Sunday, 10 April 2011

5.7 Sunday - Lamb and Kidney Bean Stew

Kidney Bean and Lamb Stew


Lamb shoulder
Kidney beans, tin
Onion, chopped
Garlic clove, crushed
Thyme, sprig
1 sp Oil
Coconut cream
8 sp flour
2 pts water
Salt, pinch
Carrot, sliced
1 potato, grated
1 potato, cubed


Cut the lamb into eight slices, put into the pot that you will be making the stew in, with the oil and seasoning. Brown the meat on both sides. Add the onion and garlic and a splash of red wine.

Put in the potato, carrots, thyme, kidney beans and about 2 pints of hot water from the kettle. Stir, then put the lid on, turn the heat down and cook for about an hour.

Go back to the pot from time to time to stir and add more hot water if required.

Mix the flour, salt and cold water together to make a dough. Roll into about 16 balls and put into the stew together with a handful of pasta and a 1cm slice of coconut cream.

Cook for a further 15 minutes and then serve.

This meal appears on Shopping List 5


Pineapple Pudding



½ pineapple
6oz self-raising flour
2 eggs
2oz sugar
¼ pint milk
2oz melted butter

Toffee sauce

3 sp sugar
Knob butter


Melt the butter and whisk in the sugar, flour, eggs and milk. Peel and core the ½ pineapple. Cut into round slices and lay these in the bottom of an over proof dish or cake tin.

For the sauce, melt the butter and the sugar in a pan. Keep an eye on this and stir in well. Remove it from the heat to stop it going too dark. Pour over the pineapple slices – be careful, this will be very hot.

Now pour the cake mixture on top of the pineapple and syrup mix. Place in a hot oven for about 20 minutes, then remove from the oven. Use a tea towel or oven gloves to place a plate on top of the cake tin or dish and turn it upside down so that the cake sits on the plate with the pineapples on top. Serve and enjoy.

This meal appears on Shopping List 5 

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