1. Ravo – Semolina
Ravo to be served as sweet on days of celebrations.
¼ Kg. Ravo
4 Eggs
1/2 lt. Milk
200 gms (approx) sugar
100 gms Butter
100 gms whole dry fruits (cashew, almonds n resins)
Heat the ghee in a nonstick vessel on the low heat. Add ravo to it and fry till it is light golden. In another bowl beat the eggs in milk. Once the ravo is nicely fried , slowly add the milk and egg mixture. Keep on stirring so that it is not get curdled. Keep on adding the ghee from time to time as required. Add sugar and stir continuously till sugar dissolves. Fry the dry fruits and garnish the Ravo.Add Cardamom powder and nutmeg powder while frying the Ravo.
By Hutoxi Hodiwalla
2. Sev – Vermicelli
Vermicelli fried and cooked with sugar and topped with seedless raisins (kismis) and almonds to be served as sweet on days of celebrations.
100 gms very fine vermicelli
3 tblsp. oil
3 dsp. sugar
2 tblsp. kismis (seedless raisins)
24 almonds
1 tsp. mixed cardamom and nutmeg powder
1 1/2 cups water.
In a deep pan heat the oil. Take pan off fire and add vermicelli and mix quickly till oil and vermicelli are well blended. Place pan on medium fire and cook, stirring constantly for 5 minutes or until vermicelli is well fried and brown. Now add sugar and water and cook covered on slow fire for 5 to 10 mins. or until the vermicelli is soft and all the water absorbed. Boil almonds in water for 1 minute. Cool slightly, then remove skin and slice almonds very fine. Fry almonds gently in a little oil for 1 to 2 minutes. Do not allow almonds to brown much. Remove and keep aside. In the same oil fry the kismis for 1 to 2 minutes. Remove. Place cooked vermicelli in a serving dish, sprinkle with cardamom and nutmeg powder and top with almonds and kismis.
By Hutoxi Hodiwalla
3. Kopra pak – Coconut Fudge
1 fresh coconut grated
Sugar equal to 1 1/2 times weight of grated coconut
3 tblsp. cream
1/2 tsp. nutmeg and cardamom powder
Few drops red colouring
1/2 to 1 tsp. vanilla essence
1/2 tsp. butter.
Grease a tray with butter. In a pan add grated coconut and sugar and put on medium fire. Blend well stirring constantly with wooden spoon for 2 minutes. Add cream and blend well. Cook, stirring constantly till mixture leaves sides of pan and coats the spoon. Add vanilla essence and few drops of red coloring to give mixture a pale pink colour. Mix well. Turn out into tray, sprinkle nutmeg and cardamom powder over surface and spread out mixture evenly to 1 cm (1/2 inch) thickness. Cool for 15 minutes, then mark into 3 cm squares and allow to cool completely. Break into pieces along marking lines. Store in airtight container.
By Hutoxi Hodiwalla
4. Bhakra – Parsi Cookies
1 tblsp. oil
3 eggs
1/2 cup sugar
1 cup semolina (ravo)
2/3 cup all purpose flour
1/2 cup wheat flour
1 tsp. vanilla essence
3/4 tsp. baking powder
4 cardamoms peeled and crushed
1/4 tsp. nutmeg powder
2 tblsp. almonds, blanched, peeled and finely chopped
1 dsp, curd
Oil for frying
Sift separately semolina, all purpose flour and wheat flour. Mix ghee and sugar in a deep pan and whip with mixer till it lightens. Add eggs, one by one and continue whipping till sugar has melted. Add semolina to mixture and blend well. Add all purpose flour and continue mixing. Add vanilla essence to mixture and mix all ingredients well. Add baking powder, cardamom, nutmeg and almonds to wheat flour and blend well. Add to mixture and mix till all ingredients are well blended. Add curd and make into a soft, sticky dough. Cover and keep for 3 to 4 hours. Add about 1 tblsp. more wheat flour or semolina to the dough so that it is not too sticky. sprinkle a little wheat flour onto a pastry board or table top and roll out the dough into a large round shape 1/2 centimeter thick. Cut as many rounds of 6 centimeters each. Roll leftover dough into a big round again and once more cut small rounds from it. Pour oil or ghee in a frying pan to a depth of 5 centimeters and heat. Deep fry bhakras on medium fire till golden brown. Serve at once or cool and store in an air tight container.
By Hutoxi Hodiwalla
Wednesday, April 23, 2008
Sunday, April 20, 2008
PARSEE EGG DISHES
1. Akoori – Rich version of scrambled eggs.
2 tblsp. butter
1 medium sized onion
4 eggs
2 tblsp. milk
3 tblsp. potato straws
4 almonds, blanched, peeled and sliced finely
2 tblsp. raisins, soaked in water till soft and bloated.
Salt to taste
Potato Straws
2 large potatoes
oil for frying
salt to taste
In a pan heat butter and fry onions till soft and yellow. Beat together eggs and milk. Add to onions. Add salt. Cook on low heat till eggs are scrambled and nearly cooked. Now mix in potato straws, almonds and kismis and remove from heat before eggs harden.
To make potato straws, peel and grate the potatoes and soak them in water immediately. Add salt. Let it stand for half an hour. Take a deep frying pan and heat oil to medium temperature. Take a handful of potatoes from the water, squeeze out the water and then add to the oil. Do not try to stir but wait till the potato straws come to the surface. When they turn golden remove with a perforted spoon and place in a colander so that the excess oil drains off. Potatoe Straws are now ready.
By Hutoxi Hodiwalla
2. Eggs on Tomatoes
6 medium sized tomatoes chopped in pieces
2 medium sized onions chopped
2 green chillies chopped finely
2 tblsp. fresh coriander chopped finely
4 eggs
¼ tsp. chilly powder
2 tsp. sugar
4 tblsp. oil
Salt to taste
In a pan heat oil and fry onions till golden brown. Add half the coriander and green chillies and cook for a couple of minutes on a slow flame. Now add tomatoes and the remaining coriander and green chillies. Add salt. Cover panwith lid and cook till tomatoes are soft. Add sugar and cook for another couple of minutes. If there is too much liquid then remove the lid and cook till the mixture is moist but not too liquidy. Transfer the mixture into a nonstick frying pan or an oven proof dish. Beat eggs with 1 tblsp. water till it is frothy and pour over the tomato mixture. Cover the cook on medium heat till eggs are set or bake in a moderately hot oven till eggs are set.
Instead of tomatoes you could use ladies fingers or potatoes
By Hutoxi Hodiwalla
3. Parsi Omlette
1 egg
2 tsp. very finely chopped onion
2 tsp. very finely chopped coriander
1 green chilli, finely chopped
1 tbsp. oil
Salt to taste
Heat oil or ghee in a nonstick 6 inch frying pan. Seperate egg and beat egg white till soft peaks form. Add egg yolk and continue beating till well blended. Add onion, coriander, chilli and salt and blend well. Pour mixture into medium hot oil and cover and cook on medium heat till lower layer of omelette is nicely browned. Turn omelette over carefully and cook other side, uncovered , till it is also brown.
By Hutoxi Hodiwalla
4. Spinach with Eggs - Spinach Egg Pancake
1/2 kg. spinach leaves washed and cleaned and chopped
2 medium onions, finely sliced
2 dsp. Worcestershire Sauce
4 cloves garlic
2 green chillies minced
1/2 inch piece of fresh ginger root
pinch of sugar
salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
2 tbsp. oil
2 eggs
In a pan heat oil or ghee and fry onion in it till pale yellow. Add green chillies, turmeric powder, chilli powder and coriander and cook 3 minutes more. Add spinach, blend well, add salt then cover and cook on slow fire 10 minutes. Add Worcestershire sauce and sugar and continue cooking on slow fire a few minutes more till spinach is cooked.Separate eggs and beat whites of eggs till soft peaks form. Add yolks and blend. Put spinach in an 8 inch pie plate, spread beaten eggs over surface of spinach and bake in moderate oven till eggs are set and golden.
By Hutoxi Hodiwalla
2 tblsp. butter
1 medium sized onion
4 eggs
2 tblsp. milk
3 tblsp. potato straws
4 almonds, blanched, peeled and sliced finely
2 tblsp. raisins, soaked in water till soft and bloated.
Salt to taste
Potato Straws
2 large potatoes
oil for frying
salt to taste
In a pan heat butter and fry onions till soft and yellow. Beat together eggs and milk. Add to onions. Add salt. Cook on low heat till eggs are scrambled and nearly cooked. Now mix in potato straws, almonds and kismis and remove from heat before eggs harden.
To make potato straws, peel and grate the potatoes and soak them in water immediately. Add salt. Let it stand for half an hour. Take a deep frying pan and heat oil to medium temperature. Take a handful of potatoes from the water, squeeze out the water and then add to the oil. Do not try to stir but wait till the potato straws come to the surface. When they turn golden remove with a perforted spoon and place in a colander so that the excess oil drains off. Potatoe Straws are now ready.
By Hutoxi Hodiwalla
2. Eggs on Tomatoes
6 medium sized tomatoes chopped in pieces
2 medium sized onions chopped
2 green chillies chopped finely
2 tblsp. fresh coriander chopped finely
4 eggs
¼ tsp. chilly powder
2 tsp. sugar
4 tblsp. oil
Salt to taste
In a pan heat oil and fry onions till golden brown. Add half the coriander and green chillies and cook for a couple of minutes on a slow flame. Now add tomatoes and the remaining coriander and green chillies. Add salt. Cover panwith lid and cook till tomatoes are soft. Add sugar and cook for another couple of minutes. If there is too much liquid then remove the lid and cook till the mixture is moist but not too liquidy. Transfer the mixture into a nonstick frying pan or an oven proof dish. Beat eggs with 1 tblsp. water till it is frothy and pour over the tomato mixture. Cover the cook on medium heat till eggs are set or bake in a moderately hot oven till eggs are set.
Instead of tomatoes you could use ladies fingers or potatoes
By Hutoxi Hodiwalla
3. Parsi Omlette
1 egg
2 tsp. very finely chopped onion
2 tsp. very finely chopped coriander
1 green chilli, finely chopped
1 tbsp. oil
Salt to taste
Heat oil or ghee in a nonstick 6 inch frying pan. Seperate egg and beat egg white till soft peaks form. Add egg yolk and continue beating till well blended. Add onion, coriander, chilli and salt and blend well. Pour mixture into medium hot oil and cover and cook on medium heat till lower layer of omelette is nicely browned. Turn omelette over carefully and cook other side, uncovered , till it is also brown.
By Hutoxi Hodiwalla
4. Spinach with Eggs - Spinach Egg Pancake
1/2 kg. spinach leaves washed and cleaned and chopped
2 medium onions, finely sliced
2 dsp. Worcestershire Sauce
4 cloves garlic
2 green chillies minced
1/2 inch piece of fresh ginger root
pinch of sugar
salt to taste
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
2 tbsp. oil
2 eggs
In a pan heat oil or ghee and fry onion in it till pale yellow. Add green chillies, turmeric powder, chilli powder and coriander and cook 3 minutes more. Add spinach, blend well, add salt then cover and cook on slow fire 10 minutes. Add Worcestershire sauce and sugar and continue cooking on slow fire a few minutes more till spinach is cooked.Separate eggs and beat whites of eggs till soft peaks form. Add yolks and blend. Put spinach in an 8 inch pie plate, spread beaten eggs over surface of spinach and bake in moderate oven till eggs are set and golden.
By Hutoxi Hodiwalla
Saturday, April 19, 2008
PARSI FISH DISHES
1. Laganno Sas - Fish in White Spicy Sauce
4 pieces white fish cut into 3 cms. thick slices.
2 tblsp. coriander finely chopped
2 onions sliced thin
2 green chillies cut into small pieces
1 green chilly slit lengthwise
4 cloves garlic cut into small pieces
¼ tsp. cumin seeds
2 tblsp. flour
Salt to taste
6 cherry tomatoes
2 cups water
Blend together in a bowl the following 4 items.
1 tblsp. vinegar
1 tblsp Worstershire Sauce
½ tbsp. sugar
2 eggs
2 tblsp. oil
In a pan fry onions till soft and light yellow in colour. Add coriander, green chilies, slit green chilly, garlic and cumin seeds. Mix and cook on slow fire for 4 minutes. Mix in flour and make a smooth paste. Add water slowly, stirring all the time so that no lumps form. When the mixture reaches boiling point add salt and simmer for about 15 mins. On a slow flame. Add fish pieces, cherry tomatoes, salt and cook fish is cooked. When the fish mixture has cooled add the vinegar mixture. Keep rotting the pan so that the mixture flows over the fish. Serve hot. Add flour and blend to a smooth paste, then add water gradually and mix well. Bring mixture to the boil, add 1 teaspoon salt and simmer, covered, on slow fire for 10 to 15 minutes.
By Hutoxi Hodiwalla
2. Patra Ni Maachi - Fish in Banana leaves
4 slices of pomfret, cleaned
3/4 tsp. turmeric powder
3/4 tsp. red chilli powder
Salt to taste
Banana leaves, lightly oiled on one side.
For the green herbal chutney:
1 tbsp. ginger - garlic paste
2 cups coriander leaves
2 green chillies, chopped
1 tbsp. tamarind pulp
½ cup mint leaves
1 tsp. vinegar
Salt to taste
Apply turmeric, chilli powder and salt on the fish and leave to stand for an hour. Grind all chutney ingredients together into a paste. Apply chutney all over the slices of fish. Wrap in a small piece of banana leaf and tie it with string. Steam these packets in a pressure cooker till fish is done.
By Hutoxi Hodiwalla
3. Baked Prawns
2 cups prawns
4 onions chopped
4 garlic cloves chopped
1 cup fresh coriander leaves
4 green chillies
4 eggs hard boiled
4 eggs
3 egg whites beaten stiff
2 tblsp. vinegar
1 tsp. sugar
salt to taste
½ cup oil
Shell and cut the hard boiled eggs into halves. Boil the prawns in water. Add salt. When done remove from stove and keep aside. Heat oil in a pan and fry onions till brown. Add in garlic, coriander leaves, green chillies and salt. Butter a baking dish and place half the onion mixture in it. Cover it with 4 pieces of hard boiled eggs and half the prawns. Repeat another layer over it.
Mix together vinegar, eggs and sugar in a bowl and pour over the prawn dish. Now spread the beaten egg whites stiff and pour over the prawns and bake in a moderate overn till set.
By Hutoxi Hodiwalla
4. Kolmino Patio - Prawn Patio ( Tasty Dish)
1 cup shelled and cleaned prawns
1tsp garlic paste
4 dry red chillies 1
1/2 teaspoon tumeric powder
3/4 teaspoon cumin seeds
Grind all the above items into a paste.
1 onion, finely sliced
4 onions, chopped
1 1/2 dsp. fresh coriander chopped
1 teaspoon tamarind concentrate
1 tablespoon jaggery grated
salt to taste
2 tblsp.oil
In a pan heat oil. Add 1 sliced onion and fry till golden brown. Add masala paste and cook till aroma fills the room. ie about 5 minutes. Now add prawns and keep stirring till well mixed. Add chopped onion, coriander and salt and stir again. Add 1/2 cup water, cover and simmer, allowing prawns to cook in onion juice. When prawns are cooked add tamarind and cook a few minutes longer till jaggery has melted.
Serve as an individual dish, sprinkled with some chopped fresh coriander or as an accompaniment to white rice and dal.
By Hutoxi Hodiwalla
4 pieces white fish cut into 3 cms. thick slices.
2 tblsp. coriander finely chopped
2 onions sliced thin
2 green chillies cut into small pieces
1 green chilly slit lengthwise
4 cloves garlic cut into small pieces
¼ tsp. cumin seeds
2 tblsp. flour
Salt to taste
6 cherry tomatoes
2 cups water
Blend together in a bowl the following 4 items.
1 tblsp. vinegar
1 tblsp Worstershire Sauce
½ tbsp. sugar
2 eggs
2 tblsp. oil
In a pan fry onions till soft and light yellow in colour. Add coriander, green chilies, slit green chilly, garlic and cumin seeds. Mix and cook on slow fire for 4 minutes. Mix in flour and make a smooth paste. Add water slowly, stirring all the time so that no lumps form. When the mixture reaches boiling point add salt and simmer for about 15 mins. On a slow flame. Add fish pieces, cherry tomatoes, salt and cook fish is cooked. When the fish mixture has cooled add the vinegar mixture. Keep rotting the pan so that the mixture flows over the fish. Serve hot. Add flour and blend to a smooth paste, then add water gradually and mix well. Bring mixture to the boil, add 1 teaspoon salt and simmer, covered, on slow fire for 10 to 15 minutes.
By Hutoxi Hodiwalla
2. Patra Ni Maachi - Fish in Banana leaves
4 slices of pomfret, cleaned
3/4 tsp. turmeric powder
3/4 tsp. red chilli powder
Salt to taste
Banana leaves, lightly oiled on one side.
