Author: Ian

Roast Turkey Recipe – Bev H

1 medium turkey (abt 5kg)
1 orange
1 large onion
2 tblspns oilve oil
Salt and pepper
1/4 tspn dried rosemary
1/4 tspn dried oregano
175g melted butter
4-6 slices bacon
1/10L dry white wine
Juice 2 oranges
2 cloves garlic finely chopped
1 tspn chicken stock

Dice the unpeeled orange.
Chop the onion finely.
Toss in a bowl with olive oil, salt and pepper, rosemary and oregano.

Place turkey in roasting dish and loosely stuff with above mixture.
Brush well all over with melted butter.
Dust with salt and pepper.
Cover breast of turkey with the bacon and to stop it drying out.
Preheat oven to 160C and cook turkey for 30 minutes.

In the meantime, make basting sauce, using rest of melted butter, orange juice, garlic and chicken stock mixed in 1 cup of hot water, salt and pepper.
Baste turkey several times in that first half hour.
Now cover the turkey with tin foil and continue cooking. Baste frequently, i.e. every half hour and replace foil.
Half an hour before turkey is ready, remove foil and bacon.
Takes 3.5-4 hours approx. to cook altogether.
Juices can be used for gravy.

Sweet Corn – Cheese Flan

Wholemeal pastry:
1.5 cups wholemeal flour
Pinch salt
90g margarine or butter
2-3 tblspns water

Filling:
250g cottage cheese
225g creamed sweet corn
2 slices ham or bacon
2 eggs
1/2 cup grated cheese
1/3 cup milk
grated nutmeg

Method:
Rub margarine/butter into flour and salt until the mixture resembles bread-crumbs.
Add water and mix to a firm dough.
Turn into a floured board and knead lightly until smooth.
Roll out thinly and line a 20cm flan dish.
Chill 15 minutes.
Mix all filling ingredients in bowl.
Season to taste.
Pour into flan dish.
Smooth the top and bake for 35-40 minutes in oven 190C

Mexican Salad – Joan

1 pkt Edmonds Mexican Style Pasta Pizotta
1/4 cup salad oil
1/4 cup spiced vinegar
1/4 tspn chili oil or dash powder
4-6 rashers bacon
1/2 green pepper, cut small
1/2 red pepper, cut small
2 spring onions
1 x 310g can whole kernel corn in brine

Cook pasta as directed on the packet.
Combine oil, vinegar and chili oil or powder.
Pour oil mixture over hot pasta.
Stir gently to coat.
Leave to cool.
Grill or fry bacon until crisp, then chop.
Drain the corn.
When pasta is cold, add bacon, peppers, spring onions and corn.
Stir to combine.
Transfer to a serving bowl.
Garnish with parsley or bacon rolls.

Steak & Onion Casserole – June

Cooking time – 3 hours

500-600g braising steak, trimmed of fat and cut into pieces approx 6cm square.
Place in casserole dish and sprinkle 1/2 cup flour over.
Rub flour into meat and just cover with water.
Add 1 tspn beef stock and 3/4 tspn salt.
Mix well.
Put lid on casserole dish and place in pre-heated oven 160C.
Cook 2 hours.

Next, peel and slice 2 large onions and brown well with 1 tblspn dripping in a frying pan.
Add onions to casserole dish and mix.
More water may be added, but do not add too much extra.
Cook for 1 more hour.
Serve with pumpkin, peas and mashed potato.

Easy Mince Dish – Frances

Cook 500g mince in your usual way.
Pour into pie dish

Cover while hot with the following batter:
2/3 cup flour
1 egg
1 tspn BP
Small cup milk
Beat until consistency of cream. Add a little more milk if necessary, or flour if too thin.
Stir in 25g melted butter
Pour over meat.

Bake in good oven 180C, till topping is cooked.

Beef & Mushrooms – Frances

500g blade steak
2 cloves garlic
1 x 35g mushroom soup powder
2 tblspns tomato chutney
Seasonings
1/2 cup water
1 tspn all-spice
1/2 cup frozen green beans

Trim fat off meat, cut up and brown in pot with small amount oil.
Add chopped garlic.
Mix soup to a paste with the chutney and add to meat.
Cover and simmer gently for 50 minutes, or till tender.
Add beans and cook a further 8-10 minutes or till beans are cooked.
Serves 4.

Dutch Pea Soup – Nel

6-8 servings (main course)

1.5 cups green split peas
3L water
2 pigs feet
1.5 tspns salt
3 leeks thinly sliced – or – 2 medium white onions sliced
1 stalk celery chopped
3 medium-sized potatoes peeled and cubed
leafy tops of 1 bunch celery
250g piece fat ham – or – 1 large smoked sausage – or – 250g frankfurters sliced
slices of pumpernickel bread

Soak the peas in water to cover overnight.
Drain the peas and place them in a large pan with the water, pigs feet and salt.
Bring to the boil, lower the heat and simmer slowly for 3 hours.
Add the leeks, celery, potatoes and celery tops and simmer another 30 minutes stirring occasionally.
Add sausage or frankfurts and simmer 10 minutes more.
Discard the pigs feet, remove ham, sausage or frankfurters.
Slice sausage and serve on buttered pumpernickel or toast, accompanied by bowls of hot soup.