Just What the Children Don't Need
- 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
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
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
