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 Stock

Ingredients

Chicken carcass
1 and 3/4 pints of water

 

Instructions

Boil the carcass with the water for an hour with lid on. Cool. When cooled, sieve into a large bowl and place in fridge to set. Before using or freezing, remove fat from top of bowl.

Chicken with cashew nuts

Ingredients

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)
Garlic crushed
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

 

Instructions

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.