For the green herbal chutney:
1 tbsp. ginger - garlic paste
2 cups coriander leaves
2 green chillies, chopped
1 tbsp. tamarind pulp
½ cup mint leaves
1 tsp. vinegar
Salt to taste
Apply turmeric, chilli powder and salt on the fish and leave to stand for an hour. Grind all chutney ingredients together into a paste. Apply chutney all over the slices of fish. Wrap in a small piece of banana leaf and tie it with string. Steam these packets in a pressure cooker till fish is done.
By Hutoxi Hodiwalla
3. Baked Prawns
2 cups prawns
4 onions chopped
4 garlic cloves chopped
1 cup fresh coriander leaves
4 green chillies
4 eggs hard boiled
4 eggs
3 egg whites beaten stiff
2 tblsp. vinegar
1 tsp. sugar
salt to taste
½ cup oil
Shell and cut the hard boiled eggs into halves. Boil the prawns in water. Add salt. When done remove from stove and keep aside. Heat oil in a pan and fry onions till brown. Add in garlic, coriander leaves, green chillies and salt. Butter a baking dish and place half the onion mixture in it. Cover it with 4 pieces of hard boiled eggs and half the prawns. Repeat another layer over it.
Mix together vinegar, eggs and sugar in a bowl and pour over the prawn dish. Now spread the beaten egg whites stiff and pour over the prawns and bake in a moderate overn till set.
By Hutoxi Hodiwalla
4. Kolmino Patio - Prawn Patio ( Tasty Dish)
1 cup shelled and cleaned prawns
1tsp garlic paste
4 dry red chillies 1
1/2 teaspoon tumeric powder
3/4 teaspoon cumin seeds
Grind all the above items into a paste.
1 onion, finely sliced
4 onions, chopped
1 1/2 dsp. fresh coriander chopped
1 teaspoon tamarind concentrate
1 tablespoon jaggery grated
salt to taste
2 tblsp.oil
In a pan heat oil. Add 1 sliced onion and fry till golden brown. Add masala paste and cook till aroma fills the room. ie about 5 minutes. Now add prawns and keep stirring till well mixed. Add chopped onion, coriander and salt and stir again. Add 1/2 cup water, cover and simmer, allowing prawns to cook in onion juice. When prawns are cooked add tamarind and cook a few minutes longer till jaggery has melted.
Serve as an individual dish, sprinkled with some chopped fresh coriander or as an accompaniment to white rice and dal.
By Hutoxi Hodiwalla
Sunday, April 13, 2008
THAILAND
1. Baby Squid & Green Pepper Corn
500 g. fresh squid (calamari) rings
2 tblsp. oil1 tblsp. roughly crushed green pepper corns
2 cloves chopped garlic
1 tsp. chopped red chillies
2 tblsp. fish sauce
1 tblsp. soy auce
In a bowl, combine 500g fresh squid (calamari) rings, 2 tablespoons of oil and 1 tablespoon of roughly crushed green pepper corns.Allow to stand 15 minutes. Heat a large wok or heavy based frying pan until very hot. Add 2 teaspoons of oil from the marinating squid. Add 2 chopped cloves garlic and 1 teaspoon of chopped red chilies to the pan and cook for 5 seconds. Add squid to the pan in batches and stir fry, tossing constantly , for 2 minutes each batch. Add 2 table spoons of fish sauce and 2 teaspoons of soy sauce to wok.When it is bubbling , pour over the squid and serve immediately, garnished with 1/2 cup of fresh basil leaves. with steamed rice.
From Thai Cooking
2. Fish Fillets in Coconut Milk
2 long green chilies
2 small red chilies
400g firm white fish fillets
2 stems lemon grass
2 coriander roots
4 kaffir lime leaves, plus extra, for garnish
2cm piece fresh ginger, thinly sliced
2 cloves garlic, crushed
3 spring onions, white part only, thinly sliced
1 tsp soft brown sugar
1 cup coconut milk
1/2 cup coconut cream
1 tb sp fish sauce
2-3 tb sp lime juice.
Heat a wok or large pan until hot, add the whole chilies and roast until justbeginning to turn brown all over. Remove the green chilies from the wok,cool and slice. Cut the fish into 5cm pieces.Bruise the lemon grass and coriander roots by crushing them with the flatside of a knife.Add the lemon grass and coriander roots, kaffir lime leaves, ginger, garlic,onions, sugar and coconut milk to the wok . Stir to combine, bring to the boil.Reduce heat and simmer, uncovered for 2 minutes. Add the fish pieces andsimmer gently for 3-4 minutes or until the fish is tender.Stir in the coconut cream.Stir through the chopped green chilies, fish sauce and lime juice, to taste.Garnish with some whole lime leaves.
From Thai Cooking
3. Mango Barbecue Chicken (with Dipping Sauce)
This Thai Mango Barbecue Chicken recipe is a delight to make and to eat. And it's easy to whip up. A twist on traditional mango chicken, this barbecue version is equally delicious, and just as spicy-sweet. Simply toss a ripe mango (or use frozen mango) plus some key Thai ingredients into your blender, and you have a delicious mango sauce that works as both the marinade and a dipping sauce. Serve this barbecue chicken with some rice, and you'll make everyone happy at dinner - even the kids!
8 chicken thighs, left whole or cut in halves or thirds, OR 1/2 medium chicken, chopped into pieces
optional: fresh coriander as a garnish
MANGO SAUCE:
1 fresh ripe mango, OR 2 1/2 cups frozen mango (thawed) - For more on preparing fresh mango, see below
2 1/2 Tbsp. fish sauce (available in tall bottles at Asian food stores)
2 Tbsp. Thai sweet chili sauce (available at Asian food stores and some regular grocery stores)
2 Tbsp. sugar
1/4 cup fresh coriander, chopped
2 cloves garlic
4 Tbsp. coconut milk
1 Tbsp. lime or lemon juice
1 fresh red chili, OR 1/2 to 1 tsp. (or more) cayenne pepper
1/4 tsp. turmeric
1. Remove flesh from the mango, discarding the stone. Place the mango plus all mango sauce ingredients together in a blender or food processor. Process well to form a smooth sauce. Taste-test the sauce. Add more sugar if too sour (this depends on how sweet your mango is), or more fish sauce if not salty enough. Add more chili or cayenne if not spicy enough. Place chicken in a mixing bowl. Pour half the mango sauce over, mixing it in well. Set the rest aside for later. Place the chicken in the refrigerator, allowing it to marinate in the mango sauce for at least 10 minutes, or up to 24 hours ahead of time. Barbecue the chicen over a hot grill. Brush or spoon some of the leftover marinade (from the bottom of the bowl) onto chicken pieces the first few times you turn them. Continue barbecuing until chicken is well done. Place reserved mango sauce in a sauce pan over medium heat, stirring until warm (it doesn't need to be boiled/cooked). Serve the barbecue chicken together with the warmed sauce (for dipping or to spoon over chicken). This dish is excellent whether served with rice or your choice of potatoes and/or salad. It's especially wonderful with my Easy Thai Coconut Rice. ENJOY!
From Darlene Schmidt
4. Thai Seafood Curry
If you enjoy seafood, you'll love this sumptuous curry. The recipe starts with a healthy homemade, rather tart curry sauce that goes well with fish. The sauce is heated in a wok or deep frying pan, to which an assortment of nutritious vegetables are added, plus cubes of pineapple and mixed seafood, all of which cook up in no time. It's a healthy, one-pot gourmet delight that will impress your friends and family. Make it as the main course for your next potluck or dinner party!
An Assortment of FISH and SEAFOOD, for example (to serve 4 people):
1 large fresh (or frozen) fillet salmon
1 large fresh (or frozen) fillet red snapper (or other "white" fish such as halibut)
6-8 large sea scallops
8-10 fresh large tiger prawns
several handfuls of mussels or clams
VEGETABLES:
1 small Japanese eggplant, or 1/2 Chinese eggplant, cut into bite-size chunks (be sure to leave nutritious skin on)
1 green bell pepper, chopped into bite-size pieces
1 cup cherry tomatoes, OR 2 medium tomatoes, cut into wedges
approx. 1 cup fresh basil
CURRY SAUCE:
1 can good-quality coconut milk
1 tsp. tamarind paste (OR substitute juice of 1 lime)
2 shallots, sliced OR 1/2 cooking onion, sliced
3-4 cloves garlic
1 thumb-size piece galangal OR ginger, sliced
2 Tbsp. frozen prepared lemongrass (available at Asian grocers), OR 1 stalk fresh lemongrass (instructions below)
2 kaffir lime leaves (available in the freezer at Asian grocers)
1-3 red chillies (depending on how spicy you want it (mild = 0-1 chilli, medium= 2 chillies, hot= 3 chillies)
1/2 tsp. fenugreek (seeds)
1 tsp. cinnamon
1/2 tsp. turmeric
2 teaspoons cumin
2 teaspoons ground coriander
1 Tbsp. brown sugar
2 Tbsp. soy sauce or tamari
3 Tbsp. fish sauce
OTHER:
1 can pineapple chunks, drained (OR 1 1/2 cups fresh pineapple, cut into cubes)
1. First, prepare all the vegetables and set next to the stove within easy reach.
2. Rinse and cut the fish into smaller segments (e.g. 2-3 inches long). Rinse the shellfish in cold water, and remove shells from prawns. Place the seafood next to the stove alongside the vegetables.
3. Make the curry sauce by placing 1/2 can coconut milk plus all other curry sauce ingredients in your food processor. Process well to form a thick paste-like sauce.
4. Add the rest of the coconut milk and continue processing a few seconds to blend.
5. Taste test the sauce, adding more fish sauce (1 Tbsp. at a time) until desired salt-level has been reached (you may require anywhere from 1 to 3 more tablespoons).
6. Pour sauce into a wok or deep frying pan. Place wok/pan over medium-high heat until sauce begins to bubble. Add all the vegetables except the basil, and stir well.
7. Reduce heat to a comfortable simmer (medium to medium-high heat). Cook for 5-7 minutes, or until the eggplant has softened. Stir occasionally.
8. Next, add the segments of salmon and snapper (or other fish), stirring well to incorporate into the sauce. Cook approximately 2 minutes.
9. Finally, add the rest of the seafood plus the pineapple, stirring well to incorporate.
10. Continue stirring ocassionally while the seafood finishes cooking (about 2 more minutes, or until prawns have turned bright pink).
11. Do a final taste test, adding more fish sauce if not salty enough. Cooking Tip: Curries usually require a generous amount of salt to arrive at their peak of flavor. With Thai curries, this adjustment is usually made with fish sauce instead of salt. If you happen to pour too much fish sauce into the dish, or if you find the curry too salty, a tablespoon or two of lime juice will solve the problem.
12. To serve, ladle the curry into a serving bowl. Sprinkle the fresh basil leaves over the curry, and serve with plenty of jasmine rice (white or brown). Enjoy!
From Darlene Schmidt
500 g. fresh squid (calamari) rings
2 tblsp. oil1 tblsp. roughly crushed green pepper corns
2 cloves chopped garlic
1 tsp. chopped red chillies
2 tblsp. fish sauce
1 tblsp. soy auce
In a bowl, combine 500g fresh squid (calamari) rings, 2 tablespoons of oil and 1 tablespoon of roughly crushed green pepper corns.Allow to stand 15 minutes. Heat a large wok or heavy based frying pan until very hot. Add 2 teaspoons of oil from the marinating squid. Add 2 chopped cloves garlic and 1 teaspoon of chopped red chilies to the pan and cook for 5 seconds. Add squid to the pan in batches and stir fry, tossing constantly , for 2 minutes each batch. Add 2 table spoons of fish sauce and 2 teaspoons of soy sauce to wok.When it is bubbling , pour over the squid and serve immediately, garnished with 1/2 cup of fresh basil leaves. with steamed rice.
From Thai Cooking
2. Fish Fillets in Coconut Milk
2 long green chilies
2 small red chilies
400g firm white fish fillets
2 stems lemon grass
2 coriander roots
4 kaffir lime leaves, plus extra, for garnish
2cm piece fresh ginger, thinly sliced
2 cloves garlic, crushed
3 spring onions, white part only, thinly sliced
1 tsp soft brown sugar
1 cup coconut milk
1/2 cup coconut cream
1 tb sp fish sauce
2-3 tb sp lime juice.
Heat a wok or large pan until hot, add the whole chilies and roast until justbeginning to turn brown all over. Remove the green chilies from the wok,cool and slice. Cut the fish into 5cm pieces.Bruise the lemon grass and coriander roots by crushing them with the flatside of a knife.Add the lemon grass and coriander roots, kaffir lime leaves, ginger, garlic,onions, sugar and coconut milk to the wok . Stir to combine, bring to the boil.Reduce heat and simmer, uncovered for 2 minutes. Add the fish pieces andsimmer gently for 3-4 minutes or until the fish is tender.Stir in the coconut cream.Stir through the chopped green chilies, fish sauce and lime juice, to taste.Garnish with some whole lime leaves.
From Thai Cooking
3. Mango Barbecue Chicken (with Dipping Sauce)
This Thai Mango Barbecue Chicken recipe is a delight to make and to eat. And it's easy to whip up. A twist on traditional mango chicken, this barbecue version is equally delicious, and just as spicy-sweet. Simply toss a ripe mango (or use frozen mango) plus some key Thai ingredients into your blender, and you have a delicious mango sauce that works as both the marinade and a dipping sauce. Serve this barbecue chicken with some rice, and you'll make everyone happy at dinner - even the kids!
8 chicken thighs, left whole or cut in halves or thirds, OR 1/2 medium chicken, chopped into pieces
optional: fresh coriander as a garnish
MANGO SAUCE:
1 fresh ripe mango, OR 2 1/2 cups frozen mango (thawed) - For more on preparing fresh mango, see below
2 1/2 Tbsp. fish sauce (available in tall bottles at Asian food stores)
2 Tbsp. Thai sweet chili sauce (available at Asian food stores and some regular grocery stores)
2 Tbsp. sugar
1/4 cup fresh coriander, chopped
2 cloves garlic
4 Tbsp. coconut milk
1 Tbsp. lime or lemon juice
1 fresh red chili, OR 1/2 to 1 tsp. (or more) cayenne pepper
1/4 tsp. turmeric
1. Remove flesh from the mango, discarding the stone. Place the mango plus all mango sauce ingredients together in a blender or food processor. Process well to form a smooth sauce. Taste-test the sauce. Add more sugar if too sour (this depends on how sweet your mango is), or more fish sauce if not salty enough. Add more chili or cayenne if not spicy enough. Place chicken in a mixing bowl. Pour half the mango sauce over, mixing it in well. Set the rest aside for later. Place the chicken in the refrigerator, allowing it to marinate in the mango sauce for at least 10 minutes, or up to 24 hours ahead of time. Barbecue the chicen over a hot grill. Brush or spoon some of the leftover marinade (from the bottom of the bowl) onto chicken pieces the first few times you turn them. Continue barbecuing until chicken is well done. Place reserved mango sauce in a sauce pan over medium heat, stirring until warm (it doesn't need to be boiled/cooked). Serve the barbecue chicken together with the warmed sauce (for dipping or to spoon over chicken). This dish is excellent whether served with rice or your choice of potatoes and/or salad. It's especially wonderful with my Easy Thai Coconut Rice. ENJOY!
From Darlene Schmidt
4. Thai Seafood Curry
If you enjoy seafood, you'll love this sumptuous curry. The recipe starts with a healthy homemade, rather tart curry sauce that goes well with fish. The sauce is heated in a wok or deep frying pan, to which an assortment of nutritious vegetables are added, plus cubes of pineapple and mixed seafood, all of which cook up in no time. It's a healthy, one-pot gourmet delight that will impress your friends and family. Make it as the main course for your next potluck or dinner party!
