Submitted by Owen McCafferty on Wed, 2009-12-02
100g red rice 350g Cottage Cheese 195g can sweet corn 45ml mayonnaise 5ml Worcestershire sauce few drops of hot pepper sauce salt and freshly ground black pepper 10ml chopped fresh dill 170g can crabmeat drained (or fresh if you can get it)
fresh dill and cherry tomatoes to garnish
- Cook rice in boiling water following directions on packet.
- Rinse in cold water and drain well.
- Place in a bowl with the cottage cheese, sweet-corn, mayonnaise and sauces, mix.
- Season to taste and gently stir in the dill and crabmeat.
- Spoon the mixture into an oiled 1.1 litre ring mould, pressing in firmly.
- Cover and chill.
- Invert ring onto a serving plate.
- Garnish with dill and tomatoes.
Beremeal Bannocks (Scones)
4oz Beremeal 4 oz Plain Flour 1 teasp Cream of tarter 1 teasp Baking soda 1 teasp salt
6 fl oz milk (use sour or buttermilk for best results)
Mix dry ingredients in a bowl and make a well in centre; add milk and mix with knife to elastic dough. Roll lightly into round ½ inch thick. Place on hot girdle or fry pan and bake for 4 mins and turn. Remove from girdle and cover on wire rack with a dry cloth.
Oatmeal Porridge (for 4 people)
5oz Oatmeal 2 pints of water 1 level tsp salt
Bring the water to the boil and immediately pour in the oatmeal, stirring continuously. As soon as the mixture reaches the boil, reduce the heat to simmer gently for 10 minutes.
(An easily digestible breakfast brose or bedtime snack)
Put a heaped tablespoon of peasemeal into a bowl, add a knob of butter, slowly pour on boiling water stirring until stiff and smooth; season to taste or sweeten with honey, serve with or without cream.
Peasemeal is so versatile – add crushed garlic, 1 tablespoon of double cream, lemon juice and paprika to the above recipe and you have an excellent pate.
Use half plain white flour and half peasemeal to make a white sauce as a substitute cheese sauce without the calories
Add 1 level teaspoon of salt and continue to simmer for a further 5 minutes stirring occasionally.
Oatmeal Porridge is traditionally served with cream and salt or sprinkled with brown sugar and taken with milk.
‹ Pulses and Cereals up Vacuum packed Coffee › Similar of ‘Cereal Recipes’