Recommended Main Dish for Christmas

Christmas is just around the corner. For you who have been idling too long, do not despair, here is a delicious recipe for mutton pie.

Recipe: Mutton Pie

Make your own tomato sauce

Ingredients

·         1 carrot

·         1 small onion

·         1 rasher bacon

·         150 g butter

·         1 can of tomatoes

·         1 Tbsp. flour

·         1 cup vegetable stock

·         A bay leaf

·         Salt and pepper to taste

·         Pinch of sugar

Preparation

1. Dice the carrot, onion, and bacon.

2. Heat the butter and toss in the carrot, onion and bacon – do not brown.

3. Add the tomatoes and simmer for a few minutes.

4. Blend flour with stock and add bay leaf.

5. Add to ingredients and simmer gently for about 30 minutes; stirring occasionally.

6. Rub through a sieve.

7. Add salt, pepper, and the sugar.

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Buttermilk Custard

Ingredients

·         3 eggs separated

·         1 cup sugar

·         3 Tbsp. whole-wheat flower

·         2 cups buttermilk

·         ¼ tsp. salt

·         1 Tbsp. lemon juice

·         2 Tbsp. orange juice

·         1 tsp. each of grated lemon and orange rinds

·         4 Tbsp. butter

Preparation

1. Cream the sugar and butter together, and stir in the flour, salt, fruit juices, and grated rind.

2. Add the well-beaten egg yolks mixed with the buttermilk. Beat until smooth.

3. Fold in lastly the stiffly beaten egg whites. Pour mixture into individual custard cups.

4. Bake for 10 minutes at 450⁰ f (230⁰ C), then reduce to 350⁰ F (180⁰ C) and continue baking until the custard is firmly set in the centre when tested with a knife.

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Creole rice

This appetizing but simple way of preparing brown rice is ideal for use with main meals such as curry, quiche, salads, etc.

Ingredients

·         1 onion, chopped

·         250 g brown rice

·         2 Tbsp. olive oil

·         1 litre vegetable stock

·         Sea salt

Preparation

1. Sauté the chopped onion and rice in the boil until the rice becomes transparent.

2. Add the stock and bring to the boil. Simmer over a very low heat with a lid on the pan for 20 to 30 minutes. Do not stir whilst cooking.

3. Remove and serve when soft and the stock has been absorbed.

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Mushrooms and Rice

This is a quick snack or, with a salad or two, a complete meal.

Ingredients

·         250 g mushrooms

·         2 Tbsp. olive oil

·         Sprig parsley

·         3 cloves garlic

·         100 g cooked brown rice

·         Sea salt

·         Freshly ground pepper

Preparation

1. Sauté the mushrooms in the oil in a closed pan very slowly until the juices ooze freely.

2. Add the finely chopped parsley and garlic.

3. Stir in the rice and season.

Serves two people.

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How to make crispy fishcakes

Ingredients

·         400 g cooked flaked white fish

·         400 g mashed potatoes

·         1 Tbsp. chopped parsley

·         Salt and pepper to taste

·         Seasoned flour

·         1 beaten egg

·         Dry white breadcrumbs

·         Deep fat for drying

Preparation

1. Mix the fish, potato and chopped parsley and season to taste.

2. Form the mixture into cakes about 12 mm thick.

3. Dust them in seasoned flour and coat them with the beaten egg and dry white breadcrumbs.

4. Fry them in hot deep fat for about 3 minutes. Drain them on absorbent kitchen paper before serving.

Makes about 8 fishcakes

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Special Potato Salad

Ingredients

·         1.5 kg potatoes

·         750 g carrots

·         60 ml olive oil

·         80 ml white wine vinegar

·         10 ml salt

·         20 ml dried dill

·         2 cloves garlic, crushed

Preparation

1. Boil the potatoes in their jackets until they are tender. Drain immediately and allow them to cool.

2. Scrape the carrots, cut into large pieces and steam or boil until they are tender. Drain and let them cool.

3. Dice the potatoes into 1 cm cubes and coarsely chop the carrots. Combine them in a large bowl with all the remaining ingredients and toss the mixture until thoroughly blended.

4. Chill the salad for several hours before serving.

Makes 8 – 10 servings.

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How to make yellow rice

This is an attractive way of serving rice either with a curry, or with chicken, veal and fish dishes.

Ingredients

·         3 Tbsp. butter

·         ½ cup finely chopped onion

·         ½ tsp. turmeric

·         1 cup long grain rice

·         2½ cups chicken stock

·         ¾ tsp. salt

·         1 stick cinnamon, broken in halve

·         5 cardamoms

·         6 cloves

Preparation

1. Melt the butter in a saucepan, add the onion and fry gently until soft but not colored.

2. Blend in the turmeric, then stir in the rice and fry slowly; stirring all the time for 3-4 minutes.

3. Add the stock, salt, and spices and bring to the boil. Stir once, lower the heat to simmering, cover with a lid, and allow simmering for about 20 minutes.

4. When soft, turn into a bowl and fluff up with a fork.

Enjoy!

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