Image: Budget Stew by S. Hensley, Copyrite Orsons RetroBUDGET STEW
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(I used one of those handy soup packs available at the supermarket in the fruit and veg section for this dish. It came with carrot, turnip, potato, onion and parsnip These packs are often great value for money, mine was down to $1.)
400g Chuck steak
1 medium onion, chopped
1 medium potato, chopped
1 medium carrot, chopped
1 medium parsnip, chopped
1 turnip, chopped
1 bunch of flat leaf parsley, chopped
1 can chopped tomatoes
1 can canneloni beans
1 tablespoon flour
1 large dollop tomato paste
600 ml water
1 clove garlic chopped
4 toasted buttered bread buns
Step 1
Dust the chuck steak with flour. Heat oil in stock pot. Brown the meat. Add tomato paste, coat and heat. Add can of toamto and water. Cover and simmer on low heat for 1 hr.
Step 2
Add chopped vegetables to pot. Simmer covered for 1.5 hours or until cooked through and soft.
Step 3
Add can of canneloni beans. Cover and simmer for 5 min. Add chopped parsley. Turn off heat and stand for 5 mins and serve with crusty garlic buttered toasted bread buns.
Parsley Lamb Stew
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1 bunch finely chopped parsley
Chopped lamb y-bone meat
1 medium chopped potato
1 medium chopped carrot
1 parsnip chopped
100 g chopped pumpkin
1 large chopped onion
1 can chopped tomato
1 and half cups vegetable stock
salt and pepper to taste
Step 1
Brown the lamb. Set aside.
Step 2
Add vegetables to pot and cook through on medim heat for 20 min. Add the stock and can tomato. Cook for half an hour.
Step 3
Add the lamb and cook for 20 min on low heat. Add chopped parsley and cook for 2 min. Season to taste. Garnish with leftover parsley. Serve.
TOMATO SOUP
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2 white onions, finely chopped
1/4 cup olive oil
15 ripe roma tomatoes, rough chopped
2 teaspoon sugar
cup cream
salt and pepper
handful fresh chopped basil
Step 1
In a heavy sauce pan heat oil. Add onions and lightly cook through. 10 min on low simmer.
Step 2
Pour in sugar and tomatoes and cook, stirring occasionally over medium heat. Cook for 15 - 20 min until broken down well.
Step 3
Puree soup in either a blender or food processor in batches. Strain well. Heat in large clean sauce pan on medium heat seasoning to taste. Add cream, stirring in well. You can use low fat cream if you want and as little or much as you like to your own personal taste. I personally love the full cream flavour and a lot of it but it tastes delicious either way. Do not boil soup. After gently heating for 8 minutes add chopped basil and cook for a further 2 minutes. Serve with croutons or crusty bread. Vegetarian.
HOT MAMA CHILLI STEW
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Warning: This is HOT
1 kg stewing meat, your choice
4 tablespoons red chilli powder Hot
3 sliced jalapeno chilli's
1 teaspoon garlic
2 brown onion chopped
2 large potatoes, rough chopped
half jar minced chilli red
1 teaspoon jalapeno sauce (why not try Orsons Retro Jalapeno Sauce)
2 cups tomato sauce
1 teaspoon worcestershire sauce
(Please note that heat levels in this dish can and should be adjusted to your own personal taste. This is a very, very hot dish.)
Step 1
Lightly brown meat, onions and potato in oil or if your being traditional in bacon drippings.
Step 2
Add garlic and sliced jalapeno chilli's and cook for 2 - 3 min stirring.
Step 3
Add remaining ingredients with 2 cups water. Stir well. Bake in oven at 200 degree's for 1 hour. Serve.
ASIAN CHICKEN and VEGETABLE NOODLE SOUP
(This ones my favorite!)
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1 full chicken breast, skinless
1 large onion finely chopped
2 cloves garlic, sliced lentghways thinly
1 stalk celery chopped
1 tablespoon minced ginger
1 carrot cut into thin strips
1 red capsicum, cut into thin strips
1 cup snow peas chopped
half cup sliced mushrooms
Japanese rice noodle pack - cook to packs instructions
2 tablepoons fish sauce
4 tablespoons soy sauce
1 tablespoon sesame oil
1 litre vegetable stock
1 tablespoon of peanut oil
half cup chopped coriander
1 tablespoon chopped chilli
Image: by S. Hensley - Asian Chicken and Vegetable Noodle Soup. Copyrite Orsons Retro
Step 1
Heat peanut oil in large stockpot. Lightly fry garlic, onion, ginger, chilli and celery in the oil. Ensure you don't burn just cook on low heat. Add the vegetable stock and bring to the boil.
Step 2
Broil the chicken in the liquid. Takes approx 8 - 10 minutes. When chicken is cooked through remove and proceed to shred it. (2 forks works well for this. You can also use a roasted deli chicken if your having a lazy night just boil the vegetable stock and add the shredded chicken.)
Step 3
Add the shredded chicken back to the mix, turn the stove down to medium low heat. Cook the noodles seperatly as per packs instructions. Add the chopped vegetables, sesame oil, soya sauce and fish sauce and mix well. Cook for 10 minutes or until your happy with the vegetables.
Step 4
Check the taste. I often add more soya sauce and sometimes some chilli flakes, Orsons Retro Habanero Sauce, oyster sauce or sambal olek at the end and season to taste. Add the noodles and coriander and cook for 1 - 2 minutes. Stand for 1 min and serve. (a great recipe for mixing and matching ingredients with what is in season in your area. Changing the sauce around creates a myriad of dishes very distinct rom one another. This dish is super healthy and a great way to get your required daily vegie intake. Freezes well.)
To see more great winter recipes.
Do you have a great winter recipe? Why not take a photo and send it in - orsonsretro@yahoo.com.au
(copy into To section of your email) Titled Winter Recipe.
Would you like to try our range of hot sauces? Please follow the link to the Orsons Retro online shop.
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