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Write to us |
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Newfields
Organics
The Green
Fadmoor
Kirkbymoorside
North Yorkshire
YO62 7HY
United Kingdom |
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Telephone us |
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Tel: 01751 431558 |
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Fax: 01751 430261 |
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Email us |
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[enquiries] |
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700 gms diced
Parsnips
1 oz. Unsalted butter
a generous pinch of ground mace
3 tblsps of plain flour
1 large beaten egg
100gms fresh breadcrumbs
1 tblsp vegetable oil |
- Boil parsnips until tender – approx
10minutes
- Drain and then return to the pan.
- Add 1tblsp of flour, butter and mace.
- Mash, season and leave to cool –
approx. 10 minutes
- Have the remainder of the flour on a
plate. Lightly Dust your hands with flour.
Shape. mixture into sveral balls. Take
one ball, shape into a cake.
- Dust with flour, then dip into egg and
roll in breadcrumbs. Repeat process. Should
make 6 balls.
- Chill for at least 15 minutes- even
overnight.
- Cook cakes in a non stick frying pan.
Cook for 7 minutes and then turn over
until both sides are crisp and golden.
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450gms curly
kale
1 oz. Unsalted butter
5tblsps double cream
0.25 teaspoon freshly grated nutmeg |
- Snip the leaf from the stem. Wash the
leaf in cold water and drain.
- Place in a pan with just a hint of water
and simmer until bright green and almost
cooked (about 5 minutes). Drain off any
liquid.
- Put kale back into pan, add butter and
toss for 2 minutes to heat . Add nutmeg,
season generously and serve.
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