Meats Recipes - Frankfurter Lunch Special

Ingredients                                        

• 225 g/8 oz/2 cups farfalle

• 40 g/1 1/2 oz/3 tbsp butter

• 1/2 bunch of spring onions (scallions), chopped

• 40 g/1/3 cup plain (all-purpose) flour

• 450 ml/2 cups milk

• 75 g/6 oz Munster cheese, grated

• 5 ml/1 tsp German mustard

• 200 g/7 oz/1 small can sweet corn (corn), drained

• 400 g/14 oz/1 can frankfurters, drained and cut into short lengths

• Salt and freshly ground black pepper

---

Method:

1. Cook the pasta according to the packet directions. Drain.

2. Meanwhile, melt the butter in a pan. Stir in the spring onions and fry (sauté) for 2 minutes.

3. Stir in the flour and cook for 1 minute. Gradually blend in the milk, bring to the boil and cook for 2 minutes.

4. Stir in half the cheese, the mustard, sweet corn, frankfurters and seasoning to taste. Add to the pasta, toss and turn into a flameproof serving dish.

5. Sprinkle with the remaining cheese and brown quickly under a hot grill (broiler).