Main Meals Recipes.

Shepherds Pie

Serves 4 people

IngredientsMinced lamb - 450 g (1 lb),
Onion - 1 large chopped,
Bay leaf - 1,
Mushrooms - 50 g (2 oz) sliced,
Carrots - 2 diced,
Plain flour - 25 g (1 oz),
Lamb or beef stock - 300 ml,
Tomato puree - 1 tbsp,
Potatoes - 700 g, chopped,
Butter - 25 g (1 oz),
Milk - 4 tbsp,
Lancashire cheese - 50 g (2 oz), crumbled.DirectionsPre-heat oven to 200C / 400F / Gas 6.
Dry fry the lamb with the onion, bay leaf, mushrooms and carrots for 8-10 minutes.
Add the flour and cook, stirring for 1 minute.
Gradually blend in the stock and tomato puree.
Cook, stirring, until the mixture thickens and boils.
Cover and simmer gently for 25 minutes.
Remove the bayleaf and spoon into a 1.7 litre (3 pint) ovenproof dish.
Meanwhile, cook the potatoes in boiling water for 20 minutes until tender.
Drain well and mash with the butter and milk, season with salt and black pepper.
Pile onto the mince mixture and sprinkle over the cheese.
Bake for 15-20 minutes.
Serve hot with fresh vegetables.

ingredients




1 can condensed oxtail soup, or 1 x 600 ml (1 pint packet oxtail soup mix
1 x 4 oz (100 g) packet dried or frozen mixed vegetables
4 potatoes, peeled and sliced
1 tablespoon onion flakes
350 g (12 oz) canned corned beef, diced
salt
Pepper










method



1. Make the soup up to 450 ml (3/4 pint) with water in a saucepan.

2. Bring to the boil, stirring well, then add the vegetables and simmer for 10 minutes or until they are tender.

3. Add the corned beef, salt and pepper and cook for a further 5 minutes.



serving amount




serves 4

i love cornbeef hash

Pork Curry recipe

ingredients




15 ml (1 tbsp) tamarind pulp
225 ml (8 fl oz) water
50 g (2 oz) ghee (Clarified Butter) or oil
2 medium onions, finely sliced
3 clores garlic, crushed
15 ml (1 tbsp) vinegar
450 g (1 lb) pork, cut into cubes
3 g (3/4 tsp) curry powder
5 g (1 tsp) salt, or to taste










method



1. Soak the tamarind in half the water for 10 minutes, then squeeze and strain off the juice.

2. Heat the fat and fry the onions.

3. Add the tamarind, garlic and vinegar. Fry. Add the meat and cook until well browned.

4. Add the curry powder and cook for a further 3 minutes.

5. Add the water and salt and simmer gently until the pork is tender



serving amount




serves 4

Pork Cheese recipe

ingredients




400 g cold lean pork
2 tsp chopped parsley
1/4 tsp dried sage
1/4 tsp dried mixed herbs
1/4 tsp grated lemon rind
a pinch of grated nutmeg
salt and pepper
250 ml cooled and jellied brown or white stock










method



1. Cut the pork into small pieces, 5mm thick (approx). Add the herbs,
lemon rind, nutmeg, salt and pepper to taste, and mix together.

2. Press the seasoned meat tightly into an ovenproof mould or basin.

3. Heat the jellied stock and fill up the mould or basin with it.

4. Bake in a moderate oven, 180°C, Gas 4, for about 1 1/2 hours.

5. Leave until cold, and then turn out to serve. Cut in slices.



serving amount




serves 4 - 6

Baked Salmon recipe

ingredients




800 g (1 3/4 lb) middle cut salmon
salt and pepper
grated nutmeg
2 small shallots, chopped
1 tbsp (15 ml) chopped parsley
2 tbsp (1 oz) 25 g butter
scant 1/2 (us) cup (100 ml) dry white wine










method



1. Set the oven at 190°C (375°F ) gas 5.

2. Wash and dry the fish and lay it on a sheet of heavy-duty foil large
enough to enclose it completely. Lift the edges of the foil and pinch
the corners together to make a shallow case. Sprinkle the fish with
salt, pepper and a little grated nutmeg. Add the chopped shallots and
sprinkle the parsley over the fish. Dot with the butter and pour over
the wine.

