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What you need:

4 large flat mushrooms

4 tbsp dried bread crumbs

1 tbsp chopped coriander or dried mixed herbs

4 tbsp cheese grated

1 tsp Tabasco sauce

2 tbsp garlic butter or plain butter

What you do:

Wash the mushrooms and remove the stalk

In a bowl mix together the bread crumbs, cheese, Tabasco and coriander or mixed herbs to create the stuffing.

Heat a frying pan on a medium heat and place the butter in it. Once melted place the mushrooms with the top side down, sprinkle a pinch of salt on each and close the lid if you have one. Let them cook until tender.

Remove from heat and fill the mushrooms with the stuffing and place under a pre-heated grill.

Once the cheese has melted and browned you are ready to serve

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What you need:

8 oz / 227g of cold potato ( freshly mashed )
4 oz / 100g lard
1 egg
8oz / 227g self raising flour
pinch of salt.
2 baking trays lined with grease proof paper.

What you do:

Preheat the oven to 200C / 400F / gas mark 6

Rub the lard into the flour Then add the salt & cold potato.
Blend well together , then bind together with the egg.
Roll out to 1/2 inch thickness & cut into circles.
Place onto the grease proof paper & cook in the oven for around 12 to 15 mins.
Serve hot.

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What you need:

1 lb / 500g parsnips, peeled & cut into lengths.
2 tbsp goose fat, or vegetable oil.

Pinch of dried thyme

What to do:

Preheat the oven on 220C / 425F / gas mark 7.
Place the parsnips into a saucepan and bring to the boil. Reduce the heat and simmer for 5 mins.
Place the goose fat or cooking oil into a roasting tin then place in the oven until almost smoking hot.
Place the parsnips carefully into the hot oil, then turn them all over so they’ve all been coated with the fat. Place the parsnips into the oven for around 20 mins, turning occasionally. Sprinkle with a inch of dried thyme.
Serve hot.

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