Majorcan vegetable bake /How to Make Majorcan Vegetable Bake

Bangers and Mash Pies

Ingredients

Potato Filling

2/3
cup hot water
1
tablespoon butter or margarine

1/4
teaspoon salt
2/3
cup mashed potato flakes
2
tablespoons milk
1
tablespoon chopped fresh parsley, if desired

Meat Filling

1/2
lb ground pork sausage
1/4
cup chopped onion 
1
tablespoon dry brown gravy mix (from 0.75-oz package)
1/3
cup water

Pie Crust

2
boxes Pillsbury™ refrigerated pie crusts, softened as directed on box 
1
egg, beaten

Method

1
Heat oven to 425°F. Heat 2/3 cup hot water, butter and salt to boiling in 1-quart saucepan. Remove from heat. Stir in dry potatoes, milk and parsley just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth; set aside.

2
In 8-inch skillet, cook sausage and onion over medium heat, stirring occasionally, until meat is no longer pink. Drain if necessary.
3
In small bowl, mix 1 tablespoon gravy mix and 1/3 cup water. Add to skillet. Simmer until mixture thickens, stirring constantly. Set aside to cool.
4
Unroll pie crusts. With 3 1/2-inch round cutter, cut 7 rounds from each crust. Spoon about 1 tablespoon mashed potatoes in center of each of 14 rounds; press to flatten slightly. Top potatoes on each with about 1 tablespoon meat mixture. Brush edges of topped pastry with water. Place remaining pastry rounds on top of meat mixture. Pinch edges to seal.
5
Place on ungreased cookie sheets. Using sharp knife, cut 3 slits in top of each pastry. Brush tops with beaten egg.
6
Bake 9 to 12 minutes or until golden brown.

Baked potatoes

Ingredients

1 medium baking potato
1 teaspoon olive oil
1/2 teaspoon salt

2 teaspoons butter
1 pinch freshly ground black pepper
1/4 cup shredded Cheddar cheese

Directions

Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.

Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

Scrambled eggs

Ingredients

2 Fresh free range eggs
10 g (1/2 oz) butter
Salt and freshly ground black pepper
Hot buttered toast (optional)
Freshly chopped parsley (optional)




Method

Break the eggs into a bowl and whisk them together
Season well with salt and pepper
Mix in ¾ of the chopped herbs if using
Add half of the butter to a pan and heat (medium) until the butter starts to froth
Swill the pan around to ensure the base and 'corners' are well oiled
Pour in the egg mixture and stir firmly with a wooden spatula ensuring the egg does not stick to the base or 'corners' of the pan
Leave the heat at medium and stir until at least ¾ of the mixture has solidified and the remainder is still runny
Remove the pan from the heat, add the remaining butter and continue stirring so the remaining egg mixture solidifies
Once there is no runny egg left, serve immediately, sprinkled with the remaining chopped parsley if using

Chorizo pasta

Ingredients

350 g (12oz) penne pasta
250 g (9oz) mascarpone cheese
2 teaspoons wholegrain mustard
250 g (9oz) chorizo sausage chunks
200 g (7 oz) taleggio cheese, diced
Salt & black pepper to season



Method

Preheat oven to 200c/400f/Gas mark 6

Cook the pasta in a large pan of boiling salted water until just al la dente.
Drain the pasta and return to the pan. Stir in the mascarpone and mustard until the mascarpone melts.
Finally, stir in the taleggio and chorizo and season well. Transfer the mixture into an ovenproof dish and bake for approximately 15-20 mins, or until the top is golden brown.

Great served with rocket salad.

Portobello mushroom burger - British Recipe

Ingredients

4 large Portobello mushrooms or large field mushrooms
30m (l/2) tablespoon olive oil
1 clove garlic, crushed
Splash of light soy sauce
Ground black pepper
4 crusty ciabatta rolls
Crisp lettuce
Large sliced tomatoes

Method

Place the mushrooms in shallow dish, add the olive oil, Crushed garlic, soy sauce and seasoning and toss until the mushrooms are evenly coated. Leave to marinate for at least 15 minutes.
Cook the mushrooms on a lightly oiled griddle pan for 8-10 minutes, turning once.
Test for tenderness with a skewer.
Rest the mushrooms on a plate for 5 minutes, gill sides down.
Toast the ciabatta rolls and fill with lettuce, tomato and top with the mushrooms.

Suggestions

Go the whole way healthy and try this with a simple salad and beetroot rosti.