Zimbabwe W.I. - Meat - under construction
NOODLE MINCE
Ingredients
First toss together
4 cups of cooked noodles 1 teaspoon chopped parsley
3 cloves garlic chopped 8 spring onions chopped
Cook together
500 g mince 1 cup mushrooms
1 chopped onion Little Oil
Method
Can be frozen without the cheese
Layer in casserole alternately starting with noodles mixture.
Make white sauce with 1/3 cream 2/3 milk then add 1 teaspoon French mustard
2 teaspoon Worcester sauce
1/2 cup white wine
Pour this over the mince & noodle dish then cover with grated cheese
Bake 180°C till done.
PASTA WITH BULLY BEEF
Ingredients
1 can (450 gms) spaghetti in
tomato sauce 1 onion finely grated
2 cloves garlic crushed in oil salt and freshly ground black pepper
Oreganum or sweet basil 1 can (300 gm) bully beef cubed
2 large tomatoes, sliced in rings 1 thick slice white bread, crusts removed,
cubed
oil 50 gms (125 ml) Cheddar cheese grated
Method
Preheat oven to 180°C. Turn spaghetti into bottom of one large dish or two smaller dishes. Saute
the onion and garlic in a little oil till soft and spoon on top of spaghetti.
Top with cubed bully beef, followed by tomato slices. Season every layer well with salt and pepper
as well as oreganum or sweet basil. Sprinkle bread cubes on top and brush with a little oil.
Sprinkle with cheese and bake for 15-20 minutes or till cheese has melted and bread cubes are
pale brown.
Serve with a salad and tomato sauce if preferred. Serves 3-4.
PICKLED LEG OF PORK
Method
Soak a 3 kg leg of pickled pork overnight. Next day remove and simmer in a mixture of water and
beer to cover, with 1 onion, 2 whole carrots, 8 peppercorns, small bunch of parsley and 2 bay leaves
for 3 to 4 hours.
Remove skin and leave to cool in the liquid. Mix together 250g marmalade, 100 ml orange juice, 10
ml soya sauce. Brush this glaze over the leg then brown under your grill blasting frequently. If
serving hot wrap in foil and keep in coolish oven until served. If cold slice like ham.
TOMATO BREDIE
Ingredients
1 kg Mutton 1 large onion
8 good sized tomatoes Potatoes, carrots and peas
sugar salt
Pepper
Method
Cut up about 1 kg ribs of mutton in pieces, large enough for individual servings. Best end or leg
chops may be used. Slice a large onion, fry in dripping till golden colour. Add meat (floured). Cover
and cook slowly for 1 hour. Scald and peel tomatoes. Add sliced to meat and onion, also salt and
pepper and 1 teaspoon sugar. (A small piece of red chilli may be added.) Stew another hour.
(Carrots and peas may be included.) Add some peeled potatoes, cut in quarters. Simmer till
potatoes are tender. Serve with boiled rice.
CONGRATULATIONS TO N.F.W.I.Z. ON THE 70TH ANNIVERSARY MARIAN WHEELER
WITH ALL GOOD WISHES —JEAN SMITH
23
22
A GOOD CURRY
Ingredients
500 grm Mutton 1 large or 1 small onions
1 tablespoon chutney 1 tablespoon vinegar
salt to taste Sultanas if liked
1 tomato, 1 small bringal,
2 peppercorns, 1 clove 2 to 3 teaspoons mixed curry powder
Method
Cut up meat into small pieces taking out any bones. Roll in Flour. Brown in hot fat. Take out and
brown onions. Remove from fat. Place all ingredients in a casserole dish with the meat and onions
being careful to remove all fat. Put into slow oven and cook for 2 to 3 hours. Do not let it boil.
LEG OF MUTTON BENGAL STYLE
Ingredients
2 kg Leg of Mutton 3 teaspoons salt
8 tablespoons Apricot Jam 1 teaspoon mixed herbs
1 onion quarter teaspoon ground ginger
1 cup vinegar quarter cup sugar
1 chilli (optional)
Method
Rub salt into leg of mutton
Chop chilli & onion finely
Mix all ingredients in a saucepan and simmer until onion is soft
Pour the mixture over the leg and roast in usual way.
ORANGE PORK CHOPS
Method
Brown chops in butter.
Pour into a dish with onion slices on top.
Mix other ingredients together.
