Appetizer.
Asparagus Rolls.
Ingredients
8 thin slices White bread
Mayonnaise
8 spears Cooked asparagus
Salt
Freshly ground black pepper
few drops Fresh lemon juice
Method
Makes 8 rolled sandwiches
Trim the crusts from the bread. With a rolling pin, roll twice over each piece of bread to flatten them. Spread them with a thin layer of mayonnaise.
For each sandwich, position an asparagus spear 2.5 cm (1 inch) from the shortest edge of the bread. Lightly sprinkle the asparagus with salt, pepper and a few drops of lemon juice. Press the bread firmly against the asparagus and roll up Swiss roll fashion. Press to seal.
Position the asparagus roll seam side down.
Dinner.
Minted Lamb.
4 Lamb chops
2 Clove Garlic, crushed
2-3 Tablespoon Creme de menthe
150 ml Double cream (5 fl oz)
5 Tablespoon Milk
Fresh mint to garnish.
Dry fry the chops with the garlic for 15 minutes until chops are cooked.
Pour in the creme de menthe and stir in the cream and milk. Heat but do not boil.
Serve the chops with the sauce accompanied with boiled new potatoes and cauliflower.
Dessert.
Highland Treat.
100 Gram Plain flour (3 1/2 oz)
50 Gram Butter (2 oz)
325 ml Milk (12 fl oz)
2 Tablespoon Cornflour
2 Teaspoon Caster sugar
2-3 Tablespoon Whisky liqueur
175 Gram Mincemeat (6 oz)
75 ml Whipping cream, whipped (3 fl oz)
Method
Sieve flour and rub in the butter until the mixture resembles fine breadcrumbs. Add 2-3 tablespoons milk and mix to a dough. Roll out on a floured work surface and use to line an 18 cm (7 inch) flan tin. Bake blind at 190 °C / 375 °F / Gas 5 for 20 minutes.
Blend the cornflour and sugar with 3 tablespoons milk. Bring remaining milk to the boil. Pour onto the cornflour mixture stirring well. Return to a clean saucepan, bring to the boil stirring continuously. Cool and stir in the liqueur.
Pour the sauce into the flan case, leave to set. Spread mincemeat over the sauce. Decorate with piped cream.
