Tournedos Rossini With Welsh Griddle Cakes Recipes

Steps:

• Mix the laverbread and oatmeal together and form the mixture into small round, flatish cakes, about the size of a flatten meatball.
• Fry the bacon in a pan and keep warm.
• Fry the laverbread in the bacon fat until crisp and well browned on both sides, about 15-20 minutes in total.
• Serve with toast and egg or cockles for a traditional Welsh breakfast.

Steps:

• Preheat a large iron skillet, or a griddle over medium heat. When ready to cook cakes, the pan/griddle should be hot enough to cause a few drops of water to dance on the surface,.
• Whisk together dry ingredients in a small bowl. In another medium bowl, beat egg and add milk and oil/butter, and mix to combine.
• Add dry ingredients to the liquid ingredients, stirring just untill all the flour is moistened. Batter will be a bit lumpy.
• Lightly spray pan/griddle with non-stick spray. Portion batter in 1/4 to 1/3 cup cakes onto pan/griddle.
• Bake on this side till a few bubbles appear on the surface. Flip and bake the second side for another minute or two till golden brown.
• Keep baked griddle cakes warm in a warm oven till all cakes are baked, Serve with butter and warmed maple syrup.
• Small fruits, such as bluberries, raspberries, chopped strawberries, diced peaches, even raisins, chopped pecans, and the like, can be added to the cakes while the first side is browning. Flip carefully and finish baking.
• For pineapple griddle cakes, add a 1/2 cup drained crushed pineapple to the batter, bake as directed, and serve with warmed honey.

Steps:

• Mix cornmeal,sugar, salt and soda in a large bowl.
• Add the mashed pumpkin, water and egg, and mix well.
• Stir in the melted butter.
• Grease a stove-top griddle or heavy frypan and heat until very hot.
• Drop heaping tablespoons of batter onto the griddle or pan and fry until lightly browned, turning once.
• Serve with maple syrup, if liked.

Steps:

• Preheat the oven to 160C/140C fan. Grease and line a large rectangular baking tin.
• Cover the sultanas in freshly-brewed tea and set aside to plump while you prepare the pudding batter.
• Using a wooden spoon, cream the butter and sugar until pale and fluffy.
• Slowly pour in the eggs and continue whisking, adding 1 tablespoon of the flour to prevent splitting.
• Fold the rest of the flour and the mixed spice into the creamed mixture, followed by the drained sultanas, lemon and orange zest.
• Transfer the mixture to the prepared baking tin and bake for about 40 minutes or until a sharp knife inserted into the middle comes out clean. While the cake is baking, prepare the sauce.
• For the whisky sauce: put the butter and sugar into a small, heavy-based saucepan over a medium-high heat and stir until the butter is melted. Boil for 5 minutes, until the sugar is dissolved.
• Pour in the cream, bring back to the boil, then stir in whisky, to taste.
• To serve, cut the warm cake into wedges and accompany with a dollop of whipped cream and the whisky sauce.

Steps:

• Dissolve jello in boiling water and set aside to cool.
• Preheat oven to 350 degrees.
• Melt margarine in small pan, add 3 tablespoons sugar, mix and then add crushed pretzels. Mix until well coated and pour into 9 x 13 pan and spread out to coat bottom. Bake in oven for 8 minutes. Let cool.
• Mix cream cheese and 1 cup sugar together well and then mix in 12 oz. whipped topping. Mix well and then pour on top of pretzel mix. Spread evenly in pan and "seal" mix to edge of pan to protect pretzel mix below.
• Cut strawberries in half lengthwise and put on top of whipped topping mixture, slightly pushing into mix to hold them in place. Carefully pour jello mix on top of mixture.
• Cover pan and refrigerate for at least 4 hours until jello sets up.
• Be sure to cut through pretzel mix when serving.

Steps:

• Sift together flour, baking powder, sugar and salt in bowl. Stir in milk to make soft batter. Fold in currants and thyme.
• Heat 1 tablespoons oil in large skillet over medium high heat. Spoon batter into skillet in 2-inch rounds and cook until edges start to dry out. Turn and cook for 1 minute longer. Repeat with remaining batter and oil.
• Remove hot griddle cakes to baking sheet and brush immediately with lavender jelly.
• Preheat oven to 350°F Cover beef with parchment paper and pound to 1/4-inch thickness. Spread each piece with roasted garlic and foie gras and season lightly with salt and pepper. Roll each piece of beef into tight cylinder and tie every inch with butcher's twine.
• Heat 1 tablespoons oil in ovenproof skillet over high heat. Sear beef until well browned, about 1 minute per side. Transfer skillet to oven and roast for 10 minutes. Remove strings and slice each cylinder into 4 rounds.
• Reheat griddle cakes in oven and serve topped with slices of beef. Makes 4 servings.
• ROASTED GARLIC PUREE:.
• To roast garlic, cut 1/2 inch from top of garlic head to expose cloves. Remove any excess papery skin from head, but do not peel. Sprinkle garlic with 1 teaspoons olive oil and wrap in foil. Bake in preheated 400°F oven for 40 to 50 minutes or until very soft. Cool. Squeeze garlic out of cloves from base and discard skins. Makes about 2 tablespoons puree.
• WINE SUGGESTIONS:.
• Canadian Syrah.
• California Zinfandel or Australian Shiraz.
• The foie gras adds richness to the beef so look for a hefty red wine with forward fruit.
• The Chef's Table.Lucy Waverman.