The Rose Cottage Recipe Book

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.

You will need

Method

1. Get out a large sheet of greaseproof paper.  Put the breasts in the middle.
2. Season them and sprinkle with the spices or herbs.
3. Cover the top of the breasts with the rest of the greaseproof and bash with a rolling pin.  This makes the breasts thinner, so they cook more evenly and quickly.  Tenderised meat also releases more flavour when cooked.  Move the meat around to make sure it picks up all the flavouring.
4. Add a teaspoon or two of oil to a non-stick pan (more if it isn’t non-stick) and fry on a medium high heat until golden on each side (about 5 mins each side).
5. To make sure it is cooked, take it out of the pan, and cut through the middle with a sharp knife.  If it is white all the way through it is ready.  If it isn’t, put it back and turn down the heat slightly.
6. Slice it and put in a baguette with some guacamole or mayonnaise, and some salad.
   

Ingredients

Method

1. Melt the butter with the oil in a large, heavy-based saucepan over a high heat.
2. Add the onions and garlic and give them a good stir so they are glossed with butter.
3. Sprinkle over the sugar, thyme leaves, chilli flakes and some salt and pepper.
4. Give everything another really good stir and reduce the heat slightly.
5. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
6. Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice.
7. Leave the onions to cool in the pan, then scoop into sterilised jars and seal.