| Our School |
| Parish recipe book |
| Permanent Diaconate |
| Prayers |
We are putting together a Parish Recipe Book.
Please send in your favourite recipe to be included for
publication in the Autumn.
Email to Click Here and in the Subject line put "Recipes"
|
Piquant Pork Chops 4 Pork Chops Drop of Vegetable oil Clove Garlic or Paste 2 Tbsp of Corn Flour 1 pint of Chicken Stock 1 oz of Brown Sugar 2 Tbsp2 oz of Sultanas Vinegar 2 Tsp Dry Mustard 2 Tbsp Lemon Juice 1 Tbsp Worcester sauce 2 oz of Sultanas Small Pinch of salt Small pinch of pepper
Equipment: Frying pan & Casserole Dish Prep. Time 15 Minutes Cooking 1 ¼ Hours at 350f or 180c
Trim Excess Fat off the Chops & Fry them on both sides in the Vegetable Oil. Remove from Pan when Brown & place in Casserole Dish. Mix the Brown Sugar, Vinegar, Mustard, Lemon Juice, Corn Flour & Worchester Sauce together in a cup. Make your Stock & bring to the Boil add the Sultanas then mix in the Piquant Sauce slowly to the Stock & bring to the Boil until it thickens. Once this is done add the Sauce to the Casserole Dish with the Chops & Cover. Pop them in the Oven for 1¼ Hours at 350f or 180c, serve with Rice or Croquette Potatoes & Corn.
|
BROWNIES250G butter 400g dark chocolate 4 eggs 1 cup castor sugar 2½ cups flour 200g milk chocolate cut into small bits 300g white chocolate cut into small bits
1) Preheat oven to 180° 2) Butter and line a large baking tin 3) Melt butter and dark chocolate. Let stand for 10 minutes 4) Beat eggs lightly by hand 5) Add castor sugar 6) Add the chocolate and butter mixture to the eggs & castor sugar 7) Mix in the flour 8) Add the chocolate bits 9) Put into the prepared tin, and bake for 30 mins
Do not turn out or cut until the brownies have completely cooled.
|
