6 oz short crust patry
Line a 7″ pie dish with pastry and back blind (do not prick)
6 tbsp cornstarch
2 dessertspoons cocoa
1/2 pint milk
1 oz butter
2/3 c. castor sugar
1/2 tsp vanilla essence
2 egg yolks
Blend cornstarch and cocoa with a little water. Put remaining milk, sugar, butter and vanilla essence into saucepan. When hot, pour over blended cornstarch and cocoa. Return to saucepan, bring to a boil, stirring continuously. Boil 2-3 minutes. Allow to cool slightly before adding yolks. Pour into base.
2 egg whites
1/2 c castor sugar
Whisk egg whites until stiff and fold in sugar. Pile on top of filling. Sprinkle with sugar and brown lightly in 325 F oven for 20 minutes.
2 8 oz packages cream cheese
1 package smoked beef
3 chopped green onions
1 1/2 tsp worcestershire sauce
1 tsp accent
1/2 tsp onion salt
1/4 tsp garlic powder
1/2 tsp soy sauce
1/2 tsp cayenne pepper
Soften cream cheese. Mix all ingredients together. Roll ball or log in pecans and parsley. Refrigerate 2-4 hours. May also be frozen and served later.
1 tbsp chutney
2 tbsp worcester sauce
1 tsp prepared mustard
2 tbsp tomato sauce
2 large onions
2 tbsp vinegar
2 tsp bovril
2 lbs sliced steak
Cut up onions very finely and mix together with worcester sauce, tomato sauce, vinegar and prepared mustard and bovril. Wipe steak and allow to stand in this mixture for a couple of hours, turning the steak from time to time. When required, take steak from mixture and fry in hot pan greased with oil. When steak is done, place in hot dish. Heat sauce mixture in pan and pour over steak.
500 g cooked hake
30 ml butter
5 ml curry powder
5 ml salt
1 slice white bread
1 large onion, chopped
5 ml lemon juice
10 ml sugar
1 – 170 g can ideal milk
60 ml water
Fry the onion in butter until light brown. Soak bread in milk. Press the milk out of bread and keep to one side.
Mix fish, onion, bread, half of milk,1 egg, salt and pepper, curry powder, sugar and lemon juice.
Place in a casserole, then beat the other egg with the remaining milk and pour over the fish mixture.
Bake in oven at 350 degrees F for about 25 minutes or until brown.
(I’ve never tried this one; it could either be very bad or very good)
Roasted veggies and drippings from roasted meat
1 heaped dessertspoon all purpose flour
a wineglass of red wine, white wine, or cider or a splash of port or sherry
1 quart vegetable, chicken or beef broth
While meat is covered and resting, angle the pan of meat juices and vegetables, carefully removing 90% of the hot fat from the top layer. Put the pan back on the cooktop over high heat. Add the flour, stir it around and holding the pan steady with a kitchen towel in one hand, use a potato masher to mash all the vegetables to a pulp. When everything is mixed up and mashed, add the alcohol to give a little fragrance before you add your stock. Keep it over the heat and let it boil for a few minutes. Pour the stock into the pan, or add 1 quart of hot water. Bring everything in the pan to a boil, scraping all the goodness from the bottom of the pan as you go. Reduce the heat and simmer for 10 minutes.
Get large jug, bowl or saucepan and put a course strainer over it. Pour your gravy through the strainer, using a ladle to push fragments through. Discard any vegetables or meat left behind.
3 1/4 lbs beef round top
2 medium onions
2 celery stalks
1 bulb garlic
a small bunch of fresh thyme, rosemary, bay or sage or a mixture
sea salt and freshly ground black pepper
Take your beef out of the refrigerator 30 minutes before it goes into the oven. Preheat your oven to 475 degrees F. Wash vegetables and give them a rough chop. Break the garlic bulb into cloves, leaving them unpeeled. Pile all the vegetables, garlic, herbs into the middle of a large roasting pan and drizzle with olive oil. Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat. Place the beef on top of the vegetables.
Place the roasting pan in the preheated oven. Turn the heat down immediately to 400 degrees F and cook for 1 hour for medium beef. If you prefer it medium rare, take it out 5-10 minutes earlier. For well done, leave it in an additional 10-15 minutes. Put roasted potatoes and veggies in the oven for the last 45 minutes. Baste the beef halfway through cooking and if the vegetables look dry, add a splash of water to the pan to stop them from burning. When the beef is cooked, take the pan out of the oven and transfer the beef to a board to rest for 15 minutes or so. Cover it with a layer of aluminum foil and a kitchen towel and put aside while you make your gravy and yorkshire puddings.
Remove string from the meat. Use a good, long, sharp knife to carve the meat and a fork to hold it steady. Serve with hot gravy, horseradish sauce, roasted veggies and Yorkshire puddings.
3 1/2 lb chicken
2 medium onions
2 stalks celery
1 bulb garlic
sea salt and freshly ground black pepper
a small bunch of fresh thyme, rosemary, bay or sage or a mixture.
Take your chicken out of the refrigerator 30 minutes before it goes into the oven. Preheat oven to 475 degrees F. Wash vegetables and chop roughly. Break the garlic bulb into clove, leaving them unpeeled. Pile all of the vegetables and garlic into the middle of a large roasting pan and drizzle with olive oil. Drizzle with chicken with olive oil and season well with salt and pepper, rubbing it all over the bird. Carefully prick the lemon all over, using the tip of a sharp knife. Put the lemon inside the chicken’s cavity, with the bunch of herbs.
Place the chicken on top of the vegetables in the roasting pan and put it into the preheated oven. Turn the heat down immediately to 400 degrees F and cook the chicken for 1 hour 20 minutes. Get any roasted potatoes and veggies into the oven for the last 45 minutes. Baste the chicken halfway through cooking and if the vegetables look dry, add a splash of water to the pan to stop them from burning. When cooked, take the pan out of the oven and transfer the chicken to a board to rest for 15 minutes or so. Cover it with a layer of aluminum foil and a kitchen towel and put aside while you make gravy.
Remove any string from the chicken and take off the wings. Carefully cut down between the leg and breast. Cut through the joint and pull the leg off. Repeat on the other side, then cut each leg between the thigh and drumstick so you end up with four portions of dark meat. Place these on a serving platter. You should now have a clear space to carve the rest of your chicken. Angle the knife along the breastbone and carve one side off, then the other. When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all of the tasty juicy bits from underneath. You should be left with a stripped carcass, and a platter full of lovely meat. Serve with hot gravy, roasted veggies and stuffing.