i Lead Recipes

A steaming pot of hot soup served with soft, warm bread and butter takes the chill out of any cold winter’s evening and makes guests feel pampered. It can be served as a starter or with other soups for the main course.

25ml olive oil

1 medium onion, thinly sliced

250g rindless bacon

5ml garlec, crushed

550g potatoes peeled and sliced

700ml chicken or vegetable stock

230ml milk

a pinch of grated nutmeg

120ml pouring cream

chopped chives or spring onions to serve

Heat olive iol in a saucepan and add onion, bacon, garlic and pototoes. Cook gently for 10 minutes, stirring without browning.

Add the stock and season to taste. Bring to the boil, reduve the heat, cover and simmer gently for 25 minutes ot until the vegetables are soft.

Mash the mixture until almost smooth. Stir in th milk and nutmeg. Bring to the boil ans simmer gently for 5 minutes. Stir in the pouring cream and heat through.

Serve hot with chopped chives and a pinch of pepper on top

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A wonderful dish to serve with lemon wedges and a salad on the side.

550g new potatoes

3 sprigs of rosemary and 5ml chopped rosemary

45ml olive oil

75d breadcrumbs

4 skinless hake fillets

1. Preheat oven to 200ºC.
2. Slice the potatoes thinly and cook in boiling, salted water for 6-8 minutes. Spread out in a baking tray. Scatter rosemary sprigs over and drizzle with 30ml olive oil.
3. Mix breadcrumbs, chopped rosemary and remaining olive oil and sprinkle this mixture on top of each fish fillet.
4. Remove potatoes from the oven and place the fish on top.
5. Bake for 8-10 minutes or until the fish is baked through.

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Meatballs like never before…Served with cloudy potatoes or mash they are bound to become a family favourite

INGREDIENTS

Mix the following together and form onto meatballs.

1 kg top side mince

1 packet brown onion soup powder

1 large potato (grated)

1 onion (grated)

2 slices of bread soaked in milk

125 ml milk

1 tsp baking powder

Put the meatballs in a oven dish.

SAUCE

Mix the following ingredient to make the sauce.

375 ml brown sugar

125 ml Worcester sauce

250 ml tomato sauce

250 ml mayonnaise

2 tablespoons mustard sauce

Pour the sauce over the meatballs. Bake at 160ºC for 1 hour. Sprinkle with fresh parsley and serve.

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Ham cooked this way is full of flavour and very succulent. Entertaining in summer  becomes a breeze as the ham is prepared in advance.

INGREDIENTS

5 kg smoked ham

5ml mustard powder

10ml finely ground ginger

1 bay leaf

5 peppercorns

500ml stock

BASTING

250ml apricot juice

25ml lemon juice

25ml ginger syrup

25ml honey

125ml ginger jam (finely chopped)

GARNISH

410g cherries

410 apricot halves

410 pineapple rings cloves

1. Spread ham with ground ginger and mustard powder. Place into large/medium roasting pan and add pepper, bay leaf and stock.
2. Cover and bake at 160ºC for 4 hours. Remove from oven and drain stock.
3. Carefully remove skin and make diamond incisions on the layer of fat.
4. Garnish with cherries, apricots and cloves.
5. Mix the ingredients for the basting and use this to baste ham.
6. Bake uncovered at 180ºC for 30 minutes. Regularly baste ham during these 30 minutes.
7. Serve hot or cold with homemade mustard and pineapples on the side.

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