Recipe - Its A Wrap

6 tablespoon Double cream
2 tablespoon Dry white wine
1 teaspoon Grainy mustard
Sunflower oil
1 White farmhouse loaf
2 sl Cheddar cheese; approx 1cm/
1/2"
; thickness
1 sl Ham
1 tablespoon Plain flour
2 Eggs
25 g Bread slice taken from the
loaf
2 Spring onions; finely
chopped
1 185 gram tin tuna in water;
drained
1 tablespoon Basil; freshly chopped
6 tablespoon Olive oil
One half Beefsteak tomato; deseeded
and minced
Salad cress; trimmed
2 Spring onions; thinly cut or sliced up
1 Lemon; Juice of
One half Iceberg lettuce; shredded
finely
50 g Butter
1 teaspoon Cinnamon
2 tablespoon Caster sugar
1 Cox apple; peeled, cored and
; cut or sliced up
1 Orange; Juice of
1 teaspoon Cornflour
Salt and pepper

1 Put 4 tbsp double cream, white wine and grainy mustard in a small
saucepan. Mix together and heat through. Season. Keep warm over a gentle
heat.

2 Fill a deep frying pan about two thirds with sunflower oil suitable for
deep fat frying and heat.

3 Thinly slice two pieces of bread and cut out two 4x10cm discs. Cut out
the same size discs from the cheese and one from the ham. Put a disc of
cheese on the bread, followed by a disc of ham and another slice of cheese
and finish with the second disc of bread.

4 Seal by pinching the bread round the edges. In a bowl mix together the
flour and one egg. Dip the sandwich in the mixture and deep fry until
golden. Serve with the mustard sauce.

5 Put the 25g/1oz piece of bread in a food processor and process for about
1020 seconds to make breadcrumbs and put in a bowl with the finely chopped
spring onions, tuna, basil and 1 egg.

6 Season and mix together thoroughly. Form the mixture into burgers or use
a ring mould (approx 7cm/3" diameter). Heat a shallow frying pan with 2
tbsps olive oil. Fry the burgers until golden on both sides. Keep warm.

7 In a bowl mix the minced tomato, cress, cut or sliced up spring onions, 4 tbsp olive
oil and the lemon juice. Arrange the tuna burgers on a plate with the
lettuce and garnish with the tomato dressing.

8 Cut a slice of bread from the loaf, about 2 1/2cm/1" thick and remove the
crusts. Melt 25g/1oz butter in a frying pan. In a bowl mix 2 tbsp double
cream, cinnamon and 1 tbsp caster sugar. Dip the bread in the mixture and
fry until golden on both sides.

9 Remove from the pan and keep warm. In the same pan melt another 25g/1oz
butter and 1 tbsp sugar, add the apples and caramelise.

10 Mix together the orange juice with the cornflour. Put in a small
saucepan and heat through until it thickens. Cut the french toast in half,
arrange on a plate with the caramelised apples and pour on the orange
sauce.

Converted by MC_Buster.

NOTES : Chef Tony Tobin

Recipe by: Ready Steady Cook

Converted by MM_Buster v2.0l.