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Archive for May, 2013

Irish cheese biscuits

31 May

The basic ingredients are:
2 tablespoons plain flour
50g soft butter
50g cheddar cheese
50g parmesan cheese
cayenne pepper

 

Method
Preheat your oven to 200C/400 F/

1. Put the butter and flour into a large bowl. Rub together with your fingertips until the mixture looks like breadcrumbs .
2. Grate the cheese and add into your bowl.
3. Mix everything together with your hands until it turns into a soft dough
4. Roll out the dough until it’s very thin and you can almost see through it (this works best with a marble rolling pin).
5. Use any cutter to cut them out I use a Vegemite glass, then lay them out on a baking tray. Pop it in the oven for about 7 – 10 minutes until they’ re a lovely golden brown.

cheesebiscuits

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Nan’s Savoury Toast

21 May

1 cup of grated cheese

1 cup of chopped bacon

1 lightly beaten eagg

1 small grated onion

1 chopped tomato

1 chopped capsicum

1 tbsn tomato sauce

1 tbsn Worsestershire Sauce

6 slices of white bread (maybe more)

 

Mix ingredients and spread onto lightly buttered bread. Bake in a moderate oven (180 degrees) for around 20 minutes. Slice into fingers to serve.

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1 Comment

Posted in Starters

 

Persian Lamb with Rhubarb

16 May

Ingredients

40 grms butter

1 kg diced lamb

1 medium onion sliced

1 cinnamon stick

1 tsp ground turmeric

2 tablespoons tomato paste

1 cup of chicken stock

3 cups of chopped rhubarb

1/2 cup of chopped mint

 Method

Melt half the butter in a large deep saucepan cook lamb, in batches, until browned all over. Remove from pan.
Melt remaining butter in same pan, cook onion, stirring until soft. Add pieces, cook stirring until fragrant. Add the water, stock and paste, bring to the boil. Return lamb to pan simmer covered for 1 1/2 hours stirring occasionally.
Uncover and simmer about 20 minutes or until lamb is tender. Add rhubarb to pan, simmer uncovered about 10 minutes or until rhubarb has softened.
Stir mint 
into stew serve with rice, pasta or couscous.

If you do this in a slow cooker, after you have browned the meat and onion etc, add ingredients to slow cooker and cook for about 3 hours on low, add rhubarb and cook for a further 30 minutes.

 

Lamb slow cooked

Persian Lamb

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