Ingredients :
- 450g beef or lamb casserole cubes
- 400g can baked beans
- 1/2 small swede, peeled and cubed
- 2 carrots, chopped
- 1 onion, chopped
- 2 Tbsp tomato purée
- 300ml water
- 2 large potatoes, thinly sliced
- 1 tsp oil
Method :
- in a large casserole dish, mix together the meat, beans, swede, carrots, onion and tomato purée
- stir the water into the casserole mix.
- cover and cook at 180C for 1/2 hour.
- remove the casserole from the oven and top with the sliced potatoes, brush with oil.
- return to the oven, uncovered for 1 hour
- serve with large portion of seasonal vegetables
Ingredients:
- 250 grams chicken fillet, thinly sliced
- 1 teaspoon sugar
- 1 teaspoon mirin / ang ciu
- 1 tablespoon soy sauce
- Salt, pepper to taste
- Seasonings to taste
- 2 tablespoons oil
- 1 onion, sliced round
- 2 green chilies, chopped
- 1 red bell pepper, cut into pieces
- 4 plates of rice
Complement:
- Cucumber, tomato, sliced round
- Tomato sauce, chili sauce bottle
- mayonnaise
How to make:
- Chicken mixed with sugar, mirin, soy sauce, salt, pepper, seasonings. Let stand 10 minutes.
- Heat the oil. Saute onion until soft. Enter the chili pepper, paprika. Stir. Lift.
- Add the chicken is already seasoned. Stir until cooked. Enter the sauteed onion, pepper, paprika. Stir. Lift.
- Serve the chicken teriyaki with rice on a plate and appendages. Cucumbers, tomatoes were mayonnaise. Bottle of ketchup and chili sauce for chicken
Material:
- 300 gr beef, cut into pieces
- 600 gr onion, chopped
- 120 gr carrots
- 400 grams potatoes
- 200 g Curry Roux
- 1200 ml of water or broth
- 30 ml soy sauce
- 30 grams of tomato sauce
- 30 ml vegetable oil
- 30 gr butter
Directions:
- Fried meat and vegetables with the oil and butter in the skillet until onions become wilted and brown.
- Add broth and bring to a boil. Increase heat, cook until vegetables are tender. Lift. Add curry roux, stirring until melted.
- Cook over low heat for 10-15 minutes, stirring, stirring until thick.
- Lift. Serve hot over warm rice.
