 |  |  |  |  |  |  | |  |  |  |  |  |  |  |  |  | | | Lamb Shank & Vegetable Soup | | Serves: 4 as a main, 8 as an entrée Preparation: 30 mins Cooking: 2 hours | |  |  |  |  |  |  | | |  | | 2 tablespoons vegetable oil 8 lamb shanks, dusted with plain flour 1 tablespoon vegetable oil, extra 3 carrots, diced 2 onions, diced 3 stalks celery, diced 1 tablespoon minced garlic small bunch of mixed herb sprigs (eg. sage, thyme, rosemary), tied together 2 litres water 2-3 tablespoons VEGEMITE 1 tablespoon tomato paste 1 cup chopped green beans or broad beans
| | | | | | | | | |  | | | | | | | | | | | |  | | HEAT the oil in a large saucepan; add the lamb shanks and cook over high heat until well browned, all over. Remove shanks. |  |  | | HEAT extra oil and cook carrots, onions celery and garlic until browned. Return lamb shanks to pan with herbs, water, Vegemite and tomato paste. |  |  | | SIMMER, uncovered, over low heat for 2 hours or until lamb shanks are cooked and tender. Add broad beans and cook for a further 5 minutes. Remove herbs and serve. | | |  |  |  |  |  |  |  |  | | | Beef and Bacon Pie | | Serves: 6-8 Preparation: 20 mins Cooking: 40 mins | |  |  |  |  |  |  |  | | |  | | 3 rashers bacon, chopped 2 onions, chopped 1 teaspoon cumin 1 teaspoon coriander 1kg beef mince 1 tablespoon VEGEMITE 1 carrot, grated 1 potato, grated 1 parsnip, grated 1 cup water 4 tablespoons tomato paste 1-2 sheet ready rolled puff pastry 1 egg yolk, lightly beaten
| | | | | | | | | |  | | | | | | | | | | | |  | | COOK the bacon, onion and spices in a heavy based saucepan until onion is soft. Add beef and continue to stir until browned. Stir in Vegemite, carrot, potato, parsnip, water and tomato paste. Bring to the boil and simmer, covered, for 15 minutes. |  |  | | POUR into a 2.5 litre baking dish and top with pastry. Trim the edges, brush with egg yolk and make two small slits in the centre of the pie. Decorate with pastry cut outs, if desired. |  |  | | PLACE pie dish on an oven tray and bake at 200ºC for 10-15 minutes until lightly browned. Serve hot with tomato sauce. Kraft Kitchen Handy Hint To make a cottage pie boil 4 large peeled potatoes, mash with 1/3 cup milk, 1 tablespoon butter and 2 egg yolks. Spread on top of pie instead of pastry. | | |  |  |  |  |  |  |  |  |  |  | | | Gourmet Chicken Burger | | Serves: 4 Preparation: 15 mins Cooking: 20 mins | |  |  |  |  |  |  | | |  | | 375g chicken, minced 75g chopped bacon 1/2 onion, very finely chopped 1 tablespoon VEGEMITE 1/2 cup breadcrumbs 2 tablespoons flour 1 tablespoon oil 4 hamburger buns 1/2 cup KRAFT Miracle Whip 1 ripe avocado, peeled and sliced 2 tomatoes, sliced 1/2 Spanish onion, sliced French fries, to serve
| | | | | | | | | |  | | | | | | | | | | | |  | | COMBINE mince, bacon, onion, Vegemite and bread crumbs, in a bowl and mix well. Shape into 4 burgers, and then toss in flour until coated. |  |  | | PREHEAT and lightly grease a BBQ grill with the oil and cook burgers for 10-12 minutes each side or until browned and thoroughly cooked. |  |  | | TOAST the buns under a hot grill until golden. Spread each side with Miracle Whip, then top with the burger, avocado, tomato and onion, top with the lid and serve immediately with French fries. | | |  |  |  | |  |  |  |  | |  |  |  |  | |  |