ROAST LAMB INDIENNE

Mum collected this recipe from the Herald Sun back in the ’80s, back then her curries were always made with curry powder.  This must have seemed a bit exotic to her – curry rubbed onto the skin of a lamb roast.  Her lamb roasts were always baked plain and served with homemade mint sauce and, of course, gravy.

Roast Lamb Indienne

CRISP-TOPPED CHICKEN & CORN

Being able to assemble this recipe the day before and then put it in the oven when you need it can be a great advantage.  When Mum made it she would just use tinned corn, but she did add fresh capsicum, which she fried up with the onion and garlic.

Crisp-Topped Chicken & Corn

OVEN BARBECUED FRANKFURTS

I’m not too sure when Oven Bags first came on the scene, but the first I knew of them was when my mother-in-law started using them in the ’70s.  This recipe comes from a sheet put out by the manufacturers of Tiger Oven Bags.  It’s an unusual way to cook frankfurts, but I actually think they may taste OK.

Oven Barbecued Frankfurts