3. Carefully lift the edges of the foil and pinch them together to
enclose the fish and the wine. Carefully transfer the foil parcel to an
ovenproof dish. Cook for 25 minutes.

4. Drain the fish and serve hot with Hollandaise Sauce or leave to cool
in the cooking juices, drain and serve with green salad, thinly sliced
cucumber and Mayonnaise

Cod Steaks with Mushrooms and Pink Peppercorns recipe

ingredients









4 - 8 cod steaks, depending on size 140 ml (1/4 pint) white wine
1 bay leaf
2 shallots, finely chopped
30 g (1 oz) butter or margarine
180 g (6 oz) mushrooms, sliced
30 g (1 oz) flour
140 ml (1/4 pint) milk
2 tsps pink peppercorns
2 tsps chopped parsley
Grated nutmeg
Salt and pepper










method



1. Put the cod and wine into a casserole with the thin ends of the steaks pointing towards the middle.

2. Add the bay leaf and shallot. Cover loosely and cook for 6 minutes on HIGH. Leave covered and set aside.

3. Melt the butter in a small bowl for 30 seconds on HIGH. Add the
mushrooms, cover loosely and cook for 1 minute on HIGH to soften
slightly

4. Stir in the flour and milk and strain on the cooking liquid from the
fish. Add the peppercorns, parsley, a pinch of grated nutmeg and salt
and pepper.

5. Cook, uncovered, for 2 - 3 minutes on HIGH, stirring often until thickened.

6. Remove the skin and bone from the cod steaks if desired and spoon
over some of the sauce to serve. Serve the remaining sauce separately


serving amount




serves 4

Easy Cheesy Cottage Pie recipe

ingredients




500 g extra lean minced beef
1 large onion, peeled and chopped
397 g can of chopped tomatoes
208 g can chilli kidney beans, drained
2/3 cup (150 ml) 1/4 pt beef stock
salt and freshly ground black pepper
625 g old floury potatoes, peeled
200 g tub cheese spread
2 tbsp fresh chives or parsley, chopped










method



1. Preheat the oven to 200°C, 400°, gas mark 6.

2. In a large pan, brown the mince without added fat for a few minutes.

3. Add the onion, tomatoes, kidney beans, stock and seasoning and cook for a further 3 - 4 minutes, stirring frequently.

4. Bring to the boil, cover and simmer for 20 minutes.

5. Meanwhile put the potatoes in a pan of boiling water and cook for 15 - 20 minutes or until tender.

6. Drain the potatoes, add the cheese spread a little at a time and mash until smooth.

7. Season with salt and pepper and stir in half the herbs.

8. Spoon the mince into an ovenproof dish and top with the potato.

9. Bake for 10 - 15 minutes or until golden brown.

10. Serve garnished with the remaining herbs.

Gammon with Whisky Sauce recipe

ingredients









1.4 kg (3 lb) corner of gammon
15 ml (1 tbsp) olive oil
15 ml (1 tbsp) dried thyme
salt and freshly ground black pepper
8 shallots, peeled
2 garlic cloves, crushed
75 ml (3 fl oz) whisky










method



1. Heat the oven to 190°C (375°F) gas 5. Put the gammon on a large
piece of foil, skin side down. Rub the cut surface of the meat with
oil, then with thyme and salt and pepper.

2. Put the whole shallots and crushed garlic around the gammon. Pour 50
ml (2 fl oz) whisky carefully around the joint, then bring together the
edges of the foil and seal. Put the joint on a rack in a roasting tin
and pour a cupful of water into the tin. Cook for the calculated time.

3. Remove the tin from the oven and transfer the gammon to a warmed
carving platter, skin side up. Reserve the juices in the foil.
Carefully peel off the skin, then slice the gammon. Arrange the slices
neatly on a serving platter and place the shallots on top of the
slices. Keep warm.

4. Pour the reserved juices from the foil into the roasting tin, stir
in the remaining whisky and heat through over a gentle heat. Pour a
little of the sauce over the gammon slices and serve the rest in a
sauce-boat.


serving amount




serves 6