麻豆约拍

Fish Sausages with Carrot and Raisin Pickle听

Fish Sausages

• 2 teacupfuls of fish (300g)
• 2 tablespoons cooked rice
• chopped parsley
• 1 egg
• breadcrumbs, maize or oats for rolling
• lard or oil for cooking

Cook the fish in salted water until firm.

Cool and blend with the rice, egg and parsley.

Form into sausage shapes.

Roll in crumbs to coat.

Heat oil in a pan and cook until golden and crisp.

听

Pickled Carrot and raisins

• 2 large carrots, scrubbed and finely sliced
• 50g raisins
• 100ml malt vinegar
• 1 tablespoon mustard seeds
• 陆 teaspoon dry mustard
• 1 tablespoon honey

听

Boil the raisins with the vinegar, mustard seeds, powder and honey and season with salt. Add the carrots and cook for 5 minutes.

Bottle and store until needed.

Queen of Puddings with Blackberry and Apple

• 150g stale cake
• 2 eggs
• 2 tablespoons honey
• 175ml milk
• 125g castor sugar
• 500g cooking apple, peeled, cored and diced
• 100g blackberries

听

Place the cake in 4 dishes.

Separate the eggs whisk the yolks with a tablespoon of the honey.

Scald the milk and pour over the yolks, whisk and pour over the cake.

Cook in a 180oc oven for 15 minutes.

Cool.

Place the apples in a pan with 25g of the sugar and the remaining tablespoon of honey. Simmer until soft and add the blackberries.

Spoon over the cooked cake mixture.

Whisk the egg whites and fold in the remaining 100g of sugar in 3 increments.

Spoon or pipe over the fruit and bake in a 180oc oven for 10 minutes or until golden on top.

Serve.