Ingredients

• 500 grams minced beef
• 1/2 onion (white onion)
• 50 ml breadcrumbs
• 1 egg
• 1 tsp salt
• 50 ml milk

Procedure

Grate the onion into small shreds.
Pour the breadcrumbs, salt, onion and milk into a bowl with the minced beef.
Mix the ingredients together with your hands.
Once mixed together put one egg in the mix. Mix together with your hands.
Roll into small balls. 
Fry the meatballs in the frying pan with a small amount of butter and low heat (too high heat burns the outside of the meatball before it is cooked on the inside) 
Cut potatoes and carrots into clefts, pour oil on and put in the oven at 175 degrees celsius for 30 minutes to go with the meatballs.

Paprika Chicken

Ingredients

• 2 large chicken breasts
• Noodles
• Sunflower oil
• 1 onion
• Paprika
• Curry powder
• Garlic clove or paste
• Chicken stock
• Rock salt

Procedure

Dice the chicken breasts & onion
Add some oil to a saucepan and turn up to a medium to high heat
Fry the chicken and add in pinch of salt, garlic & half the onion
Add in a few generous pinches of paprika & curry powder & mix well
Boil 1 chicken stock cube then add this to the chicken.
Place the lid on the saucepan, now simmer until the stock has almost disappeared whilst the stock is boiling away, start cooking your noodles
Once the stock has gone, add half a tub of creme fraiche and mix in the sauce should be prawn pink in colour. 

Taste or add more paprika or creme fraiche to suit. Serve with noodles or rice

Fried Chicken

Ingredients

• Chicken 500g
• Red chilli powder-as you require spicy or less spicy
• Salt-for taste
• Soya sauce-1 tbs
• Ginger garlic paste-2 table spoon
• Onions-1 sliced
• Chillis

Procedure

Marinate chicken wit red chilli powder,soya sauce and salt.
After half an hour fry the chicken with oil and then add onions and ginger garlic paste and chillis.
Serve hot

Beef Shepherd's Pie

Ingredients

• 2 medium to large potatoes, peeled and chopped
• A pinch of salt
• 200g minced beef
• 1 onion, chopped
• 1 carrot, chopped
• 1 mug peas
• 1 tablespoon tomato puree
• 1 tablespoon beef or vegetable stock granules
• 1 tablespoon worcester sauce
• 1 tablespoon flour
• 1 tablespoon approx butter or low fat spread
• 2 tablespoons approx milk

• Procedure
• Put the potatoes on to boil in salted water.
  Heat a pan that can be used on a hotplate and under the grill.
  Cook the meat with the onion, breaking the meat up with a wooden spoon, until the meat has browned.
  Add the carrot, peas, tomato puree, stock granules and worcester sauce, stir to mix and add just enough water to keep the mixture in the pan liquid.
  Put a lid on the pan and cook for 5 minutes approx.
  Sprinkle the flour over the mixture in the pan and stir to combine. Continue to cook for about two minutes, stirring from time to time.
  Gradually pour about half a mug of water from the potato pan into the meat mixture and stir carefully. The liquid will thicken to make a 'gravy'.
  When the potatoes are cooked, mash with a little butter or low fat spread, and milk.
  Spoon the mashed potato over the meat in the pan.
  While everything in the pan is still hot, put it under the grill to brown.

Beef Stew

Ingredients

• 2 pounds beef stew meat, cut into 1 inch cubes

• 1/4 cup all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon ground black pepper

• 1 clove garlic, minced

• 1 bay leaf

• 1 teaspoon paprika

• 1 teaspoon worcestershire sauce

• 1 onion, chopped

• 1 1/2 cups beef broth

• 3 potatoes, diced

• 4 carrots, sliced

• 1 stalk celery, chopped

• Procedure
• Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  
  Cover, and cook on low setting for 10 to 12 hours, or on high setting for 4 to 6 hours.