"Bush Lemon" Butter - microwave version

Place the following ingredients into glass heatproof bowl/jug:

250g caster sugar
250g butter, cut into 1cm cubes
juice of 3 bush lemons (approx 200mls)

Cook on High for 3 mintues, stir and repeat process twice or until butter has melted

Whisk in 4 beaten eggs

Cook on High for 2 minutes, without stirring or opening m/w door

Whisk well then allow to stand for 1 minute

Cook on High for 1 minute then whisk again

Pour into sterile glass jars

Store in fridge for up to 3 weeks

Yields approximately 4 cups

Bernie's Bean and Sausage hot pot

Ingredients:
10 thick beef sausages
olive oil
1 large onion - chopped
3 cloves crushed garlic
1 tablespoon Dijon mustard
3 fresh chillies - finley chopped (or chilli powder to taste)
2 cans diced tomatoes
1 1/2 cups chicken stock
Salt and Pepper
2 tablespoons soy sauce
2 cans butter beans - rinsed and drained
2 tablespoons chopped fresh parley

Method:
Cook sausages in pot of simmering water - drain well and set aside.
Heat dash of oil in pan and saute onion and garlic until transparent.
Add mustard and chilli paste and "toast" in flavours.
Add stock, tomatoes, soy sauce and seasonings. Simmer until thick.
Pan fry cooked sausages in dash of oil until browned.
Add sausages, butter beans and parsley to tomatoe mixture and warm through.
Check taste and add extra sprinkle of chilli if needed.

Lamb Shanks - slow cooker

6 large french trimmed lamb shanks - browned in pan
3 brown onions - diced
3 carrots - sliced
3 stalks of celery - sliced
3 cloves of garlic
2 tins crushed tomatoes
1 glass red wine
1 glass water
generous sprinke of cumin, tumeric, thyme and black pepper

Method:
place all of the above in large slow cooker - cover and cook on low approx 8 hours.

Remove as much liquid as possible and strain off any fat.
Place fat-free liquid in pan and thicken with a paste of 2 tabs gravox mixed with 2 tabs water. Stir until thickened and pour over lamb shanks and veges in slow cooker. Cover and leave 10 mins before serving over potato mash.

Serves 6 - 8. leftovers freeze well.

Chicken Pancetta Ragout

Serves 10

3 kg Chicken Thigh CUTLETS
2 tablespoons olive oil
3 medium brown onions, sliced
3 cloves garlic, crushed
3 x 400g cans crushed tomatoes
80g tomato paste
1 cup dry white wine
3 cups chicken stock
3 or 4 medium carrots, chopped coarsely
1/3 cup finely chopped fresh flat-leaf parsley

1.Remove and discard skin and excess fat from chicken.

2.Heat half of the oil in large heavy-based pot, cook chicken in 3 batches.

3.Cut Pancetta slices in half. Heat remaining oil in same pan; cook onion, garlic and pancetta, stirring until pancetta is browned.

4. Add undrained crushed tomatoes, paste, wine and stock; bring to boil. Add chicken.
Simmer, uncovered, 30 minutes. Add carrot; simmer about 30 minutes or until carrot is tender.

5. Stir parsley through before serving.

Freeze any leftovers.

Serve with chunky boiled spuds.

From WW - Meals from the freezer. 2000

New Potato, sundried tomato and olive salad

New Potato, sun-dried tomato and olive salad
Serves 8
(from Delicious Magazine 25/9/2007)
Takes 25 minutes to make, plus cooling

Ingredients
750g waxy new potatoes (if you can’t get “new” just make sure they are a “waxy” variety so they hold their shape)
Juice of 1 small lemon
6 tablespoons extra-virgin olive oil
Bunch of fresh chives, snipped
6 sun-dried tomatoes, thinly sliced
15 pitted whole black olives
Seasoning (freshly milled salt and pepper works really well)

Method
Cook the potatoes in boiling water for 12-15 minutes, until just tender. Drain well, and leave until cool enough to handle. Halve lengthways (if still to big cut in half again)

Put the lemon juice, oi8l and chives and plenty of seasoning into a large bowl and whisk. Add the potatoes, toss and set aside to cool. Stir the tomatoes and olives through to serve.