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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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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BAKED CARROTS AND APPLES

INGREDIENTS

·         4 – 5 medium-sized carrots, unpeeled, cut lengthways into quarters

·         1-3 apples, unpeeled, quartered, cored and sliced thinly

·         25 ml (2  tbsp.) margarine or butter cut into small pieces

·         2 ml (½ tsp.) salt.

·         5 ml (1 tsp.) grated lemon rind 

·         38 ml (3 tbsp.) hot water

Method

1.       1. Combine the carrots and apples in a heavy-based saucepan.

2.       2. Top with pieces of margarine or butter, salt and lemon rind, and cover with the hot water.

3.       3. Bring to a simmer, cover, and cook the mixture gently for about 20 minutes or until tender.

 Makes four servings.

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How to Make Basic Pot Roast of Beef

Ingredients

·         2 kg whole rump steak

·         2 tbsp. flour

·         3 tbsp. sunflower oil

·         1 onion stuck with 2 whole cloves garlic

·         1 bay leaf

·         1 tsp. freshly ground black pepper

·         ½ tsp. salt

·         1½ tsp. thyme

·         1 cup beef broth

·         6 carrots cut into 5 cm lengths

·         12 small white onions peeled

·         2 small turnips, quartered

Preparation

1. Rub the meat with flour. Heat the oil in a heavy-based saucepan and sear all sides of the meat.

2. When well coloured, add the onion, bay leaf, pepper, salt, thyme and broth. Bring to the boil and simmer covered for 2 hours.

3. Test the meat, and if it is becoming tender, add the remaining vegetables. Cook for about 1 hour more, until the vegetables are tender. Remove meat to a carving board and keep it warm.

4. Skim off the fat from the sauce and taste for seasoning. Carve meat into thin slices and serve.

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Marinated Carrot Relish

Ingredients

·         250 ml cooked carrots, cut in julienne strips

·         Cider vinegar

·         1 ml ground cayenne pepper

Preparation

1. Place the carrot strips in a small bowl and pour enough cider vinegar over to cover them.

2. Set aside to marinade for 3 to 6 hours

3. Drain in a strainer and mix the ground cayenne pepper into the carrots.

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Spicy Lamb Stew

Ingredients

·         8 lamb rib chops

·         4 medium sized carrots; peeled and sliced

·         1 large stalk of celery; chopped finely

·         2 leeks; chopped into little pieces

·         1 cup onions; coarsely chopped

·         3 tbsp. cooking oil

·         1 beef stock cube

·         1 tbsp. flour

·         1 cinnamon stick

·         3 cloves garlic; chopped

·         ½ bay leaf

·         ½ tsp. mixed herbs of your choice

·         1⅓ cups of water

·         Salt and pepper to taste.

Preparation

1.       Heat oil in frying pan over medium heat. Brown lamb chops on both sides. Remove from pan and place in an oven-proof casserole dish and keep aside.

2.       Fry onions in pan until it begins to colour, add other vegetables and continue frying for 5-6 minutes until it begin to soften.

3.       Crumble beef stock cube into the pan, sprinkle the flour over and stir in.

4.       Add spices, herbs and water; bring to boil, stirring.

5.       Add seasoning.

6.       Pour pan contents over the chops in the casserole dish.

7.       Cover and simmer in a pre-heated oven at 180⁰c (350⁰F) for one (1) hour or until tender.

8.       Remove cinnamon and serve with rice and side salads.

Serves 4

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