz flour tbs

14. pt. Red wine 3

measures level.

1. Heat the oil and fry the onion until tender, about 3 minutes.
2. Sprinkle the liver with salt and pepper and toss in the flour to coat it well.
3. Remove the onion and keep hot fry the liver quickly, 2,3 minutes each side.
4. Return the onion, add the wine and cook at high heat for a minute.
5. Serve at once with boiled potatoes and lettuce salad.

Lancashire Hot Pot

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4 Lamb chops_ Fat Removed

4og ( 1 2oz) Seasoned Flour

5 Carrots Peeled And Sliced

2 Medium Onions Peeled And Chopped

2 Sticks Celery . Chopped

1 Leak Peeled And Sliced

Half x 5ml ( 1 Or 2 tsp) Mixed Herbs Salt And Pepper

2 Medium Potatoes Peeled And Cut Into 1 cm 3 or 4 Thick Slices

45oml ( Half 3 or 4 pt) Beef Stock

1. Coat The Lamb Chops With The Seasoned Flour.
2. Mix Together The Carrots . Onions . Celery Leak And Mixed Herbs. Sprinkle With Salt And Pepper
3. In A Lightly Buttered 2. 5 Litre Heat Proof Casserole Dish Place In An Even Layer Half Of The Sliced Potatoes .
4. On Top Layer Half Of The Vegetable s Then Place In An Even Layer The Coated Lamb Chops Place The Remaining Vegetables On Top Of The Lamb Chops .
5. Top With The Remaining Potato Slices Arranging Them Neatly

In Overlapping Circles.

• Pour Over The Beef Stock Until The Stock Reaches The Upper Potato Layer . Brush Top Of Potatoes With Oil.
• Place In The Oven And Cook For _40 _45 Minutes On DUAL COOK On 2OO 0 c Microwave MED _ LOW ) .

BEEF CARBONADE

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2. Medium onion _ peeled and sliced
3. x 15Ml (2 tbsp ) oil

25g (1 oz ) plain flour

700g (1.5 lb) stewing stock _ cubed

1. Beef stock cubed

300ml ( HALF pt ) boiling water

300 ml ( HALF pt ) beer or stout

1. Bouquet garni season

6 x 2.5 (1 ") slices French bread

1 x 15ml ( 1 tbsp) English mustard

1. Place onion and oil into a large microwaveable casserole dish and heat on high for 2 minutes
2. Add steak and brown on high for 5-6 minutes stirring half way through cooking time stir in flour and mix well.
3. add boiling water to stock cube . pour over steak with beer add bouquet garni and seasoning.
4. cover with microwaveable lid place on low rack and cook on DUAL cook ( on 180o c microwave low ) stirring onice during Cooking
5. Spread One Side Of Slice Of French Bread With Mustard .
6. remove Casserole Lid AND Place Bread Slices On Top With Mustard Side Upwards.
7. COOK For 3 _4 Minutes ON DUAL COOK GRILL ( Microwave LOW GRILL ) Until Bread Is GOLDEN.

RUM BABAS

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COOKING TIME 2O MINUTES

TEMPERATURE 425 DEG F (220 DEG C) MARK 7

QUANTITIES FOR 6-8 SMALL BABAS

1/2 OZ YEAST (1Og)

1 TSP SUGAR

6 TBS WARM MILK

2 OZ BUTTER OR MARGARINE ( 5Og )

2 OZ SUGAR (1-4 C)

2 EGGS

6 OZ PLAIN FLOUR (1 1/4 C)

¼ TSP SALT

2 OZ DRIED FRUIT (CURRANTS PEEL, AND RAISINS 2/3C)

SYRUP

4 OZ SUGAR (1/2C)

4 TBS WATER

2 TBS RUM

MEASURES LEVEL

MIX THE SUGAR WITH THE WARM MILK AND CRUMBLE IN THE YEAST. SPRINKLE THE, TOP WITH A LITTLE FLOUR. COVER WITH A CLOTH AND PUT IN A WARM PLACE TO BEGIN RISING LEAVE , FOR ( 15-2O) MINUTES, USE THE OTHER INGREDIENTS EXCEPT THE FRUIT TO TAKE A CAKE MIXTURE BY THE CREAMING METHOD* ADD THE YEAST MIXTURE AND BEAT HARD FOR 5 MINUTES ADD THE FRUIT AND HALF FILL SMALL GREASED MOULDS . LEAVE TO RISE TO TOPS BAKE UNTIL THEY FEEL SPRINGY WHEN PRESSED IN THE CENTRE IN THE CENTRE TURN OUT CAREFULLY POUR OVER THE WARM SYRUP ALLOWING IT TO SOAK IN. TO MAKE THE SYRUP BOIL THE SUGAR AND THE WATER FOR 5-1O MINUTES AND THEN ADD THE RUM SERVE HOT OR COLD ONES MAY BE DECORATED WITH WHIPPED CREAM FLAVOURED WITH RUM.

