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Suggest a better descriptionPreheat oven to 200c/400f/Gas 6. 1 Put the carrots and swede into a microwave dish. Pour over 600ml/1 pint vegetable stock, season and cover with cling film. Pierce a few holes through the cling film and microwave on high for 10 minutes. Drain the stock into a bowl and keep the stock and vegetables to one side. 2 Put 1.1 litres/2 pints of vegetable stock into a suitable sized pan. Add the leek and finely chopped onion and cook for 5-6 minutes. Add half the vegetables and the stock and cook for a further 4-5 minutes. Season and stir in a dash of Tabasco and 2 tbsp mixed herbs. Serve. 3 Melt 15g/ 1/2 oz butter in a frying pan then add half the potato. Crumble half the corned beef and scatter half over the top followed by the onion slices. 4 Sprinkle over the chopped parsley and top with the remaining potato. Season and put three thin slices of butter on the top. Cook for 3-4 minutes. Transfer to the oven to set for 1-2 minutes then turn over and cook on the hob until golden and cooked through. Transfer to a plate and add a dash of Tabasco. Garnish with sprigs of parsley. Serve. 5 Cut the parsnips in half lengthways and then widthways. Heat 1 tbsp olive oil and 1 tbsp butter and fry the parsnips with 3 sprigs rosemary and a pinch of salt until golden. Keep warm. 6 Heat 25g/1oz butter in a frying pan. Slice the remaining corned beef and fry for 2 minutes each side. Serve with the parsnips. 7 In a bowl mix together the egg yolk, milk, flour and bicarbonate of soda. Mash the peas in a bowl and stir into the batter with the chives and a dash of Tabasco. Season. 8 Heat 1 tbsp olive oil in a frying pan and put the pea mix into the pan and sprinkle with the remaining crumbled corned beef. Cook on both sides for 3-4 minutes until golden and set. 9 Meanwhile, heat 1 tbsp olive oil in a wok and put in the remaining vegetables. Stir fry with the honey, a dash of Tabasco, a dash of soy sauce and 1 tbsp mixed herbs. Season. Keep warm. Serve on top of the fritter. NOTES : Chef - Anthony Worrall Thompson Recipe by: Ready Steady Cook
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Serving Size: 1 Serving (1866g) | ||
Recipe Makes: 1 servings | ||
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Calories: 547 | ||
Calories from Fat: 263 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.2g | 39 % | |
Saturated Fat 11.9g | 59 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 246.5mg | 76 % | |
Sodium 8140.9mg | 281 % | |
Potassium 299.9mg | 8 % | |
Total Carbohydrate 65.1g | 19 % | |
Dietary Fiber 4.4g | 17 % | |
Sugars, other 60.8g | ||
Protein 9.5g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 547
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