DRY CURRY

This was one of the first recipes that Peter remembers cooking. We use leftover meat from a roast.

Ingredients

1 apple                                        1 tablespoon jam

1 onion                                        1 tablespoon sultanas

1 tomato                                      1 tablespoon sugar

2 tablespoons butter                    1 banana

1/2 tablespoon curry powder       2 tablespoons desiccated coconut

500g lamb or beef                        1 tablespoon lemon juice

1 tablespoon chutney                    1/2 teaspoon salt

Method

1.    Dice the apple, onion and tomato.

2.    Place in saucepan with the butter and curry powder.

3.    Fry without browning for 10 minutes.

4.    Cut meat into small dice; add to saucepan with chutney, jam, sultanas, sugar, sliced banana

        and coconut.

5.    Simmer very gently for about 1 hour (less if using leftover, already cooked meat) or until the

        meat is tender.

6.    Half an hour before serving add the lemon juice and salt.

7.    Served with boiled rice.

                            

SPANISH CREAM

Peter remembers his Aunty Vera making this. It was always one of his favourites.

This recipe may need to be doubled to make a decent amount for the hungry hoards.

Ingredients:

1 egg (60g)

1 cup milk

2 tablespoons sugar

3 teaspoons gelatine

2 tablespoons hot water

5 drops vanilla essence

Method:

  

1.     Separate white from yolk of egg

2.     Heat milk and sugar, pour onto egg yolk, and mix well.

3.     Return to saucepan, heat gently, stirring well without boiling, until mixture coats the spoon.

4.     Dissolve gelatine in hot water. Add to custard mixture with vanilla.

5.     Beat egg white stiffly and fold lightly into mixture.

6.     Pour into we mould and set.

For variety...flavour the milk before making the custard:

Add 1 teaspoon of cocoa for chocolate flavour

Add 1 teaspoon of instant coffee for coffee flavour

Add 1 tablespoon of caramel sauce and substitute brown sugar for caramel flavour