POTTED MEAT

This is an old recipe of Mum’s that I’ve been making for years.  I originally made it as a spread for toast, but it’s just as good on biscuits with drinks. It used to be a pain to make as you had to put it a mincer, which was messy and took ages, but now you just throw it in the blender. You can make it as chunky or fine as you like, my sister-in-law loves it and I try to remember to make it when she’s coming to stay.

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CREAMED CABBAGE

My husband loves cabbage so I use it in stir fries, cook it with butter and bacon and basically add it to anything I think it will go with, but I must admit I do have trouble finding interesting way to prepare it.  Found this recipe in Mum’s collection and think I’ll try it out on him, it certainly is different.

CHICKEN & MANGO

It’s mango season and they are finally ripe, tasty and affordable here in Melbourne, so I thought it was good timing to add this recipe.  I know not everyone likes the combination of fruit with meat or poultry, but the mustard, port and spring onions make it sound quite appealing.

DILL SALMON LOAF with Piquant Yoghurt Sauce

With Christmas on the horizon I’m starting to look for recipes that will work on the big day. I think this salmon loaf would make a great starter.  You could make it the day before and serve it cold with the yoghurt sauce and a light salad.

CHICKEN AND VEGETABLE PASTA PIE

In this recipe cooked pasta with a cheese and mustard sauce is pressed into a pie dish and baked to form a crust.  The filling of chicken, leek, carrot and zucchini is added and then topped with more of the pasta mix.  A quite different sort of chicken and vegetable pie.