2 lb Middle neck of lamb 8 oz Peeled onion 1 lg Cooking apple 1 lb Potatoes 1 oz Seedless raisins 1/2 ts Mixed herbs Salt and pepper; to taste 2 ts Marmite 1/2 pt Hot water 1/2 oz Butter or margarine 1. Trim the excess fat from the lamb and cut into neat portions. 2. Slice onions thinly. 3. Peel and core apple and cut into thin slices. 4. Peel potatoes and rinse under cold water. Slice thinly. 5. Cover base of a large casserole (about 3-pint size) with a layer of potato, followed by onions and apple. Add raisins and meat then sprinkle with herbs and a shake of salt and pepper. Top with remaining apple and onions then lastly with remaining potato slices. 6. Dissolve Marmite in the hot water and pour into a dish over vegetables and meat. 7. Dot top with small pieces of butter or margarine then cover with lid or aluminium foil. 8. Bake in centre of moderate oven (350 F or Gas No. 4) for 1-1/2 hours. Uncover and continue to cook for further 20 to 30 minutes or until potatoes are golden. From: The Marmite Guide to better cooking - by Sonia Allison Copyright Borvil Group Marketing Limited 1969 Typed for you by Karen Mintzias
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Pork chop Normandy style: served with an apple flavored cream sauce (ready in 30 minute)
Get a taste of regional France with these pork chop cooked in a Normandy style. easy to make and perfect if you are short on time. Get the recipe:
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????????INGREDIENTS???????? 4 pork chop or pork cutlets 150 ml apple cider (beverage) 100 ml pure cream (heavy cream) 1 or 2 teaspoons calvados (optional) 4 apples (golden delicious or similar) Peeled, cored and finely sliced 20 gram butter (to cook the chops) 1 teaspoon grapeseed or sunflower oil ( to cook the chops) 30 grams butter to (cook the apples) salt and pepper to season.
Cooking Time for the chops may vary depending on the thickness of the cuts you buy.
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