Lunch Meal Times

Recipe Ideas

 

Lamb Stew - serves 2

1 15g/4oz lamb fillet

1/4 small Onion

1 small carrot, about 50g/2oz

1/2 small parsnip, about 50g/2oz

1 small potato

5ml/1 tsp oil

150ml 1/4 pint lamb stock

pinch of dried rosemary (optional)

salt & pepper (optional)

Crusty Bread, to serve.

1 Rinse the lamb under cold water and pat dry. Cut away any fat from the meat and cut into small cubes. Finaly chop the onion, then dice the carrot and parsnip and cut the potato into slightly larges pieces.

2. Heat the oil in a medium-sized saucepan, add the lamb and onion and gently fry until browned. Add carrot, parsnip and potato and fry the lamb and vegetables for a further three minute, stirring.

3. Add the lamb stock, dried rosemary and a little salt and pepper, if liked. Bring to the boil, cover and simmer for 35-40 minutes or until the meat is tender and moist.

4. Spoon the stew into shallow bowls and cool slightly before serving with crusty bread.

 

Cheesy Fish Pies

1 Medium-sized potato about 150g/5oz

25g/1oz green cabbage

115g/4oz cod or hoki fillets

25g/1oz frozen sweetcorn

150ml/1/4 pint milk

15ml/1 tbsp butter or margarine

15ml/1tbsp plain flour

25g/1 oz grated Red Leicester cheese

5ml/ 1tsp sesame seeds

1 Peel and cut the potato into chunks and shred the cabbage. Cut any skin away from the fish fillets and rinse under cold water.

2. Bring a saucepan of water to the boil, add potato and cook for 10 minutes. Add the cabbage and cook for a further 5 minutes until tender. Drain.

3. Place the fish fillets, the sweetcorn and all but 10ml of the milk in a second saucepan. Bring to the boil cover and simmer gently for 8-10 minutes until the fish flakes easily when pressed with a knife.

4. Strain the fish and sweetcorn, reserving the cooking liquid. Wash the pan then melt the butter or margarine in the pan. Stir in the flour and gradually add the reserved cooking liquid and bring to the boil, stirring until thickened and smooth.

5. Add the fish and sweetcorn with half of the grated cheese. Spoon into two small ovenproof dishes.

6. Mash the potato and cabbage with the remaining 10 ml of milk. Stir in half the remaining cheeseand spoon mixture over the fish. Sprinkle with sesame seeds and remaining cheese.

7. Cook under a pre-heated grill until topping is browned, allow to cool slightly and serve.