About Me

Brisbane, Queensland, Australia
Hi there! My name is Jan and I have been a paper crafter for over 30 years, but 6 years ago crafting became my absolute passion. I live on 5 acres in Brisbane, Queensland & am a mum to 3 gorgeous & very talented daughters who, along with my Mum and animals in general, are my main inspiration for scrapbooking. I am addicted to creating awesomeness - Scrapbooking Layouts, Card-making, OTP projects, Art Journaling, Mixed Media projects, Canvases and Project Life. I don't really have a style of creativity - I just go with the flow and am able to create with any medium, papers, embellishments, flowers, inks, sprays and paints - you name it and I can create with it. I hate waste and have a huge stash of bits 'n' pieces of card and paper stock on hand for my creations. I love layering, clustering, fussy cutting, working with patterned papers, working with chipboard, die cuts, embossing folders,stencils, paints, inks, sprays all types of medium used in mixed media and all types of embellishments. I have been fortunate to have 2 of my cards published in Australian Simply Cards Readers Gallery recently and one of my scrapbooking layouts will be published in a magazine in June.

Main Courses - Beef, Chicken, Pork, Fish


                        Irish Stew                            

 Ingredients (serves 6)
• 1.25kg lamb neck chops, trimmed
• 1/2 cup plain flour
• 3 brown onions, chopped
• 1kg sebago potatoes, peeled, sliced
• 2 carrots, peeled, thinly sliced into rounds
• 2 tablespoons tomato paste
• 3 cups boiling water
• 3 beef stock cubes, crumbled
• 1 cup flat-leaf parsley leaves, chopped
• 1/4 cup mint leaves, chopped, to serve

Method

1. Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour.

2. Preheat oven to 130°C. Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops.

3. Whisk reserved flour, tomato paste and 2 tablespoons cold water in a large jug until well combined. Slowly add boiling water, whisking constantly. Add stock cubes and parsley. Stir to dissolve stock cubes.

4. Pour flour mixture over chops. Cover and cook for 4 hours or until meat tender and sauce thickened. Sprinkle with mint and serve.

Tip:

You can also cook this stew in a slow cooker. Combine the ingredients as above and cook on HIGH for 4 to 5 hours.





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