“The Duchess @ Cornwall” served a lovely, rich dish today….. and easy to prepare as well
Put 5 cups already cooked Samp in a baking dish and smooth it a little.
Dissolve a chicken stock cube in a cup of boiling water. Pour over the samp evenly. In another bowl , prepare 3 eggs and whisk in one and a half cup of cream, 1 teaspoon salt and ½ teaspoon coarse black pepper . (optionally also add half a teaspoon chopped up green chilly). Then pour the mixture over the samp and bake on 200°C for 35 minutes or until set. Scatter parsley over when it comes out of the oven. Serve immediately.
Enjoy
Recipe and photo: Heather Strumpher
