RECIPES and KITCHENCRAFT

Press, Volume CI, Issue 29913, 29 August 1962, Page 3

RECIPES and KITCHENCRAFT

Curried Eggs With Green Pea And Chutney Puffs

[By

ELIZABETH!

Creamy curried eggs are old favourites, and they make a most attractive party luncheon dish when served in a pretty ovenware dish surrounded by green pea and chutney puffs. Serve with it snowy plain boiled rice. Or you can add interest to the rice dish with chopped walnuts and pineapple, or fork through it a packet of cooked mixed vegetables for a touch of confetti colour.

Ingredients:' 3 tablespoons butter 4 tablespoons flour * 3 cups milk 2 teaspoons curry powder 1 teaspoon salt 6 hard boiled eggs Jib puff pastry 4 cup cooked green peas 4 cup chutney 4 of a red pepper <or tomato) Method: Hard boil eggs, cooking for 12 minutes then dropping into cold water. Melt butter and blend in flour and curry powder, then stir in hot milk a little at a time, stirring until smooth and boiling. Add salt and taste for strength of curry, adding more if a really hot curry is required. Quarter in hard boiled eggs, and turn into serving dish. Make puffs by rolling puff pastry out to i inch thickness. Stamp out with a fluted 24 inch cutter and bake on an oven slide in a very hot oven until puffed and golden brown. Leave a few minutes when they come from the oven, then with a finger poke a neat hole in each right down to the bottom layer. Fill half with cooked peas, the other half with chutney and arrange the puffs alternately round the dish. Cut thin slivers roundways on a red pepper or a tomato and at> range the crescents over the top of the dish. Sweet-Sour Potato Pie When most of us are at the butcher's and can think of nothing else to buy we automatically say: “Two pounds of stewing steak, please." and trust that inspiration will enable us to turn that into the top meal of the week. And it usually does, for there are more ways of cooking steak than grains of tea in the caddy. Here the steak is cooked In a delicious sweet-sour gravy, topped with bacon postage stamps and ruched with mashed potatoes. Ingredients: 21b stewing steak 2 onions 1 tablespoon vinegar 2 tablespoons plum jam 1 tablespoon Worcester sauce 2 tablespoons flour 4 teaspoon salt Pepper Water or stock 2 rashers bacon About 3 cups mashed potatoes

Method: Cut steak into neat pieces. Mix flour, salt, pepper, jam, vinegar and sauce. Roll the steak pieces in the mixture well and place them in a casserole. Chop onions and add. together with water or stock to come about half way up. Cover with a lid and cook gently in the oven about 3 hours, stirring once or twice and adding a little more liquid only if too dry. Cook and mash potatoes until creamy with a little milk and butter. Remove rind from bacon and cut into postage stamp pieces. Lay the bacon over the centre of the pie and ruch the potatoes round. Return to the oven until the bacon is cooked and the top a little browned.