TANGY TOMATO PASTA
PAN COOKED LIVER AND ONIONS
TRIPLE CHOC CHIP PUDDING WITH CHOC SAUCE
400 gm Tin Tomatoes
1 Tsp. Dried Basil
1 Tbsp. Tomato Puree
1 Tbsp. Brown Sugar
2 Tsp. Vinegar
8 oz Dried Pasta
½ oz Butter
1 Onion, thinly sliced
3 oz Smoked Bacon Lardons
1 Garlic clove, crushed
1 Tsp. Dried Thyme
8 oz Lamb’s Liver
Salt and Pepper
1 Tbsp. Flour
1 Tbsp. Balsamic Vinegar
1 Tbsp. Gravy Granules
For the pudding
5 oz SR Flour,
1 oz Cocoa Powder
1 Tsp. Baking Powder
4 oz Soft Brown Sugar
4 oz Butter.
2 Eggs
1 Tbsp. Raspberry Jam
3 Tbsp. Warm Water
4 oz Plain, milk and white chocolate, chopped or polka dots
2 oz Hazelnuts, chopped
For the sauce
4 oz Plain Chocolate
2 Tbsp. Golden Syrup
1 oz Butter,
2 Tbsp. Water
½ Tsp Vanilla Essence
Put the tinned tomatoes in a pan and add the remaining ingredients except the pasta. Heat gently till boiling then simmer for 10 mins. Cook the pasta in boiling salted water then drain and add to the tomato sauce. Stir well and serve with grated cheese.
Melt the butter in a large pan, add the onion, bacon, garlic and thyme. Cook for 2-3 mins. Season the flour with the salt and pepper and lightly coat the liver then add to the pan and brown for 5 mins. Mix the gravy granules with ½ pt. of boiling water and add the balsamic vinegar. Add to the pan and bring back to the boil. Serve with mashed potato.
1.5 Pt Pudding Basin, well greased. Combine all the pudding ingredients, except the chocolate and nuts in a bowl and beat until smooth. Add the chocolate and nuts and pour into the pudding basin levelling the top. Cover with greaseproof paper and steam for 2 hours. Gently heat the sauce ingredients over a pan of hot water then beat until smooth. Serve over the pudding.
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