Spring Stew

Ingredients

·         1 kg middle neck of lamb, cut into slices

·         2 potatoes

·         2 onions

·         1 tin of tomatoes

·         Salt and pepper to taste

·         ½ tsp. cinnamon powder

·         1 tbsp. yellow sugar

·         1 cup chicken stock

Preparation

1.       Clean the meat and place it in a casserole dish.

2.       Peel and roughly chop the potatoes and onions and add it to the meat.

3.       Mix together the salt, pepper, yellow sugar and cinnamon powder and sprinkle them over the meat and vegetables.

4.       Pour over the tomatoes with the juice and the stock.

5.       Cover the dish and cook for about 3 hours at 325⁰ F (180⁰ C)

Serve with creamed potatoes, sliced carrots and garden peas.

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Cabbage with soured cream

Ingredients

·         700 g white cabbage

·         ½ finely chopped onion

·         1 cup water

·         ½ tsp. caraway seeds

·         1½ tsp. salt

·         Freshly cracked black pepper

·         1 tbsp. all-purpose flour

·         1 cup sour cream

Preparation

1.       Cut out thehard stalk from the cabbageand shred leaves finely. Turn into a saucepan with the water, onion, caraway seeds and seasonings. Cover and boil for 5 minutes, turning the cabbage once.

2.       Make a paste of the flour with the soured cream. Stir into the pan. Bring to boil again, stirring and let boil for about 2 minutes.

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Devilled chicken

Ingredients

·         500 g cold cooked chicken

·         2 tsp. tomato ketchup

·         2 tsp. vinegar

·         Pinch cayenne pepper

·         ½ tsp. black pepper

·         2 tsp. made mustard

·         2 tbsp. olive oil

Preparation

1. cut the chicken into neat pieces

2. Blend all the other ingredients together

3. Brush the chicken pieces with the ingredients and grill until browned on both sides

4. Serve cold with salad or hot with boiled rice, vegetables and sweet chutney

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Easy Vegetable Curry

Ingredients

·         120 ml water

·         1 Tbsp. soy sauce

·         1 small onion, finely chopped

·         2 small cloves garlic, finely chopped

·         140 g mushrooms, sliced

·         2 small carrots, sliced diagonal

·         1 red-bell pepper, diced

·         150 g kale, finely chopped

·         2 stalks celery, sliced diagonal

·         2 tsp. curry powder

·         15 ml peanut butter

·         15 ml rice vinegar

Preparation

1. In a large skillet, heat the water and soy sauce to a simmer. Add the onion and garlic. Cook for about 5 minutes, or until onion is soft.

2. Add mushrooms, carrots and celery; cook for about 5 minutes – stirring occasionally – or until carrots just begin to soften.

3. Gently stir in pepper and kale. Add curry powder and cook covered for 5 minutes – stirring occasionally.

4. In a small bowl combine peanut butter and vinegar. Stir into the vegetable mix.

Best served with brown rice.

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