Recipes

Traditional Sherry Trifle
Serves 8-10

Ingredients:

Base

8 trifle sponges

4 tablespoons raspberry jam

6 tablespoons sweet sherry

12 oz. (350g) frozen raspberries, partially thawed

2 oz. (50g) ratafia biscuits

Custard

1 pint (550ml) milk

1 vanilla pod

4 egg yolks

1 tbsp. caster sugar, plus a little for sprinkling

one and a half tablespoons of cornflour

Topping

three quarter pint (425ml) whipping cream

2 oz. (50g) flaked almonds, toasted

glace cherries to decorate

Cooking Instructions:

Split the sponges in half then spread each half thinly with raspberry jam

Sandwich each half back together and cut into quarters

Place in the base of three and a half pint (2 litre) glass trifle bowl

Sprinkle the sherry over the sponges and spoon over the partially thawed raspberries and their juice

Roughly crush the ratafia biscuits and sprinkle over the raspberries

Chill for 3-4 hours

Place the milk and vanilla pod in a small pan and slowly bring to just below boiling point

Transfer to a heatproof jug and leave to infuse for 10 minutes

Remove the vanilla pod from the milk

Place the egg yolks, cornflour and sugar in a bowl and whisk together

Whisk in the milk, then strain the liquid back into the rinsed pan through a fine sieve

Cook over a gentle heat , stirring constantly until the custard starts to thicken, being careful not to allow to boil

Cook gently for two minutes unit the custard is a thick pouring consistency

Quickly pour the custard into a cold bowl to prevent further cooking

Sprinkle the surface with a thin coating of caster sugar to prevent a skin forming

Set aside and leave to cool

Spoon the cold custard onto the raspberries in the trifle bowl, spreading to the edges with a palette knife

Gently whip the cream until it nearly holds its shape, then spoon three quarters of it on top of the custard and carefully spread to the sides of the bowl

Whip the remaining cream until it holds it shape

Pipe swirls of cream around the top of the bowl and decorate with flaked almonds and cherries

Saucy Baked Onions
Serves 4

Ingredients:

4 onions, mediun size, peeled

3 oz. (75g) grated cheese

salt and pepper

mashedd potatoes

2 tablespoons of breadcrumbs

butter

half a pint of white sauce

Cooking Instructions:

Pre-heat oven to 375F, Gas Mark 5, 190C

Parboil the onions in boiling, salted water

Drain, then when cooled remove some of the center with a teaspoon

Chop the onion which has been removed and mix with the breadcrumbs and half the grated cheese

Season to taste, adding a little of the white sauce to moisten, if nescessary

Fill the onions with this mixture, sprinkle with the remaining cheese and dot with butter

Bake in the pre-heated oven for 30 minutes

Serve on a bed of hot mashed potato and serve sauce separately

Mushroom Rarebit
Serves 4

Ingredients:

1 lb. (450g) mushrooms, sliced

2 oz. (50g) butter

1 tablespoon tomato puree

2 tablespoons of water

2 tablespoons grated Parmesan cheese

4 slices buttered toast

Cooking Instructions:

Sauté the mushrooms in the butter slowly for about 10 minutes

Add salt , pepper and the tomato puree mixed with the water

Add the cheese and continue cooking for a further 10 minutes

Serve on hot, buttered toast

Savoury Rice
Serves 4

Ingredients:

1 onion, chopped

8 oz. (225g) rice and wholegrain mix, rinsed

4 0z. (100g) peas

12 oz. (300g) can Mexican sweetcorn, drained

4 oz. (100g) Edam cheese, diced

one and a half teaspoons of mild curry powder

1 clove of garlic, crushed

1 tablespoon of sunflower oil

4 sticks of celery, chopped

one and a quarter pints (700ml) boiling water

Cooking Instructions:

Gently heat the oil then fry the garlic, onion and curry powder for 5 minutes

Add the celery and rice mix then fry for a further 2-3 minutes

Add the water, bring to the boil, stirring twice

Cover and simmer for 20 minutes

Add the peas, corn and cheese

Cover and cook for 5 minutes till the liquid is absorbed

Serve immediately

Fruity Egg Curry
Serves 4

Ingredients:

6 hard-boiled eggs, shelled

1 small apple, peeled and chopped

1 small onion, peeled and chopped

2 oz. (50g) sultanas

2 0z. (50g) butter

2 teaspoons of cornflour

2 teaspoons of curry powder

half a level teaspoon of curry paste

lemon juice

salt

4 oz. (100g) Patna rice, cooked for 12 minutes in boiling salted water

Cooking Instructions:

Cut the hard boiled eggs in half

Fry the onion and apple in butter for a few minutes, then add curry powder, curry paste, cornflour and mix well

Continue cooking for a further 3-4 minutes

Add the stock and sultanas then stir until boiling

Add the seasoning and lemon juice

Cover and simmer for about 20 minutes

Put the eggs into the sauce to heat through, then place on top f rice and pour the sauce over

there is some turkey recps on here but i was asked for some vegetarian ones and yep im a veggie but my kids arnt and they will be eating turkey as usual :D