Primary Teacher Resource Centre - Forum

Rainbow_Bright

Posting a few of these as I promised jog_on but thought some others might be interested as well.

Meatball casserole for 4

500g/1lb 2oz turkey mince
parsley
1 tbsp olive oil
2 lg onions
2 cloves garlic
450g/1lb carrots
450g/1lb potatoes
1 tbsp paprika
500g jar passata (or tinned toms)

Mix mince with parsley and s & p and shape into 12 balls. Fry for 5 mins until brown. Add onions, garlic, carrots and potatoes and 300ml/ 1/2 pt water to pan. Bring to boil, cover and simmer for 15 mins. Stir in paprika and passata and some more parsley and cook for a further 10-15 mins until carrots and potatoes are cooked.

Sausage hotpot
[/i]1 tbsp veg oil
6 good quality sausages
red wine
175ml/6fl oz veg stock
3 tbsp caramelised red onions
400g cooked and sliced potatoes

Fry sausages in a pan for 8-10 mins, Add splash of wine, stock and onions. Allow to thicken 3-4 mins. Spread potatoes on top and grill for about 10 mins until crisps up.
(Not sure if you have a grill or not but this is yummy so thought I'd add it!)

Sausage and leek hash
2 tbsp olive oil
6 sausages
6 potatoes sliced
350g/12oz leeks/broccoli/cabbage
1 tbsp horseradish (if you want it!)
100g/4oz mature cheddar grated

Heat half oil in a frying pan, fry sausages until browned. Slice and set aside. Add remaining oil, potatoes and leeks and cook about 15-20 mins until tender. Add sausages and horseradish and reheat for a few mins. Stir through cheese and serve.

Biryani

Chicken/lamb/pork
1 lg onion
2 tbsp curry powder
350g/12oz long grain rice
700ml / 11/4 pints chicken/veg stock
250g/9oz frozen peas
cashew nuts

Fry meat and onions in a large pan. Add curry powder and cook for 1-2 mins then add the dry rice and stock. Bring to boil and cook until all liquid is absorbed and rice is cooked. Stir in the peas and cashew nuts and cook through for another couple of minutes before serving.