BROWNLANDS HOTEL

SERVES 4 people
3 Avocado's firm but not hard
12 oz small mushrooms cut in half
2 oz Butter
2 tblsp Vegetable oil
3 fl oz double cream
Milled black pepper and salt

Tomato Sauce :-
1 Onion finely chopped
2 Cloves of garlic chopped
1 Lge teaspoon tomato puree
3 fl oz Chopped plum tomatoes
Pinch of chopped fresh basil
2x pinch of sugar

Method
Saute the onion and the garlic in a saucepan with a little oil without colouring, add the tomato puree, herbs, sugar and the chopped tomatoes and simmer for 10 minutes on low Skin the Avocado's by cutting them in half lengthways, then into half again and peeling off the outer skin with a small knife.
Dice the flesh into half inch squares. Saute the quartered mushrooms in the remaining oil and butter till just cooked Add the tomato sauce and the diced avocado, season to taste adding plenty of milled black pepper, add the cream and bring to the boil folding the ingredients together taking care not to mash the avocado. Serve up when the mixture is hot Use the half shell of the avocado to serve the mixture in Garnish with chopped parsley Excess ingredients may be placed by the side of the filled half shell.
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1 x 10" Cooked pastry case
(using sweet paste)
lemon juice
3 bananas
grated dark chocolate
1 pt Italian meringue
1/4 pt whipped double (heavy) cream
Almond essence
1 tblsp chopped or flaked almonds

Method
Using firm just ripe Bananas, slice the bananas into a bowl and sprinkle with a little lemon juice to keep their colour
In another bowl add the whipped cream to which a little almond essence has been added.
Now add the Italian meringue, folding them both together lightly. Add the bananas and the chopped almonds and fold together.
Spoon into the cooked pastry case and smoothe to your liking, sprinkle the grated dark chocolate over the top.
This sweet will slowly discolour over a period of time. Aim to eat it within 24 hrs If the mixture seems to sloppy use more meringue than cream.
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1.5 lb cooking apples
juice of half a lemon
Sweet pastry
4oz granulated sugar
2oz dark brown sugar
1 tblsp flour
pinch of nutmeg
1/4 tsp powdered cinnamon
zest of half a lemon
zest of half a orange
2oz chopped raisins and saltanas
1 tblsp orange juice
2 tblsp butter

Method
Peel and slice apples thickly. Place them in water to which you have added lemon juice. Line a deep 9" pie dish with sweet pastry. (See Recipe below)
Combine the sugars, flour, nutmeg and cinnamon, and rub a little into the pastry lining. Cover base with a layer of apples and sprinkle with a little of the chopped dried fruit and some sugar. Repeat layering until pie is full.
Sprinkle with the orange juice and spot with butter, then cover with a pastry lid. Egg-wash the top and sprinkle with a little sugar, bake in a moderately hot oven 175C for 35-40 minutes or until golden brown.
Serve with thick cream.
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4 Egg Whites
2 oz Sugar
6 oz Sugar - Boiled to 250F

Method
Whisk whites until stiff and add 2 oz sugar, & whisk till stiff again, add the boiled sugar that has reached 250deg F and whisk until cold.
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6 Egg yolks
1 pt Whipping Cream
1 ½ oz Sugar
Few drops vanilla essence
Demerera sugar for top

Method
Heat the cream till almost boiling. Whisk the yolks, sugar and vanilla till white and add the hot cream. Pour into ramakin dishes and and put the ramakin dishes into a deep baking tray, adding enough hot water to come half way up the sides of the ramakins. Bake in a slow oven until the cream has set firm without over colouring.
When cold, sprinkle top with two teaspoons of demerera sugar and caramelize under a very hot grill.
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8 oz Saltanas
8 oz Raisins
2 oz chopped peel
2 oz chopped apple
6 oz vegetable or beef suet
rind & juice of 1 lemon
4 oz flour
4 oz demerara (brown) sugar
3 eggs
1 tsp mixed spice
4 oz white bread crumbs
1 tblsp marmalade
1 bot barley wine

Method
Soak the fruit in the barley wine (7 floz very strong ale) overnight, whisk eggs and add all ingredients to the fruit and give a good mixing Fill a greased pudding bowl with the mixture and cover with a round of greased, greaseproof paper cover the bowl top with foil and pudding cloth, tieing the cloth tight to protect the pudding from the steam. Steam for 5-6 hours minimum.
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3 lb Soft Flour
1 lb Sugar
2 lb Butter &/or Marge
3 Medium sized Eggs

Method
Put the fat, sugar and flour in a food mixer and mix till they are combined together, add the whisked eggs and repeat. devide the mix into workable pieces and wrap in film then put in chiller for at least one hour. Take a piece from the chiller and knead for thirty seconds, then roll-out to use, keeping any bits left over as you can use the bits again.
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½ pt Milk
2 oz Sugar
2 Egg Yolks
1 oz Flour
¼ oz Custard powder
Vanilla

Method
Put the egg yolks, sugar and vanilla in a large mixing bowl and whisk well. Put the milk in a microwave and get very hot (without it boiling over ). Add the flour & custard powder to the eggs and sugar and whisk, now add the very hot milk, whisk until combined and put back in the microwave on full power for 30 seconds. remove from microwave and whisk the mixture. Put back in the microwave and repeat the process until the mixture has thickened.
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