P482ORACLE 482 Mon13 Jan C4 9714:56
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LAMB STUFFED PEPPERS
Courtesy Cook's Weekly
Ingredients: Serves 4
4 GREEN PEPPERS
1½ oz (40g) MARGARINE or BUTTER
1 lg ONION finely chopped
4 oz (100g) STREAKY BACON chopped
2 oz (50g) MUSHROOMS chopped
6 oz (150g) COOKED LAMB diced
1 LEMON rind grated
¼-½ tsp CHOPPED MINT
2 TOMATOES skinned, chopped & de-seeded
2 oz (50g) WH/LEMEAL BREADCRUMBS
5 fl oz (150ml) H/T CHICKEN STOCK
SALT & PEPPER
SWEETCORN to garnish method follows >
Home File Index 480 Here's How 484
PAGE 195 FOR A DELICIOUS PASTA DISH
........... FROM CROSSE & BLACKWELL
P482ORACLE 482 Mon13 Jan C4 9708:06
ADVERTISEMENT Recipe follows >>
RECIPE IDEA FROM
W
→
SEE PAGE 195 (ITV)
P482ORACLE 482 Mon13 Jan C4 9726:18
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LAMB-STUFFED PEPPERS
Heat oven to 180C/350F/Gas 4. Cut off
and finely trim tops of the peppers.
De-seed, scrape out membranes and cook
peppers in boiling salted water for 10
minutes. Drain well and leave to stand
upside down.
Heat 1oz/25g of the fat and fry onion,
pepper tops, bacon and mushrooms for
10 minutes. Stir in lamb, lemon rind,
mint, tomatoes, breadcrumbs and season
to taste. Stand peppers in a cassergle
dish, fill with stuffing, top with a
knob of fat on each, bake for 30 mins
and serve on a bed of sweetcorn. more >
Home File Index 480 Here's How 484
PAGE 195 FOR A DELICIOUS PASTA fISH
........... FROM CROSSE & BLACKWELL
P482ORACLE 482 Mon13 Jan C4 9718:20
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INGREDIENTS FOR TOMORROW'S RECIPE
LEMON AND PARSLEY PORK CHOPS
2 tbs PLAIN FLOUR
½ tsp GROUND GINGER
4 PORK CHOPS
3 tbs OIL
1 LEMON rind grated, juice retained
1-2tbs SHERRY
4 tbs FRESH PARSLEY optional
SALT & PEPPER
For the garnish:
1 LEMON cut into wedges
LAMB STUFFED PEPPERS follow >
Home File Index 480 Here's How 484
PAGE 195 FOR A DELICIOUS PASTA DISH
........... FROM CROSSE & BLACKWELL