Mixed Vegetable Ring Recipe
Ingredients
| 225 g/8 oz onions | ||
| 25 g/1 oz margarine | ||
| Oil | 1 Tablespoon | |
| 225 g/8 oz frozen mixed vegetables, thawed | ||
| Breadcrumbs | 50 Gram | |
| Dried thyme | 1/2 Teaspoon | |
| Eggs | 2 Large | |
| 2 tablespoons top of milk | ||
| 100 g/4 oz grated Cheddar cheese | ||
| 175 g/6 oz carrots, coarsely grated watercress | ||
Directions
1. Prepare and chop onions.
2. Melt the margarine in a saucepan, add the oil and cook the onions slowly for about 5 minutes without browning.
3. Add the vegetables, cover and cook slowly for 10 minutes, shaking the pan occasionally.
4. Stir in breadcrumbs, seasoning and dried thyme, cook for a few minutes and remove from the heat.
5. Beat the eggs with the milk and add with the cheese to the vegetables.
6. Lightly grease a 600-ml/1-pint ring mould.
7. Spoon in the vegetable mixture, level the surface and press down lightly.
8. Cover mould with greaseproof paper and place in a roasting tin half filled with water.
9. Bake in a moderate oven (180°C, 350°F, Gas Mark 4) for 30 minutes until set.
10. Turn out onto a serving dish, fill the centre with grated carrot and decorate dish with sprigs of watercress.
2. Melt the margarine in a saucepan, add the oil and cook the onions slowly for about 5 minutes without browning.
3. Add the vegetables, cover and cook slowly for 10 minutes, shaking the pan occasionally.
4. Stir in breadcrumbs, seasoning and dried thyme, cook for a few minutes and remove from the heat.
5. Beat the eggs with the milk and add with the cheese to the vegetables.
6. Lightly grease a 600-ml/1-pint ring mould.
7. Spoon in the vegetable mixture, level the surface and press down lightly.
8. Cover mould with greaseproof paper and place in a roasting tin half filled with water.
9. Bake in a moderate oven (180°C, 350°F, Gas Mark 4) for 30 minutes until set.
10. Turn out onto a serving dish, fill the centre with grated carrot and decorate dish with sprigs of watercress.
Chef
