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1 clove garlic, minced
2.5ml salt
1 x 200g can mushrooms
1ml pepper
METHOD: Preheat the frying pan to 180°C. Dredge meat in seasoned flour. Melt shortening and
brown meat well. Add onions, garlic and mushrooms and sauté lightly. Reduce heat to 100°C.
Combine cream, tomato soup, Worcestershire sauce, tobasco sauce, salt and pepper and pour over
meat. Cover and braise 1 ½ hours or until tender. Serve over hot spaghetti or rice. Sprinkle with
parmesan cheese.
CHICKEN POT PIE
1kg Chicken breast, cubed
150g Onion, diced
1ea Green, red and yellow pepper, finely diced
50g Celery
50g Spring Onions
Salt and pepper to taste
2tbsp Brown Onion powder
1tbsp Paprika
500ml water
1tsp Chicken stock
1 x roll Puff Pastry
100ml egg white
METHOD: In a deep pan, fry the onion and garlic. Add the chicken cubes and fry till golden brown.
Add peppers, celery and spring onion, cook for 1min. Add brown onion, paprika, salt and pepper to
taste. Add the chicken stock and water, stir and allow thickening. Add chicken to oven proof dish.
Roll o
ut the puff pastry and cut to size of dish. Brush with egg wash and place into the oven at 180’c
for 20 min or until pastry is golden brown.
CHILLI BOBOTIE
1tbsp Olive Oil
1tsp Garlic, crushed
125g Onion, diced
1kg Beef Mince
500ml Milk
1tsp Curry Powder, mild
2tsp Chilli flakes
2tbsp Sugar
1tsp Pepper
½ tsp. Turmeric
2tsp Salt
50ml White vinegar
100g Raisins
75ml Chutney
