New Zealanders certainly kaow how to do a good job of cooking lamb, and none more so than Alison Hoist who is the author of ‘Lamb for All Seasons’, and seven other cook books. Holst, who will shortly be touring Canada on behalf of the New Zealand Lamb Company is a columnist and a popular radio and televi- sion personality in New Zealand. The following recipes are selected from “Lamb for All Seasons” and have been selected and retested by her: CRUSTY LEG OF LAMB WITH ORANGE SAUCE leg of lamb 2 onions i carrot bouquet garni seasoned flour dry breadcrumbs 1-2 tbsp red currant jelly Stuffing 1 small onion, chopped 1-2*tbsp butter 1 cup soft breadcrumbs 1 tsp mixed herbs 1 orange, grated rind and juice — salt and pepper 1 egg, beaten OTTAWA (UPC) - The trend in grocery price in- creases is expected to moderate this year although food consumed at home during January cost Canadian consumers 1.5 per cent more at the store than it did in December, the agriculture department said Wednesday. In its monthly Food Price Index, the department said that during the fast 12 months food prices in- creased 11 per cent, adding that now costs $62.87 a week to meet the autritional requirements of a family of four. Daniel Ricard, head of the departments policy planning and economics branch, said that compared to last year's Consumer Price Index for food, food costs in 1980 are expected to increase at a BOSCH THE WORLD'S FINEST KITCHEN APPLIANCE’ The Bosch Magic Mixer 1s 20 kitchen appliances in one Produce ‘oven ready bread from whole-grains in 16 min utes. Bosch also stlices shreds, grates, blends, press. es frult, makes ice cream, grinds meat, shapes sau- sages and even makes pasta Call:... Culsine Machines - 926-2928 : ‘ or 987-7391 | Froe Demonstrations Daily *Rated No. 1 by World Renowned Gourmet Chef, James Beard's Cook's Catalogue C8-Sunday News, February 3, 1980 Recipes from New Zealand Bone the leg of lamb (or ask the butcher to do so). Make stock by boiling bones from leg with 1 onion, car- rot, bouquet garni and water to cover, for 1-2 hours. Strain. Make stuffing by cooking a finely chopped onion in butter until transparent but not brown. Remove from heat, add breadcrumbs, herbs, orange rind, salt and pepper. Moisten with half the beaten egg and enoagh orange juice to bind. Spread over the in- side of the boned leg, and tie securely with string. Roll in seasoned flour, then brush with the remaining beaten egg. Roil in dry _ bread- crumbs. Roast, uncovered at rate between 10 and 12 per cent. “Beef and beef products will continue to be the major factor in the overall increase in food prices this year,” Ricard said. “While the 1980 supplies of beef are expected to decline, we expect that there will be. littlh change in consumer demand and we expect that beef_prices will rise at a rate between 15 and 17 per cent for the year.” The economist said that poultry prices will also rise. not because the costs at the farm will increase but because of higher energy costs to the processor and retailer. Ricard added that his general prediction for the current year was based on the assumption that the Hot Cross Buns ‘Oven Fresh’ daily! 150°C (300°F) for 1% hours. When cooked, remove string and keep warm. Tip off most of the fat from the pan dripp- ings. Add remaining onion chopped finely, and cook until transparent. Add 3-4 tbsp flour (or seasoned flour), leftover stir until brown, then add red currant jelly, stock and remaining orange juice. Simmer for 5 minutes then season and Serve strain. with bake potatoes topped with sour cream, creamed spinach and minted carrots. LAMB CURRY 1 kg (2 Ib) lamb cut from leg 50g (2 oz.) butter Canadian dollar would remain around the 85 to 86 cent (U.S.) level. Meanwhile, the main contributor to the January increase in the index was higher prices for beef, processed fruit, dairy - products, poultry and cooking fats and oils. low-calorie, demonstration. CALL NOW: 987-6749 v2 doz. $4 20 We deliver to restaurants & hotels FOR TEENAGERS ON SATURDAYS Are you a working mother with children at home? Would you like to provide your child with an interesting experiment? Oo you want your teenager self—sufficient in the kitchen? We ofter a course in Diet Gourmet Cooking for Teenagers (11- 16 yrs.) where they will learn how to cook delicious, nutritious, low-carbohydrate THE COURSE IS ON SATURDAY AFTERNOON (1 15 PM 3 30 PM) AND STRESSES PARTICIPATION IT1S A SERIES OF 6 SATURDAYS COST. $50 00 PER PERSON KING’S DIET GOURMET 1 cup plain yoghurt 2 tbsp curry powder 3 onions 1 clove garlic 2 sticks celery 2 cups stock 1 banana 2 tbsp chutney Cube lamb and fry in but- ter for 5 minutes. Remove from pan and mix with yoghurt and curry powder. Slice and fry onions, garlic and celery. Add the meat mixture and saute for 5 minutes. Stir in the stock and simmer for 45 minutes or until meat is tender. Add sliced banana and chutney. Cook slowly for a further 15 minutes. Season carefully. Serve on saffron rice, garnished with sliced banana and gherkin and ac- companied by side dishes of chutney, pineapple, and ginger. TINY LAMB PASTRIES 2 tups minced cold cooked lamb 1 tsp chopped mint 2 tsp Worcestershire pinch ground ginger 1 tsp minced onion salt freshly ground black pepper 1 tbsp dry sherry ood price hikes predicted The index, which sur- veyed supermarkets in 12 major cities and included Christmas week, took into account lower prices charged to retailers by the wholesaler in order to promote increased con- sumption of turkeys, beef and chicken during the holiday week. dishes. Tasting follows 317 WEST 22ND, N.V. 987-6749 cant : : Black Forest Cake We don't say “We're number one tn Black Forest Cake our customers do! 8 in. $800 Westview Bakery Westview Shopping Centre, N.V. 987-6937 cream or mayonnaise 350g (12 oz.) chilled flaky pastry Mix first 8 ingredients well with a little cream or mayon- naise to bind. Roll pastry out thinly. Cut into 4cm (1 in.) circles with a biscuit cutter. Place a teaspoon of the lamb mixture on each circle of pastry, damp edges, fold over, seal then crimp the edges with a fork. Brush tops with a little egg yolk and water mixed together. Snip one or two holes in each pastry. Bake at 220°C (42°R) for about 8 minutes or until mcely browned. Serve hot. or cold. Makes 3-4 dozen pastries. - ILLUSTRATIONS FROM ‘Lamb for All Seasons' Oscarssous The Finest in European Breads, Cakes & Pastries OUR THRIFT STORE located at 288 Pemberton Ave. North Vancouver SUNDAY SPECIAL Frozen Croissants 15° / Doz. Mon. - Sat. 9-5 Sunday 12-5 980-7031 })s ~e ?. buys a delicious Main Course meat with Pudding or Jelly Tea or Coffee ‘Monday through Friday iam to2om)