British Brie Cheese Sauce with Mushrooms….
– The Radical & Rene – 10th Oct. 2016-
and cold carved Chicken off the Carcass,
Sweet Dumpling Squash cooked on its own ,
served on a bed of Thai Jasmine Rice and
washed down with Chilean Sauvignon Blanc
A Homegrown and made Lord Derby Apple, Joan J Raspberries
and Wild Bramble Pie topped with a modicum of Extra thick Double Cream.
For children its a Shark in Sauce and finger licking chicken.
Once they try the Sweet Dumpling Squash they will want more
because it is sweet, solid and succulent if cooked in cubes
and the rice takes no chewing.
Take a large non stick frying pan coat it thinly with Olive oil
and heat but not cook it then
pour in the grains of rice and coat them in the oil,
stirring them continually for 10 mins,do not brown them
This seals in the starch.
Transfer to a pan of boiling water and cook until soft
and separate grains then strain and serve.
Clean cut up and boil mushrooms gently in salted water.
In a Sauce pan put a knob of butter until melted then remove and add one
tablespoon of Cornflour stirring until the mix is complete – a roux is made
Add one pint of milk or less if thick sauce preferred and the brie, pepper, herbs salt and …
Cook slowly until the cheese has melted and the sauce thickens,stirring all the time
Add the strained mushrooms.
Chicken meat as required plated
Wash and slice the Squash removing the outer skin and cut into half inch cubes.
melt some butter in a saucepan and add the squash for 5 mins or less until coated,
then boiling salted water and cook until just soft but not mushy.
serve with sprinkled parsley.
Standard short crust pastry over a pre prepared and blended
and cooked fruit puree
and place in a hot oven until pastry light brown & cooked.
Only add sugar if no diabolical diabetics are dining or dieting