Pour over chops.
Cover and bake at 150°C to 180°C for 1 hour.
SHANGANI/SOMABHULA W.I. SEND THEIR BEST WISHES
24
PORK STROGANNOFF
Ingredients
680 g thick rib of pork 1/4 cup lemon juice
1/4 cup Flour 1 1/2 teaspoon salt
1 teaspoon powdered ginger
2 large onions
2 cloves garlic
1 Tablespoon cooking oil
1 cup tomato paste
1 can mushroom soup
1/4 cup dry red wine
1/2 cup cream
Method
Cube meat, sprinkle with lemon juice and allow to stand for one hour. Roll meat in
mixture offlour, salt, pepper and ginger. Saute onions and garlic in heated oil. Add meat
and brown. Add tomato paste and mushroom soup, cover with lid and simmer for 45
mins. Before serving stir in cream and wine.
FOIL BAKED PORK
Ingredients
100 g Rice 225 g can cream style sweetcorn
1 small onion or 4 spring
onions chopped 4 Pork chops
140 g can peas drained 12.5g soy sauce
50 mls red wine or cider fine Salt & Pepper
Method
Mix rice, sweetcorn, peas and onion together and season to taste. Cut four squares foil — place
chops on each shiny side inward and sprinkle with Soy sauce. Place the vegetable mixture on top
of each and sprinkle with 12.5 ml wine or cider. Wrap and bake on baking sheet in oven at 190°C for
40 minutes.
Serves 4.
CANTONESE DINNER
Ingredients
1 kg Pork fillet or steak cut into 1/2 inch thick strips
2 tablespoons oil 1 large onion sliced
1 small green pepper cut in strips 240 grins Mushrooms
1/2 tin tomato puree (freeze rest) 3 tablespoons brown sugar
1/2 teaspoon salt 1.5 tablespoons vinegar
2 teaspoons Worcester sauce
Method
Brown pork in oil in frying pan, place in Crock Pot together with all other ingredients. Cover, cook on
low 6 to 8 hours.
Serve with rice.
IN MEMORY OF THE LATE RAE REOCH (UMVUKWES THEN JUMBO/MAZOWE W.I.)
Ingredients
6 Pork chops 1 Teaspoon butter
2 Onions — sliced 170 mls Orange juice
1/2 teaspoon M.S.G.
1 tablespoon Lemon juice
1 1/2 teaspoon Ginger
1 Teaspoon Marjoram
2/3 Cup water
1 teaspoon Bovril or Oxo
2 teaspoon Brown Sugar 1 teaspoon Poultry seasoning 1/2 teaspoon salt
25
MEAT DISHES
SPECIAL BOLOGNAISE
Ingredients
1 kg Mince 500 grams Boerewors
6 slices of bacon 4 medium onions
4 oxo cubes 1 punnet mushrooms
Tin of tomato paste Medium tin of tomato puree
2 cups tomato sauce (optional) 1 pint milk
1 cup of Oil
SPICES:
1/2 teaspoon mint flakes
6 tsps Barbecue spice
1/2 teaspoon Thyme Garlic to taste
8 teaspoons Paprika
1/2 teaspoon Peri peri
1/2 teaspoon Coriander
salt to taste
Method
Cut boerewors and bacon into cubes. Chop onions and mushrooms.
Heat the oil and brown the meats, stirring all the time. Add the onions and mushrooms.
Add all the spices, tomatoe, milk, oxo cubes, etc.
Cook very slowly for about 45 minutes.
Deep freezes well.
CHICAGO SOUR CREAM NOODLE DELIGHT
Method
Cook meat in margarine for 5 minutes, stirring well. Add seasoning and tomato paste. Simmer for
10 minutes. Combine cottage cheese, sour cream and noodles. Add onions, mixing well. Combine
all with the meat. Place in a pyrex dish, top with grated cheese and bake in an oven at 120°C for
20-30 minutes.
26
YORKSHIRE PUDDING
Ingredients
2 heaped tablespoon Flour 1 egg
1 small cup 1/2 milk 1/2 water salt to taste
Method
Put flour in basin, Beat egg well and add, then mix in milk and water until smooth. Leave covered
+-1/2 an hour before use, have dripping boiling in a 20 cm pyrex dish. Add and cook for 30 mins in
oven of 250°C.
