Irish Stew
Feb23

Irish Stew

Simple, filling dish of lamb, potatoes and carrot. An old fashioned favourite.

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Osso Bucco
Feb23

Osso Bucco

A hearty old fashioned recipe using veal shanks.

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Devilled Eggs
Feb23

Devilled Eggs

All time favourite nibblies! Eggs refilled with a savoury mix of mayo, herbs and mustard.

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Prawn Cocktails
Dec08

Prawn Cocktails

Print Prawn Cocktails Ingredients 750 g prawns lemon slices lettuce 3 tablespoons mayonnaise 4 tablespoons lightly whipped cream 3 tablespoons tomato sauce a few drops tabasco sauce 1 tablespoon brandy salt, pepper 2 teaspoons worcestershire sauce Instructions Shell the prawns and save 6 big ones to garnish. Tear the lettuce into small pieces, or shred finely. Then arrange it over base of 6 serving dishes or glasses. Top with the...

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Pavlova
Dec05

Pavlova

Print Pavlova Prep time:  20 mins Cook time:  1 hour 30 mins Total time:  1 hour 50 mins Ingredients 6 egg whites 1 teaspoon vinegar 1 teaspoon vanilla 1½ cups castor sugar 1½ tablespoon cornflour Instructions Whisk egg whites until stiff, add half the sugar and whisk until dissolved. Fold in the rest of the sugar, vinegar, vanilla and cornflour. Line the tray with foil and place mixture in centre of foil,...

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Bread and Butter Custard
Dec05

Bread and Butter Custard

Print Bread and Butter Custard Ingredients 4 slices day old bread butter 1 teaspoon grated lemon rind 500ml milk ground nutmeg 1 tablespoon sultanas 3 eggs 2 tablespoon sugar ½ teaspoon vanilla Instructions Beat eggs with sugar, add lemon rind, milk, and essence. Pour into dish, stir in sultanas. Remove crusts from bread, butter each slice, cut into triangles. Place overlapping slices on top of custard, sprinkle with nutmeg....

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Savoury Mince
Dec03

Savoury Mince

Print Savoury Mince Ingredients 500g beef mince 1 tsp curry powder ½ cup long grain rice 1 tin tomato soup 1 large onion chopped 1½ cups grated carrot 2 cups beef stock 1 cup frozen peas Instructions Fry the onion in a little oil then add the mince and brown. Add the rest of ingredients and simmer with no lid until all the liquid is absorbed. 3.2.2885...

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