Ham Cornets Filled with Vegetable Mayonnaise
|Rice||7 Ounce (200 Gram)|
|Peas||4 Ounce (100 Gram)|
|French beans||4 Ounce (100 Gram)|
|Emmenthal cheese||4 Ounce (100 Gram)|
|Cooked ham slices||4|
|Mayonnaise||90 Milliliter (6 Tablespoon)|
1. Cook the rice in boiling water for 15 minutes or until tender. Drain and rinse under hot running water.
2. While the rice is cooking, shell the peas; wash, top, tail and dice the French beans; peel and dice the turnips and carrots. Cook the vegetables for 15 minutes (10 minutes in a pressure cooker) in boiling salted water. They should still be crisp. Drain.
3. Dice the cheese. In a bowl, mix together the vegetables, rice, mayonnaise and cheese. Season to taste.
4. Lay a slice of ham on a dish, spoon a quarter of the vegetable mixture down the centre and roll up. Repeat with the remaining slices of ham. Place some lettuce leaves on a serving dish and top with ham cornets. Garnish with halved tomatoes sprinkled with parsley.
Serving size: Complete recipe
Calories 2167 Calories from Fat 962
% Daily Value*
Total Fat 108 g166.2%
Saturated Fat 27 g135.2%
Trans Fat 0 g
Cholesterol 164.3 mg54.8%
Sodium 1254.6 mg52.3%
Total Carbohydrates 226 g75.4%
Dietary Fiber 24.1 g96.3%
Sugars 30.2 g
Protein 79 g158.6%
Vitamin A 577.1% Vitamin C 263.2%
Calcium 145.3% Iron 33.9%
*Based on a 2000 Calorie diet