- 8 -
Salt
300ml Milk
METHOD: Preheat a frying pan. Sprinkle chops with paprika, salt, pepper and sage. Grease the
frying pan lightly and brown the chops on both sides. Reduce the heat setting. Add milk gradually as
needed. Cover and braise until done.
ROAST CHICKEN WITH ROAST POTATOES
1.5kg chicken
60g butter
7ml mixed dried herbs
6 medium sized potatoes, peeled
3ml turmeric
Salt and pepper
1 large onion, quartered
Flour
60ml oil
METHOD: Wash and dry chicken inside and out. Mix salt, pepper, herbs and turmeric and sprinkle
over chicken. Place onion inside cavity of chicken and tie legs. Heat oil and butter in frying pan to
about 180°C until butter begins to foam. Fry chicken until nicely browned all over. Turn heat down to
approximately 120°C. Cover and roast chicken for about 1 hour, turning every 15 minutes. Season
potatoes and sprinkle with flour. Add potatoes to frying pan for the last 30 minutes of cooking. Roast
with the chicken, turning regularly.
SAVOURY LAMB STEW
750g lamb shoulder
300ml water
cut in 2.5cm pieces
5ml salt
30ml cooking oil
8 to 10 small whole onions
1 x 300ml can condensed
300ml canned peas
Tomato soup
METHOD: Preheat frying pan. Heat the cooking oil and brown the meat. Skim off the excess fat as it
accumulates. Combine the tomato soup, water and salt and pour over the meat. Add the onions.
Reduce the heat. Cover and cook for 1 hour or until the meat is tender. Add peas just before serving
and reheat. Serve hot from the frying pan.
BEEF STROGANOFF
750g round steak cut into strips
300ml sour cream
Flour, salt and pepper
1can tomato soup
30ml shortening
15ml Worcestershire sauce
150ml chopped onions
6 to 8 drops Tabasco sauce
