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	Scotland4me.net	'Recipes'
Chunky Vegetable Soup	Sausage and Liver Casserole	Smoked Haddock Casoulet

1 tspn oil, 1 chopped onion 8oz carrots peeled and chopped 8oz swede peeled and chopped 8oz potato peeled and chopped 1 tspn dried sage, 2 tbspn tomato puree 1.5 pints chicken or vegetable stock 1 courgette sliced, 3oz frozen peas	2 onions, 2 tbspn vegetable oil 1 tspn demerara sugar, 8oz lamb's liver 1 lb pork sausages, 80z carrots peeled and sliced 15 oz can red kidney beans drained 1 pint beef stock, salt and pepper	8oz smoked haddock, 1 bay leaf half pint milk, 1oz butter 4oz mushrooms wiped and sliced 1 level tbspn plain flour 15oz can haricot or butter beans Black pepper, 2 pint casserole dish Topping - 2oz white breadcrumbs 1oz cheddar cheese grated half level tspn mustard powder
Heat oil and add onion, carrots, swede and potato. Stir till vegetables are coated, cover and sweat for 5 minutes. Add sage, tomato, puree and stock simmer for about 20 minutes. Add courgette and peas and simmer for another 5 minutes. Season as necessary. Serve with crusty bread	Peel and slice onions into rings, heat the oil in a large pan until the onions have softened, stir in the sugar, cover and cook on a very slow heat for 5 minutes. Slice the liver into thin strips and add to onions, raise the heat and cook until lightly brown. Grill the sausages then cut into 1" pieces and add to the pan. Add carrots and kidney beans, mix well. Add beef stock and cook for approx 1hr 15 minutes on a low heat. Seaon as necessary.	Poach fish in milk and bay leaf for 10 minutes until just cooked. Remove fish and flake, reserving milk but remove bay leaf. Melt the butter in a pan add mushrooms and cook gently for 5 minutes spoon into casserole dish using a slotted spoon. Add flour to the juices in the pan and cook for about 1 minute add the milk a little at a time stirring well, after each addition. When mixture becomes a sauce cook for 2 minutes. Add fish, beans and pepper. Spoon over mushrooms. Topping - Mix topping ingredients and spoon over the fish, brown under a hot grill. Serve immediately.


	Recipes by Grace Gray of Fife	©Scotland4me.net2006