1. Bring lamb casserole chops to room temperature
2. Oven on 160
3. Chop 1/2 Red Onion  and 1/2 brown onion and brown (can just be brown)
4. Add spices: Curry powder( small tsp), bit off cinnamon and turmeric (can also add cumin and coriander)
5. Remove from casserole
6. Sprinkle lamb with onion salt, garlic powder, turmeric and Ina Paarman Garlic & Herb (optional)
7. Dust with flower
8. Brown
9. Add onions back
10. Add Spanish fortified wine (sherry or red wine) – evaporate
11. Tomato paste, half or pot
12. Chicken stock, 250ml
13. Oxtail Soup Powder , 1/4 sachet mix with a bit of hot water
14. Add big chunks of carrots and potato (this can be added half way through )
15. Oven for 2-3 hours on 160
16. Add 1/4 cabbage chopped 30 min before finish

Serve with greens and a bit of rice to suck the sauce up.

Oven on 180°C

Ingredients

Add below together:

• Self-raising Flour, 500g
• Digestive Bran, 2 ½ cups
• Salt, 3.5ml
• Sunflower seeds, 1 cup – toasted slowly in pan
• Pecan nuts ( or walnuts) , ½ cup  – crushed a bit

Melt below together:

• Butter (or Sunshine Light Margarine), 250g
• Brown Sugar (sticky soft type), 1 cup

Then add and mix:

• Olive Oil, ¼ cups
• Buttermilk, 250ml

Add all the above ingredients together.

Push into bread/cake pan  try to make it at least 7cm high.  Cut to desire size now before you add to oven.

Bake for 40-45min on 180°C

Take out and pack out on baking tray. Fan bake on 100C for 4-5 hours (can leave the door ajar slightly).

Beskuit can be frozen if you wish to be so silly.

Curry Paste

• Lemon Grass
• Tomato Paste, heaped tsp
• Char-grilled Peppers, 4 small ones in jar
• Coriander, bunch
• Chilli, 1
• Garlic, 2 cloves
• Ginger, 2cm cube
• Kaffir Lime Leaves, 4
• Olive Oil, 2 tbsp
• Soy Sauce, 2 tbsp
• Fish Sauce, 1 tsp
• Sesame Oil, 1tsp

Add above in blender and mix well.

Brown chicken and then add paste.

• Sugar Snap Peas
• Coconut Milk

Add something green like frozen greens. Add coconut milk and simmer for a few minutes (not boiling)

Serve with cooked rice (Jamie did an awesome Jasmine rice with a Jasmine flower in) and cucumber salad.

Cucumber Salad

• Ginger, 1-2cm chunk finely grated
• Sesame Oil, 1 tsp
• Olive Oil, 2 tsp
• Lime Juice, 1
• Lime Zest
• Soy Sauce, 1-2 tsp

Mix above and taste – change till just right

• Chilli, how brave are you?
• Coriander
• Cucumber – Sliced lengthways with potato peeler (excludes middle seeded area)

Add dressing to salad just before serving.

INGREDIENTS:
2 cups Rolled Oats
1 cup Whole Oats
½ cup Oat Bran
½ cup Wheatgerm
2 tbsp Brown Sugar
2 tbsp Honey
½ cup Coconut
1 tsp Cinnamon
1 tsp Mixed Spice
½ cup warm Water
½ cup Olive Oil (or Grape Seed)
¼ tsp Salt (pinch)

Add the following, whatever you like, and amounts you like:

Seeds: Pumpkin and Sunflower Seeds. And/or add a bit of L.S.A (Crushed Linseed, Sunflower Seed and Almond)

Nuts: Hazelnuts, Walnuts, Almonds, Pecans, Cashews etc

Fruits: Sultanas, Apricots, Cranberries, Dates, etc. I do not put this in as I rather add fresh fruit when I eat it. Best to add dried fruit only half way else it gets to hard..

METHOD: Mix water, oil, sugar and honey. Put rest of stuff into a large roasting pan, add liquid and combine.  Bake at 160 degrees for about 30-40 minutes, until golden brown.  Stir every 15 minutes or so.  Stir as mixture cools, store in an airtight container when cold.