CHEESY STUFFED MUSHROOMS
MINTY APRICOT MINCE
8 large flat
Mushrooms
2 oz fresh Breadcrumbs
2 oz Gruyere Cheese
1 tblsp. fresh Parsley
Small tsp Lemon Juice
2 oz Garlic Butter
1 lb. minced Lamb
8 oz Onions, peeled and chopped
2 oz no need to soak Apricots
1 level tsp. cinnamon
1 level tsp. nutmeg
2 tblsps. Fresh Mint, chopped
1 level tsp. Tomato Puree
2 level tblps. Plain Flour
5 fl. oz. Orange Juice
5 fl. oz. Water
1 stock cube, crumbled
Salt and Pepper
For the topping
2 oz Breadcrumbs
2 oz Cheddar Cheese, grated
1 lb. fresh Apricots,
skimmed and stoned
4 tblsps. Apricot jam
4 Eggs
1 pt. Milk
4 oz Cake crumbs
3 oz Caster sugar
Thick greek yogurt to serve
Wipe the mushrooms clean and remove the centre stalks. Chop these and mix with the breadcrumbs, cheese, parsley and lemon juice. Pack the mixture into the mushrooms. Melt the butter and pour over the tops. Put under the grill for about 5 mins. till the cheese is bubbling.
Brown the mince and add onion, apricots, cinnamon, nutmeg, mint and tomato puree and simmer gently for 5 mins. Stir in the flour, orange juice, water and stock cube. Bring to the boil and cover and simmer for 15-20 mins. Spoon into 1 large or 4 individual dishes. Mix together topping ingredients and sprinkle over the top. Place under the grill until cheese is melted and golden brown.
Arrange the apricots in a 1.5 pt. ovenproof dish and spoon the jam on top. Separate the eggs and beat three yolks with I whole egg. Strain into the milk and stir in the cake crumbs. Gently pour over the fruit. Leave to stand for about 30 mins. Bake in a roasting tin half filled with water for 1.5 hours at Gas Mk 2/150C. Whisk the egg whites until stiff and gently add the sugar. Cover the top of the custard with the meringue and bake for a further 20 mins. Serve hot with the greek yogurt.
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