Ham Cornets Filled with Vegetable Mayonnaise Recipe
Ingredients
| Rice | 200 Gram | |
| Peas | 100 Gram | |
| French Beans | 100 Gram | |
| Turnips | 2 | |
| Carrots | 2 | |
| Emmenthal | 100 Gram | |
| Cooked ham slice | 4 | |
| Mayonnaise | 90 Milliliter | |
| Lettuce leaves | ||
| Tomatoes | 2 | |
| Parsley sprigs | 10 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Cook the rice in boiling water for 15 minutes or until tender. Drain and rinse under hot running water.
2. While the rice is cooking, shell the peas; wash, top, tail and dice the French beans; peel and dice the turnips and carrots. Cook the vegetables for 15 minutes (10 minutes in a pressure cooker) in boiling salted water. They should still be crisp. Drain.
3. Dice the cheese. In a bowl, mix together the vegetables, rice, mayonnaise and cheese. Season to taste.
4. Lay a slice of ham on a dish, spoon a quarter of the vegetable mixture down the centre and roll up. Repeat with the remaining slices of ham. Place some lettuce leaves on a serving dish and top with ham cornets. Garnish with halved tomatoes sprinkled with parsley.
2. While the rice is cooking, shell the peas; wash, top, tail and dice the French beans; peel and dice the turnips and carrots. Cook the vegetables for 15 minutes (10 minutes in a pressure cooker) in boiling salted water. They should still be crisp. Drain.
3. Dice the cheese. In a bowl, mix together the vegetables, rice, mayonnaise and cheese. Season to taste.
4. Lay a slice of ham on a dish, spoon a quarter of the vegetable mixture down the centre and roll up. Repeat with the remaining slices of ham. Place some lettuce leaves on a serving dish and top with ham cornets. Garnish with halved tomatoes sprinkled with parsley.
Chef
