Potato Soup
Ingredients: Preparation:
Cut up potatoes and onions into cubes and slice mushrooms.
Stilton Pasta
Salad Ingredients:
Preparation:
Cook pasta according to directions.
Welsh Cockle
Pie Ingredients: Preparation:
Melt the butter in a pan, add the rinded and chopped bacon and chopped onion
and cook for 5 minutes, until the onion is transparent.
Salade Lyonnaise
Ingredients: Dressing
3 tblsp Olive Oil Preparation:
Add butter to pan and melt, add garlic and bread cut into 1 cm (½ inch) cubes
and cook for 3-4 minutes until crisp and golden.
Pan Haggerty
Ingredients: Preparation:
Thinly slice the potatoes and onions and grate the cheese.
Irish
Omelette Ingredients:
Preparation:
Separate the eggs. Submitted by WAU Ireland
Kedgeree
Ingredients: Preparation:
Cook the rice until tender.
Scotch
Eggs Ingredients:
Preparation:
Mix together the sausage meat and mace in a large bowl, season to taste.
8 Potatoes
4 Mushrooms
1200ml (2 pints) Milk
1 Onion
1 tbsp Parsley
1 tsp Basil
25g (1oz) Butter
Black pepper
Boil until
potatoes are soft, drain excess water.
Add milk, mushrooms, butter and
herbs.
Cook for an further five minutes.
Add pepper to taste before
serving.
225g (8oz) Pasta
110g (4oz) Stilton Cheese
225g (8oz) Walnuts
225g (8oz) Celery
4 tblsp Mayonnaise
3 tblsp Parsley
Black
Pepper
Immediately rinse with cold water and
drain well.
Add crumbled cheese, toasted and chopped walnuts, chopped
celery, mayonnaise and pepper.
Mix everything together in a bowl.
Refrigerate until serving, this will allow the flavours to develop.
You
should need to add more mayonnaise if the salad seems dry.
Sprinkle with
chopped parsley and serve lightly chilled.
900ml (1½ pints) Cooked Cockles
600ml (1 pint) Milk
225g
(8oz) Streaky Bacon
110g (4oz) Fresh Breadcrumbs
75g (3oz) Caerphilly
Cheese
50g (2oz) Plain Flour
25g (1oz) Butter
1 medium Onion
4
tblsp Dry White wine
3 tblsp Fresh chives
Add flour and cook
for a further minute, stirring constantly.
Remove from the heat and
gradually stir in the milk.
Bring to the boil, stirring continuously, until
the sauce thickens then boils and becomes smooth.
Add the cockles, wine and
snipped chives and simmer for 2-3 minutes.
Place the mixture into an
oven-pie dish.
Mix the breadcrumbs and grated cheese together and sprinkle
on top.
Place under a hot grill for 5 minutes, until golden brown.
275g (10oz) Bread
175-225g (6-8oz) Chicken Livers
1 Lettuce
225g (8oz) Onion
25g (1oz) Butter
1 Clove Garlic
2 tblsp Lemon Juice
2 tsp Dijon Mustard
Drain on absorbent paper.
Dice onions and lightly sautee for a few minutes, add the livers and cook
for about a minute (be careful not over-cook).
For the dressing whisk the
oils, lemon juice and mustard together.
Cut the lettuce leaves into 1 inch
slices
Combine all ingredients in bowl, toss until all the leaves are
coated.
450g (1lb) Potatoes
110g (4oz) Cheddar or Lancashire Cheese
2
medium Onions
25g (1oz) Butter
1 tbsp Vegetable Oil
Salt and Pepper
Combine the
butter and oil in a large frying pan.
Remove the pan from the heat and place
layers of sliced potatoes, onions and cheese, reserving a little of the cheese.
Cover and cook gently for about 30 minutes or until the potatoes and onions
are cooked.
Pre-heat the grill five minutes before the end of the cooking
time.
Sprinkle the reserved cheese over the top of the mixture, place under
grill until the cheese is golden brown and bubbling.
Serve straight from the
pan.
6 Small or 4 Large Eggs
135g (5oz) Mashed Potato
1 tbsp
Chopped Chives or Spring Onion
25g (1oz) Butter
Lemon Juice
Salt and
peppers
Beat the yolks, adding salt and pepper to taste.
Whisk the egg whites until stiff.
Combine the beaten yolks, mashed
potato, a squeeze of lemon juice and chives (or spring onions), ensuring they
are thoroughly mixed.
Gently fold in the whisked egg whites, retaining as
much air in the mixture as possible.
Melt the butter in a frying or omelette
pan over a medium heat.
Pre-heat the grill.
Cook until just set, and
then place under the grill until the top is lightly browned.
Serve
immediately.
450g (1lb) Smoked Haddock Fillets
175g (6oz) Long Grain Rice
3 Eggs
50g (2oz) Butter
Fresh Parsley
Drain well and rinse under cold water, then
spread out to dry.
Boil the eggs until hard.
Place the haddock in a
large pan with enough water to cover, simmer for 10-15 minutes, until tender.
Drain, skin and flake the haddock, removing any bones.
Chop one egg and
quarter the other two.
Place the butter to a large frying pan,add the rice,
haddock and chopped egg .
Cook moderate heat for about 5 minutes, until hot.
Place on to a warmed serving dish and garnish with chopped parsley and
quartered eggs.
340g (12oz) Pork Sausage Meat
4 Boiled Eggs, shelled
1 Egg
55g (2oz) Dried Breadcrumbs
Pinch Mace
Salt and Pepper
Oil, for
deep frying
Divide into four portions, flatten between hands, place an egg at the centre
of each portion.
Wrap the egg evenly in sausage meat.
Beat the egg.
Dip each covered egg into the beaten egg, then into the breadcrumbs, press
the breadcrumbs on firmly.
Heat the oil to 190°C: 375°F.
Fry the covered
eggs until golden brown.
Drain well.
Serve hot or cold.