November 26, 2017 / Lyn Jones / 0 Comments
JERUSALEM ARTICHOKES
artichokes
melted butter
1 few drops vinegar
white sauce
s/p
Wash the roots thoroughly, scrape off the skin and boil until tender in slightly salted water with a few drops of vinegar. Remove immediately once soft, and put butter over and some pepper.
Serve with the white sauce.
BROAD BEANS
Shell and boil for 30-45 mins in salted boiling water. Strain and add pepper and butter.
BROAD BEAN TOPS, TURNIP TOPS, RAPE LEAVES
may all be cooked similar to silver beet or spinach. Serve with butter & pepper.
MAIZE (INDIAN CORN)
young corn cobs
butter, melted
s/p
Cut off the stalks and remove the outer leaves and fibres from each cob.
Put in boiling salted water, cook gently for about 30 mins.
Drain, season. Pour butter over the cobs and serve.
November 26, 2017 / Lyn Jones / 0 Comments
SAUCE FOR COLD MEAT
3-4 Tab redcurrant or grape jelly
1 Tab mustard
a little water
juice of 1 lemon
minced peel of 1/2 an orange
Mix well together.
STEWED TOMATOES are also good with COLD MEAT (see recipe separately)
WHITE SAUCE
1 Tab butter
1 cup hot milk
1 Tab flour
salt and pepper
Heat the butter in a saucepan and stir in the flour. * Gradually pour on the hot milk.
Season to taste. Bring to boil, simmer gently for about 10 minutes.
NOTE: If using cold milk, it should be added all at once instead.
* It is good to let this mixture cook for 1 minute while stirring carefully before adding liquid.
BROWN GRAVY
2 Tab flour
1 cup water or stock
After roasting your meat, drain off the excess fat.
Sift flour into baking dish and cook gently until lightly brown. Gradually stir in cold liquid (such as vegie stock) and cook 5 mins, stirring until smooth and thickened.
Season to tasted with salt and pepper. Strain if desired.