Guest guest Posted January 13, 2005 Report Share Posted January 13, 2005 Message: 6 Wed, 12 Jan 2005 05:08:23 -0000 " matrixenos " <matrixenos Re: glamorgan patties Hi Louise, I have one May I ask what a glamorgan cheese patty is? Also, would it be possible to cut and paste the recipe here? If it's a homemade veggie patty, I'd definitely be interested - heck if it has anything to do with cheese as well. TIA Hi Shawn Will try to cut and paste what was sent to me, and hope it comes through okay: Glamorgan Sausages (welsh Veggie Sausages) #89801 by MarieAlice | my other recipes | e-mail me Not yet rated, be the first No photo posted yet. Post a photo of this recipe. Glamorgan sausages are the poor man's meatless substitute for the real thing. These are best made with stale, crusty bread rather than chewy, sliced bread. Make them a day in advance if you like. <I class=smpt style= " COLOR: #666666 " >- Apr 23, 2004 275 g day old white bread, crusts removed and cut into chunks 1 onion, peeled and cut into chunks 1 tablespoon chopped fresh flat leaf parsley 1 teaspoon thyme leaves 225 g caerphilly cheese or lancashire cheese, grated (caerphilly is a mild but tangy cow's milk cheese) 1 teaspoon Dijon mustard 2 eggs (divided) 8 tablespoons flour, to coat 3-4 tablespoons olive oil for the sun dried tomato gravy 1 tablespoon olive oil 1 onion, sliced 2 tablespoons sun-dried tomato puree 500 ml vegetable stock 4 servings Change size or US/metric | 30 minutes 15 mins prep Change to: servings US Metric Print | E-mail this recipe Add to My Cookbook | My Shopping List | My Plan Post My Review of this recipe | Save a Private Note Question? Ask the Chef or Ask the Community | Typo? Send a Correction 1. Whizz the bread in a food processor to make fine breadcrumbs. 2. Place in a bowl. 3. Whizz the onion, parsley and thyme in the processor until finely chopped, then add the cheese andmustard and process until finely chopped. 4. Spoon the cheese mixture on to the bread crumbs. 5. Season well with salt and pepper, then add the 1 whole egg and 1 egg yolk (reserving the egg white) and stir well. 6. Use your hands to form the mixture into 8 to 10 sausages. 7. Place the egg white in a bowl and whisk with a fork. 8. Roll the sausages in the egg white, then in flour. 9. Heat the oil in a pan over medium heat and cook the sausages until brown all over, about 10 to 15 minutes. 10. To make the sundried tomato gravy; heat the oil in a saucepan over a low heat, then cook the onion until softened. 11. Add the tomato puree and vegetable stock, bring to the boil, then reduce the heat to low and simmer for 15 minutes. 12. Season with salt and pepper. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 13, 2005 Report Share Posted January 13, 2005 Perfect. Thank you so much, Louise! Shawn , " Louise " <lmfoster@i...> wrote: > > Will try to cut and paste what was sent to me, and hope it comes through > okay: > > Glamorgan Sausages (welsh Veggie Sausages) #89801 > > > by MarieAlice | my other recipes | e-mail me > Not yet rated, be the first > > No photo posted yet. > Post a photo of this recipe. > > Glamorgan sausages are the poor man's meatless substitute for the real > thing. These are best made with stale, crusty bread rather than chewy, > sliced bread. Make them a day in advance if you like. <I class=smpt > style= " COLOR: #666666 " >- Apr 23, 2004 > 275 g day old white bread, crusts removed and cut into chunks > 1 onion, peeled and cut into chunks > 1 tablespoon chopped fresh flat leaf parsley > 1 teaspoon thyme leaves > 225 g caerphilly cheese or lancashire cheese, grated (caerphilly is a mild > but tangy cow's milk cheese) > 1 teaspoon Dijon mustard > 2 eggs (divided) > 8 tablespoons flour, to coat > 3-4 tablespoons olive oil > for the sun dried tomato gravy > > 1 tablespoon olive oil > 1 onion, sliced > 2 tablespoons sun-dried tomato puree > 500 ml vegetable stock > > 4 servings Change size or US/metric | 30 minutes 15 mins prep > > Change to: servings US Metric > Print | E-mail this recipe > > Add to My Cookbook | My Shopping List | My Plan > > Post My Review of this recipe | Save a Private Note > > Question? Ask the Chef or Ask the Community | Typo? Send a Correction > > > > 1. Whizz the bread in a food processor to make fine breadcrumbs. > 2. Place in a bowl. > 3. Whizz the onion, parsley and thyme in the processor until finely > chopped, then add the cheese andmustard and process until finely chopped. > 4. Spoon the cheese mixture on to the bread crumbs. > 5. Season well with salt and pepper, then add the 1 whole egg and 1 egg > yolk (reserving the egg white) and stir well. > 6. Use your hands to form the mixture into 8 to 10 sausages. > 7. Place the egg white in a bowl and whisk with a fork. > 8. Roll the sausages in the egg white, then in flour. > 9. Heat the oil in a pan over medium heat and cook the sausages until brown > all over, about 10 to 15 minutes. > 10. To make the sundried tomato gravy; heat the oil in a saucepan over a > low heat, then cook the onion until softened. > 11. Add the tomato puree and vegetable stock, bring to the boil, then > reduce the heat to low and simmer for 15 minutes. > 12. Season with salt and pepper. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.