Quick and Simple Snack Recipes

Boozy Pork Fillets

4 x 175-225g (6-8oz) Pork Loin Fillets
150ml (¼ pt) Madeira
25g (1oz) Butter
1 tbsp Chives
1 tbsp Olive Oil
1 tbsp Parsley
1 tsp Basil
Salt and Black Pepper

Beat the pork fillets to tenderise and flatten.
Heat the oil over a medium heat, add fillets, when you turn the fillets season the cooked side
Fry until the fillets until they are lightly caramelised.
Remove the fillets and keep warm.
Add the Madeira scraping the bottom of the pan to de-glace.
Allow the liquid to reduce to a third of it's original volume.
Whisk in the butter, add the chopped herbs.
Coat the fillets with the sauce and serve.

Gloucestershire Cheese and Ale

300ml (½ pint) Ale
225g (8oz) Gloucestershire Cheese, grated
Brown Bread

Pre-heat oven to 190°C; 375°F: Gas 5
Place the cheese and ale into an ovenproof dish, mix well.
Stir in mustard to taste.
Bake until the cheese is melted and bubbling.
Thickly slice the bread and toast.
Pour the melted cheese over the toast, serve hot.

Cromesquis or Kromeskies

225g (8oz) Cooked Chicken, Turkey or Ham
110g (4oz) Fresh Breadcrumbs
110g (4oz) Mushrooms
25g (1oz) Butter
16 Rashers Streaky Bacon
2 Egg Yolks
1 Medium Onion
2 tbsp Double Cream
Salt and Pepper
Pinch Nutmeg
Oil, for deep frying

300ml (˝ pint) Water
175g (6oz) Plain Flour
2 Egg Whites
2 tsp Oil
Pinch Salt

Finely chop the onion and mushrooms.
Chop the cooked meat.
Sauté the onions and mushrooms gently in the butter until softened but not browned.
Combine the mixture with the breadcrumbs, egg yolks, cream, nutmeg and season to taste.
Add the cooked meat.
Remove the rinds from the bacon and flatten with a knife.
Cut each rasher in half and spread thickly with the mixture, then roll up.
Place the flour and salt in a bowl, pour the oil in the centre.
Gradually add the tepid water, stirring well until smooth and creamy.
Beat the egg whites until stiff.
Fold the egg whites into the batter.
Deep-fry until for 5 minutes or until golden brown.
Drain on kitchen paper.
Serve hot.

Eggs in Overcoats

6 Large Potatoes
6 Eggs, plus 2 Egg Whites
80ml (3fl) Milk, hot
50g (2oz) Cheddar Cheese, grated
50g (2oz) Butter, softened
3 tbsp Cooked Ham, chopped
2 tbsp Parsley, chopped
2 tbsp Double Cream
1 tbsp Malt Vinegar
Salt and Pepper, to taste

Pre-heat oven to 200°C; 400°F: Gas 6
Scrub the potatoes, prick with fork and bake for about an hour, or until cooked.
Slice the top off each of the potatoes and scoop out the flesh into a bowl, reserving the skins.
Mash the potato with the milk, butter and cream until smooth.
Stir in the chopped ham and parsley, season to taste.
Fold into the potato mixture, keep warm.
Lightly poach the whole eggs in a large saucepan of water to which the vinegar has been added.
Half fill each of the potato skins with the potato mixture, carefully add a poached egg.
Cover with more of the potato mixture.
Sprinkle the top of each potato with grated cheese.
Place into a pre-heated oven or under a hot grill to brown.

Warm Goats Cheese Salad

1 Lettuce
1 Red Leaf Lettuce
110g (4oz) Goat Cheese (Per Person)
3 tbsp Chopped Hazelnuts
2 tbsp Bread Crumbs
Walnut Oil

3 tbsp Walnut Oil
3 tbsp Olive Oil
2 tbsp Red Wine Vinegar
2 tbsp Lemon Juice
Black Pepper

Pre-heat oven to 180 °C; Gas mark 5.
Pre-heat the grill to it's hottest setting.
Mix the chopped hazelnuts and breadcrumbs together.
Coat the cheeses with the walnut oil and roll them in the hazelnut mixture.
Place the goat cheeses slices on a oiled (with walnut oil) baking sheet and cook until they begin melting.
Then grill the cheeses until the tops are brown.
For the dressing whisk the oils, lemon juice and vinegar together, add black pepper to taste.
Break the lettuce into bite size pieces, dress add cheese..

Sausage Whirls

450g (16oz) Sausage Meat
340g (12oz) Self-Raising Flour
170g (6oz) Cooked Mashed Potato
55g (2oz) Butter salt and pepper
1 Small Onion, finely chopped
2 tbsp fresh parsley, finely chopped
Rosemary, finely chopped
Salt and Pepper

Rub the butter into the flour, add the rosemary and season.
Add the mashed potato and mixing thoroughly.
Gradually add the milk, to produce a moist, but not sticky dough.
Knead the dough gently and allow to rest.
Mix the sausage meat and onion for the filling.
Roll the dough into a large rectangle and spread with the filling mixture over evenly.
Roll along the long edge similar to a Swiss roll.
Cut into slices about ¾ inch thick and place onto an oiled baking tray.
Pre-heat oven to 190°C; Gas 6
Bake for 15-20 minutes.

Stilton and Bacon Salad

12 rashers Smoked Bacon
75ml (3floz) Single Cream
50g (2oz) Butter
50g (2oz) Stilton Cheese
4 thick slices Bread
4 tbsp Mayonnaise
2 cloves Garlic
Black Pepper
Mixed Salad Leaves

Cook bacon in pan until crisp.
Remove and drain on absorbent paper.
Add butter to pan and melt, add crushed garlic and bread cut into 1 cm (½ inch) cubes and cook for 3-4 minutes until crisp and golden.
Drain on absorbent paper.
Blend mayonnaise and crumbled cheese together, stir in cream and black pepper and blend.
Mix leaves, bacon and croutons together.
Place in a serving bowl, add dressing, mix ensuring leaves are well coated.

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