COLCANNON

An old Irish recipe served with bacon,
but it is equally delicious when served wit fish or chicken.

250 gr shredded green cabbage
100 ml skim milk
250 g potatoes, diced
1 large leek cleaned and chopped. Include 7 cm of the green part
1 tablespoon butter, melted
pinch of grated nutmeg
salt and pepper

Cook cabbage in a saucepan of boiling, salted water for 10 minutes. Drain well and set aside.

In a separate saucepan , bring milk to boil add leek and potatoes. Reduce the heat and simmer for 15 minutes or until they are cooked through. Remove saucepan from cooking plate stir in nutmeg and mash leeks and potatoes together. Add drained cabbage, and mix well.

Spoon potato and cabbage mixture into a serving dish, make a hollow in the center with the back of a spoon and pour melted butter into it. Serve the dish immediately

colcannon

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SUKIYAKI

8 shallots
4 leaves Chinese cabbage
3 stalks celery
8 medium mushrooms
4 radishes
1 small can sliced bamboo shoots
600g rump steak
1/4 each soy sauce and dry sherry
1 tablespoon sugar
Some sprays coriander leaves
peanut oil

Clean and cut shallots into 5 cm sections , include some of the green part. Cut celery diagonally into 3 cm sections. Tear Chinese cabbage into pieces. Clean and prepare mushrooms and radishes then slice.

Cut meat into slices about 3 mm thick and place in a tray, sprinkle with sugar. Combine the soy sauce with sherry. Heat about 2 table spoons of peanut oil in an electric wok, add the meat and fry, quickly to brown all over and place aside.

Add the vegetables but not the bamboo shoots, soy sauce mixture and cook, stirring until just tender. Arrange vegetables in a platter or tray, meat in the center of tray and cook bamboo shoots for a few moments while arranging the rest of ingredients . Place bamboo shoots around the edge of tray or platter. Garnish with coriander.

sukiyaki

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TUNA AND RICE FRITTERS

Serves 4
This is delicious. Serve with tartare sauce. A side salad is a good addition if you like.

3/4 cup uncooked white rice
1x425 g can tuna
1 small onion, grated
1/4 cup milk
2 eggs separated
3 tablespoons plain flour
1 teaspoon lemon juice
2 tablespoons freshly chopped parsley
salt and pepper to taste
Pinch cayenne pepper

Cook rice in plenty of salted boiling water. When ready drain well and put aside until cold. Drain and flake tuna. In a dish add flaked tuna, onion, milk, lightly beaten egg yolks, flour, lemon juice rice, parsley, caynne, salt and peppr and mix well.
When ready, beat egg whites until they form peaks and fold in. Drop tablespoons into deep, hot oil and cook until golden brown.

tuna and rice fritters

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MUSHROOM QUICHE

serves 6
no doubt you will enjoy its delicious mushrooms and cheese mixture.

2 cups plain flour
salt and pepper
125 g butter
3/4 cup shredded Cheddar cheese
2 eggs
good pinch cayenne pepper
1 cup milk
200 g small mushrooms
2 tablespoons chopped fresh parsley
very cold water

Sift together flour, salt,, butter and mix together until mixture resembles fine breadcrumbs. Stir in enough water and mix to a firm dough,, knead lightly until smooth. Wrap and chill for 30 minutes.
Roll out pastry to fit into a 23 cm ovenproof tart dish and place in a hot oven for about 12 minutes, let cool and the sprinkle cheese over base.
Place aside half a dozen small mushrooms and lightly fry the rest in a little butter, drain and cut into pieces. Stir into the egg mixture.
Pour the egg and mushroom mixture into the pastry case. Chop remaining mushrooms and sprinkle over pastry and bake for 25 to 30 minutes in a moderately hot oven. When quiche is done sprinkle with chopped parsley.

mushroom quiche

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