An Assortment of FISH and SEAFOOD, for example (to serve 4 people):
1 large fresh (or frozen) fillet salmon
1 large fresh (or frozen) fillet red snapper (or other "white" fish such as halibut)
6-8 large sea scallops
8-10 fresh large tiger prawns
several handfuls of mussels or clams
VEGETABLES:
1 small Japanese eggplant, or 1/2 Chinese eggplant, cut into bite-size chunks (be sure to leave nutritious skin on)
1 green bell pepper, chopped into bite-size pieces
1 cup cherry tomatoes, OR 2 medium tomatoes, cut into wedges
approx. 1 cup fresh basil
CURRY SAUCE:
1 can good-quality coconut milk
1 tsp. tamarind paste (OR substitute juice of 1 lime)
2 shallots, sliced OR 1/2 cooking onion, sliced
3-4 cloves garlic
1 thumb-size piece galangal OR ginger, sliced
2 Tbsp. frozen prepared lemongrass (available at Asian grocers), OR 1 stalk fresh lemongrass (instructions below)
2 kaffir lime leaves (available in the freezer at Asian grocers)
1-3 red chillies (depending on how spicy you want it (mild = 0-1 chilli, medium= 2 chillies, hot= 3 chillies)
1/2 tsp. fenugreek (seeds)
1 tsp. cinnamon
1/2 tsp. turmeric
2 teaspoons cumin
2 teaspoons ground coriander
1 Tbsp. brown sugar
2 Tbsp. soy sauce or tamari
3 Tbsp. fish sauce
OTHER:
1 can pineapple chunks, drained (OR 1 1/2 cups fresh pineapple, cut into cubes)
1. First, prepare all the vegetables and set next to the stove within easy reach.
2. Rinse and cut the fish into smaller segments (e.g. 2-3 inches long). Rinse the shellfish in cold water, and remove shells from prawns. Place the seafood next to the stove alongside the vegetables.
3. Make the curry sauce by placing 1/2 can coconut milk plus all other curry sauce ingredients in your food processor. Process well to form a thick paste-like sauce.
4. Add the rest of the coconut milk and continue processing a few seconds to blend.
5. Taste test the sauce, adding more fish sauce (1 Tbsp. at a time) until desired salt-level has been reached (you may require anywhere from 1 to 3 more tablespoons).
6. Pour sauce into a wok or deep frying pan. Place wok/pan over medium-high heat until sauce begins to bubble. Add all the vegetables except the basil, and stir well.
7. Reduce heat to a comfortable simmer (medium to medium-high heat). Cook for 5-7 minutes, or until the eggplant has softened. Stir occasionally.
8. Next, add the segments of salmon and snapper (or other fish), stirring well to incorporate into the sauce. Cook approximately 2 minutes.
9. Finally, add the rest of the seafood plus the pineapple, stirring well to incorporate.
10. Continue stirring ocassionally while the seafood finishes cooking (about 2 more minutes, or until prawns have turned bright pink).
11. Do a final taste test, adding more fish sauce if not salty enough. Cooking Tip: Curries usually require a generous amount of salt to arrive at their peak of flavor. With Thai curries, this adjustment is usually made with fish sauce instead of salt. If you happen to pour too much fish sauce into the dish, or if you find the curry too salty, a tablespoon or two of lime juice will solve the problem.
12. To serve, ladle the curry into a serving bowl. Sprinkle the fresh basil leaves over the curry, and serve with plenty of jasmine rice (white or brown). Enjoy!
From Darlene Schmidt
Tuesday, April 8, 2008
CAJUN AND CREOLE
1. Andouille In Red Gravy adapted from Prudhomme Family Cookbook
Ingredients 6 Tablespoons Butter
1 1/2 Pounds Andouille -- cut into 2 in pieces
3 Cups Packed Onions -- julienned
6 1/2 Cups Pork Or Beef Stock -- in all
1 1/2 Teaspoons Cayenne
3/4 Teaspoon Salt
1/2 Cup Celery -- finely chopped
1/2 Cup Green Pepper -- finely chopped
1 Teaspoon Garlic
1 Can Tomato Sauce
1/4 Cup Fresh Parsley -- finely chopped
Rice
Directions Brown the sausage in butter. add 2 cups onions, cover and cook until sausage and onions stick to the bottom. Add 1 cup stock and scrape the bottom the pan. add salt and pepper, recover and cook about 2 minutes, add celery, bell pepper and garlic. cook 3 minutes. add tomato sauce, cook 5 minutes. add 1/2 cup onions. cook until sauce is thickened. allow the sediment to build up on the bottom before stirring. stir in the parsley and add 3 1/4 cups stock. scrape pan clean. cook until liquid has reduced to a thick dark red gravy about 20 minutes. Stir in the remaining onion and stock, bring to boil. reduce heat. simmer until gravy is thicker about 15 minutes. serve immediately.
2. Jambalaya adapted from Storm
Description
Ingredients 1 Teaspoon Salt
1/2 Teaspoon Cayenne
1/2 Teaspoon Black Pepper
1/2 Teaspoon Thyme
2 Chicken Breast -- cubed
2 Teaspoons Vegetable Oil
1 1/2 Cups Celery -- chopped
1 1/2 Cups Onion -- chopped
1 1/2 Cups Green Pepper -- chopped
2 Cloves Garlic
1/2 Pound Tasso -- chopped
6 Ounces Andouille -- sliced
1 Pound Stewed Tomatoes
8 Ounces Tomato Sauce
1 Cup Chicken Broth
1/2 Pound Shrimp
1/2 Cup Green Onion -- chopped
5 Cups Cooked Rice
Directions Mix salt, cayenne, pepper, and thyme in a bowl, roll chicken in mixture to coat.
In dutch oven, heat oil, saute chicken, when thoroughly cooked add celery, onions and peppers & garlic, saute until limp. Add Tasso, andouille, tomatoes, tomato sauce, and chicken broth. Stir until mixture bubbles.
Reduce heat and simmer until tomatoes have cooked down.
Add shrimp, and cook until they are opaque. Add green onions and enough rice so that mixture is neither soupy nor dry.
3. Blackened Redfish
Ingredients 6 Each 8-10oz redfish fillets
3/4 Pound Unsalted butter, melted
-------SEASONING MIX--------
1 Tablespoon Sweet paprika
2 1/2 Teaspoons Salt
1 Teaspoon Onion powder
1 Teaspoon Garlic powder
1 Teaspoon Ground cayenne pepper
3/4 Teaspoon Ground white pepper
3/4 Teaspoon Ground black pepper
1/2 Teaspoon Dried thyme leaves
1/2 Teaspoon Dried oregano leaves
Directions NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
(FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand.
Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0
Ingredients 6 Tablespoons Butter
1 1/2 Pounds Andouille -- cut into 2 in pieces
3 Cups Packed Onions -- julienned
6 1/2 Cups Pork Or Beef Stock -- in all
1 1/2 Teaspoons Cayenne
3/4 Teaspoon Salt
1/2 Cup Celery -- finely chopped
1/2 Cup Green Pepper -- finely chopped
1 Teaspoon Garlic
1 Can Tomato Sauce
1/4 Cup Fresh Parsley -- finely chopped
Rice
Directions Brown the sausage in butter. add 2 cups onions, cover and cook until sausage and onions stick to the bottom. Add 1 cup stock and scrape the bottom the pan. add salt and pepper, recover and cook about 2 minutes, add celery, bell pepper and garlic. cook 3 minutes. add tomato sauce, cook 5 minutes. add 1/2 cup onions. cook until sauce is thickened. allow the sediment to build up on the bottom before stirring. stir in the parsley and add 3 1/4 cups stock. scrape pan clean. cook until liquid has reduced to a thick dark red gravy about 20 minutes. Stir in the remaining onion and stock, bring to boil. reduce heat. simmer until gravy is thicker about 15 minutes. serve immediately.
2. Jambalaya adapted from Storm
Description
Ingredients 1 Teaspoon Salt
1/2 Teaspoon Cayenne
1/2 Teaspoon Black Pepper
1/2 Teaspoon Thyme
2 Chicken Breast -- cubed
2 Teaspoons Vegetable Oil
1 1/2 Cups Celery -- chopped
1 1/2 Cups Onion -- chopped
1 1/2 Cups Green Pepper -- chopped
2 Cloves Garlic
1/2 Pound Tasso -- chopped
6 Ounces Andouille -- sliced
1 Pound Stewed Tomatoes
8 Ounces Tomato Sauce
1 Cup Chicken Broth
1/2 Pound Shrimp
1/2 Cup Green Onion -- chopped
5 Cups Cooked Rice
Directions Mix salt, cayenne, pepper, and thyme in a bowl, roll chicken in mixture to coat.
In dutch oven, heat oil, saute chicken, when thoroughly cooked add celery, onions and peppers & garlic, saute until limp. Add Tasso, andouille, tomatoes, tomato sauce, and chicken broth. Stir until mixture bubbles.
Reduce heat and simmer until tomatoes have cooked down.
Add shrimp, and cook until they are opaque. Add green onions and enough rice so that mixture is neither soupy nor dry.
3. Blackened Redfish
Ingredients 6 Each 8-10oz redfish fillets
3/4 Pound Unsalted butter, melted
-------SEASONING MIX--------
1 Tablespoon Sweet paprika
2 1/2 Teaspoons Salt
1 Teaspoon Onion powder
1 Teaspoon Garlic powder
1 Teaspoon Ground cayenne pepper
3/4 Teaspoon Ground white pepper
3/4 Teaspoon Ground black pepper
1/2 Teaspoon Dried thyme leaves
1/2 Teaspoon Dried oregano leaves
Directions NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
(FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand.
Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. From Chef Paul Prudhomme's Louisiana Kitchen, published by William Morrow and Company, Inc. ISBN 0-688-02847-0
INDIA
1. Chicken And Broccoli In Curry Yogurt Sauce adapted from Hot and Spicy by Marlena Spieler
Ingredients 1 Small Onion -- finely chopped
5 Cloves Garlic -- finely chopped
1 Inch Ginger -- finely chopped
1 Medium Jalapeno -- finely chopped
1 Tablespoon Butter
1 Teaspoon Curry Powder
1/2 Teaspoon Cumin
1/2 Teaspoon Cardamom
6 Medium Chicken Breast
3/4 Cup Chicken Broth
1 Bunch Broccoli -- with stalk, chopped
1 Tablespoon Cilantro -- finely chopped
3/4 Cup Yogurt
1 Lemon Lemon Juice
Directions Saute onion, garlic, ginger, and jalapeno in butter until onion is soft. Add curry powder, cumin and cardamom. Cook 1 minute. Add chicken and broth. Cover and reduce heat. Cook over low heat for 5 minutes per side. Remove from pan, set aside and keep warm. Add broccoli and cilantro. Cover and cook for 5 minutes. Remove broccoli and set aside. Bring liquid in pan to a boil and cook down until almost evaporated. Add chicken and broccoli to the pan and stir in yogurt. Bring all to a serving temperature. Squeeze lemon over chicken and serve.
2. Goan Hot And Sour Pork adapted from Indian Light Cooking by Ruth Law
Ingredients 4 Medium Red Chiles
2 Teaspoons Black Peppercorns
2 Teaspoons Cumin Seed
4 Pods Cardamom
6 Whole Cloves
3 Medium Onion -- finely chopped
6 Cloves Garlic -- finely chopped
1 Teaspoon Ginger -- finely chopped
3 Teaspoons White Wine Vinegar
2 Pounds Pork -- cubed
2 Teaspoons Canola Oil
1 Stick Cinnamon -- crushed
1 Teaspoon Cayenne
1 Teaspoon Turmeric
3 Teaspoons Tamarind Sauce
1/2 Teaspoon Salt
Directions Dry roast the chilies, peppercorns, cumin, cardomom and cloves in a small skillet until cumin begins to pop. Let cool and grind in spice grinder. In blender or food processor, process garlic, ginger, one onion, spice mixture and vinegar to a paste. Put pork in a shallow bowl and marinate in paste for 1 hour. Heat oil in dutch oven and saute cinnamon stick for a few seconds. Add remaining onions. Cook for 2 minutes. Reduce heat to low, add 3 tablespoons of water. Cook until onions are golden brown about 20 minutes. Add cayenne and turmeric and stir for 20 seconds. Add meat and paste. Cook until meat is well browned. Add 1 cup of water and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Add tamarind liquid and salt. Simmer for 40 minutes. Serve with rice.
3. Indian Chicken Tandouri
Ingredients: 1 Large Onion -- chopped
4 Cloves Garlic -- chopped
2 Teaspoons Ginger
1 Teaspoon Red Pepper
2 Teaspoons Turmeric
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
2 Teaspoons Gram Marsala
3 Tablespoons Lemon Juice
1 1/2 Cups Plain Yogurt
3 Chicken Breasts
Directions Put all but chicken in blender. Whirl until smooth. Turn into bowl or dish, make several slashes in chicken. Add the mixture to chicken. Leave to marinate 24 hours, turning occassionally. Put chicken in a roasting pan, brush with marinade. Cook in 400* oven for 25 minutes.
4. Spiced Rice With Peas (Pilau) adapted from The Varied Kitchens of India by Copeland Marks
Ingredients 1 Teaspoon Cumin Seed
2 Teaspoons Olive Oil
1 Small Onion -- finely chopped
2 Cups Rice
1/4 Teaspoon Turmeric
1/2 Teaspoon Salt
1 Cup Green Peas
1 Pod Cardamom
1 Whole Clove
1 Stick Cinnamon
3 Cups Water
Directions Toast the cuminseeds in a dry skillet over low heat for 1 minute or until the aroma is released. Set aside. Heat oil in pan over moderate heat, saute the onion for 2 minutes. Add rice and stir well. Add turmeric, salt and cumin seed. Fry for 2 minutes. Add peas, cardamom, clove and cinnamon. Stir and add water. Bring to a boil, turn heat to low. Cover pan and simmer for 15 minutes. Stir once. If rice appears too firm add a tablespoon or two of water and cook for a minute more. Allow rice to rest for 15 minutes before serving.
Simmer for 40 minutes. Serve with rice.
Ingredients 1 Small Onion -- finely chopped
5 Cloves Garlic -- finely chopped
1 Inch Ginger -- finely chopped
1 Medium Jalapeno -- finely chopped
1 Tablespoon Butter
1 Teaspoon Curry Powder
1/2 Teaspoon Cumin
1/2 Teaspoon Cardamom
6 Medium Chicken Breast
3/4 Cup Chicken Broth
1 Bunch Broccoli -- with stalk, chopped
1 Tablespoon Cilantro -- finely chopped
3/4 Cup Yogurt
1 Lemon Lemon Juice
Directions Saute onion, garlic, ginger, and jalapeno in butter until onion is soft. Add curry powder, cumin and cardamom. Cook 1 minute. Add chicken and broth. Cover and reduce heat. Cook over low heat for 5 minutes per side. Remove from pan, set aside and keep warm. Add broccoli and cilantro. Cover and cook for 5 minutes. Remove broccoli and set aside. Bring liquid in pan to a boil and cook down until almost evaporated. Add chicken and broccoli to the pan and stir in yogurt. Bring all to a serving temperature. Squeeze lemon over chicken and serve.
2. Goan Hot And Sour Pork adapted from Indian Light Cooking by Ruth Law
Ingredients 4 Medium Red Chiles
2 Teaspoons Black Peppercorns
2 Teaspoons Cumin Seed
4 Pods Cardamom
6 Whole Cloves
3 Medium Onion -- finely chopped
6 Cloves Garlic -- finely chopped
1 Teaspoon Ginger -- finely chopped
3 Teaspoons White Wine Vinegar
2 Pounds Pork -- cubed
2 Teaspoons Canola Oil
1 Stick Cinnamon -- crushed
1 Teaspoon Cayenne
1 Teaspoon Turmeric
3 Teaspoons Tamarind Sauce
1/2 Teaspoon Salt
Directions Dry roast the chilies, peppercorns, cumin, cardomom and cloves in a small skillet until cumin begins to pop. Let cool and grind in spice grinder. In blender or food processor, process garlic, ginger, one onion, spice mixture and vinegar to a paste. Put pork in a shallow bowl and marinate in paste for 1 hour. Heat oil in dutch oven and saute cinnamon stick for a few seconds. Add remaining onions. Cook for 2 minutes. Reduce heat to low, add 3 tablespoons of water. Cook until onions are golden brown about 20 minutes. Add cayenne and turmeric and stir for 20 seconds. Add meat and paste. Cook until meat is well browned. Add 1 cup of water and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Add tamarind liquid and salt. Simmer for 40 minutes. Serve with rice.
3. Indian Chicken Tandouri
Ingredients: 1 Large Onion -- chopped
4 Cloves Garlic -- chopped
2 Teaspoons Ginger
1 Teaspoon Red Pepper
2 Teaspoons Turmeric
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
2 Teaspoons Gram Marsala
3 Tablespoons Lemon Juice
1 1/2 Cups Plain Yogurt
3 Chicken Breasts
Directions Put all but chicken in blender. Whirl until smooth. Turn into bowl or dish, make several slashes in chicken. Add the mixture to chicken. Leave to marinate 24 hours, turning occassionally. Put chicken in a roasting pan, brush with marinade. Cook in 400* oven for 25 minutes.
