Ingredients     Marinade  
Lamb shank (about 600 gm)
... 1
   SWISS BEAR Chicken Gravy Mix
... 2 tbsp
Oil
... 2 tbsp
    
 
  Garnishing
A1
  Broccoli
... 100 gm
Garlic
... 5 pips
   (cut into florets and blanched)
Shallots
... 5
   Capsicum*
... 50 gm
Bay Leaf
... 3 pcs
   Fresh Button Mushrooms*
... 3
 
  *(sliced, stir-fried with butter)
Seasoning Sauce
   
SWISS BEAR Brown Sauce Mix
... 4 tbsp
   To Serve
mixed with
  Boiling Water
... 300 ml
Sugar
... 1 tsp
   SWISS BEAR Instant Mashed
Water
... 1 liter
   Potatoes
... 50 gm
Salt
... 1 tsp
   Pepper
... ½ tsp
         
         
Method
1. Mix lamb shank with marinade and season for 30 minutes.
2. Heat up 2 tbsp oil, saute A1 till fragrant, add lamb shank and fry till aromatic, add seasoning sauce and bring to boil, lower fire and simmer till lamb shank is tender, Dish and drain.
3. Put onto a roasting pan and roast with 250°C for about 10-15 minutes till golden brown.
4. INSTANT MASHED POTATOES : Pour boiling water into SWISS BEAR INSTANT MASHED POTATOES and mix well. Dish onto a serving plate and place roast lamb shank on top.
5. Boil remaining brown sauce till thick and pour over the lamb shank. Garnish with blanched broccoli and serve immediately.
Ingredients  
Chicken Meat
... 150 gms
 
A1
White Cabbage (shredded finely)
... 300 gm
Red Cabbage (shredded finely)
... 150 gm
Raisins
... 3 tbsp
 
A2
SWISS BEAR Coleslaw Dressing
... 1 tbsp
Lemon (squeezed juice)
... 1
Pepper
... 1/8 tsp
 
Marinade
SWISS BEAR Marinade & Stir- Fry Seasoning
... 1 tbsp
   
 
Method
1. Mix chicken meat with marinade and season for 30 minutes. Steam with
high heat for about 15 minutes till cooked. Leave to cool before tearing into shreds.
2. Put all the ingredients A1,A2 and shredded chicken in a big mixing bowl and toss well. Chill in the fridge for 1 hour before serving.
 
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