MINCE AND MACARONI BAKE
LAMB AND ROSEMARY PILAFF
8 oz Macaroni
1 Onion, peeled and chopped
1 Tblsp. Oil
12 oz Minced meat
1 Clove Garlic
1 level Tsp. Mixed Herbs
14 oz Can Tomatoes
.25 Pts. Stock
For the Sauce:- 1 oz Butter
3 Tblsps. Flour
.75 Pts Milk
2 Tsps. English Mustard
3 oz Grated Cheese
1 lb Lamb Cubed
3 Tblsps. Oil
1 Tblsp. Fresh Rosemary or 1 Tsp dried
1 Onion, peeled and sliced
8 oz Brown Rice
1.25 Pts. Stock
8 oz Courgettes
8 Ready-to-eat Apricots
Lemon wedges to serve
4 oz Self Raising Flour
1 Tsp. Baking Powder
4 oz Butter
4 oz Caster Sugar
2 Large Eggs
Grated Rind of 1 Lemon
Filling:- 2 oz Butter, 6 oz Icing Sugar,
Juice of 1 lemon
Cook the onion in the oil until soft. Add mince and garlic and fry for 2-3 mins, stir in the mixed herbs, tomatoes and stock. Cook gently for 20 mins uncovered. Cook the pasta in boiling salted water until tender then drain. Layer the mince and macaroni in a 3 Pint ovenproof dish. Make the sauce using half of the cheese and pour over the macaroni then sprinkle with remaining cheese and bake for 30-40 mins at Gas Mk 6/200C.
Fry the meat in the oil till brown on all sides adding the rosemary halfway. Remove the meat and add onion and lightly brown. Rinse and drain the rice and add to the pan with the stock and return the meat to the pan. Cover and simmer for 25 mins. Cut the courgettes into thick slices and chop the apricots and add to the pan. Re cover and cook till most of the liquid is absorbed. Season to taste and serve with lemon wedges.
Grease and base line 2 x 7” Sandwich Tins. Put all the cake ingredients into a large mixing bowl and beat well till smooth. Spoon into prepared tin and bake for 30-35 mins at Gas Mk 3 325F. Cool on a wire rack then cut both cakes into 2 and sandwich the 4 layers together with the lemon filling
©Scotland4me.net2004-2008