1. Heat oven to 190C, fan 170C, Gas 5.
2. Heat 1tbspn oil and butter and fry onion until softened.
3. Tip ingredients from sausagement to cranberries into bowl. Add onion and salt and pepper. Mush together with your hands.
4. Cut chicken breasts into 3 and fry in remaining oil until browned - 6-8 mins.
5. Roll out 2/3 pastry to line 20-23cm springform or deep loose bottomed tin.
6. Press in half sausage mix. Add chicken and cover with rest of sausage. Press down lightly.
7. Roll out remaining pastry to make lid. Brush edges with egg and use to seal lid. Brush top of pie with egg.
8. Set tin on baking sheet and back for 50-60 mins. Leave in tin to cool for 15 mins then remove and leave to cool completely.
boil all veg and whilst thats doing brownn the mince and onion and stir in an oxo cube.in a large cooking dish place the mince on the bottom followed by a layer of each veg (mash the swede with a knob of butter,can add the carrots to this mixture if you like) place the mash potato on top and bung in oven on gasmark 5 0r 6 until browned over,serve with chips or broccoli and gravy,mmm really nice with brown sauce on too
Well here is a dish that My husband loves.....It is a traditional Russian dinner. Sorry for the spelling but it sounded out its call (Katleette)
1 pound ground beef
1 pound gound pork
1 egg
1 piece of bread
milk
diced onion (as much or as little as you like)
diced garlic (as much or as little as you like)
Take the bread and soak it in the milk
In a large bowl put the beef, pork, onion, garlic, bread and egg. Mix together with your hands.
Very easy.
Then roll golf ball size balls and place in a backing dish. Bake on 350 until done. About 45 min.
While that is cooking make your fav sauce. Could be gravy. Our fav is spagetti sauce.
Also make some white rice. Now this will sound weird. Here is how we eat it....
On a plate put 2 meat balls then on the plate we put some white rice. Ontop of the white rice, I put salad and top that with Itallian dressing. Then I take the spagetti sauce and spoon over the meat balls. Then Eat.
lamb rogan josh serves 4 an 8 cm piece of fresh ginger peeled and grated 8 cloves of garlic, peeled and chopped 1 teaspoon of ground turmeric 4 tablespoon natural yogurt 1 teaspoon crushed black peppercorns 1kg lamb shoulder cut into big cubes 5 medium red onions peeled and halved 2 red peppers halved and deseeded 1 tablespoon cardamom pods 1/2 tablespoon whole cloves 1 stick of cinnamon 2 tablespoons coriander seeds 4 small dried red chillies vegetable oil 2 teaspoons paprika G tinned chopped tomato's sea salt optional:sliced fresh chili, coconut flakes, chopped herbs to serve
THE NIGHT BEFORE: mix your ginger and garlic together and put into a bowl thats big enough to fit all the cubed lamb in, add the turmeric, yogurt and black pepper to the bowl and mix through. Tip the lamb into the bowl and stir it around, until its well coated with the yogurt and spices. cover and leave overnight in the fridge to marinate.
THE DAY OF COOKING: Prue-heat your oven to 170 C/ 325 F/gas 3. chop your onions and peppers roughly and whiz them in a food processor with the fresh red chillies. Get yourself an oven proof pan and put it on the hob. on a medium heat, toast the cardamom pods, Cinnamon and coriander seeds until they go a shade darker in colour.Then put them into a pestle and mortar and grind up with the dried red chillies.Keep the pan on the heat and add a splash of vegetable oil add the whizzed onion, pepper and chili paste from the food processor with the ground up spices and the paprika. cook over a gentle heat for about 10 minutes. by now, lots of delicious curry smells will be coming out of the pot. Add the tomatoes, marinated lamb and 300 ml of water, and stir well. When the curry comes to the boil, add half a teaspoon of salt, cover tightly and place in your preheated oven. You can basically forget about it now; and all the hard work is done. Just wait 2 hours and carefully take the pot out of the oven. Taste it, and if it needs salt, add a little. If its too hot, add a little yogurt, to cool it down. You can garnish with extra fresh chili, coconut and herbs, serve with rice, your favorite indian bread such as paratha, naan or chapati, and lots of cold beer-your going to need it!
Last edited by Dippy Yvanne : 15-03-2007 at 21:01 PM.
1 lb pumpkin (peeled and cut into small pieces)
1/2 lb of sweet potator or sqash
1/2 c. evaporated milk
1 medium onion, sliced
3 c. chicken stock
salt and pepper to taste
chopped parsley for garnishing. (cleaned and washed)
4c. water
2cloves garlic
1/4 c. chopped celery
2c. evaporated milk
2tsp of salt
1/2 tsp. bl. pepper
1/2 c. chopped onion chopped parsley for garnishing
Other ingredients worth a try: nutmeg, cinnamon, paprika, thyme
Method
1. Boil pumpkin, sweet potatoe/sqash, onion, salt, pepper, and otehr seasonings in chicken stock until pumpkin is soft and tender. Add water throughout cooking to get desired thickness. You may also add a little flour as a thickener
2. Mash with potato crusher or pour in blender and puree.
3. Return to pot and add milk slowly and stir in milk and cook until thoroughly heated.
4.Sprinkle chopped parsley on soup and can also add a littel basil.
Light Fish Soup
This is one of my favourite recipes. It is very simple and taste wonderful!
Directions
1. Cut four potatoes into quaters
2. Add potatoes to pot of water and bring to a boil. (You only need enough water to cover the potatoes, don't add too much or the soup will be too watery)
3. Add a pinch of salt and a table spoon of butter to water
4. Cut the following vegetables into large chunks: celery, carrots
5. Add vegetables to boiling water
6. Next add fillet fish to boiling water along with parsely, oregano, cillantro, black pepper, paprika, garlic and 2 slices of lemon
7. Turn heat down to a slow simmer and cook for another 20min.
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