6
PORK CHOPS PAPRIKA
4 to 6 pork chops
Pepper
Paprika
3ml Sage
Salt
300ml Milk
METHOD: Preheat the frying pan to setting 5.5. Sprinkle chops with paprika, salt, pepper and
sage. Grease the frying pan lightly and brown the chops on both sides. Reduce the heat setting
to 2.5. Add milk gradually as needed. Cover and braise until done.
ROAST CHICKEN WITH ROAST POTATOES
1 x 1.5 kg chicken
60 g butter
7 ml mixed dried herbs
6 medium sized potatoes, peeled
3 ml tumeric
Salt and pepper
1 large onion, quartered
Flour
60 ml oil
METHOD: Wash and dry chicken inside and out. Mix salt, pepper, herbs and tumeric and
sprinkle over chicken. Place onion inside cavity of chicken and tie legs. Heat oil and butter in
frying pan to about 180
C until butter begins to foam. Fry chicken until nicely browned all over.
Turn heat down to approximately 120
C. Cover and roast chicken for about 1 hour, turning
every 15 minutes. Season potatoes and sprinkle with flour. Add potatoes to frying pan for the
last 30 minutes of cooking. Roast with the chicken, turning regularly.
SAVOURY LAMB STEW
750g lamb shoulder
300ml water
cut in 2.5cm pieces
5ml salt
30ml cooking oil
8 to 10 small whole onions
1 x 300ml can condensed
300ml canned peas
tomato soup
METHOD:
Preheat frying pan at setting 7. Heat the cooking oil and brown the meat. Skim off
the excess fat as it accumulates. Combine the tomato soup, water and salt and pour over the
meat. Add the onions. Reduce the heat to setting 2. Cover and cook for 1 hour or until the meat
is tender. Add peas just before serving and reheat. Serve hot from the frying pan.
BEEF STROGANOFF
750 g round steak cut into strips
300 ml sour cream
Flour, salt and pepper
1 can tomato soup
30 ml shortening
15 ml Worcestershire sauce
150 ml chopped onions
6 to 8 drops Tabasco sauce
1 clove garlic, minced
2.5 ml salt
1 x 200 g can mushrooms
1 ml pepper
METHOD: Preheat frypan to 180
C. Dredge meat in seasoned flour. Melt shortening and brown
meat well. Add onions, garlic and mushrooms and sauté lightly. Reduce heat to 100
C. Combine
cream, tomato soup, Worcestershire sauce, tobasco sauce, salt and pepper and pour over meat.
Cover and braise 1 ½ hours or until tender. Serve over hot spaghetti or rice. Sprinkle with
parmesan cheese.
