Sago Chop Casserole with lemon and garlic beans

This recipe was given to me by my mother and it reminds me of my childhood. It's a great meal for when the weather is getting cooler and is as cheap as anything! Very quick to put together as well - preparation time is only around 5 minutes (add more time for mashed potato/beans). I use the lamb forequarter chops, which are often sold very cheaply in bulk.

For best results - bung it all into a slow cooker. However, it can also be done in the oven as I did this evening (didn't plan ahead long enough to use the slow cooker!).

I like to serve this dish with deliciously buttery mashed potato and green beans with lemon and garlic (see recipe below). Although it doesn't sound that appetising, give it a go - people have always commented on how yummy it is (and how they were surprised!!)


SAGO CHOP CASSEROLE

Ingredients:
6 lamb chops (cheapies will do, I use the forequarter ones)
1 brown onion (chopped)
2 1/2 cups warm water
1/2 cup tomato sauce (can substitute with a cup of tomato-based pasta sauce if you wish)
1/2 cup sago (found in the pudding/jelly aisle of the supermarket)
3 tablespoons worstershire sauce
chopped carrot

Method:
Put all ingredients into a casserole dish, except the carrot, and bake at 200C for 15 mins.
Add the carrot and bake for a further 30-40 minutes.

Serve with mashed potato and lemon & garlic beans

LEMON AND GARLIC BEANS

Ingredients:
Green beans
Several cloves of garlic
Juice of one lemon

Method:
Steam beans until almost cooked. Put in a hot pan and add garlic. squeeze lemon juice over the top and serve.

(Pic 1: before it went in the oven)

Omnivore Lasagna

The "Omnivore Lasagna" was created by combining the recipe for a standard meat lasanga and a vegetarian version. It's great because it means that you don't have to bother making a salad or anything to get some veggies in the meal. Definitely one to make on a Sunday afternoon and it gives plenty of leftovers to have during the week (can also be frozen).

OMNIVORE LASAGNA

Ricotta Mix
300g ricotta
50g fetta
1 box frozen spinach (or a large bunch of fresh spinach)
1 egg

Meat Mix
500g mince beef
1 large brown onion (chopped)
1 tin diced tomatoes
2 cloves garlic
a dash of olive oil
(mushrooms, zucchini, eggplant and other veggies optional)

Cheesy white sauce
1 tablespoon plain flour
1 1/2 cups milk
50g grated tasty cheese

Plus a bottle of pasta sauce/pureed tomatoes/passatta and instant lasagna sheets

Step 1: Fry onion and olive oil in a pan until onion is translucent. Add mince meat and brown. Once meat is browned, add veggies to your liking (mushrooms, zucchini, eggplant, etc) and the tin of diced tomatoes.

Step 2: Microwave spinach until defrosted and warm. Squeeze out excess water and put in a large bowl. Add ricotta, feta and egg, then mix together.

Step 3: Place butter in saucepan. Once it begins to melt, add in the flour and stir to make a paste. Gradually add the milk, whisking as you go. The milk will thicken as it heats up. Add chesse at the end and stir until melted.

Step 4: Pour some tomato puree into the bottom of a oven proof dish. Add a layer of pasta sheets, then a layer of white sauce, a layer of the meat mix and a layer of the ricotta mix. Repeat this process. Top the last layer of pasta sheets with the white sauce and pureed tomatoes.

Step 5: Bake in oven 180C for around 30-40 minutes.