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Stuffing Top Pie and Watercress Roulade
I sometimes use packet ingredients when preparing meals and still turn out good results. Not as virtuous as making everything, but sometimes time (and occasionally skill) are a factor. For instance, I rarely make pastry and my life simply isnt long enough to make proper puff-pastry and Im not skilled enough for filo.
There are other items too. For instance, stocks are always useful to have but not always available. So does one spend ½ an hour making stock when you only need 100ml, or does one resort to an instant cube or powder there are many of both on the market and many are made with unadulterated ingredients. Likewise stuffings. They now come in many variations from the traditional Sage & Onion. Again, many can be found with wholesome and unadulterated ingredients. So in this recipe, I use stock and stuffing.
See what you think. This takes about 40 minutes
You will need for 4:
For the Pie
1 170g packet stuffing mix I used Rosemary and
Redcurrant, which worked very well
For the Roulade
4 medium free-range eggs
· Switch the oven on to 220°C
· Use a 10 omelette pan. Pour in a
good layer of oil and get quite hot but not smoking. NOTE Groundnut oil
gets a lot hotter than Olive oil before it starts to smoke and should be
used for things like stir-fries where a higher heat is required.
The pie and the omelette look quite attractive and the dishes seem to work well, the nuttyness of the omelette goes surprisingly well with the raw watercress and the stuffing, potatoes, mince and onions give the pie a Sunday-dinner feel.
Of all the vices, drinking is the most incompatible with greatness.
(Sir Walter Scott)
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