1000 Recipe Cookbook

Macaroni & four cheeses
serves 6
ingredients
225g/8oz dried macaroni
25g/1oz margarine
100g/4oz Parmesan cheese, freshly grated
100g/4oz Romano cheese, grated
350ml/12fl oz skimmed milk
100g/4oz low-fat cottage cheese
25g/1oz plain flour
1/
4
onion, sliced
1/
2
teaspoon mustard powder
100g/4oz low-fat mozzarella cheese, grated

French braised lamb
serves 6
ingredients
1/2 small leg of lamb, about 900g/2lb, trimmed of all fat
1 large onion, cut into thick wedges
2 garlic cloves, crushed
1 teaspoon dried mixed herbs
600ml/1pt lamb stock
4 tablespoons red wine
3 large leeks, cut into chunks
2 turnips, cut into chunks
450g/1lb carrots, cut into chunks
450g/1lb small potatoes
salt and freshly ground black pepper
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Put the lamb in a flameproof casserole dish with the onion, garlic, herbs, stock and wine. Season with salt and pepper. Bring to the boil, cover and transfer to the oven. Cook for 11/
2
hours.
• Add the remaining vegetables and return to the oven for a further 45 minutes or until the meat is falling off the bone and the vegetables are tender.
• Lift out the lamb. Remove the meat from the bone and cut into neat pieces, discarding the bone and any remaining fat. Skim off any fat from the surface of the casserole. Spoon everything into six warmed serving bowls and serve immediately.

serves 4
ingredients
1 tablespoon vegetable oil
1 garlic clove, crushed
5 black peppercorns, crushed
4 pork chops
50g/2oz plain flour
1 onion, finely chopped
50g/2oz red pepper, seeded and chopped
50ml/2fl oz beef stock
50ml/2fl oz dry white wine
1 tablespoon red wine vinegar
• Heat the oil in a frying pan, and add the garlic and peppercorns. Pat the pork dry with kitchen paper, and dredge in the flour. Sauté on both sides until golden brown. Remove from the pan and set aside.
• Add the onion and red pepper to the pan, and sauté until softened. Add the stock, wine and vinegar, and stir well.
• Return the pork to the pan, and simmer slowly, uncovered, for 30 minutes, turning halfway through. Serve hot with boiled rice.

Loin of pork in wine sauce

Tortilla chicken casserole

One-pot Cajun chicken gumbo

One-pot sausage jambalaya

Mexican nacho casserole
serves 4
ingredients
450g/1lb minced beef
1 tablespoon dried mixed herbs
100g/4oz canned refried beans
50g/2oz onions, chopped
200g/7oz nacho chips
1 green pepper, seeded and diced
100g/4oz Cheddar cheese, grated
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Cook the minced beef and herbs in a frying pan, mixing well and stirring to break up any lumps.
• Spread the refried beans in the bottom of a medium casserole dish, then sprinkle with the onions. Layer the meat over the beans. Bake in the oven for 15 minutes.
• Tuck the nacho chips around the edges of the casserole, then top with the pepper and cheese, and bake for a further 5 minutes. Serve immediately.

Cheese-stuffed rice balls

Crispy cheese balls