|3 cups self-raising flour (either white or wholemeal)
1 cup warm beer
1 cup water
1-3 tbsp sugar
|Combine dry ingredients. Add beer and water. Place in loaf tin lined with non-stick paper. Bake in 180 degree oven for 1 hour.|
|1 kg diced stewing lamb or beef
3 small onions
a few mushrooms (optional)
3 cups water or wine or tomato juice or vegetable juice
herbs, dried or fresh
|This recipe uses whatever quantity of meat and vegetables you like. Ingredients shown are a rough guide.Get your butcher to trim and chop the meat.
Trim excess fat off meat, place large pieces of meat in a casserole dish. Trim vegetables and place whole in dish. Wash potatoes and place whole (unpeeled) in dish. Add liquid, spices herbs, etc. and cook slowly, on the stove top or in a moderate oven for about 1½–2 hrs.
|1 cup medium grain couscous
1 cup boiling water or stock
1 tbsp oil
|Tip couscous into oven-proof dish. Mix oil and boiling water or stock. Pour over couscous, stir briefly and place in hot oven for 5 minutes or a little longer until cooked. Serve with a stew or a tomato-based pasta sauce.|
Spicy chicken wings (serves 6)
|¼ cup tomato sauce
2 tbsps Worcestershire sauce
½ tsp black pepper
12 chicken wings
|Mix sauces together. Pour over chicken wings in a baking dish. Bake in a moderately hot oven 190oC for 20-30 minutes or until tender. Alternatively barbecue or microwave on HIGH for 5-10 minutes. Serve with steamed rice and stir-fried vegetables.|
Egg and Bacon Pie (serves 4)
4 rashers bacon without rind or 100g shaved ham
frozen shortcrust pastry
|Defrost one sheet of pastry. Lightly oil pie-dish. Lay pastry in pie-dish so that it hangs over the sides. Break in eggs and lay over bacon or ham. Fold edges of pastry over the top. Bake in moderate oven till firm – about 35 minutes. Good picnic food!
You can break up the eggs if you prefer.
Chicken with rice
|5 chicken legs
5 medium-sized mushrooms
3 medium-sized tomatoes
long grain rice
chicken stock (salt reduced for healthier alternative)
|Slice tomatoes and mushrooms and put on 5 pieces of buttered foil (use strong foil and be careful not to pierce it). Top each with 1½ oz of raw rice.
Turn up foil edges, pour 6 tbsps stock over and season. Top each with a chicken leg (the chicken may be browned first but this is not really necessary) and seal packages. Put into a shallow tin and bake in a hot oven for about 1 hour. (Small foil trays can be successfully used for this recipe and these may be washed and reused.)
Salmon and Onion Puff (serves 4)
|210g can salmon (or tuna)
½ cup cheese, ready-grated
1 onion, chopped (or use frozen)
½ cup self-raising flour
2 cups milk
2 tbsps melted butter (optional)
salt and pepper to taste
|Sprinkle cheese and onion over salmon in pie dish. Blend flour, eggs, milk, butter, salt and pepper until smooth, then pour over salmon. Bake for 45 minutes at 190oC.
To eliminate chopping and make this recipe easier, use canned tuna and onion mix.
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