Sunday, 15 June 2008

Roast Pork, Bananas and Custard


For me: coconut banana smoothie (again!)
For the kids: left over griddle scones from yesterday, heated in the oven and served with slices of apple


Coconut chicken soup


Roast pork, mashed potatoes, cabbage and gravy.

Not doing anything ambitious with this today, just plain roasted meat (with crackling - so who needs anything fancy!) with a little garlic, salt and rosemary rubbed on, mashed potatoes and streamed cabbage.

Bananas and custard

10 fl oz double cream, cream, whole milk or a blend
1 vanilla pod or 1/2 tsp of vanilla essence
3 egg yolks
1 tsp cornflour
1 oz natural sugar (I have also used a splash of maple syrup too)
Sliced bananas

Split the pod and scrape out the seeds. Place pod and seeds (or vanilla essence) in a pan with the cream/milk. Heat gently until just below simmering point. Meanwhile whisk together the egg yolks, cornflour and sugar. Remove the pod from the cream/milk if using and pour the hot liquid into the mixture. Whisk it until it is smooth and then return it to the pan. Gently heat the custard until it is thick. Serve over the sliced bananas. If you want to make the custard before dinner, then put it into a jug, cover with clingfilm and stand the jug in a pan of hot water. This will keep the custard warm and help prevent a skin forming.
Use more double cream for a thicker custard, like in a trifle. A cream/milk blend is better for pouring. I generally use what ever I have to hand, usually half and half cream and whole milk.

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