BEEF STEW
Ingredients
1 kg stewing steak — cubed, browned in frying pan
3 Carrots thickly sliced 3 large potatoes thickly sliced
3 Onions quartered 3 Cloves garlic — crushed
1 stalk celery — chopped 1 tablespoon Worcester sauce
1 tablespoon soya sauce 1 bay leaf
1 teaspoon mixed herbs salt and pepper to taste
Method
Put meat into Crock Pot (slow cooker). Add browned onions, with all other vegetables.
Add 2 Cups water to frying pan, boil loosening brown bits, add to crock pot with sauces
and seasoning, stir to mix all in.
Cook on low 10 to 12 hours overnight if possible. Thicken with half packet oxtail soup
on high, next day.
Freezes well.
TOPSY - TURVEY PIE
MEAT MIXTURE
Ingredients
500 grams Mince 1/2 cup chopped onion
2 tablespoons chopped green peppers 2 tablespoons Oil
Small tin tomatoe paste 1/4 cup water
1/2 teaspoon salt Pinch of cayenne pepper
1/2 teaspoon mixed herbs Green pepper rings
Tomatoe chutney or ketchup Tomatoe slices
Method
Fry pepper and onion in oil. Add mince and cook until well browned. Stir in tomatoe
paste and water. Season. Cook for 10 minutes over medium heat stirring all the time
to prevent meat from sticking to pan. Place meat mixture in a greased 22 cm pie dish
and cover with Scone dough.
Bake for 15-20 minutes at 220°C.
Remove from oven and let stand for a minute.
Turn upside down over serving dish.
Arrange tomatoe slices around pie edge and a ring of green pepper on top. Fill pepper
ring with a little tomatoe chutney or ketchup.
CONGRATULATIONS TO N.F.W. I.Z. ON THE 70TH ANNIVERSARY MARIAN WHEELER
27
1 teaspoon salt 1 or 2 cloves garlic 1 cup cottage cheese
1/2 cup chopped onions 1 cup grated cheese
250 grm. Noodles (add more if required), cooked and drained
Ingredients
500 grm. Steak mince 1 tablespoon Margarine
1/4 teaspoon pepper
250 grm tomato paste
1 cup sour cream
SCONE DOUGH
Ingredients
2 cups self-raising flour Pinch of salt
1/8 cup milk 4 tablespoons margarine
Method
Sift flour and salt, and cut in margarine. Add milk all at once and mix to a soft dough with a knife.
Turn on to a lightly floured board and knead lightly until dough is smooth. Roll out to fit meat
mixture in a 22 cm pie dish.
LAMB CUTLETS
Ingredients
1 kg best end neck of lamb Seasoned flour
Beaten Egg Dry white crumbs
Approx. 125 ml Oil
or 30 g butter for frying 1 Large cucumber
12-18 Spring onions, according to size 24 g butter
Little chopped mint
To accompany: A brown or mousseline sauce
Divide the neck into cutlets and trim. Flour, egg and crumb, then and set aside. Peel the cucumber,
split into four lengths, then cut across in about 10-20 cm lengths. Trim onions, leaving on about 10
cm of the green top. Blanch these with the cucumber in boiling water and drain well. Melt the butter
in a shallow pan, add the onions and the cucumber, season and cover. Simmer 5-7 minutes,
shaking the pan occasional. Directly the cucumber is cooked, draw aside and add a little freshly
chopped mint. Fry the cutlets in the hot oil and butter, turning once only. Serve them en careen and
pile the cucumber in the centre, serve the sauce separately.
MEAT ROLL
Ingredients
450 g Beef steak (or venison) 225 g Ham
1 small nutmeg, grated 225 g bread crumbs or less
2 Eggs Pepper
salt
Method
Put steak and ham through mincer. Mix well together with two beaten eggs, pepper and salt to
taste. Knead well together an d make a roll. Tie in a cloth, which has been damped and lightly
floured. Boil gently for 3 hours, then glaze and serve cold. This slices like polony and is very useful
for cold luncheons. A quick glaze is made by dissolving approximately 14 g. gelatine in 285 ml
water adding a teaspoon of oxo — apply with a soft brush or back of teaspoon.
