RECIPES

1/2 oz Amaretto
1 1/2 oz Southern Comfort
1 oz Pineapple juice

Mixing instructions:

Shake over ice, strain.

50g Textured Soy Protein
Nutmeg (to taste)
20g Rusk
5g Nibbled Onions
30g Potato Puree
30ml Water
30g Potato Puree
10g Spring Onion
30g Carrot Puree
Half Clove Garlic
Herbs (to taste)

Apple and Potato Cross--

50g Apple
50g Potato
Nutmeg (to taste)
Salt (to taste)
Vegetable Oil

Clove Mustard Sauce--

20ml Vegetable Stock
5 ml Honey
2 Cloves
Half Lemon
10ml Cream
Cinnamon (to taste)
Salt (to taste)
20g Watercress Puree

Method:

Mix all the vegetable sausage ingredients together. Pipr out sausage into a spiral shape. Cook in pan with oil and brown the sausage for about 5-6 minutes.

Grate the potato and pepper and apple on a mandelin. Shape the strips of apple and potato like a Bridget Cross. Bake in the oven for 15 minutes at 200�C until golden brown.

Boil vegetable stock, add cloves, lemon and cinnamon, reduce by half and add cream, watercress and herbs.

To Serve:

Place the Celtic sausage on the plate, pour the sauce on the plate like a disc and pipe honey in a celtic Mode on top. Place the cross to the side and finish with herbs.

3/4 c sifted flour
1/2 t baking powder
1/4 t cinnamon
1 1/2 t canola oil
1 1/2 t sugar
1/4 c egg substitute
1 c apples, peeled and finely chopped
1/2 c skim milk
Non-stick cooking spray

Directions:

In a small bowl, sift flour with baking powder and cinnamon. In a medium bowl, mix oil, sugar, egg substitute and apple. Combine the dry ingredients into the wet ingredients, gradually adding milk. Heat a nonstick griddle until hot and spray with vegetable spray. Cook flapjacks on griddle until done around sides and bubbles in middle. Flip and complete cooking. Top with spray margarine, if desired. Makes 3 4-inch pancakes.

1 bulb garlic
1 green bell pepper
pinch of salt
pinch of black pepper
1/4 onion
1 small potato

Directions:

Boil in 3 cups water till done. Reduce heat to low. Add 1 cup whole milk. Lowest heat for 10 minutes. Add 1 tsps butter. Serves 3.