8 Large Lamb Chops
16 Small Pearl Onions
8 Medium Carrots
900ml Chicken Stock
8 Large Potatoes
1 Tbsp Flour/Butter, combined
1 Tbsp Fresh Thyme, chopped
1 Tbsp Flat Leaf Parsley, chopped
1 Tbsp Fresh Chives, chopped
Lightly brown the chops in a frying pan and then place in a casserole dish.
Toss the onions and carrots in the hot pan and then add to the casserole dish.
Cover with the stock, season well and place potatoes on top. Bake in an oven at 180c for about 1 ¼ hours until vegetables are cooked and meat is tender.
Remove from the oven, take the meat and vegetables out of the casserole and keep warm.
Put the casserole dish on the stove and bring the liquid to the boil.
Whisk in the flour and butter mixture a teaspoon at a time to thicken.
Season to taste and return the meat and vegetables to the dish with the fresh herbs.
Reheat gently, serve & enjoy!
225g Plain Flour
1 tsp Salt
1 heaped tsp Baking Powder
1 tsp Ground Cinnamon
110g Castor Sugar
1 Egg, beaten
75ml Sunflower Oil
A few drops Vanilla Essence
65g Pecans, chopped
4 Medium Bananas, mashed
Sift the flour, salt, baking powder and cinnamon into a bowl and stir in the sugar.
Mix in the egg, sunflower oil and vanilla essence but do not beat.
Fold in the pecans and mashed bananas, using the fork. Again do not beat.
Spoon into a lined 900g loaf tin and bake in an oven preheated to 180c for 50-60 minutes, until the loaf is golden brown and springs back when prodded gently with your finger.
Leave in the tin for 10 minutes, then turn out on to a wire rack to cool.