For the Suet Pudding
8oz self raising flour
good pinch of salt
4oz shredded suet
For the Filling
8-12oz braising steak, diced
2 tablespoons seasoned flour
2 carrots, thinly sliced
4oz turnip, diced
1½ leeks, halved and sliced
1 teaspoon dried mixed herbs
10fl oz cold beef stock or water
Grease a 2 pint pudding basin. To make the pastry, mix together the
flour, salt and suet in a bowl, add enough cold water to form a fairly
soft dough. Reserve one third of the dough for the lid. Roll out the
rest and use to line the pudding basin. Toss the steak in the seasoned
flour. Layer the meat and vegetables in the basin, sprinkle in the herbs
and any remaining flour, pour in the stock. Roll out the remaining
pastry to make the lid, dampen the edges and place in position, press
the edges well to seal them. Cover the pudding with greaseproof paper
with a centre fold to allow for expansion, tie with string. Steam the
pudding for 3½-4 hours, topping up the pan with boiling water as
necessary.
Six large Lamb or Pork chops
1lb onions
2 large carrots
2lb Potatoes
1 pint stock (preferably chicken)
Seasoning
Butter a large, wide and not too deep casserole. Peel and finely slice
the vegetables. Put in a layer of half the potatoes, then half the
carrots and then half the onions
Season each well with salt and pepper. Repeat the layers and seasoning
and then lay the trimmed and seasoned chops on top. Pour in the boiling
stock, which should come about half way up the vegetables. Cover the
dish and bake in a moderate oven 150°c/325°F/ gas mark 3 for approx 1¼-2
hours then remove the cover and turn up the heat for around 30 minutes
to brown the chops.
4oz rice
2 tablespoons groundnut oil
1 small red onion, chopped
1 red pepper, seeded and chopped
8oz cherry tomatoes, halved
2 eggs, beaten
salt and ground black pepper
Wash the rice under cold running water, drain well. Bring a large
saucepan of water to the boil, add the rice and cook for 10-12 minutes.
Meanwhile heat the oil in a wok until very hot and stir fry the onion
and red pepper for 2-3 minutes. add the cherry tomatoes and stir fry for
a further 2 minutes. Pour in the beaten eggs all at once, cook for 30
seconds without stirring. Then stir to break up the eggs as they set.
Drain the cooked rice thoroughly, add to the wok and toss it over the
heat with the vegetable and egg mixture for 3 minutes. Season with the
salt and pepper to suit your taste.
10 slices white bread
6 eggs
1½ pints milk
2 tablespoons snipped parsley
1 teaspoon dry mustard
1 teaspoon salt
8oz shredded process cheese
3 tablespoons onion, finely chopped
Preheat oven 160ºC/325ºF/gas mark 3. Remove crusts from the bread and
cut into cubes. Beat the eggs, milk, and seasonings together. Stir in
the bread cubes, cheese and onion. Pour into un-greased baking dish
(11-3/4 x 7-1/2 x 1-3/5-inches). Bake uncovered until knife inserted in
centre comes out clean, for about 1 hour.
1lb cod fillets, skinned
1 tablespoon lime or lemon juice
2 teaspoons olive oil
1 onion, finely chopped
1 green pepper, seeded and sliced
½ teaspoon cayenne pepper
½ teaspoon garlic salt
14oz can chopped tomatoes
Cut the cod fillets into bite size chunks and sprinkle with the lemon or
lime juice. Heat the oil in a large non stick frying pan and fry the
onion and pepper gently until softened. Add the cayenne pepper and
garlic salt. Stir in the cod and chopped tomatoes. Bring to the boil,
then cover and simmer for about 5 minutes, or until the fish flakes
easily. Serve with boiled rice or potatoes.
1lb salmon fillet, skinned
8oz pasta
6oz cherry tomatoes, halved
1/4 pint low fat creme fraiche
3 tablespoons parsley, finely chopped
finely grated rind of ½ orange
salt and ground black pepper
Cut the salmon into bite size pieces, arrange on a heat proof plate and
cover with foil. Bring a large saucepan of salted water to the boil, add
the pasta and return to the boil. Place the plate of salmon on the top
and simmer for 10-12 minutes, until the salmon and pasta are cooked.
Drain the pasta and toss with the tomatoes and salmon. Mix together the
creme fraiche, parsley, orange rind and pepper to taste, then toss into
the salmon and pasta and serve hot or leave to cool to room temperature.
8 chicken thighs or drumsticks, skinned
3 tablespoons brandy
½ pint orange juice
3 spring onions, chopped
2 teaspoons cornflour
6 tablespoons fromage frais
salt and ground black pepper
Fry the chicken pieces without fat in a non stick frying pan, turning
until evenly browned. Stir in the brandy, orange juice and spring
onions. Bring to the boil, then cover and simmer for 15 minutes, or
until the chicken is tender and the juices run clear, not pink, when
pierced with the point of a sharp knife. Blend the cornflour with a
little water, the mix into the fromage frais. Stir this into a small
saucepan and cook over a moderate heat until boiling. Adjust the
seasoning to taste and serve with boiled rice or pasta and green salad.
