Yield: 1 servings
|3||Carrots; peeled and thinly|
|¼||Swede; peeled and thinly|
|1¾ litre||Vegetable stock|
|1||Leek; trimmed and sliced|
|1||Onion; peeled, half finely|
|; chopped, half|
|; finely sliced|
|3 tablespoons||Mixed herbs; chopped parsley,|
|; dill, sage &|
|40 grams||Plus 1 tbsp butter|
|1 medium||Potato; peeled and grated|
|1||340 gram tin corned beef|
|1 tablespoon||Finely chopped fresh flatleaf parsley|
|3 tablespoons||Olive oil|
|4 tablespoons||Plain flour|
|1 teaspoon||Bicarbonate of soda|
|1||550 gram tin garden peas|
|3 tablespoons||Snipped chives|
|1 tablespoon||Clear honey|
|1 dash||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 1⅒ 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/ ½ 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
Converted by MM_Buster v2.0l.