The Rose Cottage Recipe Book

You will Need

Method

1. Put the marinade ingredients in a plastic bag (in the proportions 1 olive oil to 2 lemon juice to 2 soy sauce).  Include the garlic, if wanted, at this stage.  Vary the quantities (teaspoons, tablespoons, etc.) according to the amount of meat.
   
2. Mix it all up well, add the meat and seal the bag securely.
   
3. Put in the fridge for at least 20 mins (ideally overnight).
   
4. Cook gently over the BBQ, or alternative put in a dry, non-stick frying pan and cook until cooked properly.  The flavour in a pan will be much more intense than on a BBQ.  If in a pan, cook until the liquid turns to a sticky goo.  If there is too much to evaporate, pour some off.
   

Ingredients

Method

1. Preheat the oven to 190°C.
2. Make sure the outside of the squash is scrubbed clean. Cut the squash in half lengthways and scoop out the seeds and soft fibres.
3. Put in an ovenproof dish, put a little chopped garlic and a small nut of butter in each cavity, brush with olive oil and season well.
4. Bake for about an hour, until the flesh feels very tender when pierced with the tip of a knife.
5. Carefully scoop out the soft flesh, and the buttery, garlicky juices, into a bowl, leaving a 1cm-thick layer of flesh still attached to the skin, so the squash holds its shape. Roughly mash the flesh.
6. Fold the feta and basil into the soft squash, along with some more salt and pepper.
7. Spoon the filling back into the two empty squash halves, return the squashes to the oven.
8. Bake for a further 15 minutes before serving.

Ingredients

225g 8oz Chicken livers

175g 6oz Butter at room temperature

50g 2 oz Butter for melting

30ml 2 tbsp Brandy

10ml 2 tsp Mustard Powder

¼ tsp ¼ tsp Mace powder

¼ tsp ¼ tsp Thyme (or 1tsp if fresh)

2 Cloves of crushed garlic

Method

1. Melt 25 g of the butter in a heavy frying pan and fry the chicken livers for about 5 mins until cooked through.
   Keep stirring and turning.
2. Remove from the pan and transfer to a blender or sieve, and process to smooth.
3. Melt 150 g of the butter and add to the blender.
4. Rinse out the pan with the brandy, then add that to the blender too.
5. Add the mustard, mace, thyme and garlic, season with salt and pepper and blend until smooth.
6. Tip into a pot and melt the remaining butter to pour over and seal the top of the pot.
7. Leave to get cold until serving with hot toast.

You will need:

Method

1. Add the oil to a frying pan and heat gently with the chilli flakes or fresh chopped chilli.
2. Chop the onion and crush the garlic.  Add to the frying pan and fry gently until soft (about 5 minutes).  At this stage any other diced vegetables that you want to add can be added (e.g. pepper, carrot, celery)  Cook for another 5 minutes if adding veg.
3. Add the mince and fry on a medium heat until cooked through and no longer red.
4. Add the chopped tomatoes and kidney beans, turn the heat down and simmer until some of the liquid has been absorbed (about 10 minutes)  If more liquid is needed, add a beef stock cube in a little boiling water.
5. Check the seasoning and add Tabasco, if needed.

Serve with rice.

Ingredients

Instructions

1. Fry the onion until nicely soft and golden.
   
2. Add the finely chopped ginger, garlic and chillies.  Sauté for another few minutes.
   
3. Add the spices and cook for another 5 minutes.
   
4. Meanwhile... wash the lentils thoroughly until the water runs clear.
   
5. Boil the lentils up in a separate pan with more turmeric and salt.
   
6. When it is nicely boiling add it to the frying pan with the onions and spices.
7. Add the tin of chopped tinned tomatoes and simmer until ready.
   

Serve with rice and yoghurt.