4. Spiced Rice With Peas (Pilau) adapted from The Varied Kitchens of India by Copeland Marks
Ingredients 1 Teaspoon Cumin Seed
2 Teaspoons Olive Oil
1 Small Onion -- finely chopped
2 Cups Rice
1/4 Teaspoon Turmeric
1/2 Teaspoon Salt
1 Cup Green Peas
1 Pod Cardamom
1 Whole Clove
1 Stick Cinnamon
3 Cups Water
Directions Toast the cuminseeds in a dry skillet over low heat for 1 minute or until the aroma is released. Set aside. Heat oil in pan over moderate heat, saute the onion for 2 minutes. Add rice and stir well. Add turmeric, salt and cumin seed. Fry for 2 minutes. Add peas, cardamom, clove and cinnamon. Stir and add water. Bring to a boil, turn heat to low. Cover pan and simmer for 15 minutes. Stir once. If rice appears too firm add a tablespoon or two of water and cook for a minute more. Allow rice to rest for 15 minutes before serving.
Simmer for 40 minutes. Serve with rice.
FRANCE
1. French Onion Soup
2 tb (1/4 stick) unsalted butter
1/4 c Vegetable oil
3 1/2 lb Onions, thinly sliced
2 c Dry wine
6 c Chicken stock or canned
Low-salt broth
12 1/2-inch thick French Bread
Baguette slices, toasted
1 c Gruye're Cheese (about 4 oz)
Melt butter with oil in heavy large pot over medium heat. Add onions, cover and cook until lightly colored, stirring occasionally, about 45 minutes. Add wine and bring to boil, scraping up any browned bits. Cook 5 minutes. Add browned bits. Cook 5 minutes. Add stock and bring to simmer. Simmer uncovered 1-1/2 hours. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Preheat broiler. Ladle soup into boilerproof bowls. Top with slices oftoasted French bread. Sprinkle with grated Gruyere cheese. Broil untilcheese melts. Serve immediately.
SOURCE: Bon Appetit Favorite Restaurant Recipes Volume II Shared by Cate Vanicek
2. Tourti=8Are French Canadian Meat Pie
2 tb Vegetable oil
1 lb Ground pork
1 lb Ground veal
1 lb Ground beef
3 x Cloves of garlic, minced
3 x Onions, minced
2 c Beef broth
1/2 ts Dried sage
Bay leaf
1/4 ts Cinnamon
1/4 ts Nutmeg
1 ts Ground cloves
2 tb Parsley flakes
1 tb Powdered dry celery leaves
1/2 ts Celery seeds
2 oz Brandy
1/2 c Fresh breadcrumbs
2 ts Salt
1 ts Pepper
Flaky pastry for 3 double-
Crust 9-inch pies
1 lg Egg, beaten
COMMENTS:Bake in miniature size and use as an hors d'oeuvre, suggests The owner of this recipe, who uses muffin pans for his favorite dish for a December family reunion. To accompany the mini-tourti=8Ares, he likes home-made tomato-and-peach ketchup and dry red wine.
TIP: Add a pinch or two more herbes and spices.
Heat oil in a large, heavy frying pan and saut=82 ground pork, veal and beef, breaking up meat until crumbly. Add garlic and onions, and saut=82 until vegetables are soft. Add beef broth, sage, bay leaf, cinnamon, nutmeg, cloves, parsley flakes, dry celery leaves and celery seeds. Cover and simmer for 20 to 30 minutes. Add brandy and breadcrumbs. Blend in salt and pepper. Simmer briefly. Mixture should be moist. Cool. Preheat oven to 425'F.. Line 3 9-inch pie pans with pastry, reserving an equal amount of the dough for top crusts. Fill each pan with meat mixture. Cover with pastry, cutting two slits in the center of each pie to permit steam to escape. Brush each pie with beaten egg. Bake tourti=8Ares for 10 minutes. Reduce heat to 350'F. and cook until crust is golden-brown, about 25 minutes. Serve hot or cool completely, wrap and freeze. Makes 3 tourti=8Ares.
From the MOTREAL GAZETTE, DECEMBER 5 1984.
3. Chicken Francaise
6 ea Medium chicken breasts
1/2 c Dry white wine
10 1/2 oz Can cream of mushroom soup
3 oz Mushrooms; slice (1/2 cup)
1 ea Paprika
1 c Sour cream
1 x Hot cooked rice
Place chicken breasts, skin side up, in 12 x 7 1/2 x 2 inch baking dish; sprinkle with salt. Blend wine into mushroom soup; add mushrooms and pour over chicken. Bake at 350 for 1 to 1 1/4 hours. Remove chicken to platter; sprinkle with paprika. Pour sauce into saucepan; blend in sour cream and heat gently till hot. Do not boil or sauce may separate. Serve sauce over chicken and hot cooked rice.
Recipe source Meal Master
4. French Apple Tart
dough:
3/4 cup all-purpose flour
1/3 cup confectioner's
1 1/2 ounces butter
1 large egg
filling:
4 1/2 ounces butter
3/4 cup sugar
2 large eggs
1 cup almond powder
3/4 cup cake flour
2 tablespoons vanilla extract
2 medium tart apples
To make the dough, mix the flour, confectioner's sugar and 1 1/2 ounces butter until a crumbly mixture forms. Add 1 egg and mix until it is absorbed. For the filling, mix 4 1/2 ounces butter, sugar and 2 eggs into a smooth paste. Gradually add the almonds, cake flour and vanilla extract. Make a smooth paste. Peel, core, quarter and thin slice apples; save them in orange juice to prevent browning. Roll out dough and lay in 9″ tart pan, and perforate the bottom to prevent unnecessary bubbles. Spread in filling and layer on apples in decorative manner. Bake at 350 F for 15 to 20 minutes or until filling is done. Glaze with melted apricot jelly or apple jelly for a pretty appearance. Garnish with vanilla, cinnamon or almond ice cream and/or a complementary sauce.
NOTES : Finely ground almonds may be substituted for the almond powder. Granny Smith apples are recommended. Recipe souce Meal Master.
Friday, April 4, 2008
INTERNATIONAL COOKING RECIPES
1. Antojitos Minis (Mexico)
4 (12 inch) flour tortillas
3 ounces shredded white Cheddar cheese
3 ounces shredded Monterey Jack cheese
3 ounces shredded Cheddar cheese
1 tomato, diced
1 cup chopped red bell pepper
1/8 cup chopped green onions
1/3 cup black beans, drained
2 tablespoons hot salsa
1/8 teaspoon chili powder
Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 12 cup muffin pans. Cut each tortilla into 6 smaller round pieces. Insert the pieces into the muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato, red bell pepper, green onions, black beans, hot salsa and chili powder in the cups as desired. Bake in the preheated oven 5 minutes, or until the cheeses are lightly browned and bubbly.
Submitted by Sal in All Recipes
2. Asian Chicken with Kumquat Sauce (Asian)
1 whole chicken (3 to 3 1/2 lb)
3 tablespoons dry sherry or orange juice
2 tablespoons soy sauce
1/2 teaspoon garlic powder
Kumquat Sauce
1/3 cup thinly sliced preserved kumquats
1/2 cup orange juice
3 tablespoons orange marmalade
1 tablespoon lemon juice
1/4 teaspoon ground ginger
1 tablespoon cold water
2 teaspoons cornstarch
2 tablespoons slivered almonds, toasted
1 tablespoon orange-flavored liqueur, if desired
Heat oven to 375°F. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered 45 minutes. In small bowl, mix sherry, soy sauce and garlic powder; brush on chicken. Roast uncovered about 45 minutes longer, brushing once or twice with sherry mixture, until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Discard any remaining sherry mixture. Remove seeds from kumquats. In 1-quart saucepan, mix orange juice, orange marmalade, lemon juice and ginger. Heat to boiling. In small bowl, mix water and cornstarch; stir into orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in kumquats, almonds and liqueur. Serve chicken with sauce. To Grill: If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat. Prepare chicken as directed above, and use barbecue meat thermometer. Cover and grill chicken, breast side up, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium heat 45 minutes. Mix sherry, soy sauce and garlic powder; brush on chicken. Cover and grill about 45 minutes longer, brushing once or twice with sherry mixture, until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Discard any remaining sherry mixture.
By Betty Crocker
3. Asian Grilled Tuna with Wasabi Aioli (Asian)
Wasabi Aioli
1/2 cup mayonnaise or salad dressing
1 teaspoon wasabi powder or prepared horseradish
Tuna 2 pounds tuna steaks 3/4 to 1 inch thick
1/2 cup vegetable oil
1/3 cup soy sauce
2 tablespoons packed brown sugar
2 teaspoons sesame oil
2 teaspoons grated gingerroot
2 cloves garlic, finely chopped
2 teaspoons sesame seed, toasted if desired
In small bowl, mix all Wasabi Aioli ingredients. Cover and refrigerate until serving. If tuna steaks are large, cut into 8 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix vegetable oil, soy sauce, brown sugar, sesame oil, gingerroot and garlic. Add tuna; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 2 hours but no longer than 4 hours. Heat coals or gas grill for direct heat. Remove tuna from marinade; reserve marinade. Cover and grill tuna about 4 inches from medium heat 10 to 15 minutes, brushing 2 to 3 times with marinade and turning once, until tuna flakes easily with fork. Discard any remaining marinade. Sprinkle tuna with sesame seed. Serve with Wasabi Aioli.
By Betty Crocker
4. Chinese Pork and Pasta (Asian)
1/2-pound pork tenderloin
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
1 tablespoon soy sauce
1 teaspoon honey or packed brown sugar
2 cloves garlic, finely chopped
1 tablespoon cornstarch
4 ounces uncooked vermicelli
2 teaspoons dark sesame oil
1/4 cup fat-free chicken broth
1/2 medium onion, sliced
1 medium red bell pepper, chopped (1 cup)
4 large stalks bok choy, chopped
4 ounces snow (Chinese) pea pods, strings removed
Cut pork into 1/4-inch slices. In medium glass bowl, mix reserved pineapple juice, soy sauce, honey, garlic and cornstarch. Stir in pork. Cover and refrigerate 1 hour. Cook and drain vermicelli as directed on package. Spray wok or 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add oil; rotate wok to coat side. Add pork; cook and stir 2 minutes. Remove pork. Add broth, onion, bell pepper and bok choy to wok; cook and stir 6 minutes. Add pea pods, pineapple and vermicelli. Cook 2 minutes, stirring constantly. Add pork. Cook about 1 minute, stirring constantly, until sauce is thickened and pork is no longer pink
By Betty Crocker
5. Austrian Apple Strudel (Austria)
1 pint flour
4 oz. butter
3 eggs
pinch of salt
2 apples
20 raisins
Mix flour with 1/2 cup of water, butter, 3 eggs and a pinch of salt to a stiff dough; then roll out as thin as possible. Pour over some melted butter; cover with chopped apples and raisins. Sprinkle with sugar and cinnamon. Make a large roll; bake in a buttered baking−pan with flakes of butter on top until brown.
4 (12 inch) flour tortillas
3 ounces shredded white Cheddar cheese
3 ounces shredded Monterey Jack cheese
3 ounces shredded Cheddar cheese
1 tomato, diced
1 cup chopped red bell pepper
1/8 cup chopped green onions
1/3 cup black beans, drained
2 tablespoons hot salsa
1/8 teaspoon chili powder
Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 12 cup muffin pans. Cut each tortilla into 6 smaller round pieces. Insert the pieces into the muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato, red bell pepper, green onions, black beans, hot salsa and chili powder in the cups as desired. Bake in the preheated oven 5 minutes, or until the cheeses are lightly browned and bubbly.
Submitted by Sal in All Recipes
2. Asian Chicken with Kumquat Sauce (Asian)
1 whole chicken (3 to 3 1/2 lb)
3 tablespoons dry sherry or orange juice
2 tablespoons soy sauce
1/2 teaspoon garlic powder
Kumquat Sauce
1/3 cup thinly sliced preserved kumquats
1/2 cup orange juice
3 tablespoons orange marmalade
1 tablespoon lemon juice
1/4 teaspoon ground ginger
1 tablespoon cold water
2 teaspoons cornstarch
2 tablespoons slivered almonds, toasted
1 tablespoon orange-flavored liqueur, if desired
Heat oven to 375°F. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered 45 minutes. In small bowl, mix sherry, soy sauce and garlic powder; brush on chicken. Roast uncovered about 45 minutes longer, brushing once or twice with sherry mixture, until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Discard any remaining sherry mixture. Remove seeds from kumquats. In 1-quart saucepan, mix orange juice, orange marmalade, lemon juice and ginger. Heat to boiling. In small bowl, mix water and cornstarch; stir into orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in kumquats, almonds and liqueur. Serve chicken with sauce. To Grill: If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat. Prepare chicken as directed above, and use barbecue meat thermometer. Cover and grill chicken, breast side up, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium heat 45 minutes. Mix sherry, soy sauce and garlic powder; brush on chicken. Cover and grill about 45 minutes longer, brushing once or twice with sherry mixture, until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Discard any remaining sherry mixture.
By Betty Crocker
3. Asian Grilled Tuna with Wasabi Aioli (Asian)
Wasabi Aioli
1/2 cup mayonnaise or salad dressing
1 teaspoon wasabi powder or prepared horseradish
Tuna 2 pounds tuna steaks 3/4 to 1 inch thick
1/2 cup vegetable oil
1/3 cup soy sauce
2 tablespoons packed brown sugar
2 teaspoons sesame oil
2 teaspoons grated gingerroot
2 cloves garlic, finely chopped
2 teaspoons sesame seed, toasted if desired
In small bowl, mix all Wasabi Aioli ingredients. Cover and refrigerate until serving. If tuna steaks are large, cut into 8 serving pieces. In shallow glass or plastic dish or resealable food-storage plastic bag, mix vegetable oil, soy sauce, brown sugar, sesame oil, gingerroot and garlic. Add tuna; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning once, at least 2 hours but no longer than 4 hours. Heat coals or gas grill for direct heat. Remove tuna from marinade; reserve marinade. Cover and grill tuna about 4 inches from medium heat 10 to 15 minutes, brushing 2 to 3 times with marinade and turning once, until tuna flakes easily with fork. Discard any remaining marinade. Sprinkle tuna with sesame seed. Serve with Wasabi Aioli.
By Betty Crocker
4. Chinese Pork and Pasta (Asian)
1/2-pound pork tenderloin
1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
1 tablespoon soy sauce
1 teaspoon honey or packed brown sugar
2 cloves garlic, finely chopped
1 tablespoon cornstarch
4 ounces uncooked vermicelli
2 teaspoons dark sesame oil
1/4 cup fat-free chicken broth
1/2 medium onion, sliced
1 medium red bell pepper, chopped (1 cup)
4 large stalks bok choy, chopped
4 ounces snow (Chinese) pea pods, strings removed
Cut pork into 1/4-inch slices. In medium glass bowl, mix reserved pineapple juice, soy sauce, honey, garlic and cornstarch. Stir in pork. Cover and refrigerate 1 hour. Cook and drain vermicelli as directed on package. Spray wok or 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Add oil; rotate wok to coat side. Add pork; cook and stir 2 minutes. Remove pork. Add broth, onion, bell pepper and bok choy to wok; cook and stir 6 minutes. Add pea pods, pineapple and vermicelli. Cook 2 minutes, stirring constantly. Add pork. Cook about 1 minute, stirring constantly, until sauce is thickened and pork is no longer pink
By Betty Crocker
5. Austrian Apple Strudel (Austria)
1 pint flour
4 oz. butter
3 eggs
pinch of salt
2 apples
20 raisins
Mix flour with 1/2 cup of water, butter, 3 eggs and a pinch of salt to a stiff dough; then roll out as thin as possible. Pour over some melted butter; cover with chopped apples and raisins. Sprinkle with sugar and cinnamon. Make a large roll; bake in a buttered baking−pan with flakes of butter on top until brown.
From Free Cooking Recipes
6. Pancit Canton (Philippines)
1/2 pound pork, cubed
1 chicken breast, cubed
3 cups chicken broth
1 tablesoon cooking oil
2 tablespoons minced garlic
1/2 cup chopped onion
1 tablespoon salt
1/2 pound small shrimps, peeled and deveined
1 tablespoon black pepper
2 cups cauliflower (divided into florets)
2 cups snow peas
2 cups cabbage, sliced into 1 inch strips
1 cup diced carrots
1 cup sliced celery
2 tablespoon soy sauce
1 tablespoon sesame oil
12 ounces Cantonese noodles (egg noodles)
In a frying pan, heat oil and saute garlic until brown. Add onion and cook until transparent. Season with salt. Stir in pork, chicken, shrimps and pepper. Simmer for 20 minutes. Add broth and vegetables. Season with soy sauce and sesame oil. Add noodles and cook until
noodles are flexible and not crunchy. Season with salt and pepper to taste. Top with scallions if desired.
