Rice Salad and Cold Meats
|Long grain rice||1 Pound (450 Grams, 2 Cups)|
|Stock||2 Pint (1.2 Liters, 5 Cups)|
|Green beans||1⁄2 Pound (225 Grams, 2 Cups)|
|Sliced carrots||1⁄2 Pound (225 Grams, 2 Cups)|
|Peas||1⁄2 Gram (225 Grams, 2 Cups)|
|Mayonnaise||5 Tablespoon (75 Milliliter)|
|Vinegar/Lemon juice||2 Tablespoon (30 Milliliter)|
|Oil||2 Tablespoon (30 Milliliter)|
|Water||1 Tablespoon (15 Milliliter)|
|Sliced tongue||1⁄4 Pound (100 Grams)|
|Coarse smoked sausage||1⁄4 Pound (100 Grams)|
|Sliced boiled beef||10 Ounce (275 Grams)|
|Boiled ham||1 Pound, cubed (225 Grams)|
|Sliced salami||1⁄2 Pound (225 Grams)|
|Mustard cress||1 Tablespoon|
1 Cook the cauliflower in boil- ing salted water for 5 minutes until just tender.
Drain and cool.
2 Put the rice and stock in a saucepan, season with salt and pepper and bring to the boil.
Add the beans and carrots and simmer for 5 minutes, covered.
Add the peas and cook until the rice is tender and the stock absorbed.
3 Mix the mayonnaise, vinegar or lemon juice, oil and water in a large bowl.
Add the rice and vegetables, and half the meat, mix gently and cool for 1 hour.
4 When ready to serve, put the rice salad on a shallow dish, arrange the cauliflower in the centre, and garnish with strips of celery, radishes cut into flowers, grooved cucumber slices and the rest of the meat rolled up and arranged attractively.
Decorate with mustard and cress.
Tip: To make radish 'flowers' as a garnish, trim the radish as shown in the photograph and drop into a bowl of salted iced water.
After 1/2 hour, the radishes will open up to make attractive 'flowers'.