TO WISH EVERYONE GOOD COOKING & GOOD EATING — CATHY MOON
28
HUNGARIAN GOULASH
Ingredients
900 g Beef stewing steak 55 g lard or dripping
450 g Onions 2 Heaped teaspoons paprika pepper
2 large tomatoes 1 Red & 1 green pepper
1 clove garlic (optional) Salt
Method
Trim and cut meat into cubes. Peel and chop onions, skin tomatoes and quarter, seed and chop
peppers. Melt fat in strong saucepan and when hot add onions and fry gently until golden, then add
meat and fry for a few minutes to brown. Add tomatoes peppers, paprika, salt and crushed or finely
chopped garlic. Cover pan with well fitting lid and simmer gently for 1 1/2 — 2 hours, stirring now
and then to prevent sticking. It should not be necessary to add water, as juices from ingredients
should be sufficient.
BOBOTEE
Ingredients
900 g Minced Meat 2 Onions
1 large slice white bread 1 cup milk
2 eggs 2 tablespoons curry powder
1 dessertspoon sugar Juice of a lemon
2 tablespoons vinegar 6-8 Almonds
Butter, size of walnut
Method
Soak bread in milk and squeeze dry. Fry onions in the butter or dripping. Mix all ingredients with the
fried onions i.e. curry powder, sugar, salt, vinegar lemon juice. Mix all with minced meat and soaked
bread. Mix 1 egg into mixture. Whisk other egg with remainder of milk and pour this over the
mixture when placed in oven dish. Bake in a moderate oven.
MONKEY STEAK
As many slices offillet steak as required, about 5 cm thick. Put the following into a frying pan and
bring to the boil:—
Ingredients
1 tablespoon butter or
Margarine 1 tablespoon fintly grated carrot
1 teaspoon finely grated onion 2 tablespoons tomato sauce
2 tablespoons Worcester sauce 1 wine glass port or sherry
Method
Drop steak into this and cook about 2 minutes on each side. Use the sauce as gravy. Serve with
rice.
CONGRATULATIONS FROM JUMBO/MAZOWE W.I.
29
SLOW ROAST PEPPER STEAK OR LEG OF MUTTON
Ingredients
1 kg Leg of mutton or top rump 28 g dripping
1 level teaspoon paprika pepper mixed with 1/4 teaspoon salt and 1/4
teaspoon freshly ground pepper
Method
Half an hour before cooking, wipe meat with clean damp cloth and sprinkle with tenderizing salt.
Place in roasting tin with dripping, and put on top shelf of hot oven 205°C for 15 minutes to seal in
juices. Remove from oven and baste well. Rub the paprika pepper mixed with salt and freshly
ground pepper into surface of meat with back of a teaspoon. Reduce heat to moderate 190°C and
cook meat on middle shelf about 60 minutes., according to how you like meat done.
COUNTRY STYLE SAUSAGES
Ingredients
28 g butter or margarine 450 g pork sausages
4 rashers of bacon 2 medium onions
1 level tablespoon Flour 284 ml stock or water
2 tomatoes skinned and cut into slices 1 tablespoon Sherry
Method
Melt the fat in a pan and fry sausages very slowly until brown all over, remove from pan and keep
hot. Add bacon cut into small pieces and thinly sliced onions to fat in pan and cook over gentle heat
for a few minutes. Sprinkle in the flour, add stock or water, tomatoes and the sherry. Blend well
together then bring to boil, stirring. Replace sausages, cover and simmer 20 minutes. Make a
border of tossed noodles around serving dish and place sausages in centre. Pour over sauce and
serve immediately.
Tossed noodles: 170 g — 225 g noodles, 1 Dessertspoon finely chopped parsley, good squeeze
lemon juice.
Cook the noodles in a pan of fast-boiling salted water for 10-15 minutes or until tender. Drain well
then return to pan and toss in parsley and good squeeze of lemon juice.
GRILLED GAMMON STEAKS WITH MUSHROOMS
Ingredients
450 g Gammon in 2 round slices 110 g Mushrooms
14 g Butter salt
Pepper
Method
Remove rind from gammon slices. Place on grill rack and arrange trimmed mushrooms round
gammon, dot mushrooms with butter. Sprinkle gammon with a little pepper and sprinkle mushrooms
with salt and pepper. Cook gammon under hot grill for 2 minutes, then brush with melted fat in grill
pan, lower heat and continue to cook gammon 8-10 minutes, turning again once. Serve with
mushrooms at side of gammon slices.
