SPRINGTIME LAMB CASSEROLE | Serves 4 | |
11/2 packets (45 g) French onion soup | 2 teaspoons parsley |
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1/4 cup plain flour | 2 teaspoons chives |
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750 g lamb, cubed
3 spring onions, quartered
2 carrots, thinly sliced
3/4 cup chicken stock
310 g can corn kernels, drained
2 sticks celery, finely chopped
200 mL carton sour cream
1.Combine French onion soup mix and flour in a
2.Add onions and carrots, stir in chicken stock and mix well.
3.Cover and cook for
4.Add corn, celery, parsley and chives. Mix well.
5.Cook a further
6.Add sour cream, stand covered for 3 minutes.
GOLDEN CURRY SAUSAGES | Serves | |
1 kg sausages | 2 tablespoons plain flour |
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1 onion, finely sliced | 1 carrot, grated |
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2 tablespoons butter | 2 tablespoons Worcestershire sauce | |
3 teaspoons curry powder | 1 tablespoon brown sugar |
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11/2 cups water | 2 tablespoons brown vinegar |
1.Pierce sausages with a fork twice. Arrange on a microwave rack.
2.Cook sausages for
3.Mix sugar, vinegar, curry powder, flour, Worcestershire sauce and water together in a jug.
4.In a
5.Add carrot, sausages and sauce. Mix well and cook for an extra
6.Serve hot with Balsmati rice and pappadums.
BEEF STROGANOFF | Serves 6 |
1 kg rump steak, cut into strips
1/2 cup plain flour salt and pepper
1 onion, finely chopped
2 tablespoons tomato purée
11/2 cups beef stock
1/4 cup red wine
100 g mushrooms, thinly sliced
300 mL sour cream
1.Toss steak with flour, salt and pepper in a freezer bag until evenly coated.
2.Place steak,
3.Cook, covered, for
4.Stir in mushrooms and sour cream. Cook for a further
MEDIUM.
5.Serve with boiled rice.
CORNED MEAT | Serves |
2 tablespoons brown sugar
2 tablespoons malt vinegar
4 cups hot water
1.5kg corned meat
1.Place corned meat in a casserole dish just large enough to contain it.
2.Add sugar, vinegar and water.
3.Cover with lid and cook for
4.Serve with white sauce.
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