Richard Healy - RPH

Chef: Richard Healy - Rochestown Park Hotel

Irish Stew
4 lb neck of lamb, sliced

3 lg onions
3 lb potatoes
salt and pepper to taste
chopped parsley

Preheat oven to 160/170 degrees. Trim all fat from lamb slices. Peel onions; slice thin. Peel potatoes; slice 1/4 inch think. Place a layer of onions in large heavy casserole. Cover with a layer of lamb; season with ssalt and pepper. Add a layer of potatoes. Repeat layers until all ingredients are used, endingwith a layer of potatoes. Pour in enough water to fill the casserole 3/4 full. Place casserole over high heat; bring to a boiil. Cover; transfer to oven. Bake for 1 hour. Let cook, then skim off any fat. Reheat for 30 minutes; sprinkle with parsley before serving. Yield: 6-8 servings.

**more vegetables and herbs like thyme, rosemary can be added to suit your taste.
** substitute chicken pieces for the neck of lamb and have a chicken stew
**this is a very cheap and nuuritonally sound dish

Creamy Chicken

Packet of Chicken Drumsticks/ Thighs/ breasts
1 can cream of chickem/ mushroom soup
1 large onion, sliced

fry chicken on medium heat til "raw" colour is gone
cook onion til coloured
put all into saucepan, add can of soup and half a can of milk
simmer( slowly bubbling) til chicken is cooked (all flesh is white in colour)


serve with boil in the bag rice/ rice pouches
**more vegetables can also be added but need to be cut smaller to assist a faster cooking time
**store bought pesto can be added just before serving to add an italian flavour(dont add at start of cooking, flavoiur will be destroyed)
** store bought sliced peppers can also be added at start of cooking

Spaghetti bolognaise

1 tablespoon olive oil

1 large onion chopped

1 clove garlic crushed

250g minced steak

125g fresh mushrooms chopped

2 tablespoons tomato paste

425g can tomatoes, chopped

2 teaspoons brown sugar (optional, to sweeten tomatoes)

salt and pepper to taste

1 tablespoon chopped parsley, optional

Heat oil in a saucepan. Saute onion and garlic until onion is tender. Add mince, brown well breaking up with a spoon as it cooks. Stir in mushrooms and tomato paste. Cook for 2 minutes. Gradually blend in all remaining ingredients except parsley. Simmer, uncovered 20-25 minutes but is better to cook for 40-45 minutes, add a little water if mixture becomes too thick. Stir in parsley before serving, serve with cooked pasta

**red wine can be also added to add extra flavour
**store bought pesto can be added at end of cooking for extra flavour

**lasagne can be made by layering the above sauce with lasagne sheets and topping with store bought white sauce and grated cheese. bake in oven for 20-25 minutes.

all the above recipes can be premade and frozen,
ALL MEASURES ARE APPROXIMATE AND CAN BE INCREASED OR DECREASED TO SUIT INDIVIDUAL TASTES.
PLEASE ENSURE FOOD IS PIPING HOT BEFORE SERVING.
IF USING OXO CUBES FOR COOKING, REDUCE THE AMOUNT OF SALT AT THE START OF COOKING.