WITH BEST WISHES — DOREEN WHITE
30
SWEET AND SOUR PORK
Ingredients
900 g Port fillet or other tender pork cut 2 Eggs and enough flour to bind
Seasoning oil
Method
Cut pork into cubes, roll into batter made from eggs seasoning and flour and fry in deep hot oil until
golden brown. Serve on top ofrice, garnished with lettuce or green peppers.
Sauce (Can be made previously and reheated.)
2 tablespoon sugar 2 tablespoon Cornflour Maizola
2 tablespoon Soy Sauce 2 tablespoon Vinegar
1 tablespoon tomato sauce or puree
or fresh tomato skinned and chopped 2 cups water
3 pieces chopped preserved ginger 1 small onion a few spring onions
Method
Put sugar, cornflour, soy sauce, vinegar and water into saucepan and bring slowly to
boil, stirring constantly. When boiling, add the rest of the ingredients.
STUFFED LOIN OF PORK
Ingredients
1 & 1/2 kg Boned loin of pork 28 g Dripping
Stuffing:
110 g fresh breadcrumbs 28 g shredded suet
1 teaspoon dried sage 50 g chopped walnuts or pecan nuts
1 tablespoon chopped parsley 1 teaspoon grated lemon rind
salt Pepper
1 egg and a little milk
Crackling dressing:
1 level teaspoon salt 1/2 level teaspoon pepper
1 level teaspoon dry mustard 1 tablespoon Oil
Method
Make a stock for gravy with loin bones. (Make up stuffing by mixing dry ingredients with seasoning
to taste, binding with beaten egg and milk.) Score rind deeply. Pack the bone cavity with stuffing
and tie joint with string to secure in neat roll. Place joint stuffing-side down on square of greased
foil. Mix dressing ingredients together and rub into scored fat thoroughly. Wrap in foil leaving rind
exposed. Put into roasting tin with dripping and roast on top shelf of oven 205°C for 15 minutes,
then reduce heat to moderate slow (175°C) and transfer to middle shelf: baste occasionally. Cook
for another 2 hours.
To make a gravy: Leave 2 tablespoon of dripping in tin after removing pork. Blend in 1 tablespoon
flour; cook gently for a few minutes until brown. Remove from heat, stir in 284 ml stock. Bring to boil
and cook 3 minutes, stirring. Season to taste.
GOOD LUCK AND BEST WISHES — BROMLEY/RUWA W.I.
31
BRAWN
Ingredients
450 g shin of beef 2 Pigs Trotters
Salt Small chopped onion
Method
Cover with cold water. Add salt to taste and a little chopped onion. Cook slowly all day, keeping
water level. When thoroughly cooked remove and take out all bones, skin from trotters retaining the
meaty parts. Mash beef with fork or cut as necessary. The liquid is kept back and to it add:-
1 tablespoon Vinegar
1 Grated nutmeg and a little salt and pepper if required
To meat, add, if liked, 1 hard boiled egg, cut in rounds.
Pour liquid on to meat and put all into mould previously wetted.
Set in fridge. (Ready next day). When the weather is very hot add a teaspoon of gelatine dissolved in water.
HAM CROQUETTES
Ingredients
375 ml minced ham 125 ml thick bechamel sauce
200 ml breadcrumbs 12,5 ml Worcester sauce
1-2 Eggs beaten 12,5 ml chopped parsley
2 ml dry mustard
Method
Mix all ingredients and shape into croquettes. Roll in flour, then beaten egg and finally in dry breadcrumbs. Leave in fridge for 30-60 minutes. Fry in deep fat until golden brown. Drain and serve with lemon.
BROWNING FOR MEAT COOKING
Ingredients
1 packet oxtail soup 1 packet mushroom soup
1 packet tomato soup 1 medium packet Bisto
1 medium packet Mustard — or to taste.
Method
Mix all ingredients together.
Store in an airtight container.
Use as required.
ROAST FILLET
Cover fillet with the above browning mixture and then cover with greased paper.
MICROWAVE ON MEDIUM 12-15 minutes Medium done
MICROWAVE ON MEDIUM 15-20 minutes Well done
Pour over melted butter with garlic or any sauce of your choice.
CONGRATULATIONS ON THE 70TH ANNIVERSARY
SHEILA LAZARUS WITH BEST WISHES
TO N.F.W.I.Z. ON THE 70TH ANNIVERSARY — CHINHOYI W.I.