From Free Cooking Recipes
7. Santa Fe Chicken with Corn Salsa (Mexico)
1/4 c Olive oil, divided
1 cn (15 1/4-ounce) DEL MONTE
-FreshCut Golden Sweet Whole -Kernel Corn, drained 1 cn (14 1/2-ounce) diced
-tomatoes, drained 1/2 c Diced onion
1/3 c Minced fresh cilantro
2 tb Red wine vinegar
4 Skinned and boned chicken
-breast halves 1 cn (4-ounce) whole green
-chiles, drained 3/4 c (3 ounces) 4-cheese Mexican
-blend shredded cheese Salt and pepper Fresh minced cilantro Combine 2 tablespoons olive oil and next 5 ingredients; stir well. Cover and chill 1 hour. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness with meat mallet or rolling pin. Make a lengthwise slit in one of each green chile; open and remove seeds. Arrange a chile over each chicken breast half. Sprinkle with cheese. Roll up each chicken breast half, and secure with wooden picks. Sprinkle with salt and pepper. Cook chicken in remaining 2 tablespoons oil in a large heavy skillet over medium heat 4 to 5 minutes on each side or until done. Sprinkle with additional cilantro, and serve with salsa.
From Free Cooking Recipes
8. Fettuccine With Cream, Basil, And Cheese (Italy)
4 Bacon slices; chopped thick
4 Green onions; chopped
1 Cup Whipping cream
1/2 Cup Parmesan; freshly grated
1/2 Cup Romano; freshly grated
1/3 Cup Basil; chopped fresh
1/2 Pound Fettuccine
Salt and freshly ground pepp
Parmesan; freshly grated
Romano; freshly grated
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese, 1/2 cup Parmesan, and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately.
From Free Cooking Recipes
Tuesday, April 1, 2008
STARTERS
1. Angels on Horseback
24 Oysters removed from shell
12 rind Streaky bacon rashers
12 small slices toast
enough to butter the toast
Watercress - 1 bunch.
Pre-heat oven to 200C / 400F / Gas 6. Stretch bacon so it doesn't shrink when it's cooked. Use the back of a knife. Cut each rasher in half. Wrap a piece of bacon round each oyster. Place on a baking sheet. Keep them packed up tight so that they don't unravel. Bake for about 8 minutes. Butter the toast. Arrange 2 angels on each piece and garnish the dish with the watercress.
From Helen Watson
2. Annie's Scotch Eggs
2 hard boiled and shelled eggs
100 g (3* oz) crumbled Stilton cheese
50 g (2 oz) curd cheese
450 g (1 lb) sausagemeat
4 tsp. curry powder
1 egg beaten
Dried wholemeal breadcrumbs, to coat.
Chop the hard boiled eggs and thoroughly mix with the Stilton and curd cheese. Divide into 10 and shape into balls. Chill for 10-15 minutes. Mix the sausagemeat and curry powder together. Divide into 10 pieces. Flatten each piece and wrap around a ball of filling. Seal the edges well. Roll in beaten egg then coat in breadcrumbs. Deep fry in hot oil at 160C / 325F for 7-8 minutes, drain on absorbent kitchen paper, or place on a greased baking sheet and bake at 190C / 375F / Gas 5 for 15-20 minutes, until cooked. Serve warm or cold.
From Helen Watson
3. Country Mushrooms
25g (1 oz) butter
450 gms. (1 lb) Mushrooms (preferably wild ones)
1 tblsp. plain flour
150 ml. milk
2 tsp. wholegrain mustart
2 tsp. tarragon, chopped + a few leaves for garnish
3 tblsp. soured cream
Chicory and lettuce leaves - to serve
Melt butter in a pan and cook the mushrooms for a minute or two. Stir in the flour and milk. Heat, stirring continuously until thickened. Simmer for 2 minutes. Stir in the mustard, chopped tarragon and soured cream. Serve on a nest of chicory and lettuce leaves and garnish with tarragon leaves.
From Helen Watson
4. Smoked Salmon
200 gms (7 oz) Smoked salmon slices
1 Lemon quartered
4 thin slices Brown bread buttered and cut into triangles
Arrange the smoked salmon onto 4 plates. Garnish with a lemon wedge and brown bread triangles.
From Helen Watson
24 Oysters removed from shell
12 rind Streaky bacon rashers
12 small slices toast
enough to butter the toast
Watercress - 1 bunch.
Pre-heat oven to 200C / 400F / Gas 6. Stretch bacon so it doesn't shrink when it's cooked. Use the back of a knife. Cut each rasher in half. Wrap a piece of bacon round each oyster. Place on a baking sheet. Keep them packed up tight so that they don't unravel. Bake for about 8 minutes. Butter the toast. Arrange 2 angels on each piece and garnish the dish with the watercress.
From Helen Watson
2. Annie's Scotch Eggs
2 hard boiled and shelled eggs
100 g (3* oz) crumbled Stilton cheese
50 g (2 oz) curd cheese
450 g (1 lb) sausagemeat
4 tsp. curry powder
1 egg beaten
Dried wholemeal breadcrumbs, to coat.
Chop the hard boiled eggs and thoroughly mix with the Stilton and curd cheese. Divide into 10 and shape into balls. Chill for 10-15 minutes. Mix the sausagemeat and curry powder together. Divide into 10 pieces. Flatten each piece and wrap around a ball of filling. Seal the edges well. Roll in beaten egg then coat in breadcrumbs. Deep fry in hot oil at 160C / 325F for 7-8 minutes, drain on absorbent kitchen paper, or place on a greased baking sheet and bake at 190C / 375F / Gas 5 for 15-20 minutes, until cooked. Serve warm or cold.
From Helen Watson
3. Country Mushrooms
25g (1 oz) butter
450 gms. (1 lb) Mushrooms (preferably wild ones)
1 tblsp. plain flour
150 ml. milk
2 tsp. wholegrain mustart
2 tsp. tarragon, chopped + a few leaves for garnish
3 tblsp. soured cream
Chicory and lettuce leaves - to serve
Melt butter in a pan and cook the mushrooms for a minute or two. Stir in the flour and milk. Heat, stirring continuously until thickened. Simmer for 2 minutes. Stir in the mustard, chopped tarragon and soured cream. Serve on a nest of chicory and lettuce leaves and garnish with tarragon leaves.
From Helen Watson
4. Smoked Salmon
200 gms (7 oz) Smoked salmon slices
1 Lemon quartered
4 thin slices Brown bread buttered and cut into triangles
Arrange the smoked salmon onto 4 plates. Garnish with a lemon wedge and brown bread triangles.
From Helen Watson
SOUPS
1. Asparagus Veloute
2 tins Asparagus Tins
3 tblsp. butter
3 tblsp. flour
3 cups white stock or chicken consommé or chicken stock
4 egg yolks )
1 cup cream ) liaison
2 oz. butter
salt to taste
Cut the tips of the asparagus from 1 tin and keep aside. Keep the liquid of both tins. Chop the remaining asparagus well. Melt 3 tblsp butter and when frothy, add flour and blelnd well. Aadd asparagus liquid and stock. Whisk until smooth. Add chopped asparagus and bring to the boil. Then simmer gently for 15 minutes. Pass through a fine sieve and correct seasoning. Just before serving bring the soup to the boil. Beat the egg yolks into the cream, add about 2 tblsp of soup to the liaison, beating all the time. Remove the soup from the fire, gently pour in the liaison, whisking vigourously all the time and add the asparagus tips as garnish with the 2 ozs. of butter. Serve immediately.
Note - The mixture of liaison with the soup must be done very carefully. The soup should never be allowed to boil or cook for a long time or it will curdle. Therefore it is best to bring the soup to the boil just before adding the liaison, mixing well and serving immediately afterwards.
2. Cream of Carrot Soup
1 Large onion
8 oz carrots
1 1/2 oz butter
1 1/2 pint stock
1 small clove of garlic ( chopped or crushed)
A pinch of sugar
Salt and pepper
1/4 pint creamy milk
1 tblsp. rice (cooked)
1 dsp. Mint (chopped)
Chop oinion finely, slice carrots and cook both in 1oz of butter in a pan for about 10 minutes to soften. Add the stock and the garlic. Simmer for 30-40 mins., then rub through a sieve or mix in an electric blender. Add sugar and seasoning to taste. Add milk and reheat soup; whisk in the rest of the butter, add rice and mint.
Thicken soup, if necessary, with a little arrowroot slaked in cold water before adding remaining butter. Croutons may be used instead of rice.
3. Consomme
12 oz. shin of beef
2 pints good stock
seasoning
1 onion
1 carrot
a small piece of celery
a sprig of parsley
bay leaf
Cut the meat into small pieces and put in a saucepan along with the other ingredients. Simmer very gently for one hour and strain through layers of muslin. To make a clear consomme, put in a stiffly beaten egg white and clean egg shell, gently simmer for half an hour and restrain.
From Cookery In Colour by Marguerite Patten
4. Cream of Mushroom Soup
8 oz. mushrooms
2 oz. butter
2 oz. flour
1 pint water or stock
1/4 pint milk
seasoning
parsley to garnish
Chop mushrooms finely. In a pan melt butter, fry mushrooms for 5 mins. stirring constantly. Add in the flour and cook for another couple of minutes. Remove the pan from the fire and add in gradually water and milk. Bring to a boil and cook until the soup thickens. Season with salt and pepper and garnish with parsley and serve.
From Cookery In Colour by Marguerite Patten
5. Lobster Bisque
½ large lobster or 1 small lobster
1 pint water or fish stock
1 tsp. lemon juice
1 oz. flour
1/2 pint milk
2 oz. butter
2 tbsp. cream
seasoning
paprika to garnish
Remove flesh from lobster and cut into small pieces. Save a few of the pieces for garnish. Put the shell – well washed and crushed – into a large saucepan. Cover with water or stock, add lemon juice and simmer gently for 30 mins. Strain carefully through a fine sieve and return the pan together with lobster meat. Blend the flour with milk and stir it into the soup together with butter.
Bring slowly to boil and cook stirring all the time until thickened. Add cream and seasoning, reheat (but do not allow to boil) and serve. Garnish with paprika pepper and the pieces of lobster.
From Cookery In Colour by Marguerite Patten
6. Potato and Green Pea Soup
1 lb. green peas
good handful young pea pods
12 oz. potatoes
1 1/4 ping white stock or water
seasoning
½ tsp sugar
sprig mint
1/2 pint milk
Put the peas, pods, diced potatoes, stock, seasoning, sugar and mint into a saucepan and simmer for 45 mins. Remove the mint. Pass the liquid through a sieve. Reheat with milk.
From Cookery In Colour by Marguerite Patten
7. Brown Onion Soup
4 large onions
2 oz. butter
½ oz. cornflour
3/4 pint brown stock
seasoning
few drops Worcestershire sauce
1 tblsp. sherry (optional)
Cook the onions in the water until tender. Chop finely. Melt the butter in a saucepan, add in cornflour and cook for 2 mins. Remove from heat and slowly stir in the stock. Bring to boil, stirring constantly. Add seasoning, Worcestershire sauce and sherry if used. Add onions and serve.
From Cookery In Colour by Marguerite Patten
8. Leek and Potato Soup
3 good sized leeks
1 ½ oz butter
1 lb. potatoes. sliced
1 1/2 pjint white stock or water
seasoning
4 tbsp. single cream or evaporated milk
parsley to garnish
Slice the leeks along with part of the green to give it colour. Now heat butter in a pan and cook leeks for 5 mins. Take care that the leeks do not discolour. Add the sliced potatoes, stock and seasoning. Cook steadily for about 30 mins. Sieve, return to pan, adding milk and cream and reheat without boiling. Pour in soup bowls and garnish with parsley.
From Cookery In Colour by Marguerite Patten
9. Chestnut Soup
1 lb. Chestnuts
1 pint white stock or water
2 oz. butter
1/2 pint milk
good pinch of salt
cayenne pepper
sugar (if liked)
croutons
Split the skins of the chestnuts, cover with water and cook for 15 min. Peel the nuts while still hot, then return to the saucepan with stock or water. Simmer gently for 45 mins. Strain the chestnuts through a sieve. Put the puree into the pan together with butter, milk and seasoning. Heat slowly and serve with crisp toast or croutons.
From Cookery In Colour by Marguerite Patten
10. Oxtail Soup
1 small oxtail
2 oz. butter
1 small turnip sliced
3 medium sized carrots sliced
1 large onion sliced
3 pints stock or water
good pinch of mixed herbs
seasoning
2 oz. flour
Cut the oxtail into pieces, soak in water for one hour. Discard the water. Heat butter and fry vegetables for 5 mins. Add stock, oxtail, herbs, lots of seasoning and simmer gently for 3 hrs. Blend the flour with stock or water and stir into the soup. Bring to boil and cook for 10 mins. Take out pieces of oxtail and cut the meat from the bones. Return the meat to the soup and reheat. This soup contains a lot of fat, so it is best to prepare it a day in advance and remove the fat top layer from the soup before serving.
From Cookery In Colour by Marguerite Patten
2 tins Asparagus Tins
3 tblsp. butter
3 tblsp. flour
3 cups white stock or chicken consommé or chicken stock
4 egg yolks )
1 cup cream ) liaison
2 oz. butter
salt to taste
Cut the tips of the asparagus from 1 tin and keep aside. Keep the liquid of both tins. Chop the remaining asparagus well. Melt 3 tblsp butter and when frothy, add flour and blelnd well. Aadd asparagus liquid and stock. Whisk until smooth. Add chopped asparagus and bring to the boil. Then simmer gently for 15 minutes. Pass through a fine sieve and correct seasoning. Just before serving bring the soup to the boil. Beat the egg yolks into the cream, add about 2 tblsp of soup to the liaison, beating all the time. Remove the soup from the fire, gently pour in the liaison, whisking vigourously all the time and add the asparagus tips as garnish with the 2 ozs. of butter. Serve immediately.
Note - The mixture of liaison with the soup must be done very carefully. The soup should never be allowed to boil or cook for a long time or it will curdle. Therefore it is best to bring the soup to the boil just before adding the liaison, mixing well and serving immediately afterwards.
2. Cream of Carrot Soup
1 Large onion
8 oz carrots
1 1/2 oz butter
1 1/2 pint stock
1 small clove of garlic ( chopped or crushed)
A pinch of sugar
Salt and pepper
1/4 pint creamy milk
1 tblsp. rice (cooked)
1 dsp. Mint (chopped)
Chop oinion finely, slice carrots and cook both in 1oz of butter in a pan for about 10 minutes to soften. Add the stock and the garlic. Simmer for 30-40 mins., then rub through a sieve or mix in an electric blender. Add sugar and seasoning to taste. Add milk and reheat soup; whisk in the rest of the butter, add rice and mint.
Thicken soup, if necessary, with a little arrowroot slaked in cold water before adding remaining butter. Croutons may be used instead of rice.
3. Consomme
12 oz. shin of beef
2 pints good stock
seasoning
1 onion
1 carrot
a small piece of celery
a sprig of parsley
bay leaf
Cut the meat into small pieces and put in a saucepan along with the other ingredients. Simmer very gently for one hour and strain through layers of muslin. To make a clear consomme, put in a stiffly beaten egg white and clean egg shell, gently simmer for half an hour and restrain.
From Cookery In Colour by Marguerite Patten
4. Cream of Mushroom Soup
8 oz. mushrooms
2 oz. butter
2 oz. flour
1 pint water or stock
1/4 pint milk
seasoning
parsley to garnish
Chop mushrooms finely. In a pan melt butter, fry mushrooms for 5 mins. stirring constantly. Add in the flour and cook for another couple of minutes. Remove the pan from the fire and add in gradually water and milk. Bring to a boil and cook until the soup thickens. Season with salt and pepper and garnish with parsley and serve.
From Cookery In Colour by Marguerite Patten
5. Lobster Bisque
½ large lobster or 1 small lobster
1 pint water or fish stock
1 tsp. lemon juice
1 oz. flour
1/2 pint milk
2 oz. butter
2 tbsp. cream
seasoning
paprika to garnish
Remove flesh from lobster and cut into small pieces. Save a few of the pieces for garnish. Put the shell – well washed and crushed – into a large saucepan. Cover with water or stock, add lemon juice and simmer gently for 30 mins. Strain carefully through a fine sieve and return the pan together with lobster meat. Blend the flour with milk and stir it into the soup together with butter.
Bring slowly to boil and cook stirring all the time until thickened. Add cream and seasoning, reheat (but do not allow to boil) and serve. Garnish with paprika pepper and the pieces of lobster.
From Cookery In Colour by Marguerite Patten
6. Potato and Green Pea Soup
1 lb. green peas
good handful young pea pods
12 oz. potatoes
1 1/4 ping white stock or water
seasoning
½ tsp sugar
sprig mint
1/2 pint milk
Put the peas, pods, diced potatoes, stock, seasoning, sugar and mint into a saucepan and simmer for 45 mins. Remove the mint. Pass the liquid through a sieve. Reheat with milk.
