New Zealand Ragout

Ingredients

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
1 bayleaf
Pinch of mixed spice
2 level tbsp honey
4oz (small can) of black currants (drained)

Instructions

Turn the oven on to 180C (350F).

Fry the onion and remove from the pan and place in a casserole dish.

Fry Onion

Flour the meat with ground pepper (to suit taste) and fry. When browned, place in casserole dish along with the onion.

Fry Lamb

Add all the remaining ingredients to the casserole dish.

All Ingredients Added

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

Chicken Cacciatore

Ingredients

6 pieces of chicken
50g of butter
3 table spoons of olive oil
1 onion
2 cloves of garlic
125g of mushrooms
150ml dry white wine
4 tablespoons chicken stock
1 tin of tomatoes
4 tablespoons tomato puree
2 bay leaves

 

Instructions

Melt the butter and oil in an electric frying pan and add the chicken pieces, remove when brown. Add the onion, garlic and mushrooms and fry until softened. Stir in the wine, stock, tomatoes, puree, bay leaves and bring to the boil. Add the chicken pieces and simmer for 30 minutes until the chicken is cooked through. Season to taste.

Serve with pasta shells and vegetables.

Chicken and Stilton Roulades

These are extremely yummy – except when the stilton is too strong (which is just a personal thing).

Ingredients

125g Blue Stilton cheese, crumbled
75g Butter
4 Chicken breasts
8 rashers smoked bacon
15ml oil
25g butter
1 gloss red wine made up to 300ml with chicken stock

8 Cocktail sticks

 

Instructions

1. Whisk the cheese and butter to a smooth paste

2. Beat out the chicken breasts. Spread the cheese mix evenly on one side of each breast

3. Roll up the chicken breasts and wrap in bacon. Secure with cocktail sticks

4. In a frying pan (or electric frying pan), heat the oil and butter and brown chicken rolls well.

5. Pour in the red wine and stock. Bring to boil. Simmer for 35-40 minutes.

Serve with mashed potato and vegetables.