Name: Just What the Children Dont Need
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 3 Carrots; peeled and thinly; 1 ds Soy sauce; 1 Egg yolk; 300 ml milk; 1 md Potato; peeled and grated; Butter; 2 Parsnips; peeled; ; finely sliced; Tabasco; 1 Onion; peeled, half finely; 1 3/4 l Vegetable stock; ; dill, sage &; 3 tb olive oil; 3 Sprigs rosemary; Parsley sprigs to garnish; ; sliced; 3 tb Snipped chives; ; sliced; 1 Leek; trimmed and sliced; 1 tb Finely chopped fresh; 1 ts Bicarbonate of soda; 3 tb Mixed herbs; chopped; ; rosemary; 4 tb Plain flour; 1 550 gram tin garden peas; 1 tb Clear honey; 1 340 gram tin corned beef; 40 g Plus 1 tbsp butter; Salt and pepper; 1/4 Swede; peeled and thinly

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INGREDIENTS

3 Carrots; peeled and thinly
1 ds Soy sauce
1 Egg yolk
300 ml milk
1 md Potato; peeled and grated
Butter
2 Parsnips; peeled
; finely sliced
Tabasco
1 Onion; peeled, half finely
1 3/4 l Vegetable stock
; dill, sage &
3 tb olive oil
3 Sprigs rosemary
Parsley sprigs to garnish
; sliced
3 tb Snipped chives
; sliced
1 Leek; trimmed and sliced
1 tb Finely chopped fresh
1 ts Bicarbonate of soda
3 tb Mixed herbs; chopped
; rosemary
4 tb Plain flour
1 550 gram tin garden peas
1 tb Clear honey
1 340 gram tin corned beef
40 g Plus 1 tbsp butter
Salt and pepper
1/4 Swede; peeled and thinly
; chopped, half

Servings

INSTRUCTIONS

Preheat 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

NOTES

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Just What the Children Dont Need

3  Carrots; peeled and thinly 
1 ds Soy sauce 
1  Egg yolk 
300 ml milk 
1 md Potato; peeled and grated 
  Butter 
2  Parsnips; peeled 
  ; finely sliced 
  Tabasco 
1  Onion; peeled, half finely 
1 3/4 l Vegetable stock 
  ; dill, sage & 
3 tb olive oil 
3  Sprigs rosemary 
  Parsley sprigs to garnish 
  ; sliced 
3 tb Snipped chives 
  ; sliced 
1  Leek; trimmed and sliced 
1 tb Finely chopped fresh 
1 ts Bicarbonate of soda 
3 tb Mixed herbs; chopped 
  ; rosemary 
4 tb Plain flour 
1  550 gram tin garden peas 
1 tb Clear honey 
1  340 gram tin corned beef 
40 g Plus 1 tbsp butter 
  Salt and pepper 
1/4  Swede; peeled and thinly 
  ; chopped, half

Preheat 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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Nutrition

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Serving Size: 1 Serving (1866g)
Recipe Makes: 1 servings

Calories: 547
Calories from Fat: 263 (48%)

Amt Per Serving		% DV

	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 %
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Calories per serving: 547

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