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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 1/3 cup dried apricots 1 cup water 3 silverbeet leaves 800 grams lamb mince 1 onion, finely chopped 1 spring onion sliced 1/4 cup sultanas 1 Tbsp cream 2 Tbsp chopped fresh mint 1 egg (med-lge), lightly beaten 1/3 cup prunes Instructions: Lightly grease a sheet of foil 45cm wide x 60cm long. Soak apricots in water for 1 hour. Drain apricots, reserve liquid. Cut away white stems from silverbeet. Bring a large saucepan of water to boil, add leaves, cook for 1 minute; drain. Rinse leaves under cold water until cool; drain well. Combine lamb mince, onion, spring onion, sultanas, mint, egg and cream in bowl; mix well. Slightly overlap silverbeet on foil to make 32cm x 40cm rectangle. Spread mince mixture over silver-beet. Place apricots and prunes down one long side of mince mixture. Roll up from long side into a log shape; twist ends of foil. Place on an oven tray. Cook in a moderate oven 180 deg C (350deg F) for about 45 minutes, or until cooked through. Thicken reserved water from apricots with two or three teaspoons of cornflour. To serve; Cut roll into slices and pour fruit sauce over it. To give extra flavour to sauce you could finely chop a couple of the soaked apricots into it. |
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