50 g (2 oz) butter or margarine
225 g (8 oz) cucumber, peeled and finely chopped
30 ml (2 tbsp) plain flour
10 ml (2 tsp) ground coriander
300 ml (1/2 pint) milk
salt and freshly ground pepper
900 g (2 lb) potatoes, peeled
4 eggs
225 g (8 oz) cucumber, peeled and finely chopped
30 ml (2 tbsp) plain flour
10 ml (2 tsp) ground coriander
300 ml (1/2 pint) milk
salt and freshly ground pepper
900 g (2 lb) potatoes, peeled
4 eggs
method
1. Melt 25 g (1 oz) of the butter in a pan and gently fry the cucumber until beginning to soften. Stir in the flour and coriander. Cook for 1 minute. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil. Simmer for 3 minutes and season.
2. Grease a flameproof dish. Cook the potatoes in a pan of boiling salted water. Drain well and mash with the remaining butter. Season and spoon round the edge of the dish. Brown under the grill.
3. Meanwhile, bring a pan of water to the boil and softly poach the eggs. Drain and slip into the centre of the potato. Spoon over the cucumber sauce and serve at once.
2. Grease a flameproof dish. Cook the potatoes in a pan of boiling salted water. Drain well and mash with the remaining butter. Season and spoon round the edge of the dish. Brown under the grill.
3. Meanwhile, bring a pan of water to the boil and softly poach the eggs. Drain and slip into the centre of the potato. Spoon over the cucumber sauce and serve at once.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
