Osso Buco

PrintPrint

Ingredients

  • 3 veal shanks (in 2’’ pieces)

  • 1 clove garlic, crushed

  • 2 tablespoons flour

  • 1½ cups stock

  • 1 teaspoon salt

  • Pinch pepper

  • ½ cup dry sherry or pineapple juice

  • 1 tablespoon butter, marg or oil

  • 2 teaspoons tomato sauce

  • 1 teaspoon lemon rind

  • 1 teaspoon chopped parsley

PrintPrint

Directions

  • Rinse and wipe meat
  • Shake in bag with flour, salt and pepper
  • Fry until brown in butter, marg or oil add crushed garlic, sherry or pineapple juice, tomato sauce and stock
  • Cover and simmer for 1¼ -1½ hours
  • Add lemon rind and parsley
  • Serve the shanks coated with the rich gravy

Banana Custard

PrintPrint

Ingredients

  • 2 Tablespoons Custard Powder

  • 600ml Milk

  • 2 Tablespoons Sugar

  • 4 Bananas

PrintPrint

Directions

  • Stir sufficient cold milk into the custard powder to make a thin paste
  • Have the milk boiling and sweetened, then stir in the paste
  • Boil for 1 minute, stirring all the time
  • Add sliced banana to serve

Apple Crumble

PrintPrint

Ingredients

  • 450g Cooking Apples

  • 4 Tablespoons Water

  • 1 Teaspoon Cinnamon

  • ½ Cup Plain or Self Raising Flour

  • ¼ Cup Sugar

  • 30g butter

PrintPrint

Directions

  • Peel and slice apples and place in greased ovenproof dish with water and half of the cinnamon
  • Mix flour, sugar and butter together with fork until it looks like course breadcrumbs
  • Add remaining cinnamon
  • Sprinkle over apples
  • Bake at 200˚ for 40-50 mins

Spaghetti & Meat Sauce

PrintPrint

Ingredients

  • 2 Tablespoon Oil

  • 2 large Onions, diced

  • 500g Rissole Steak

  • 3 Teaspoons salt

  • 1 Teaspoon pepper

  • 2 tins tomato soup

  • 2 cups water

  • 225g uncooked spaghetti

  • 2 cup grated cheese

PrintPrint

Directions

  • Heat oil in saucepan, cook onion until soft
  • Add rissole steak and cook until meat browns, sprinkle with salt and pepper
  • Add ½ cheese, tomato soup and water and bring to boil
  • Add spaghetti a little at a time stirring it in
  • Cover & keep covered and simmer slowly 20-30 minutes
  • Serve hot with grated cheese on top

Savoury Onion Steak

PrintPrint

Ingredients

  • 2 pieces Topside Steak

  • 1 packet French Onion Soup mix

  • Red Wine

PrintPrint

Directions

  • Grease a large piece of foil
  • Place Steak on the foil
  • Sprinkle with dry soup mix
  • Add a dash of wine
  • Wrap, place in an ovenproof dish and bake at 220˚ for 30 minutes

Steamed Collage Pudding

PrintPrint

Ingredients

  • 85g Shortening

  • ¼ Teaspoon Salt

  • ½ Cup Castor Sugar

  • 1 Egg

  • 1½ Cups Self Raising Flour

  • ¼ Cup Milk

  • 3 Drops Essence

  • 2 Tablespoons Jam

PrintPrint

Directions

  • Put saucepan of water on to boil
  • Sift flour and salt
  • Beat Egg
  • Cream shortening and sugar
  • Add egg gradually and mix well
  • Add essence and stir in flour and milk alternately, ⅓ at a time
  • Place jam in bottom of mould
  • Pour over foundation mixture, cover and steam for 1½ hours

Baked Lamb Chops

PrintPrint

Ingredients

  • 4 forequarter or chump chops

  • 2 tomatoes

  • 1 onion

  • 1 Green pepper

  • Salt and pepper

PrintPrint

Directions

  • Trim fat from chops, place in greased casserole with slices of tomato, onion and green pepper
  • Season well
  • Cover and bake at 150° for 2 hours
  • Better if cooked the day before and fat can be skimmed off before reheating

Baked Golden Dumplings

PrintPrint

Ingredients

  • 1 Cup Self Raising flour

  • ¼ teaspoon salt

  • 1 tablespoon shortening

  • 1 egg

  • 3 tablespoons milk syrup

  • 1½ cups boiling water

  • ½ cup sugar

  • 1 tablespoon butter

  • 1 tablespoon golden syrup

PrintPrint

Directions

  • Sift flour and salt’ beat egg, add milk
  • Rub butter into flour, add liquid and mix to a soft dough
  • Place ingredients for syrup into a saucepan, stir until sugar is dissolved and bring to the boil
  • Place dessertspoons of dough into a pie dish
  • Pour syrup over dumplings and bake at 375°F for 20-30 minutes