SWEETCORN CRUST
250 ml self raising flour
5 ml dry mustard
pinch of salt and pepper...
10 ml fresh parsley chopped
60 ml butter
420 gram creamed sweet corn
60 ml milk
1 egg
250 ml self raising flour
5 ml dry mustard
pinch of salt and pepper...
10 ml fresh parsley chopped
60 ml butter
420 gram creamed sweet corn
60 ml milk
1 egg
1. Sift the flour, mustard, salt and pepper. Add the parsley.
2. Rub the butter into the flour mixture until it looks like bread crumbs.
3. Stir in the creamed sweet corn, milk and egg, mix very well.
4. Pour over the meat and bake for 25 minutes at 180°C or until golden brown.
2. Rub the butter into the flour mixture until it looks like bread crumbs.
3. Stir in the creamed sweet corn, milk and egg, mix very well.
4. Pour over the meat and bake for 25 minutes at 180°C or until golden brown.
