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Wheat Germ and Lamb Casserole

2 medium-sized leeks, trimmed over the top not only tastes delicious but and finely chopped is highly nutritious as well. Use all of

1 celery stalk, trimmed and finely the leeks, including the green part. chopped

4

1 teaspoon dried basil

1 oz. butter

½ teaspoon dried sage

1 oz. wholemeal flour

½ cup

1 lb. cooked lean lamb, diced wholewheat flour

2 tablespoons chopped fresh

1 pint milk parsley

8 black peppercorns, crushed

5 tablespoons wheat germ

1 teaspoon salt

2 oz. Cheddar cheese,

½ teaspoon paprika gratT v

2 teaspoons Worcestershire sauce

1 lb. fresh peas, weighed after shellil¥Tl:SrTr

fj»l?8l M 0 J J’ 1 «a»- ,., .M, In a medium-sized flameproof casserole, melt the butter over moderate heat. Remove the casserole from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the milk, stirring constantly and being careful to avoid lumps. Add the crushed peppercorns, the salt, paprika and Worcestershire sauce. Return the cas- serole to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Reduce the heat to low and add the peas, leeks, celery, basil and sage. Cook, stirring con stantly, for 5 minutes. Add the lamb, reduce the heat to very low and simmer

Three ways with wheat – Wheat Germ Bread, Wheat and Fruit Dessert and Wheat Germ and Lamb Casserole for a further 15 minutes. Do not allow the mixture to boil. Stir in the parsley and 2 tablespoons of the wheat germ.

Preheat the grill to high. Remove the casserole from the heat. Sprinkle the remaining wheat germ and the cheese over the mixture. Place the casserole under the grill and grill until the cheese has melted and is bubbling and golden brown.

Remove the casserole from the heat and serve immediately, straight from the casserole.

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