Recipe for:1. escalope de veal nepolitaine,2. pommes vapeur,3.butterscotch sponge

Butterscotch walnut self-saucing pudding

Chef:Valli Little
Every second Monday, Delicious Food Editor Vallie Little joins Bonita Brown on the Afternoon Show to talk Gorgeous Grub and tempt our taste buds with easy to prepare recipes that feature in the latest issue of Delicious.

Serves 4 -6

Degree of difficulty: Low

You need:

3 tbs melted butter, plus extra to grease
3/4 cup brown sugar
1 cup (150g) plain flour
1 tsp baking powder
75g chopped walnuts, toasted, plus extra to garnish
1/2 cup (125ml) milk
1 egg
1/4 cup (60ml) golden syrup
1 tsp vanilla extract

Sauce
3/4 cup brown sugar
1 tbs cornflour
1/4 cup (60ml) golden syrup

Method:

Preheat oven to 170degreesC. Brush a 1-litre ovenproof dish with melted butter.
Place the sugar, flour, baking powder and walnuts in a food processor and process for a few seconds. Add milk, egg, remaining butter, golden syrup and vanilla and process until just combined. Spread mixture into the baking dish.

To make sauce, combine sugar and cornflour in a bowl. Sprinkle over sponge mixture. Mix golden syrup with 3/4 cup cup of hot water and pour over top.
Bake for 35-40 minutes. Stand for 5 minutes, then serve with cream or ice-cream garnished with walnuts.

Saucisse de Morteau pommes vapeur sauce moutarde

Ingrédients

1 saucisse de Morteau de 300 g,
400 g de pommes de terre (B.F. 15),
3 dl de crème allégée,
2 cuillerées de moutarde,
sel.

Peler les pommes de terre.
Les couper en quartiers.

Mettre la saucisse dans le bol du bas, les pommes de terre dans le bol du haut. Cuire à la vapeur 20 mn.

Dans une casserole, chauffer la crème avec la moutarde (ne pas faire bouillir), assaisonner.

Détailler la saucisse, entourer avec les pommes de terre.

Servir la sauce moutarde en saucière.

Serves 4
Cooking time: Approximately 8 minutes

4 British veal escalopes
100g (4oz) ground almonds
1 x 5ml (1tsp) chopped parsley
100g (4oz) butter
steamed strips of courgettes, carrots, spring onions and peppers.
Sauce
1 medium shallot, peeded and finely diced
1 clove garlic
25ml (1 fl.oz.) brandy
100ml (4 fl.oz.) dry white wine
1-2 x 5ml (1-2 tsp) French mustard
Dash of Worcestershire sauce
Seasoning
75ml (3 fl.oz.) double cream
1 x 5ml (1tsp) chopped fresh tarragon or chevril

Coat the escalopes in a mixture of ground almonds and chopped parsley.
Heat some of the butter and fry the escalopes on both sides until brown and tender, drain and keep warm. It is essential not to burn the butter; if so, clean out the pan and start afresh.
Heat the remaining butter and sauté the onions and garlic until cooked but not brown.
Add the brandy and flambé with a match. Beware of the flames from the brandy.
To reduce the flames, add the white wine, bring to the boil and simmer for 4-5 minutes.
Add the mustard, Worcestershire sauce and a little seasoning, cook for a further 2-3 minutes.
Finish the sauce by adding the cream, additional seasoning if required and some chopped herbs.
Pour a little sauce onto a hot plate, arrange the vegetables and the veal escalopes in the centre, and drizzle with sauce.