* BEST RESULTS ARE OBTAINED IF ALL INGREDIENTS ARE AT ROOM TEMPERATURE

1. SOFTEN THE FAT WARMING IT IF IT IS TO MELT OR IT T O MELT OR IT MILL NOT CREAM WELL. BEAT WELL THE SUGAR USING A WOODEN SPOON OR MIX BY MACHINE BEAT UNTIL THE MIXTURE IS WHITE AND LIGHT AND THE SUGAR NO LONGER FEELS GRITTY. THIS IS WHY CASTOR SUGAR IS RECOMMENDED AS IT MIXES MORE QUICKLY THAN THE COARSER SUGARS ANY SUGAR OR HONEY IN THE RECIPE SHOULD BE CREAMED WITH THE FAT.
2. SIFT ALL THE DRY INGREDIENTS TOGETHER TO MIX THE WELL AND REMOVE LUMPS
3. BEAT THE EGGS ONE A TIME, ADDING SOME OF THE FLOUR IF THE MIXTURE SHOWS SIGNS OF CURDLING. ADD ANY FLAVOURED ESSENCE.
4. STIR IN THE REST OF THE DRY INGREDIENTS TOGETHER WITH ANY ADDITIONAL LIQUID IN THE RECIPE, TO MAKE A SOFT CAKE CAKE CONSISTENCY.
5. ADD ANY FRUIT AND STIR IT IN VERY GENTLY THE CAKE SHOULD BE MIXED UNTIL THE INGREDIENTS ARE SMOOTHLY BLENDED .

SHEPHERDS PIE

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450 ( 1 Ib) Minced Lamb 1 small onion _ slice

ml ( half pt ) stock

2. medium tomatoes skinned and chopped

salt and pepper

Worcestershire sauce to taste ( optional )

potato topping

225g ( 8oz) potatoes 2 x 15 ml ( 2 tbsp ) milk

1 x 5 ml ( 1 tsp ) butter seasoning garnish

paprika or chopped parsley

1. 11place lamp and onion in a large casserole dish and cook uncovered on MED _ HIGH for 6 _7 minutes stir in flour and add stock and tomatoes mix well and season add Worcester sauce if required

2. cover and cook for 9 _ 11 minutes on MED _ HIGH until meat is tender . allow to stand
3. peel and cut potatoes in small piece s . place in dish with 2x15 ml ( 2 tbsp) water cover and cook for 6 _ 7 minutes on HIGH until it soft.
4. 4cream potatoes with milk and butter season to taste
5. spread over top of meat.

6. place on HIGH rack and grill for 7_ 9 minutes until golden brown .
7. garnish with paprika or chopped parsley

FRENCH ONION SOUP

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350g ( 12 oz) Onions Thinly Sliced

1200 ml ( 2 pt ) Hot Beef Stock ( using 3 Stock Cubes

25g ( 1 oz ) Butter 1 x 15 ml ( 1 t sp ) Worester Sauce

Salt And Pepper

1. Place Onions Butter 600 ml ( pt ) Of Stock Into A Large Bowl

Cook For 17 _ 20 Minutes On HIGH .

• Stir In Remaining Stock And Worcester Sauce AND Season To Staste.
• Cook for 4_ 5 Minutes On HIGH Stand before Serving

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  STEAK AND KIDNEY PIE

   

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  450 g (1 lb ) Stewing Steak And Kidney

  1 Large Onion _ Chopped 450 ml ( HALF pt) beef Stock

  2 x 15 ml (2 tbsp) Cornflour

  Salt AND Pepper

  225g ( 8oz) Puff Pastry 1 Egg To Glaze

  1. Cut Up Steak AND Kidney Into A Casserole Dish Add The Onion And Stock. Season And Place On Low Rack . Cover And Cook For 25_ 30 Minutes ON DUAL COOK ( 180 o C Microwave MEDIUM ).
  2. Blend In The Cornflour To the Stock AND Meat Place IN a Pie Dish.
  3. Roll Out The Puff Pastry To Make The Pie Lid Place Over Filling, Damp The Edges And Trim. UseThe Trimmings To Make Pie Decorations Glaze with The Egg . Place On Low Rack .
  4. Cook For 10 _ 12 Minutes on DUAL COOK ( on 200 c Microwave Medium ) .