1 oz (28g) of Butter
1 medium onion, peeled and chopped
700g of lean lamb cubed
50g plain flour
1/4 tsp ground ginger
1 can of condensed tomato soup
1/2 can of water
1 tsp worcester sauce
Pinch of mixed spice
2 level tbsp honey
4oz (small can) of black currants (drained)
Turn the oven on to 180C (350F).
Fry the onion and remove from the pan and place in a casserole dish.
Flour the meat with ground pepper (to suit taste) and fry. When browned, place in casserole dish along with the onion.
Add all the remaining ingredients to the casserole dish.
Place the casserole dish in the oven and cook for 1 and a 1/2 hours. Check every 30 minutes and add extra water if it gets too thick.
Serve with mash and other vegetables
I’ve been perfecting my home made pizza since last summer and last night I found the combination of ingredients I had been looking for! It was by accident as I was making two pizzas but only had enough yeast (sachet) for one.
Ingredients (for 1 thin crust pizza)
300g strong plain flour
Tiny bit of salt (optional)
3.5g of yeast (usually half a sachet) – double this for ordinary style crust
Hot water to form dough
Tomato paste (below)
50g of parmesan
125g+ of mozzarella
Then add anything you like to the top
1 tin of chopped tomatoes
A little bit of olive oil, roughly one teaspoon
2 cloves of garlic, finely chopped
Put all the tomato paste ingredients in a saucepan and simmer for at least 30 minutes to reduce the water and thicken.
If the parmesan is not already grated, do so. Cut the mozzarella into tiny chunks. Prepare any other toppings.
Heat the oven to 220C (mine 200C) and make sure it’s at temperature before the following.
Once all the toppings are prepared, place all the base ingredients into a food mixer and slowly add the hot water to the mixer as its going. Once the dough has formed a ball, stop adding the water or it will be too wet. Remove the dough and place onto a floured surface. Knead for 2 minutes (at least) otherwise it will be more difficult to roll out. Roll out into a circle and (preferably) place onto a pizza stone.
Add the tomato paste onto the base, leaving about 2 cm gap around the edge. Sprinkle the parmesan onto the tomato. Add mozzarella and other toppings. Place into the hot oven and cook for 10 minutes. Turn the pizza and continue cooking until done.
12 oz (340g) of Diced chicken
2 Tablespoons of dry sherry
2 Tablespoons of soy sauce
1 Egg white
6 oz (170g) of Corn flour
Pepper (but no salt)
4 Tablespoons of oil
1 Small chilli chopped (or chilli powder)
Red pepper diced, and same with a green pepper
4 oz (113g) of Water chestnuts diced
1 Teaspoon of wine vinegar
1 Teaspoon of sugar
1 Tablespoon of black bean sauce
1 Teaspoon of sesame oil
1 Tablespoon of water
6 oz (170g) of Cashew nuts
1. Add chicken to 1 tablespoon of wine, 1 tablespoon of soy sauce, egg white, 1 tablespoon of corn flour and pepper. Leave for 20 mins to mix.
2. Heat oil to hot and add chili and garlic, then chicken and stir fry till chicken changes colour. Remove.
3. Re-heat wok and add extra tablespoon of oil. Add peppers and water cashew nuts. Stir fry 1-2 mins and put on dish with chicken.
4. Wipe wok clean. Add 1 tablespoon of oil and re-heat. Add rest of soy sauce, wine vinegar, sugar, sauce, sesame oil, corn flour and water. Boil stirring. Return chicken and all and add cashews.
Serve with rice and vegetables.