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.

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.
   

Vegetarian.  Serves 4.  Prep: 10 to 15 mins.  Cooking: up to 40 mins.

Ingredients

Technique

Prepare the peppers:  Preheat the oven to 180℃.  Halve the peppers through the stalks and cut out the seeds (leaving the stalks in place).  Put the peppers, in one layer, on a baking sheet.  Drizzle a spoonful of the oil, from the jar of mushrooms, over the peppers and sprinkle with salt and pepper.  Bake in the oven for 20 to 25 minutes.  Meanwhile...

Make up the stuffing:  Tip the couscous into a bowl, pour in the hot stock and leave to soak for 5 minutes.  Fluff up with a fork and stir in the drained mushrooms, helium and parsley.  Season with salt and pepper and spoon into the pepper halves.  Return to the oven for 15 minutes, until the cheese is golden.

Serve warm with the mixed salad and garlic bread.

Ingredients

Method

1. Heat oven to 180℃.
   
2. Heat the oil in a frying pan and brown the lamb on all sides.  Scoop the lamb out onto a casserole dish.
3. Add the onion and carrots to the pan and cook for 2-3 mins until golden.  Add the garlic and cook for 1 min more.
   
4. Stir in the spices and tomatoes.  Season.
   
5. Tip the lamb back in, along with the chickpeas and apricots.
6. Pour over the stock, stir and bring to a simmer.  Then tip it all back into the casserole.
   
7. Cover the dish and place in the oven for 1 hour.
   
8. If the lamb is still a little tough, give it 20 mins more until tender.  When ready, leave it to rest so it’s not piping hot.

Serve scattered with pomegranate, with couscous or rice alongside.

Ingredients

Method

1. If the prawns are shelled, peel them, and make fish stock with the heads and shells.
   
2. Saute the onion until softened, add the chilli and continue to cook gently.
   
3. Add the rice and stir until it’s all covered in the oil.
   
4. Pour in the stock and bring to the boil, then turn down to a simmer.
   
5. Add the prawns and peas and stir, then leave covered and simmering very gently for 15 mins.
   
6. Add the lemon juice and zest if available.  When the rice has absorbed most of the liquid it’s ready.