The Rose Cottage Recipe Book

Ingredients

Method

1. Fry the onion, until soft and golden.
2. Mix the corn flour with a little of the water to make a paste.
3. Add all the ingredients to the pan, with the onions.
4. Bring to the boil and simmer until the flavours are nicely mixed.

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. Fry the chicken in a non-stick frying pan with a little oil, until golden.  Remove and drain. 
2. Fry the onions and then add the peppers.  The peppers should still be a little crunchy.
3. Add a packet of fajita mix and add the chicken back in.  Stir for about 3 mins.

Serve with tortillas, sour cream, guacamole and salsa.

You will need

Method

To make a decent gravy, you need good ingredients.  Stock can be ideally from previously made stock, but can also be from a stock cube and boiling water (either from a kettle, or – even better – from water being used to cook vegetables.

The fat should ideally be from around the roast, as that will contain all the flavour of the meat, but in the absence of all of that you can use butter.

1. Melt the butter in a saucepan, and if making onion gravy you can add the onions at this point, cooking them very slowly until they are thoroughly cooked.
   
2. Stir in a tablespoon of flour until it is all absorbed by the fat.
   
3. Add the stock, a little at a time, whilst stirring.  The more you stir, the less chance there is of getting lumps.  If you start getting lumps, keep stirring until they are beaten out, then add more liquid.
   
4. Add the herbs (and optional red wine), and simmer gently until the gravy thickens.
   
5. If it is the right consistency, but the wrong colour, you can add a teaspoon of Bisto to darken it down.  The Bisto will also cause it thicken up.
   
6. Add chilli or cranberry jelly shortly before serving and stir in for additional flavour.