Recipe(tried): Farewell family Dinner

This was a meal we had yesterday before all my family went back to the Uk,had a busy few days entertaining them so now I,m all cooked out!!!!!!!! This is a repost of my grannys soup

Grannys Soup
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2-3 good sized leeks,washed and sliced
i onion diced
6 cups milk(or if you want it rich half cream and half milk)
4 oz butter
4 oz flour
4 oz stilton cheese
salt and ground pepper to taste
1 Tbls fresh dill if liked

Melt butter in a large pan and saute leeks and onion.Simmer gently for 10
mins.add flour and mix well to form a thick paste.Add milk slowly stiring all
the time to prevent lumps,continue to stir whilst simmering for another 10
mins.add stilton and stir.Liquidise soup,return to pan and season to taste and
add dill.

To go with the soup I made some chilli bread which went down so well with the creamieness of the soup,very yummy!!!!

Corn and Chilli Bread
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2 eggs
5 green chillies, seeded and chopped
125ml (4fl oz) sour cream
a good pinch of salt
250g (8 1/2oz) mature cheddar, grated
4 tbsp (60ml) oil
400g (14oz) can creamed corn (whizz in a food processor, to cream, if necessary)
155g (5oz) polenta
1 tbsp (15ml) baking powder
soft butter for bakingPreheat the oven to 180 C/350 F/gas mark 4.

Butter a 22cm (8 1/2 inch) diameter square tin, or similar capacity tin. Line with greaseproof parchment paper.

In a large bowl, beat eggs and oil until blended. Add chillies, creamed corn, sour cream, polenta, salt and baking powder and 2 cups of the cheese. Stir thoroughly until blended.

Pour into the prepared tin, and sprinkle remaining cheese on top. Bake for 60 minutes. Serve warm. This bread freezes well.

Rosemary Stuffed Shoulder of Lamb
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whole lamb shoulder, boned(could use leg of lamb Also boned)
breadcrumbs
8oz beef sausages or sausage meat
Good handful fresh rosemary
4 red onions
3 peppers, mixed
4 courgettes
1 aubergine
1 egg
Mix sausage meat, crumbs, rosemary and egg together. Season and stuff the lamb then tie into a long shape.
Seal the joint in a hot oil pan. Roast in the oven for 20 minutes at 180C.

Cut peppers, courgettes, onion and aubergine into slices and fry in olive oil in a griddle pan.

Serve lamb on bed of grilled vegetables. Also served a big bowl of creamed potatoes laced with butter and garlic(love the stuff!!!)and mint sauce.

Now for Dessert!!!!!!!!(this is Brain Turners ,english chefs rec and I love it!!!!)

Raspberry Almond Tart
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8oz shortcrust pastry(bought or home made
1 punnet fresh raspberries
Almond filling:
1 packet blanched almonds
4oz sugar
3oz unslated margarine, at room temperature
1 large egg
1 large egg yolk
1tbsp brandy
2tbsp plain flour
Butter a 10 inch round flan dish with a removable bottom. Roll out pastry on a cold, lightly floured surface.Place the pastry over the tin, using your thumb, gently push pastry down into the tin. Cut the excess pastry off.
Cream the margarine and sugar together. Beat one egg and egg yolk and gradually add the egg to the margarine mixture.Add the brandy and stir in the almonds and flour.Add 1tbsp double cream and stir. Pour the mixture into the flan dish and sprinkle the raspberries on top.

Bake the tart on a hot baking sheet for 25 minutes at 220C and serve.

This I served with........


KILKENNY CUSTARD
*******************1 pint milk
2 teaspoons honey
2 large eggs
A sprinkling of nutmeg or cinnamon (optional)
Heat milk until tepid. Add honey and stir until dissolved. Whisk eggs for about four minutes and stir into the milk. Beat well for a few minutes. Brush a pie dish with a bit of butter and pour in the mixture. Sprinkle nutmeg or cinnamon over the top. Place in the oven on a low heat and leave to set. Do not allow it to boil, or it will curdle.

Well after that lot we could,t move and I was so pleased it all went well as my dad is a cook of note and it was the first meal I,de cooked for him in 6 years!!!!!!