Monday, November 29, 2010

Start the Week

Here is an easy recipe for a dessert made with yogurt that will freeze well, so worth making now to eat during the festive season.
Yogurt Nut Pudding: serves 4 - 6
2 'Crunchie' type chocolate bars
2 x 16 oz (450g) cartons natural yogurt
5 tblsp runny honey
4 oz (100g) chopped mixed nuts
Put the 'Crunchies' into a polybag and crush with a rolling pin. Tip into a bowl and mix with the rest of the ingredients.
To serve on the day: put into a dish and chill in the fridge for at least half an hour.
To freeze: put mixture into a solid container, seal and freeze. Use within three months. Thaw overnight in the fridge, stir and serve chilled.

The recipe for devilled sauce is worth filing away as this sauce is useful when wishing to 'sharpen' up the flavour of 'quick-cook' liver, steak, chicken etc.
Instead of cooked cold lamb, cooked beef could be used.
Teenage 'Bangers':
1 lb (450g) scraps of cold lamb, minced or finely chopped
4 oz (100g) or less of shredded suet
8 oz (225g) cooked rice
salt and pepper
beaten egg
dripping or oil
Mix the lamb with the suet and rice, adding seasoning to taste. Roll up into 'sausages', then coat each in first egg, then breadcrumbs, and fry in hot dripping until golden brown. Serve with mashed potatoes, carrots and gravy, or with oven chips and baked beans.

Devilled Sauce:
1 tsp mustard powder (or 1 - 2 tsp made mustard)
1 tsp Worcestershire sauce
1 tsp chutney or relish
half tsp curry powder
1 tsp tomato ketchup or tomato paste
2 tsp vinegar
pinch of cayenne pepper
pinch of sugar
1 oz (25g) butter
Put all the ingredients into a small saucepan. Heat gently until the butter has dissolved, then bring to the boil.
Best freshly made, this can then be poured over slices of tender meat or poultry and cooked in the oven at 180C, 350F, gas 4, for 10 minutes, turning once, then remove meat from dish and grill on each side for a further 3 minutes. Serve very hot.