Free Recipe Will This Be Our Waterloo?

Recipe Type: R Recipes

Recipe Preparation: bake

Cooking Ingredients for Will This Be Our Waterloo? Recipe

1 Savoy cabbage
6 Baby parsnips; peeled
1 ts Baking powder
5 Egg yolks
2 tb Self-raising flour; about (2
-to 3)
85 g Butter; plus 25g/1oz
; softened butter
3 tb Olive oil
2 tb Whisky
5 tb Home-made marmalade
1 Red onion; sliced
1 pn Caraway seeds
1 Chopped clove garlic
Pork loin fillet
1/2 Chicken stock cube
3 tb White wine
55 g Breadcrumbs; plus 6 slices
-bread
300 ml Double cream
100 g Greek yoghurt
1 tb Honey
300 ml Milk
Salt and pepper

Will This Be Our Waterloo? Preparation

Preheat oven to 200c/400f/Gas 6 and preheat the grill to high. 1 Blanch six cabbage leaves in a pan of boiling water for 1-2 minutes and drain. Cut the parsnips in half and cut each piece into four. Cook the parsnips in a pan of boiling water for five minutes and drain. 2 Place half the parsnips in a mini food processor with the baking powder, 1 egg yolk and enough self-raising flour to bind. 3 Shape the mixture into a patty. Heat 15g/ 1/2oz butter and 1 tbsp olive oil in a frying pan, add the parsnip patty and cook for 2-3 minutes on each side until golden brown. 4 Heat 15g/ 1/2oz butter and 1 tbsp olive oil in an ovenproof frying pan, add the remaining parsnips and cook for a few minutes. Add 1 tbsp whisky to the pan and carefully flambe. Stir 1 tbsp marmalade into the pan to glaze and season. 5 Heat 1 tbsp olive oil and 25g/1oz butter in a frying pan. Add the onion, caraway seeds and garlic and gently soften for a few minutes. Shred 3 cabbage leaves, stir into the pan and season. 6 Cut the pork into three pieces and halve each piece. Wrap the pork pieces in plastic film and beat with a meat mallet to flatten. Spoon some cabbage mixture on top of each piece of pork, roll up and place the rolls on top of the parsnips in the pan. 7 Cook under the grill for 4-5 minutes, transfer the pan to the oven and cook for a further 4-5 minutes, or until the pork is cooked through. 8 Arrange the remaining blanched cabbage leaves on a plate, sit the pork rolls on top and serve with the parsnips. 9 Shred the remaining cabbage and place in a pan with 300ml/ 1/2 pint boiling water, stock cube and 3 tbsp white wine. 10 Season and simmer for five minutes, or until the cabbage is tender. Serve in soup bowls. 11 Heat 25g/1oz butter in a frying pan, add the breadcrumbs and cook until golden brown. Allow to cool slightly. 12 Whip 150ml/ 1/4 pint double cream until thick, add the yoghurt, breadcrumbs, honey, 1 tbsp marmalade and 1/2 tbsp whisky and fold in. Spoon into the desert glasses and serve. 13 For the Bread and Butter Pudding: Heat the milk and remaining cream in a pan. Whisk together 4 egg yolks and 1/2 tbsp whisky and stir into the hot milk mixture. Spread the softened butter and remaining marmalade over the slices of bread and halve diagonally. 14 Put the bread in the bottom of a gratin dish and pour over the custard mix. Bake in the oven for 10-12 minutes, until set and golden brown, and serve. Converted by MC_Buster. Per serving: 816 Calories (kcal); 73g Total Fat; (80% calories from fat); 14g Protein; 26g Carbohydrate; 646mg Cholesterol; 702mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 13 1/2 Fat; 1/2 Other Carbohydrates Recipe by: Ready Steady Cook Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 2

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