Figgy Lamb Casserole
INGREDIENTS
¼ Onion Chopped (as tolerated)
Garlic Chopped (as tolerated)
Lamb Fillet (cubed)
3 Carrots cut into chunks
Small tin of Chick Peas
4 Figs
Glass of Red Wine/Port (optional)
Lamb Stock
Oregano
Coriander
Oil
DIRECTIONS:
Saute onion and garlic in oil and add meat to seal. Add stock,
wine, carrots oregano and coriander. Cook until the meat is
tender. Add the chick peas and cut the figs into quarters and
cook for a further ½ hour.
Pork Normandy
INGREDIENTS
2 Pork Steaks
2 Eating Apples peeled/cored/wedge
300ml Apple Juice
150ml pint of pork stock
Onion (tolerated)
Oil
DIRECTIONS:
Heat oil in large pan and fry steaks for 3-4 minutes on each side.
Remove from pan and set aside. Lower heat and fry onion and
apple wedges until golden.
Pour in the apple juice and stock and bubble for 2mins. Lower
heat and return pork, cover and simmer until liquid has been
reduced and the pork is cooked.
This recipe could be adapted to chicken and cider could also be used
