Gammon steak mixed grill

You will need:

1 gammon steak ½ inch thick
milk to soak
4 chipolata sausages
1 tomato
2 oz.  mushrooms, trimmed
melted butter or oil

To garnish:

• Watercress

Process:

1.       Trim the gammon steak and snip fat at ½ inch intervals, to prevent buckling while cooking. Soak in cold milk or water for 1 hour, then drain and pat dry.

2.       Arrange the gammon and sausages on the grill pan, brush the lean part of the gammon and the sausages with a little melted butter or oil and grill at least 3 inches below a moderate heat.

3.       Grill for 15-20 minutes, turning the gammon once and the sausages more often. After 10 minutes, add the tomato cut in halves, and mushrooms, to the grill pan, season and brush with melted butter or oil.

4.       When cooked slice the gammon in half and server with rest of grill, garnished with watercress.

Bananas wrapped in bacon

You will need:

2 bananas
½ Lemon
Castor sugar
4 Bacon rashers
1 oz. butter for frying

Process:

1.       Peel bananas and slice in half. Sprinkle with lemon juice, roll in castor sugar to coat lightly.

2.       Wrap each banana half in trimmed bacon rasher and secure with a wooden cocktail stick.

3.       Fry in hot butter over moderate heat until the bacon is crisp and banana heated through and soft. Serve at once.

Corn fritters with bacon

Makes 3 fritters

You will need:

One  7 oz. tin whole kernel sweet corn

Salt and pepper

1 egg

1 rounded tablespoon flour

1-2 oz. butter for frying

4 bacon rashers

Process:

1.       Drain the sweet corn and empty into a basin.  Season well then stir in the egg, flour and mix to a creamy batter.

2.       Heat some of the butter in a pan and add spoonfuls of the sweet corn batter.  Fry over moderate heat until brown on one side, then flip over and brown the second side.  Add more butter f necessary, to cook remaining mixture.

3.       Keep the fitters warm and fry the trimmed bacon rashers quickly, then serve both together.

Sweet bread and mushrooms on skewers

You will need:

8 oz. Calf’s sweet breads
½ pint cold water
1 Level teaspoon salt
1 dessertspoon lemon juice or Vinegar
3 thin rashers streaky bacon

8 Small mushrooms

1 oz. butter, melted

Process:

1.       Clean the sweetbreads under running cold water.  Measure the water, salt and lemon juice in to a saucepan and bring to the boil.

2.       Add the sweetbreads and simmer for 45 minutes or until tender.  Drain and plunge into cold water to harden for 15 minutes.

3.       Drain and remove the skin and membrane, cut into chunky pieces and wrap each with a piece of trimmed bacon rasher.

4.       Place on skewers, alternately with mushrooms, brush with melted butter and place under a moderate grill for 5-6 minutes, turning to cook evenly. Serve at once.

Mushrooms on toast

You will need:

4 oz. mushrooms
salt and pepper
1 oz. butter
2 slices bread

Process:

1.       Wash and trim the mushrooms, remove the stalks and place cap side down in a well buttered baking dish.

2.       Season and dot with butter.

3.       Cover, place in the center of a hot oven (400^o F, - Gas Mark 6) and bake for 15 mintues.

4.       Toast the bread.

Lift the mushrooms on to the toast slices, pour over the juice from the baking dish and serve.

Stuffed Mushrooms

You will need:

4 large open mushrooms

For the stuffing:
2 bacon rashers
2 heaped tablespoons fresh white bread crumbs
1 teaspoon chopped parsley
salt and pepper
1 oz. butter, melted

Process:

1.      Rinse the mushrooms, remove the stalks and place cap side down in a well-buttered baking dish.

2.      Chop the mushroom stalks finely.  Trim and finely chop the bacon rashers, and add to the mushroom stalks with the breadcrumbs, parsley, seasoning and melted butter.  Mix with a fork until moist and crumbly.

3.      Pile the mixture in to the center of each mushroom.

4.      Place in the center of a hot oven (400^oF – Gas Mark 6) and bake for 20 minutes. Serve with juices from the dish pored over.

Savoury egg toast

You will need:

1 egg
pinch salt
2 tablespoons milk
salt and pepper
yeast extract
4 slices of bread butter for frying

Process:

1.       Break the egg in to a basin, add the milk and seasoning and whisk thoroughly, then stain in to a large shallow dish.

2.       Spread a little yeast extract on both sides of the bread and soak the bread both sides in the egg mixture.

3.       Heat the butter in a large frying pan and, when bubbling, add soaked bread slices very carefully and fry quickly on both sides until golden brown.

4.       Cut diagonally and serve at once.

Baked eggs in cream

You will need:

½ oz. butter
2 standard eggs
Salt and pepper
2 tablespoons single cream

1.       Preheat the oven (400^oF-Gas mark 6).  Place a nut of butter in the base of two remakin dishes and melt in the oven.

2.       Break and egg into each dish, season with salt and pepper and carefully place 1 tablespoon cream over each.

3.       Replace in the center of the oven and bake for 8-10 minutes or until set. Serve at once.

Variations:

Baked eggs with herbs – follow the recipe given before, adding a little chopped fresh parsley or chives with the cream.

Baked eggs with mushroom- sauté 4 sliced button mushrooms in ½ oz. butter with a squeeze of lemon juice.  Please these in the dishes first, and then continue with the recipe as given.