Bisto Original Bisto Onion Bisto Meat
1kg lamb leg cutlets, cubed 1 large onion, finely diced
3 carrots, sliced 5 ml salt
5 ml mixed herbs 5 ml thyme
5 ml freshly ground black pepper 125 g margarine
3 potatoes, cut into quarters 100 ml peas
200 g mushrooms 60 ml Bisto Gravy Powder
250 ml water
1.) Preheat oven to 200°C.
2.) Heat margarine in a pan, add meat and fry until well browned on both sides.
3.) Remove from pan and set aside.
4.) Fry onions in the same pan until slightly browned.
5.) Grease a large casserole dish and place layers of meat, onions, potatoes, carrots, peas and mushrooms alternately with a sprinkling of salt, mixed herbs, thyme and pepper between each layer.
6.) Mix Bisto Gravy Powder with water until smooth and pour over the ingredients in the casserole dish.
7.) Bake in the oven for 1 hour.
8.) Gravy: Put 4 heaped teaspoons of Bisto Instant Meat Gravy Powder into a measuring jug or gravy boat. Pour 300 ml boiling water onto the powder and stir vigorously for 1 minute. For extra thick gravy, add more powder.
Meatballs in tomato sauce the Bisto way.
250 ml bread crumbs 1/2 cup milk
1 onion 1 carrot finely chopped
1/2 bunch dhania chopped 2 teaspoons crushed garlic
grated peel of 1/2 orange salt and pepper as needed
2 teaspoons mustard powder 1 teaspoon origanum
1/2 cup sunflower oil 500 g lean lamb mince
2 teaspoons Bisto Instant Meat powder mixed with 1tablespoon milk
1 egg yolk
1 onion chopped 3 cloves garlic crushed
few sprigs shallot chopped 2 tablespoons oil
750 ml fleshy tomato pureed 1/2 teaspoon origanum
1 bay leaf 2 green chillies chopped
2 teaspoons Bisto Original gravy powder diluted in 1/2 cup warm water
1.) Mix breadcrumbs, milk and egg yolk.
2.) Saute all vegetables, herbs, peel and seasoning in 2tbsp oil on low.
3.) Place vegetables, mince and bread in bowl.
4.) Add diluted bisto powder and remainder of ingredients.
5.) Mix well with spoon and taste for salt.
6.) Moisten palms and shape mince mixture into meatballs (add flour for binding only if necessary).
7.) Heat remainder oil in pan and fry meatballs until golden brown on both sides.
8.) Remove when golden, drain and set aside.
1.) Saute onion, garlic and shallot in oil until soft but not brown.
2.) Add remaining ingredients.
3.) Simmer covered over moderate heat for 40 minutes.
4.) When vegetables are soft and liquid almost dried up, pour mixture into blender.
5.) Dilute Bisto powder in a cup water and add all mixture into pan.
6.) Set meatballs in gravy and simmer for 15 minutes.
7.) Serve with hot handmade bread (roti) or pasta.
Crusted Rib-eye steak with rich mushroom gravy.
Steak 500 g rib-eye steak in one piece
2 cloves of garlic, crushed 20 ml mustard seeds
30 ml mustard powder dark soy sauce
30 ml butter 1 sliced onion
250 g sliced black mushrooms 300 ml water
15 ml Bisto Original Gravy Powder salt
Hinds Ground Black Pepper
1.) Mix the garlic, mustard seed and powder, soy sauce to form a paste.
2.) Rub the meat with the paste making sure it is well covered.
3.) Place in a greased roasting pan and cook in a pre-heated oven for 30 minutes.
4.) If you prefer well done meat, cook for 15 minutes longer.
5.) Remove from oven and set the meat aside.
6.) Keep the juices that are in the roasting pan for the gravy.
1.) Heat the butter in a small saucepan and saute the onions until soft.
2.) Add the mushrooms and saute for another two minutes.
3.) Add the meat juices from the roasting pan.
4.) Mix well and then stir in the water.
5.) Blend the Bisto powder with a little cold water until smooth.
6.) Stir into the hot mixture.
7.) Allow to simmer gently, stirring occasionally until smooth and thick.
Slice the meat and serve with mushroom gravy and vegetables of your choice.
Rack of Lamb Spare Ribs.
30 ml oil 1 large onion finely chopped
10 ml Lemon Pepper 5 ml Mixed Herbs
15 ml Instant Bisto Meat Salt and pepper to taste
5 ml brown sugar 60 ml Worcester sauce
1 can (410 g) chopped tomatoes 1.5 kg rack of lamb spare rib
1.) Heat oil and saute onions until transparent.
2.) Add all remaining ingredients except rack of ribs.
3.) Simmer over low heat for 10 minutes.
4.) Place rack of ribs in a large foil-lined roasting pan and spoon sauce over.
5.) Bake at 200°C, basting frequently.
6.) Place under grill until crisp.
Spicy Vegetable Turnovers.
30 ml oil 3 cloves garlic: crushed
410 g chickpeas: drained 3 carrots grated
250 g butternut diced 2 onions chopped
2 peppers chopped 125 ml tomato puree
250 ml water 2 ml dried crushed chilli
5 ml ground cumin 5 ml Ground Cinnamon
5 ml ground cloves 5 ml sugar
15 ml lemon juice 10 ml Instant Bisto
125 ml slivered almonds salt to taste
750 g shortcrust pastry
1.) Heat oil in a pan and saute the vegetables and spices.
2.) Add tomato puree, water, sugar and lemon juice.
3.) Reduce heat and simmer, cover for 20 minutes, stirring occasionally.
4.) Stir the Bisto powder into the vegetable mixture to thicken.
5.) Season to taste.
6.) Add the almonds and set aside.
7.) Roll pastry out to 3mm thickness and cut out 10 circles of 12cm each (use a saucer as a template).
8.) Place a spoonful of the mixture on one side of each pastry round.
9.) Moisten pastry edges with a little water.
10.) Fold over and press edges firmly together with a fork to seal.
11.) Bake on a greased tray in oven preheated to 200°C for 15 to 20 minutes.
Serve with Pakco Sauces.
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