Parsley and Thyme Flan
Serves 4.
1 Packet parsley & thyme stuffing mix
200ml/7 fl.oz. boiling
water
1 size 3 egg (beaten)
75g/3oz English Butter (melted)
225g/8oz
button mushrooms (washed)
25g/1oz plain flour
300ml/½pt
milk
Salt and Pepper
175g/6oz cooked chicken meat (diced)
few stuffed
olives (sliced)
Method:
Put the stuffing mix in a bowl, stir in the boiling water, egg and 50g/2oz melted butter. Leave to stand for 5 minutes. Press into sides and base of a greased 20cm/8 inch flan ring. Bake blind for 20 minutes gas mark 5 (190ºC/375°F). Put remaining butter in a pan, fry the mushrooms until tender. Add the flour and milk, heat stirring continuously, until the mixture boils and thickens. Season to taste. Stir the chicken and most of the olives into the sauce, pour into the flan case. Heat through in oven if necessary. Garnish with olive slices.
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page last updated 1 MARCH 1999