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FareShare Gazette -- February 2006 Recipes

This FareShare Gazette -- February 2006 Recipes recipe uses Margarine Or Butter, All Purpose Flour, Salt, Parmesan Cheese, and Butter Beans Drain. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tbsp
• 1/4 tsp
• 2 tbsp
• 1 can
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 30 g
• 3 tbsp
• 1 tbsp
• 1 pinch
• 1/2 cup
• 1 1/2 tsp
• 1 1/3 cup
• 1/4 cup
• 1 cup
• 4 tbsp
• 2 tbsp
• 1 cup
• 2 cup
• 1 tbsp
• 1 cup
• 1 1/2 cup
• 2 tbsp
• 1 cup
• 1/2 cup
• 1/4 cup
• 2 tsp
• 20 oz
• 14 oz
• 14 oz
• 1 cup
• 1/2 tsp
• 1 cup
• 1/2 cup
• 1/4 cup
• 2 tbsp
• 1 1/2 cup
• 1/4 tsp
• 2 lb
• 2 tbsp
• 1 tbsp

Method (preview)

1. 1

   Add wine and enough milk to reserved salmon liquid to measure 1 cup; reserve.

2. 2

   Mix in flour.

3. 3

   Stir in salt and reserved wine mixture.

4. 4

   Stir in salmon, spaghetti, cheese, nutmeg and mushrooms.

5. 5

   Sprinkle with almonds.

6. 6

   Microwave, uncovered, until hot 5 to 6 minutes.

7. 7

   Mash beans with a fork; add other ingredients and mix.

8. 8

   Extract juice from the lemon. Rinse raspberries. Put 12 raspberries aside; mix the rest with lemon juice, cider, oils and sugar.

9. 9

   Clean the scampi.

10. 10

    Saut� them in butter for 2 minutes with salt and pepper on medium heat.

11. 11

    Cut scampi in 2 or 3 pieces of equal size.

12. 12

    Mix ingredients 1-7 in a bowl. Stir in 8-12, in order, mixing well.

13. 13

    Scoop mixture into a well oiled, glass pie plate (I use an enamel coated cast iron casserole).

14. 14

    Put in the oven and immediately turn heat down to 350F.

15. 15

    Bake 35-45 minutes until well browned.

16. 16

    The mix seems too wet to be able to cook in the specified time, but DO NOT OVERCOOK or pat� will be dry and crumbly once it has set.

17. 17

    Let cool a couple hours then chill thoroughly to let set properly before serving. Keeps 7 days in the fridge or can be frozen.

18. 18

    Preparation time: 15 minutes; 45 minutes to bake Source: Sinead for VegWeb Recipes

19. 19

    Put all the vegetables in a roasting tin and toss with the extra virgin olive oil, season with salt and pepper and sprinkle in some of the thyme.

20. 20

    Roast for 30 minutes. Leave the oven on.

21. 21

    Warm the stock on top of the stove.

22. 22

    Peel any fat from the goose or chicken breasts.

23. 23

    Trim the breasts of any odd bits of meat and add these to the stock.

24. 24

    Slice the goose or chicken breast thinly against the grain, or shred into strips.

25. 25

    Put the prepared meat into a small baking tin.

26. 26

    Add 4 tablespoons of warm stock for moisture, and cover with foil.

27. 27

    Put the meat in the oven and heat until just warmed through (smoked meat can dry out quickly).

28. 28

    Brush the puff pastry with the egg mix then sprinkle each square with more thyme sprigs and coarse sea salt.

29. 29

    Place on a lightly oiled, preheated baking sheet and bake in the oven until puffed and brown - about 6 minutes.

30. 30

    The pastry will be rounded and slightly split in the middle.

31. 31

    Separate the top of the puff pastry from the bottom. Discard the bottoms and set the tops aside.

32. 32

    To assemble, warm 4 wide-rimmed bowls.

33. 33

    Sprinkle with any remaining thyme and top with a puff pastry.

34. 34

    Serve immediately.

35. 35

    Place leaves onto 4 plates. Divide mayonnaise mixture onto the 4 plates.

36. 36

    Arrange the thinly sliced goose on top. Serve with crispy fresh bread.