From Cookery In Colour by Marguerite Patten
7. Brown Onion Soup
4 large onions
2 oz. butter
½ oz. cornflour
3/4 pint brown stock
seasoning
few drops Worcestershire sauce
1 tblsp. sherry (optional)
Cook the onions in the water until tender. Chop finely. Melt the butter in a saucepan, add in cornflour and cook for 2 mins. Remove from heat and slowly stir in the stock. Bring to boil, stirring constantly. Add seasoning, Worcestershire sauce and sherry if used. Add onions and serve.
From Cookery In Colour by Marguerite Patten
8. Leek and Potato Soup
3 good sized leeks
1 ½ oz butter
1 lb. potatoes. sliced
1 1/2 pjint white stock or water
seasoning
4 tbsp. single cream or evaporated milk
parsley to garnish
Slice the leeks along with part of the green to give it colour. Now heat butter in a pan and cook leeks for 5 mins. Take care that the leeks do not discolour. Add the sliced potatoes, stock and seasoning. Cook steadily for about 30 mins. Sieve, return to pan, adding milk and cream and reheat without boiling. Pour in soup bowls and garnish with parsley.
From Cookery In Colour by Marguerite Patten
9. Chestnut Soup
1 lb. Chestnuts
1 pint white stock or water
2 oz. butter
1/2 pint milk
good pinch of salt
cayenne pepper
sugar (if liked)
croutons
Split the skins of the chestnuts, cover with water and cook for 15 min. Peel the nuts while still hot, then return to the saucepan with stock or water. Simmer gently for 45 mins. Strain the chestnuts through a sieve. Put the puree into the pan together with butter, milk and seasoning. Heat slowly and serve with crisp toast or croutons.
From Cookery In Colour by Marguerite Patten
10. Oxtail Soup
1 small oxtail
2 oz. butter
1 small turnip sliced
3 medium sized carrots sliced
1 large onion sliced
3 pints stock or water
good pinch of mixed herbs
seasoning
2 oz. flour
Cut the oxtail into pieces, soak in water for one hour. Discard the water. Heat butter and fry vegetables for 5 mins. Add stock, oxtail, herbs, lots of seasoning and simmer gently for 3 hrs. Blend the flour with stock or water and stir into the soup. Bring to boil and cook for 10 mins. Take out pieces of oxtail and cut the meat from the bones. Return the meat to the soup and reheat. This soup contains a lot of fat, so it is best to prepare it a day in advance and remove the fat top layer from the soup before serving.
From Cookery In Colour by Marguerite Patten
FISH
1. Codfish and Potato Casserole
4 potatoes mashed
½ kg. fresh cod fish
Salt to taste
3 tbsp. Chopped onions
1 cup single cream
l tbsp. butter
Put the potatoes in a greased 7” casserole. Boil the fish with salt, flake it and add it to the casserole. Then add the onions and cream. Dot with butter and bake in a moderate oven for about half an hour.
From Cookery In Colour by Marguerite Patten
2. Deviled Tuna
1 tbsp. chopped onion
1 can (4 oz) sliced mushroom, drained
¼ cup butter or margarine
¼ cup flour
½ tsp salt
½ tsp dry mustard
¼ tsp paprika
¼ tsp ground black pepper
dash cayenne pepper
1 ½ cups milk
¼ tsp Worcestershire sauce
1 tsp lemon juice
2 hard boiled eggs, sliced
1 (7 oz) can tuna, drained
Round buttery crackers
Saute onions and mushroom in butter or margarine. Stir in next 6 ingredents. Add milk, Worcestershire sauce and lemon juice. Cook stirring constantly until sauce thickens. Add sliced eggs and tuna. Heat, serve over crackers.
From Cookery In Colour by Marguerite Patten
3. Salmon Mousse
12 oz. fresh salmon
2 tbsp. vinegar
1/2 oz. butter
1 dessertspoon flour
2 tsp. sugar
1 tsp. dry mustard
2 eggs
4 tbsp. milk
1/2 oz. powdered gelatine
3 tbsp. cold water
salt and pepper
2 tbsp. double cream
lemon and tomato slices
parsley to garnish
Boil salmon and drain liquid into a measuring cup. Add vinegar and butter and heat until fat has dissolved. When the salmon has cooled flake it. Mix flour, sugar and mustard in a double boiler and cook. Add eggs and whisk together. When smooth add in the fish liquid and milk. Cook until the mixture thickens, stirring all the time. Soften gelatine in cold water and mix into the hot mixture stirring till it dissolves completely. Now turn the mixture into a large bowl and add fish. Place in a cool place, stirring occasionally. When cold and thick, season with salt and pepper and fold in the lightly whipped cream. Turn into a mould and place in the refrigerator until set. When ready to serve turn onto a serving dish and garnish with lemon and tomato slices and parsley.
From Cookery In Colour by Marguerite Patten
4. Grilled Herrings with Mustard Sauce
4 herrings.
1 oz. melted butter
1 oz. butter
l oz. flour
1/4 ltr. milk
salt and pepper
2 tsp. mustard
1 tsp. vinegar
lemon and sprigs of parsley to garnish.
Trim and clean herrings. Brush with melted butter and grill on both sides. Heat butter and off the flame stir in the flour. Return to the flame and cook the roux. Remove pan from flame and add in cold milk. Bring to boil and cook, until smooth, with a wooden spoon. Season with salt and pepper. To this add mustard and vinegar. Garnish the herrings with lemon and sprigs of parsley and serve with mustard sauce.
From Cookery In Colour by Marguerite Patten
5. Baked Cod Steaks
2 rashers bacon
1 small onion
chopped parsley
4 cod steaks
little melted butter
juice 1 lemon
seasoning including dry mustard
tomato slices to garnish
Chop the bacon and onion and mix together with the parsley. Brush the cod steaks with melted butter, sprinkle with lemon juice and seasoning, including dry mustard. Top each steak with a little of the bacon mixture and bake for 15 minutes in a moderately hot oven, 400 degrees F, 200 degrees C., Gas Mark 6. Serve garnished with tomato slices.
From Cookery In Colour by Marguerite Patten
6. Haddock Balls
1 large smoked haddock
6 oz. cold mashed potatoes
pepper
2 heaped tsp. chopped parsley
1 egg
browned crumbs
cooking fat for frying
Cook the haddock, remove the skin and bone or use left over coked haddock. Flake the flesh finely. Add the potatoes, pepper and chopped parsley, form into 6 balls. Dip in beaten egg and coat with browned crumbs. Fry in deep fat, heated to 35 degrees F, 180 degrees C for 3 minutes, until brown and crisp. Drain on absorbent paper and serve hot or cold with tomatoes and watercress.
From Cookery In Colour by Marguerite Patten
7. Fish and Shrimp Pie
1 lb. cooked white fish
½ pint white sauce
4 oz. frozen or peeled shrimps
1 hard boiled egg chopped
seasoning
2 oz. butter
4 oz. flour
anchovy fillets to garnish
Flake the fish and mix with the sauce, shrimps and egg. Season. Put into an ovenproof dish. Rub the fat into the flour to form a crumble mixture. Cover the fish mixture with this. Cook in a very moderate to moderate oven 350 degrees F, 180 degrees C, Gas Mark 4, for 30-35 minutes. Garnish with anchovy fillets.
From Cookery In Colour by Marguerite Patten
8. Cottage Cheese and Salmon Mould
¾ packet aspic jelly
390 ml water
1 cucumber thinly sliced
2 hard boiled eggs sliced
7 oz. can salmon
8 oz. cottage cheese
2 tblsp. mayonnaise
salt and pepper
1 tblsp. chopped olives or gerkins
Make up the jelly with390 ml water. Pour ½ cm layer of aspic jelly into a fairly deep oval dish. Chill. When set arrange slices of cucumber and hard boiled egg on the bottom. Chill. Pour another ½ cm layer of jelly on top. Chill. Mix together remaining aspic jelly, chopped egg, flaked salmon, cottage cheese, mayonnaise, seasoning and chopped olives or gherkin. Turn into dish and chill. When set turn out on to a dish and serve.
From Cookery In Colour by Marguerite Patten
9. Mussels Mariniere
2 pints mussels
water to cover
1 small onion
2-3 sticks celery, when available
1 tblsp. tarragon vinegar
little white wine optional
seasoning
small bunch parsley
chopped parsley to garnish
Scrub the mussels well, discarding any that are open and will not close when sharply tapped. Put into a large saucepan together with water, onion, celery, vinegar and wine if used, a good pinch of salt and pepper and the parsley. Heat slowly until the mussels open. Remove the bears from the mussels. Sometimes you will find a small growth, looking like a weed, in the mussel – this must be taken out. Leave the mussels on half the shell. Reboil the liquid and strain over them. Garnish with chopped parsley.
From Cookery In Colour by Marguerite Patten
10. Stuffed Fillets of Plaice or Sole
1 large jar lobster, crab or shrimp paste
4 large fillets plaice or sole
2 eating apples
watercress
few green grapes to garnish
Spread the paste on each fillet of plaice or sole. Roll firmly and stand in a buttered ovenproof dish, season well. Cover with well buttered paper and bake for 12-15 minutes in a moderately hot oven, 375 degrees F, 190 degrees C, Gas Mark 5. Meanwhile core the apple and cut into slices. Brush the slices with melted butter and cook, on each side, under a heated grill for 2-3 minutes. Place the cooked fish rolls on the apple rings and fill the centre with a halved green grape. If liked, serve on a bed of saffron rice. Garnish with a sprig of watercress.
From Cookery In Colour by Marguerite Patten
4 potatoes mashed
½ kg. fresh cod fish
Salt to taste
3 tbsp. Chopped onions
1 cup single cream
l tbsp. butter
Put the potatoes in a greased 7” casserole. Boil the fish with salt, flake it and add it to the casserole. Then add the onions and cream. Dot with butter and bake in a moderate oven for about half an hour.
From Cookery In Colour by Marguerite Patten
2. Deviled Tuna
1 tbsp. chopped onion
1 can (4 oz) sliced mushroom, drained
¼ cup butter or margarine
¼ cup flour
½ tsp salt
½ tsp dry mustard
¼ tsp paprika
¼ tsp ground black pepper
dash cayenne pepper
1 ½ cups milk
¼ tsp Worcestershire sauce
1 tsp lemon juice
2 hard boiled eggs, sliced
1 (7 oz) can tuna, drained
Round buttery crackers
Saute onions and mushroom in butter or margarine. Stir in next 6 ingredents. Add milk, Worcestershire sauce and lemon juice. Cook stirring constantly until sauce thickens. Add sliced eggs and tuna. Heat, serve over crackers.
From Cookery In Colour by Marguerite Patten
3. Salmon Mousse
12 oz. fresh salmon
2 tbsp. vinegar
1/2 oz. butter
1 dessertspoon flour
2 tsp. sugar
1 tsp. dry mustard
2 eggs
4 tbsp. milk
1/2 oz. powdered gelatine
3 tbsp. cold water
salt and pepper
2 tbsp. double cream
lemon and tomato slices
parsley to garnish
Boil salmon and drain liquid into a measuring cup. Add vinegar and butter and heat until fat has dissolved. When the salmon has cooled flake it. Mix flour, sugar and mustard in a double boiler and cook. Add eggs and whisk together. When smooth add in the fish liquid and milk. Cook until the mixture thickens, stirring all the time. Soften gelatine in cold water and mix into the hot mixture stirring till it dissolves completely. Now turn the mixture into a large bowl and add fish. Place in a cool place, stirring occasionally. When cold and thick, season with salt and pepper and fold in the lightly whipped cream. Turn into a mould and place in the refrigerator until set. When ready to serve turn onto a serving dish and garnish with lemon and tomato slices and parsley.
From Cookery In Colour by Marguerite Patten
4. Grilled Herrings with Mustard Sauce
4 herrings.
1 oz. melted butter
1 oz. butter
l oz. flour
1/4 ltr. milk
salt and pepper
2 tsp. mustard
1 tsp. vinegar
lemon and sprigs of parsley to garnish.
Trim and clean herrings. Brush with melted butter and grill on both sides. Heat butter and off the flame stir in the flour. Return to the flame and cook the roux. Remove pan from flame and add in cold milk. Bring to boil and cook, until smooth, with a wooden spoon. Season with salt and pepper. To this add mustard and vinegar. Garnish the herrings with lemon and sprigs of parsley and serve with mustard sauce.
From Cookery In Colour by Marguerite Patten
5. Baked Cod Steaks
2 rashers bacon
1 small onion
chopped parsley
4 cod steaks
little melted butter
juice 1 lemon
seasoning including dry mustard
tomato slices to garnish
Chop the bacon and onion and mix together with the parsley. Brush the cod steaks with melted butter, sprinkle with lemon juice and seasoning, including dry mustard. Top each steak with a little of the bacon mixture and bake for 15 minutes in a moderately hot oven, 400 degrees F, 200 degrees C., Gas Mark 6. Serve garnished with tomato slices.
From Cookery In Colour by Marguerite Patten
6. Haddock Balls
1 large smoked haddock
6 oz. cold mashed potatoes
pepper
2 heaped tsp. chopped parsley
1 egg
browned crumbs
cooking fat for frying
Cook the haddock, remove the skin and bone or use left over coked haddock. Flake the flesh finely. Add the potatoes, pepper and chopped parsley, form into 6 balls. Dip in beaten egg and coat with browned crumbs. Fry in deep fat, heated to 35 degrees F, 180 degrees C for 3 minutes, until brown and crisp. Drain on absorbent paper and serve hot or cold with tomatoes and watercress.
From Cookery In Colour by Marguerite Patten
7. Fish and Shrimp Pie
1 lb. cooked white fish
½ pint white sauce
4 oz. frozen or peeled shrimps
1 hard boiled egg chopped
seasoning
2 oz. butter
4 oz. flour
anchovy fillets to garnish
Flake the fish and mix with the sauce, shrimps and egg. Season. Put into an ovenproof dish. Rub the fat into the flour to form a crumble mixture. Cover the fish mixture with this. Cook in a very moderate to moderate oven 350 degrees F, 180 degrees C, Gas Mark 4, for 30-35 minutes. Garnish with anchovy fillets.
From Cookery In Colour by Marguerite Patten
8. Cottage Cheese and Salmon Mould
¾ packet aspic jelly
390 ml water
1 cucumber thinly sliced
2 hard boiled eggs sliced
7 oz. can salmon
8 oz. cottage cheese
2 tblsp. mayonnaise
salt and pepper
1 tblsp. chopped olives or gerkins
Make up the jelly with390 ml water. Pour ½ cm layer of aspic jelly into a fairly deep oval dish. Chill. When set arrange slices of cucumber and hard boiled egg on the bottom. Chill. Pour another ½ cm layer of jelly on top. Chill. Mix together remaining aspic jelly, chopped egg, flaked salmon, cottage cheese, mayonnaise, seasoning and chopped olives or gherkin. Turn into dish and chill. When set turn out on to a dish and serve.
From Cookery In Colour by Marguerite Patten
9. Mussels Mariniere
2 pints mussels
water to cover
1 small onion
2-3 sticks celery, when available
1 tblsp. tarragon vinegar
little white wine optional
seasoning
small bunch parsley
chopped parsley to garnish
Scrub the mussels well, discarding any that are open and will not close when sharply tapped. Put into a large saucepan together with water, onion, celery, vinegar and wine if used, a good pinch of salt and pepper and the parsley. Heat slowly until the mussels open. Remove the bears from the mussels. Sometimes you will find a small growth, looking like a weed, in the mussel – this must be taken out. Leave the mussels on half the shell. Reboil the liquid and strain over them. Garnish with chopped parsley.
From Cookery In Colour by Marguerite Patten
10. Stuffed Fillets of Plaice or Sole
1 large jar lobster, crab or shrimp paste
4 large fillets plaice or sole
2 eating apples
watercress
few green grapes to garnish
Spread the paste on each fillet of plaice or sole. Roll firmly and stand in a buttered ovenproof dish, season well. Cover with well buttered paper and bake for 12-15 minutes in a moderately hot oven, 375 degrees F, 190 degrees C, Gas Mark 5. Meanwhile core the apple and cut into slices. Brush the slices with melted butter and cook, on each side, under a heated grill for 2-3 minutes. Place the cooked fish rolls on the apple rings and fill the centre with a halved green grape. If liked, serve on a bed of saffron rice. Garnish with a sprig of watercress.
From Cookery In Colour by Marguerite Patten
MEATS
1. Coq au Vin
2 lbs. Chicken
Salt and pepper
1 tbsp flour
1 tbsp oil
3 tbsp butter
8 to 10 spring onions
1 cup mushroom
1 tsp parsley )
1 tsp celery ) bouquet garni
1 tsp thyme )
4 bay leaves )
1 clove garlic
¼ cup brandy
1 cup chicken stock
½ cup red wine
1 tbsp. butter
100 gms. chicken liver
Joint the 2 lb. chicken and marinate it with salt, pepper and flour. In a pan heat oil. Add in butter and the spring onions. Add the chicken pieces and fry till brown on all sides. Add in the mushrooms and fry till pale brown. Add in parsley, celery, thyme, bay leaves and garlic. Pour in brandy on a high flame. Ignite and close the lid tightly. Let it stand for a 2 minutes.
