Easy classic dishes

Press, 19 July 1976, Page 12

Easy classic dishes

I Bv CELIA TIMMS EASY CLASSIC DISHES My offering today includes easy ways to make some’ well-known classic dishes; from other countries. I hope there will be something among them that becomes a :favourite in your household. PIG-IN-A-BLANKET In this unusual method for making an old favourite, you cook minced steak and sausage meat rolled in cabbage i leaves. Young members of your family should like this .recipe. Ingredients make enough to serve four. You will need: J lb finely minced steak I lb pork sausagemeat lj teaspoons salt i teaspoon pepper , 1 medium onion i cun uncooked rice 1 cabbage Method: Place meat in basin and add seasoning and chopped onion. Wash rice and drain well before adding to meat. Mix thoroughly with the hands. Remove the outer, tough leaves of the cabbage and select the number of leaves required. Remove the stalk end of each leaf and cover with boiling water. Leave to stand for a minute or two or until they become limp. Place a small handful of mixture on one end of each leaf, shaping it so that the leaf can be tucked around it. Roll leaf, tucking in sides to make a neat parcel. Place in pan in sufficient hot water to cover and leave to simmer for about 3 hours, ensuring that the rolls are covered by water for all of this time. Carefully remove to hot platter and drain well before serving. SACERBRATEN This is an excellent German style of pot roast and easy to make. It is usually marinated before cooking, but much the same result is achieved with this recipe, 'which makes enough for six servings. You will need: 3-4 lb blade or topside steak in one piece 3 tablespoons flour 3 teaspoons salt I teaspoon pepper 3 tablespoons fat or lard J cup vinegar J cup water 1 cup onion sliced, j inch thick 1 bay leaf | teaspoon ecah of allspice, cinnamon, ground cloves

| cup raisins , 1 cup gingernut crumbs Method: Mix together the; flour, salt and pepper and! dredge meat in this, then! brown on all sides in hot; fat. Pour off any remaining fat and add vinegar, water, onion, bay leaf and spices. Cover tightly and simmer for 3 hours. Remove bay leaf and add raisins and continue cooking for 30 minutes or until the meat is tender and raisins are fully swelled. Remove meat to serving dish and thicken the liquid in pan with the gingernut crumbs and serve as gravy. BEEF OLIVES Here' is a new variation of a popular recipe (for six) that is well worth trying. You will need:— 6 rounds topside, jin in thickness 4 oz pork sausage meat 8 oz finely minced steak 1 cup fresh breadcrumbs 2 tablespoons finely chopped onion 2 tablespoons chopped parsley .( teaspoon curry powder teaspoon garlic salt 1 cup flour 3 tablespoons lard or fat 1 cup beef stock, or bouillon cube dissolved 2 tablespoons sweet chut'ney or sauce

Method: Ask the butcher to cut the steak as for a Weiner Schnitzel. Mix sausagemeat, minced steak, breadcrumbs, onion, parsley, curry powder and garlic salt. When thoroughly blended place about a quarter of a cup on each piece of steak and roll firmly. Fasten with tooth pick or skewer and dredge each roll in flour, then brown slowly in fat on ail sides. Pour off extra fat and pour over the combined stock and sauce. Cover tightly and cook slowly for U hours or until the meat is tender. Thicken the liquid as desired and serve as a gravy. CHOW MEIN With the popularity of Chinese-style food, this recipe for a quickly prepared chow mein should be useful. The ingredients include bean sprouts, which are now available in most supermarkets. Serves six. You will need:— I j lb minced steak 1 tablespoon fat or oil 1 onion, sliced thinly I.J cup chopped celery 1 16oz can bean sprouts | cup soya sauce. 1 teaspoon sugar 2 tablespoons cornflour Freshly boiled noodles Method: Brown meat in oil or fat. Pour off any remaining fat and add onion, celery and 1 cup water. Cover tightly and simmer 15 minutes. Add bean sprouts. Combine soya sauce, sugar, cornflour and 2 tablespoons water and add to meat mixture. Continue cooking for 5 minutes or until liquid has thickened. Serve with freshly boiled and drained noodles. BOEUF STROGANOFF Boeuf Stroganoff has become a very popular dish. Here is an easy method for making it. which is quite successful. Serves six. You will need:— 1-J lb steak 1 whole clove garlic -j teaspoon salt | teaspoon pepper 1 tin mushroom soup 1 small tin sliced mushrooms 1 tablespoon Worcestershire sauce I J pint sour cream Soya sauce

Tobasco sauce Angostura bitters (optional) Freshly boiled rice Grated cheese. Method: Cut meat into strips about one inch long and {in wide. Brown slowly in oil or fat until a very rich brown, having added the sliced garlic at the beginning of the frying. When browned add salt and pepper, soup, plus | soup can of water, mushrooms, a dash of tobasco and soya sauces and two or three dashes of bitters. Stir well, cover and cook slowly until the meat is tender. Add sour cream, heat and serve over freshly boiled, well-drained rice with grated cheese sprinkled over top.