Recipes from Holly, Kerry, Liz and Lauren 26/6/06
Lamb and vegetable soup (Serves 4-6)
|
½ - 1 tablespoon olive oil |
1 can butter beans, drained |
1. Brown the lamb and garlic in the oil in a non-stick pan.
2. Add the eschallots and stir through for 2 minutes.
3. Transfer to a crockpot or slow cooker.
4. Add the stock, butter beans, carrots, green beans and dill and simmer over a low heat for at least 2 hours. Season as desired.
5. Remove the dill and serve with crusty wholegrain bread if desired.
Easy roast chicken (serves 4-6)
| 1 fresh chicken 1 large or 2 small lemons, cut into chunks Head of garlic, peeled |
Handful of fresh herbs of your choice e.g. thyme, oregano |
1. Wash the chicken inside and out and pat dry with paper towels. Stuff the cavity with lemon chunks, garlic cloves and herbs. Season the outside with seas salt and pepper as desired. Cook in a weber or covered barbecue or on a rack in the oven over water. Turn when almost cooked to brown on all sides.
2. Serve with vegetables or salad of your choice.
Apple strudel (serves 4-6)
| 800g pie apple 2 tablespoons raw sugar ½ teaspoon cinnamon ½ cup sultanas |
¼ cup chopped walnuts 4 sheets filo pastry ~1 tablespoon skim milk 1 tablespoon icing sugar |
1. Pre-heat oven to 210oC. Spray a flat baking tray with oil.
2. Put apple, sugar, cinnamon and walnuts in a bowl and mix.
3. Brush a sheet of filo very lightly with milk, and top with another sheet. Brush this sheet and top with the next one, then brush this sheet and top with the fourth one - but do not brush the top sheet! Lay the pastry out with the long edges at the front and back and short edges at the sides.
4. Place apple mix in a neat log shape across the pastry, leaving 12cm on the sides and 10cm on the back and front. Fold the sides over the filling then fold the front and back to wrap. Place carefully seam down on the baking tray, and make 4 fine diagonal cuts across the top.
5. Bake for 20 minutes or until golden. Dust with icing sugar and serve immediately with warm custard.
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