Add in chicken stock and red wine on a low flame. Cook for 12-15 mins. on a very low flame. Saute butter and add in cooked chicken liver.
2. Roast Chicken
1 kg. Chicken
1 tbsp. kitchen salt
6 tbsp. butter
6 parboiled potatoes (peel)
2 tbsp. vinegar )
2 tbsp. salad oil ) Grind together
2 tsp. pepper ) for marinade
1 tsp. mustard )
Wash and dry chicken. Put in a large oven proof dish. Rub with salt inside and out. Marinate for 4 hours or overnight in the marinate mixture. Just before putting it into a moderate oven , cover the chicken with 4 tblsp butter. Pub a large nut of butter inside. Roast in oven for 1 to 1 ½ hours.
When nearly done put the parboiled potatoes around the chicken. Baste occasionally. If chicken is not tender and the outside is beginning to get brown, cover chicken with greased paper and allow to roast a little longer.
Note - You may saute the parboiled potatoes in fat before putting them to roast.
From Cookery In Colour by Marguerite Patten
3. Grilled Lamb Chops
4 lamb chops
1 oz. melted butter
halved tomatoes
sprigs of watercress
Brush chops with melted butter and put on grill. Heat grill and cook chop on each side for 5-7 mins. Arrange on a serving dish and garnish with halved tomatoes and sprigs of watercress.
From Cookery In Colour by Marguerite Patten
4. Hungarian Goulash
3 oz. butter
1/2 kg. lean beef
1/2 kg. veal
1/2 kg. onions
2 tomatoes quartered
1 tsp salt
2 tsp. paprika pepper
2 tsp. tomato puree
1/2 kg. potatoes
1 green pepper sliced
4 tbsp cream
Heat butter in pan. Cut meat into small pieces. Slice the onion thinly. Fry meat and onions until pale golden, add tomatoes, salt, pepper and tomato puree and simmer for 30 mins. Add sliced potatoes and green pepper and continue cooking for another one and a half hours till meat and potatoes are tender. Stir in the cream just before serving.
From Cookery In Colour by Marguerite Patten
5. Chateaubriand
2 tbsp. extra-virgin olive oil
1 (10-ounce) center-cut beef tenderloin
Kosher salt and freshly ground pepper to taste
1 large shallot, peeled and chopped
1/2 cup red wine (whatever you're drinking)
2 tablespoons unsalted butter, chilled
Preheat oven to 450°F. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking. Season the meat with salt and pepper, then brown it in the pan on all sides. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan from the oven. Transfer the meat to a cutting board and tent it with foil. Pour all but a thin film of fat from the pan. Add the shallot and sauté it over medium-low heat until golden, 2 to 3 minutes. Add the wine and raise the heat to high, scraping up any brown bits from the pan. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter. Carve the meat in thick slices and drizzle with the pan sauce.
From Cookery In Colour by Marguerite Patten
6. Roast Loin of Pork with Apricot Stuffing
4 lbs. loin, boned
Apricot Stuffing
1 clove garlic
parsley
marjoram
canned apricot halves to garnish
Stuff the loins, roll up and tie securely. Chop garlic and herbs and rub well into the meat. Pace the meat in a roasting tin and cook for 10 minutes in a very moderate oven, 350 degrees F, 180 degrees C, Gas Mark 4. Reduce heat to 300 degrees F, 150 degrees C, Gas Mark 2 and cook for 2 ½-3 hours. Transfer the pork to a serving dish and serve garnished with canned apricot halves.
Apricot Stuffing
1 tblsp. chopped onions
1 oz. butter
4 rounded tblsp fresh white breadcrumbs
salt and pepper
½ tsp. parsley
½ tsp. sage
1-2 tblsp. milk
2 oz. dried apricots, chopped
Gently fry the onion in butter. Add breadcrumbs, salt, pepper and herbs, mix with milk; finally add apricots.
From Cookery In Colour by Marguerite Patten
7. Cider Braised Lamb leg of lamb
2 sprigs rosemary
1 lb. leeks
1 pint cider
large potatoes
With a sharp knife loosen the skin in two places, to make small pockets, and put a small sprig of rosemary in each. Prepare the leeks, cut into thin slices and put into a meat tin. Place the joint on top and pour the cider over. Season. Prepare potatoes and put them round the joint. Baste with the cider. Cover with foil and cook at 350 degrees F, 180 degrees C, Gas Mark 4, allowing 25 minutes per ½ kg. Remove cover, baste again and cook, uncovered for a further 25 minutes to brown the lamb. Serve on a hot dish, garnish with potatoes and whole, cooked carrots. Then the liquid from the pan, ad some of the leeks and serve in a sauce boat.
From Cookery In Colour by Marguerite Patten
8. Noisettes of Lamb Garni
1 ½ lb. best end neck of lamb
4 large firm tomatoes
1 ½ lb. hot mashed potatoes
1 small packet frozen peas
Divide the lamb into cutlets and remove the bone. Curl the end around the edge of the cutlet and secure with a small skewer. Cut the tomatoes into half and scoop out the centres, keeping the tomato pulp on one side to use in the gravy. Pipe or spread a layer of potato down the centre of an ovenproof dish, surround with tomato shells and place the dish in a moderate oven, 375 degrees F, 190 degrees C, Gas Mark 5, for about 15 minutes. Fry or grill the noisettes of lamb for 6-8 minutes on each side, drain and use the liquor for the gravy thickening with flour in the usual way. Add dripping from cooking noisettes and the tomato pulp. Pile the peas into the tomato shells and serve. Serve the gravy separately.
From Cookery In Colour by Marguerite Patten
9. Veal Escalopes
4 thin sliced veal
1 egg, beaten
3 oz. white breadcrumbs
3 oz. Cheddar cheese, finely grated, optional
pinch of salt
dash of cayenne pepper
2 oz. cooking fat
2 oz. butter
4 lemon quarters
4 stuffed olives
4 anchovies
Trim the veal slices if necessary to give neat shape and dip in beaten egg. Mix the breadcrumbs and grated cheese if used, season with salt and cayenne pepper and use to coat the veal. Prepare the lemon quarters, wrap an anchovy round each olive and keep on one side for garnish. Fry the veal on both sides in hot fat for about 10 minutes until golden brown. Heat the butter to a light golden brown. Arrange the escalopes slightly overlapping on a hot dish, pour over the browned butter. Garnish with lemon quarters, the olives and anchovies. Serve at once.
From Cookery In Colour by Marguerite Patten
10. Trotters in Parsley Sauce
2 pig’s trotters
1 large onion
little bacon rind
1 bay leaf
seasoning
1 oz. butter
1 tblsp. cornflour to thicken
chopped parsley
few cooked peas, optional
creamed potato and lemon slices to garnish
Scrub the trotters and place in a saucepan with the coarsely chopped onion and bacon rind. Cover with water, bring to the boil and skin. Add bay leaf and seasoning and simmer until tender. Remove the trotters and keep hot. Strain 284 ml. of the liquid into another saucepan. Stir in the butter and the cornflour, blend with 3 tblsp. liquor. Bring to the boil and cook until thicken ed. Add parsley and peas, if used and pour over the trotters. Garnish with a border of piped potato and lemon slices.
From Cookery In Colour by Marguerite Patten
2 lbs. Chicken
Salt and pepper
1 tbsp flour
1 tbsp oil
3 tbsp butter
8 to 10 spring onions
1 cup mushroom
1 tsp parsley )
1 tsp celery ) bouquet garni
1 tsp thyme )
4 bay leaves )
1 clove garlic
¼ cup brandy
1 cup chicken stock
½ cup red wine
1 tbsp. butter
100 gms. chicken liver
Joint the 2 lb. chicken and marinate it with salt, pepper and flour. In a pan heat oil. Add in butter and the spring onions. Add the chicken pieces and fry till brown on all sides. Add in the mushrooms and fry till pale brown. Add in parsley, celery, thyme, bay leaves and garlic. Pour in brandy on a high flame. Ignite and close the lid tightly. Let it stand for a 2 minutes.
Add in chicken stock and red wine on a low flame. Cook for 12-15 mins. on a very low flame. Saute butter and add in cooked chicken liver.
2. Roast Chicken
1 kg. Chicken
1 tbsp. kitchen salt
6 tbsp. butter
6 parboiled potatoes (peel)
2 tbsp. vinegar )
2 tbsp. salad oil ) Grind together
2 tsp. pepper ) for marinade
1 tsp. mustard )
Wash and dry chicken. Put in a large oven proof dish. Rub with salt inside and out. Marinate for 4 hours or overnight in the marinate mixture. Just before putting it into a moderate oven , cover the chicken with 4 tblsp butter. Pub a large nut of butter inside. Roast in oven for 1 to 1 ½ hours.
When nearly done put the parboiled potatoes around the chicken. Baste occasionally. If chicken is not tender and the outside is beginning to get brown, cover chicken with greased paper and allow to roast a little longer.
Note - You may saute the parboiled potatoes in fat before putting them to roast.
From Cookery In Colour by Marguerite Patten
3. Grilled Lamb Chops
4 lamb chops
1 oz. melted butter
halved tomatoes
sprigs of watercress
Brush chops with melted butter and put on grill. Heat grill and cook chop on each side for 5-7 mins. Arrange on a serving dish and garnish with halved tomatoes and sprigs of watercress.
From Cookery In Colour by Marguerite Patten
4. Hungarian Goulash
3 oz. butter
1/2 kg. lean beef
1/2 kg. veal
1/2 kg. onions
2 tomatoes quartered
1 tsp salt
2 tsp. paprika pepper
2 tsp. tomato puree
1/2 kg. potatoes
1 green pepper sliced
4 tbsp cream
Heat butter in pan. Cut meat into small pieces. Slice the onion thinly. Fry meat and onions until pale golden, add tomatoes, salt, pepper and tomato puree and simmer for 30 mins. Add sliced potatoes and green pepper and continue cooking for another one and a half hours till meat and potatoes are tender. Stir in the cream just before serving.
From Cookery In Colour by Marguerite Patten
5. Chateaubriand
2 tbsp. extra-virgin olive oil
1 (10-ounce) center-cut beef tenderloin
Kosher salt and freshly ground pepper to taste
1 large shallot, peeled and chopped
1/2 cup red wine (whatever you're drinking)
2 tablespoons unsalted butter, chilled
Preheat oven to 450°F. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking. Season the meat with salt and pepper, then brown it in the pan on all sides. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan from the oven. Transfer the meat to a cutting board and tent it with foil. Pour all but a thin film of fat from the pan. Add the shallot and sauté it over medium-low heat until golden, 2 to 3 minutes. Add the wine and raise the heat to high, scraping up any brown bits from the pan. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter. Carve the meat in thick slices and drizzle with the pan sauce.
From Cookery In Colour by Marguerite Patten
6. Roast Loin of Pork with Apricot Stuffing
4 lbs. loin, boned
Apricot Stuffing
1 clove garlic
parsley
marjoram
canned apricot halves to garnish
Stuff the loins, roll up and tie securely. Chop garlic and herbs and rub well into the meat. Pace the meat in a roasting tin and cook for 10 minutes in a very moderate oven, 350 degrees F, 180 degrees C, Gas Mark 4. Reduce heat to 300 degrees F, 150 degrees C, Gas Mark 2 and cook for 2 ½-3 hours. Transfer the pork to a serving dish and serve garnished with canned apricot halves.
Apricot Stuffing
1 tblsp. chopped onions
1 oz. butter
4 rounded tblsp fresh white breadcrumbs
salt and pepper
½ tsp. parsley
½ tsp. sage
1-2 tblsp. milk
2 oz. dried apricots, chopped
Gently fry the onion in butter. Add breadcrumbs, salt, pepper and herbs, mix with milk; finally add apricots.
From Cookery In Colour by Marguerite Patten
7. Cider Braised Lamb leg of lamb
2 sprigs rosemary
1 lb. leeks
1 pint cider
large potatoes
With a sharp knife loosen the skin in two places, to make small pockets, and put a small sprig of rosemary in each. Prepare the leeks, cut into thin slices and put into a meat tin. Place the joint on top and pour the cider over. Season. Prepare potatoes and put them round the joint. Baste with the cider. Cover with foil and cook at 350 degrees F, 180 degrees C, Gas Mark 4, allowing 25 minutes per ½ kg. Remove cover, baste again and cook, uncovered for a further 25 minutes to brown the lamb. Serve on a hot dish, garnish with potatoes and whole, cooked carrots. Then the liquid from the pan, ad some of the leeks and serve in a sauce boat.
From Cookery In Colour by Marguerite Patten
8. Noisettes of Lamb Garni
1 ½ lb. best end neck of lamb
4 large firm tomatoes
1 ½ lb. hot mashed potatoes
1 small packet frozen peas
Divide the lamb into cutlets and remove the bone. Curl the end around the edge of the cutlet and secure with a small skewer. Cut the tomatoes into half and scoop out the centres, keeping the tomato pulp on one side to use in the gravy. Pipe or spread a layer of potato down the centre of an ovenproof dish, surround with tomato shells and place the dish in a moderate oven, 375 degrees F, 190 degrees C, Gas Mark 5, for about 15 minutes. Fry or grill the noisettes of lamb for 6-8 minutes on each side, drain and use the liquor for the gravy thickening with flour in the usual way. Add dripping from cooking noisettes and the tomato pulp. Pile the peas into the tomato shells and serve. Serve the gravy separately.
From Cookery In Colour by Marguerite Patten
9. Veal Escalopes
4 thin sliced veal
1 egg, beaten
3 oz. white breadcrumbs
3 oz. Cheddar cheese, finely grated, optional
pinch of salt
dash of cayenne pepper
2 oz. cooking fat
2 oz. butter
4 lemon quarters
4 stuffed olives
4 anchovies
Trim the veal slices if necessary to give neat shape and dip in beaten egg. Mix the breadcrumbs and grated cheese if used, season with salt and cayenne pepper and use to coat the veal. Prepare the lemon quarters, wrap an anchovy round each olive and keep on one side for garnish. Fry the veal on both sides in hot fat for about 10 minutes until golden brown. Heat the butter to a light golden brown. Arrange the escalopes slightly overlapping on a hot dish, pour over the browned butter. Garnish with lemon quarters, the olives and anchovies. Serve at once.
From Cookery In Colour by Marguerite Patten
10. Trotters in Parsley Sauce
2 pig’s trotters
1 large onion
little bacon rind
1 bay leaf
seasoning
1 oz. butter
1 tblsp. cornflour to thicken
chopped parsley
few cooked peas, optional
creamed potato and lemon slices to garnish
Scrub the trotters and place in a saucepan with the coarsely chopped onion and bacon rind. Cover with water, bring to the boil and skin. Add bay leaf and seasoning and simmer until tender. Remove the trotters and keep hot. Strain 284 ml. of the liquid into another saucepan. Stir in the butter and the cornflour, blend with 3 tblsp. liquor. Bring to the boil and cook until thicken ed. Add parsley and peas, if used and pour over the trotters. Garnish with a border of piped potato and lemon slices.
From Cookery In Colour by Marguerite Patten
EGGS and CHEESE
1.Eggs On Okra
6 eggs 2 tbsp. oil
6 onions cut into small pieces
½ kg. Okras sliced into small rounds
1 tomato chopped
2 green chillies chopped
1 tbsp. chopped coriander leaves
salt to taste
Heat oil in a pan and fry onions till golden. Add okras and fry till cooked. Mix in tomatoes, chillies and salt and cook for 2 more mins. Spread okras in a greased pie dish, sprinkle with coriander leaves. Make hollows and break an egg into each hollow. Cover and cook on a slow fire till eggs are set. Serve at once.
2. Parsi Pora (Omelette)
6 eggs
4 onions
2 tbsp. coriander leaves
4 green chillies
1 red chilly
1-3 garlic cloves
1 small piece of ginger
1 tbsp. tomato or mango chutney
1 tbsp. water
salt to taste
1 lb. ghee or butter
Grind together coriander leaves, green chillies, red chilly, ginger, garlic.
Beat the eggs slightly, add the ground spices, chutney and water and mix well. Fry each omelette in a deep ghee in a deep frying pan, loosening the edges and basting with the ghee. Turn when well browned and fry the other side. Do not fold over. Serve hot with crusty bread.
3. Egg Pie With Bacon
3 potatoes diced
1/2 lb. carrots cut into 1/2 " pieces
1/2 lb. green peas
1/2 lb. french beans
3 eggs hardboiled and diced
1/4 lb. diced cooked bacon
1/4 lb. strips of grilled bacon
White Sauce
1 oz. butter
1 oz flour
1/4 ltr. milk
Mix together and cook all the vegetables. Add diced hardboiled eggs and diced cooked bacon.
