Quorn Villagers Recipies

OVEN BAKED HOT DOGS

by Mrs Hanford

8 slices medium cut wholemeal bread 
3-4 oz (100g) sunflower margarine 
French mustard or brown sauce 
8 oz (225 g) pork sausage meat
Pre-heat oven to gas mark 7 (425°F,220°C)

Cut the crusts from each slice of bread and roll out with a rolling pin to make thin and even.
Spread each slice with margarine and then with french mustard or brown sauce.
Divide the sausage meat into 8 and form each piece into a sausage shape.
Place each sausage onto the prepared bread and roll up the bread.
Place on a greased baking tray.
Spread the tops of the rolls with margarine.
Bake in a fairly hot oven for 20 reins, turn down the oven and continue to cook for a further 10 mins.

Serve hot or cold.

ROAST FILLET OF TURKEY WITH ROASTED SPICED ROOTS AND MADEIRA GRAVY

by Karen Hall

A winter recipe ideal for Christmas if you want to break with tradition but still have Turkey. 
(For 4)

4 Large Turkey Breast Fillets
2 tbsp. Groundout oil
4 oz/ 110g Streaky bacon
3 floz/ 7Sml Madeira
I tbsp Chopped fresh parsley
2 oz/ 50g Cold butter, cubed, + extra for frying
Salt and freshly milled pepper
Roasted Spiced Roots
3 Medium parsnips, scrubbed
3 Carrots, washed and peeled
I Small swede, peeled
2 tbsp Groundnut oil
2 tsps English mustard
2 tsps Coriander
1 tsp Cumin
4 Bay leaves
2 tbsp Runny honey

Pre-heat oven to gas mark 7 (425°F, 220°C)
First prepare the vegetables. Cut into small cubes, about 0.5 inch (there is no need to be too meticulous about this. as long as there are no enormous chunks). Pour the oil into a sturdy roasting tin and place over a moderate heat. Add the vegetables and fry, stirring from time to time, until light gold at edges. Add the spices and bay leaves and cook for I minute, then pour in the honey.
Place in the pre-heated oven and cook for 30-40mins until tender and golden.
Slice each breast fillet in 2 lengthways. Heat the oil with a small knob of the butter in a shallow pan. When the oil is hot, add the sliced breasts and fry for about 1 minute on each side until just coloured. Remove from the pan and place on kitchen paper. When cool enough to handle, roll the bacon round the fillets and place in roasting tin.
After the roots have been roasting for 20-25mins. put the turkey above them on the top shelf Cook for 10mins until the bacon is crisp.
Remove the roots from the oven and transfer to a warm serving dish. Turn off the oven. Keep everything warm in the switched off oven. Place the roasting dish over a moderate heat, add the Madeira and cook at a fierce bubble for a couple of mins. until reduced by half, scraping any tasty bits from the pan as you go. Add the chopped parsley, then whisk in the cubes of butter (the sauce will thicken slightly). Add salt and pepper to taste. Place the turkey fillets on top of the roots, then spoon over the Madeira gravy and serve.

EAT AND ENJOY !!