almonds

carrot

celery

onion

capsicum

chicken breast

corn flour

soy sauce

Method:

Toast the almonds. Fry the sliced carrot, celery, onion and capsicum. Roll the chicken in cornflour then fry. Cut them into strips. Mix vegetables, almonds and chicken. Sprinkle with soy sauce.

fish

coconut

sesame seed

bread crumbs

1 egg

½ cup milk

Method:

Coat the fish in plain flour. Dip into egg wash (mix egg and ½ cup milk). Then coat with crumbs. Deep fry.

2 eggs

½ cup milk

3 cups plain flour

Filling:

1 lb pork minced

1 lb minced steak

salt and pepper

water to mix ½ to 1 cup

Method:

Cut dough into circle. Put spoon mince in the centre. Clamp edges together. Put in boiling water until cooked.

1 cup meat minced

salt

pepper

sauce

Pastry:

1 cup SR flour

2 tbsp mashed potato

cold water

Method:

Roll out pastry thinly. Cut the size of a saucer. Put meat in the center and fold. Fry.

1 onion, finely chopped

250 g beef mince

3 tsp cornflour

1 tbsp tomato sauce

1 tbsp worcestershire sauce

pinch dried mixed herbs

2 cups SR flour

2 tbsp oil

Method:

Add onion and mince to a heated frypan, stirring over heat until mince is browned. Blend cornflour with ½ cup water until smooth. Add cornflour mixture, tomato sauce, Worcestershire sauce and herbs to pan. Stir over heat until mixture boils and thickens; remove from heat and set aside to cool. Sift flour into a large bowl, make a well in the centre and stir in oil and enough water (about 1 cup) to make a soft dough. Turn dough onto a lightly floured surface, knead briefly until smooth; divide into 8 pieces. Roll out each piece to a 13cm circle. Put a rounded tablespoon of meat mixture in centre of each dough roud; brush edges of rounds lightly with water and fold in half to enclose filling. Put pasties on lightly greased oven trays, brush tops lightly with water and bake in a 200C preheated oven for about 20 minutes or until golden. Serve with salad or vegetables. (Meat can be prepared a day ahead.) Keep covered in refrigerator. Prepare and bake pasties as required.

500 g brushed potatoes (thinly sliced)

220 g can tuna in brine

2 tbsp dried French onion soup mix

300 ml thickened cream

Method:

Arrange a layer of potato slices over an ovenproof dish, sprinkle with half the tuna and half the soup mix. Repeat layers once more. Scatter any remaining potato slices on top, then pour cream evenly over mixture in a dish. Cover with a sheet of greased foil and place on an oven tray. Bake in 160C preheated oven for 35 minutes. Uncover dish and bake for a further 25-35 minutes until potato is tender and top is golden. Accompany with salad.

1 cup SR flour

1 tbsp. margarine

pinch salt

1 egg (lightly beaten)

2 tbsp milk

Method:

Have the soup or stew simmering. Rub the margarine into the flour. Then add beaten egg, milk and salt. If the batter is a bit stiff add milk.  Put spoonfuls into soup. Leave room for dumplings to spread. Simmer for 15 minutes.

2 lbs pork

1 lb topside

The Dough:

8 eggs

1 cup water

salt

5 cups plain flour

Method:

Mince the pork and topside with a large onion. Add salt and pepper to taste. Then add about 2 or 3 cups water. Mix it thoroughly. Knead the dough well and stiff. Roll out into a long handle thickness of 1.5” thick and roll out fine. Put about 1 tbsp. of mince in round circle of dough and clamp it around edges. Then have boiling water with salt ready—better if it is stock. Put your pies into it and boil them slowly for about 2 to 3 minutes.

500 g lean minced beef

500 g sausage mince

2 onions finely chopped or grated

2 eggs

2 cloves of crushed garlic

½ tsp mixed herbs

1 tbsp barbecue sauce

3 tsp Worcestershire sauce

½ cup breadcrumbs

3 tbsp finely chopped fresh parsley

salt and pepper to taste

2 Borg’s puff pastry sheets

Method:

1. Preheat oven to a moderate temperature of 180°C. Lightly grease baking tray.
2. In a bowl, combine sausage and beef mince, onions, 1 egg, garlic, sauces, parsley, breadcrumbs, mixed herbs and some salt and pepper. Mix well.
3. Take out pastry sheet, allow to thaw, cut sheet in half and brush lightly with remainder of beaten egg. Using a teaspoon, spoon a portion of the mince mixture down the middle of the pastry strip.
4. Roll the pastry over the mixture and press the edges to seal leaving the ends open. With a sharp knife cut the sausage rolls into half or 4, then place on the trays seam, side down. Brush with egg and lightly score the tops diagonally with sharp knife.
5. Place in a very hot oven of 250°C for 25 to 30 minutes or until golden brown. Serve with your favourite sauce.