Ingredients 2 lamb shanks 6 potatoes(banters not for us😜) 1/2 zucchini🥒 2 lrg carrots 2 tomatoes 1/2 green pp Celery 1lrg onion Garlic butter 1/2 cup water but I used dry white wine Spices…corriander…dry basil and tomato…paprika and salt to taste
Ok the method is very easy for us who are not chefs😜
Just mix everything in a pot
Let it cook on low
When potatoes and carrots are soft remove them put them aside and let the meat continue cooking until soft
When the meat is soft take it out and smear with garlic butter and grill it in the oven until its brown…it took 4 min for it to be brown…
While the meat is grilling turn up the heat in the stove for the gravy to thicken
When gravy has thicken swith of the stove add back potatoes and carrots mix then add the lamb shanks mix …
Mixed salad leaves
Petite hake fillet
Greek salad dressing
Method for the fish:
Use paper towels to pat the fish dry on both sides.
Cut the fish into cubes and season the fish well on both sides with the fish spice.
Use only butter to fry the fish until it’s crispy ,put it aside to cool.
Mix all the ingredients in a salad bowl and pour salad dressing and serve.
4 boneless chicken
1 teaspoon paprika
1/2 teaspoon turmeric
2 tablespoons ground black pepper
Half a cup chopped Onion
60ml bbq sauce
15ml tomato sauce
Coleslaw salad already prepared
1 long crusty bread or toasted bread
Boil the chicken breast about 8 to 16 minutes, depending upon the size.. Remove the chicken from water and let rest. Dice, slice, or shred as desired.
Heat a skillet over low-medium heat and add oil.
Add onion ,Paprika,pepper,turmeric,salt add to hot skillet.
Cook stirring often until the onions become tender and caramelized.
Add shredded chicken into the caramelized onions and stir for 2 minutes then add bbq and tomato sauce.
Cut the bread into slices and place the coleslaw salad and top it with shredded chicken…garnish with fresh parsley!
125g cup butter Half a cup of blueberries 80ml sugar 2 eggs, beaten 3 bananas, finely crushed 225ml self raising flour 2 tablespoon of cocoa powder 1⁄2 teaspoon salt 1⁄2 teaspoon vanilla
Preheat oven to 350º.
Cream together butter and sugar.
Add eggs and crushed bananas and combine well
Sift together flour and salt and add to creamed mixture.
Add vanilla and blueberries
Mix just until combined. Do not overmix.
Pour into greased and floured loaf pan.
Bake at 350 degrees for 55 minutes.
4 Gem Squash
Cooked mince meat
Salt to taste
Wash and halve the squash, then scoop out the seeds
Pre-heat oven to 200 degrees Celsius for 10 minutes.
Rub in a little bit of olive oil and season with salt.
Bake the gem squash first in oven for 15 minutes.
Remove from oven and stuff them with mince and then roasted veggies or vice-versa
Top it with cheese and bake again for 10 minutes.
Garnish with fresh parsley and serve warm