Heat the butter on a slow fire and mix in the flour. Gently blend in the cold milk. Whisk sharply so that no lumps are formed. Bring to a boil and keep stirring with a wooden spoon until smooth and thick in consistency. Add the sauce to the vegetable and egg mixture. Transfer into a serving shallow dish and garnish with strips of bacon and serve.
From Cookery In Colour by Marguerite Patten
4. Egg and Avocado Salad
3 sliced hardboiled eggs
3 tomatoes sliced into rounds
1 avocado pear sliced thinly and cut into half
1 lemon juice
Parsley and radish to garnish
Place tomatoes around the edge of a serving dish. In the centre place the sliced hardboiled eggs.
Between two egg slices place 1 half a slice of avocado pear. Sprinkle with lemon juice down the centre. Garnish with parsley and radish roses.
From Cookery In Colour by Marguerite Patten
5. Coral Island Eggs
8 oz. peeled shrimps
2 oz. butter
2 tsp. sherry optional
seasoning
8 slices white bread
4 hard boiled eggs
oil for frying
parsley to garnish
Finely chop shrimps and mix well with butter. Add one egg white and mix in sherry and seasoning. Cut bread into diamond shaped pieces and place a small mound of the mixture.
From Cookery In Colour by Marguerite Patten
6. Hot Cheese Souffle
1 oz. butter
1/2 oz. flour
1/4 pint milk
3 oz. cheese, grated
seasoning, including dry mustard
Separate the eggs. Mix the butter and stir in the flour, gradually add the milk and bring to boil, stirring until smooth. Cool slightly ; add cheese, seasoning and egg yolks one by one, beating well. Fold in the stiffly beaten egg white and put in a greased ovenproof dish or soufflé dish. Cook in centre of a moderately hot oven, 400 degrees F, 200 degrees C, Gas Mark 6, for about 20 minutes, till well risen and brown. Serve immediately.
From Cookery In Colour by Marguerite Patten
7. Welsh Rarebit
1 oz. butter
1 oz. flour
¼ pint milk
1 tsp. made mustard
salt
pepper
1 tblsp. beer, ale or Worcestershire sauce
8 oz. cheese grated
4 slices buttered toast
parsley to garnish
Heat the butter in a saucepan, stir in the flour and cook steadily, for several minutes, then gradually add the cold milk. Bring to the boil and cook until smooth and thick. Add the mustard, salt, pepper, beer and most of the cheese. Heat steadily, without boiling too quickly, until the cheese has melted. Spread over the hot buttered toast, sprinkle with the remainder of the cheese and brown under a hot grill. Serve at once, garnish with parsley.
This Welsh rarebit mixture can be stored in covered jars for a few days in a refrigerator.
From Cookery In Colour by Marguerite Patten
8. Cheddar Fondue
2 cloves garlic
1 lb. Cheddar cheese grated
½ pint dry white wine
1 tblsp. cornflour
1 tblsp. Kirsch
15 oz. can cream of celery soup
pieces of French bread
Rub round the inside of an earthenware casserole or fondue dish with the cut clove of garlic, then crush the garlic. Place the cheese and crushed garlic in the dish and add the wine. Slowly melt the cheese over a low heat. Blend the cornflour and Kirsh together and add to the melted cheese. Bring to the boil to thicken the mixture, cook for a few minutes, then lower the heat. Add the soup gradually, stirring well between additions. This can be kept warm over a low heat but should not be allowed to boil again. To serve, dip pieces of bread on long handled forks into the hot fondue.
From Cookery In Colour by Marguerite Patten
9. Quick Devilled Eggs
4 hard boiled eggs
2 tblsp. sandwich spread
seasoning
few drops Worcestershire sauce
few prawns and caper
parsley to garnish
Cut the eggs half lengthways. Remove the yolk and mix well with the sandwich spread, seasoning and sauce. Spoon or pipe the mixture into the whites and top with a few prawns and caper. Garnish with parslely.
From Cookery In Colour by Marguerite Patten
10. Scotch Eggs
4 eggs
2 tblsp. flour
8 oz. sausage meat
breadcrumbs
1 egg
4 tblsp. milk for coating
deep fat or oil for frying
tomato and cucumber slices to garnishs
Hard boiled eggs, shell and cool them, then roll lightly in flour. Divide the sausage meat into four, fold evenly and smoothly round the lightly floured eggs. Coat these with the beaten egg and milk blended together; roll each firmly in breadcrumbs. Fry in fat or oil heated to 350 degrees F, 180 degrees C, and drain on absorbent paper. Remember that the sausage meat has to cook through so do not rush the frying process. Halve each egg with a sharp knife dipped in hot water. Serve hot or cold , garnished with tomato and cucumber slices.
From Cookery In Colour by Marguerite Patten
6 eggs 2 tbsp. oil
6 onions cut into small pieces
½ kg. Okras sliced into small rounds
1 tomato chopped
2 green chillies chopped
1 tbsp. chopped coriander leaves
salt to taste
Heat oil in a pan and fry onions till golden. Add okras and fry till cooked. Mix in tomatoes, chillies and salt and cook for 2 more mins. Spread okras in a greased pie dish, sprinkle with coriander leaves. Make hollows and break an egg into each hollow. Cover and cook on a slow fire till eggs are set. Serve at once.
2. Parsi Pora (Omelette)
6 eggs
4 onions
2 tbsp. coriander leaves
4 green chillies
1 red chilly
1-3 garlic cloves
1 small piece of ginger
1 tbsp. tomato or mango chutney
1 tbsp. water
salt to taste
1 lb. ghee or butter
Grind together coriander leaves, green chillies, red chilly, ginger, garlic.
Beat the eggs slightly, add the ground spices, chutney and water and mix well. Fry each omelette in a deep ghee in a deep frying pan, loosening the edges and basting with the ghee. Turn when well browned and fry the other side. Do not fold over. Serve hot with crusty bread.
3. Egg Pie With Bacon
3 potatoes diced
1/2 lb. carrots cut into 1/2 " pieces
1/2 lb. green peas
1/2 lb. french beans
3 eggs hardboiled and diced
1/4 lb. diced cooked bacon
1/4 lb. strips of grilled bacon
White Sauce
1 oz. butter
1 oz flour
1/4 ltr. milk
Mix together and cook all the vegetables. Add diced hardboiled eggs and diced cooked bacon.
Heat the butter on a slow fire and mix in the flour. Gently blend in the cold milk. Whisk sharply so that no lumps are formed. Bring to a boil and keep stirring with a wooden spoon until smooth and thick in consistency. Add the sauce to the vegetable and egg mixture. Transfer into a serving shallow dish and garnish with strips of bacon and serve.
From Cookery In Colour by Marguerite Patten
4. Egg and Avocado Salad
3 sliced hardboiled eggs
3 tomatoes sliced into rounds
1 avocado pear sliced thinly and cut into half
1 lemon juice
Parsley and radish to garnish
Place tomatoes around the edge of a serving dish. In the centre place the sliced hardboiled eggs.
Between two egg slices place 1 half a slice of avocado pear. Sprinkle with lemon juice down the centre. Garnish with parsley and radish roses.
From Cookery In Colour by Marguerite Patten
5. Coral Island Eggs
8 oz. peeled shrimps
2 oz. butter
2 tsp. sherry optional
seasoning
8 slices white bread
4 hard boiled eggs
oil for frying
parsley to garnish
Finely chop shrimps and mix well with butter. Add one egg white and mix in sherry and seasoning. Cut bread into diamond shaped pieces and place a small mound of the mixture.
From Cookery In Colour by Marguerite Patten
6. Hot Cheese Souffle
1 oz. butter
1/2 oz. flour
1/4 pint milk
3 oz. cheese, grated
seasoning, including dry mustard
Separate the eggs. Mix the butter and stir in the flour, gradually add the milk and bring to boil, stirring until smooth. Cool slightly ; add cheese, seasoning and egg yolks one by one, beating well. Fold in the stiffly beaten egg white and put in a greased ovenproof dish or soufflé dish. Cook in centre of a moderately hot oven, 400 degrees F, 200 degrees C, Gas Mark 6, for about 20 minutes, till well risen and brown. Serve immediately.
From Cookery In Colour by Marguerite Patten
7. Welsh Rarebit
1 oz. butter
1 oz. flour
¼ pint milk
1 tsp. made mustard
salt
pepper
1 tblsp. beer, ale or Worcestershire sauce
8 oz. cheese grated
4 slices buttered toast
parsley to garnish
Heat the butter in a saucepan, stir in the flour and cook steadily, for several minutes, then gradually add the cold milk. Bring to the boil and cook until smooth and thick. Add the mustard, salt, pepper, beer and most of the cheese. Heat steadily, without boiling too quickly, until the cheese has melted. Spread over the hot buttered toast, sprinkle with the remainder of the cheese and brown under a hot grill. Serve at once, garnish with parsley.
This Welsh rarebit mixture can be stored in covered jars for a few days in a refrigerator.
From Cookery In Colour by Marguerite Patten
8. Cheddar Fondue
2 cloves garlic
1 lb. Cheddar cheese grated
½ pint dry white wine
1 tblsp. cornflour
1 tblsp. Kirsch
15 oz. can cream of celery soup
pieces of French bread
Rub round the inside of an earthenware casserole or fondue dish with the cut clove of garlic, then crush the garlic. Place the cheese and crushed garlic in the dish and add the wine. Slowly melt the cheese over a low heat. Blend the cornflour and Kirsh together and add to the melted cheese. Bring to the boil to thicken the mixture, cook for a few minutes, then lower the heat. Add the soup gradually, stirring well between additions. This can be kept warm over a low heat but should not be allowed to boil again. To serve, dip pieces of bread on long handled forks into the hot fondue.
From Cookery In Colour by Marguerite Patten
9. Quick Devilled Eggs
4 hard boiled eggs
2 tblsp. sandwich spread
seasoning
few drops Worcestershire sauce
few prawns and caper
parsley to garnish
Cut the eggs half lengthways. Remove the yolk and mix well with the sandwich spread, seasoning and sauce. Spoon or pipe the mixture into the whites and top with a few prawns and caper. Garnish with parslely.
From Cookery In Colour by Marguerite Patten
10. Scotch Eggs
4 eggs
2 tblsp. flour
8 oz. sausage meat
breadcrumbs
1 egg
4 tblsp. milk for coating
deep fat or oil for frying
tomato and cucumber slices to garnishs
Hard boiled eggs, shell and cool them, then roll lightly in flour. Divide the sausage meat into four, fold evenly and smoothly round the lightly floured eggs. Coat these with the beaten egg and milk blended together; roll each firmly in breadcrumbs. Fry in fat or oil heated to 350 degrees F, 180 degrees C, and drain on absorbent paper. Remember that the sausage meat has to cook through so do not rush the frying process. Halve each egg with a sharp knife dipped in hot water. Serve hot or cold , garnished with tomato and cucumber slices.
From Cookery In Colour by Marguerite Patten
VEGETARIAN DISHES
1. Broccoli Flan
175 gms. (6 oz) plain flour
50 gms. (2 oz) porridge oats
110 gms. butter
350 gms. (12 oz.) Broccoli
3 eggs
300 ml. milk
Pre-heat oven to 200C / 400F / Gas 6.
Put the flour and oats in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add enough cold water
to bind the mixture together and form a firm dough. Roll out on a lightly floured surface and use to line a 23 cm (9 inch)
flan dish. Bake blind for 10-15 minutes, until set but not too brown. Reduce the oven temperature to 190C / 375F / Gas 5.
Roughly chop the broccoli, then cook in boiling water until just tender. Drain well. Arrange in the flan case. Whisk together
the eggs and milk. Pour into the flan case, making sure the broccoli is covered. Bake at 190C / 375F / Gas 5 for about
40 minutes, until lightly set. Serve warm.
From Helen Watson
2. Cheese Soufflés
40 gms. (1 oz) Butter
40 gms. (1 oz) Plain flour
200 ml. (7 fl. oz) Milk
75 gms. (3 oz) Cheese grated
2 Eggs separaed
Pre-heat oven to 190C / 375F / Gas 5.
Grease 6 ramekins. Heat the butter, flour and milk together in a saucepan, whisking continuously until thickened, boiling
and smooth. Simmer for a minute or two. Remove the pan from the heat and add the cheese . Stir until melted then beat in
the egg yolks. Whisk the egg whites until stiff. Carefully fold into the cheese mixture. Pour into the ramekins and bake
for 30 minutes. Serve immediately accompanied with brown bread and butter.
From Helen Watson
3. Spinach Roll
900 (2 lbs) gms.Fresh spinach trimmed (or 450 g (1 lb) frozen chopped spinach)
4 Eggs separated
A pinch grated nutmeg
15 gms. Butter
1 medium onion finely chopped
110 gms. (4 oz.) Fromage frais
50 gms (2 oz.) Cheddar cheese
2 tblsp. Soured cream
Pre-heat oven to 200C / 400F / Gas 6. Grease a 33 x 23 cm (13 x 9 inch) Swiss roll tin and line with non-stick baking parchment. Wash the fresh spinach in several changes of cold water. Place in a saucepan with only the water that clings to the leaves and cook gently, covered, for about 5 minutes, until wilted. If using frozen spinach cook for 7-10 minutes, until thawed. Drain the spinach well and chop finely. Turn into a bowl and cool slightly for about 5 minutes, then beat in the egg yolks and nutmeg. Whisk the egg whites until stiff, then fold into the spinach mixture with a large metal spoon
until they are evenly incorporated. Spread the mixture in the prepared tin. Bake for 15-20 minutes, until firm. Melt the butter in a saucepan. Add the onion and fry gently for about 5 minutes, until soft and lightly coloured. Remove from the heat and stir in the fromage frais, cheese and soured cream. Turn the roll out onto greaseproof paper, peel off the lining paper and spread immediately and quickly with the cheese mixture. Roll up by gently lifting the grease-proof paper. Serve hot, cut into thick slices.
From Helen Watson
175 gms. (6 oz) plain flour
50 gms. (2 oz) porridge oats
110 gms. butter
350 gms. (12 oz.) Broccoli
3 eggs
300 ml. milk
Pre-heat oven to 200C / 400F / Gas 6.
Put the flour and oats in a bowl and rub in the butter until the mixture resembles fine breadcrumbs. Add enough cold water
to bind the mixture together and form a firm dough. Roll out on a lightly floured surface and use to line a 23 cm (9 inch)
flan dish. Bake blind for 10-15 minutes, until set but not too brown. Reduce the oven temperature to 190C / 375F / Gas 5.
Roughly chop the broccoli, then cook in boiling water until just tender. Drain well. Arrange in the flan case. Whisk together
the eggs and milk. Pour into the flan case, making sure the broccoli is covered. Bake at 190C / 375F / Gas 5 for about
40 minutes, until lightly set. Serve warm.
From Helen Watson
2. Cheese Soufflés
40 gms. (1 oz) Butter
40 gms. (1 oz) Plain flour
200 ml. (7 fl. oz) Milk
75 gms. (3 oz) Cheese grated
2 Eggs separaed
Pre-heat oven to 190C / 375F / Gas 5.
Grease 6 ramekins. Heat the butter, flour and milk together in a saucepan, whisking continuously until thickened, boiling
and smooth. Simmer for a minute or two. Remove the pan from the heat and add the cheese . Stir until melted then beat in
the egg yolks. Whisk the egg whites until stiff. Carefully fold into the cheese mixture. Pour into the ramekins and bake
for 30 minutes. Serve immediately accompanied with brown bread and butter.
From Helen Watson
3. Spinach Roll
900 (2 lbs) gms.Fresh spinach trimmed (or 450 g (1 lb) frozen chopped spinach)
4 Eggs separated
A pinch grated nutmeg
15 gms. Butter
1 medium onion finely chopped
110 gms. (4 oz.) Fromage frais
50 gms (2 oz.) Cheddar cheese
2 tblsp. Soured cream
Pre-heat oven to 200C / 400F / Gas 6. Grease a 33 x 23 cm (13 x 9 inch) Swiss roll tin and line with non-stick baking parchment. Wash the fresh spinach in several changes of cold water. Place in a saucepan with only the water that clings to the leaves and cook gently, covered, for about 5 minutes, until wilted. If using frozen spinach cook for 7-10 minutes, until thawed. Drain the spinach well and chop finely. Turn into a bowl and cool slightly for about 5 minutes, then beat in the egg yolks and nutmeg. Whisk the egg whites until stiff, then fold into the spinach mixture with a large metal spoon
until they are evenly incorporated. Spread the mixture in the prepared tin. Bake for 15-20 minutes, until firm. Melt the butter in a saucepan. Add the onion and fry gently for about 5 minutes, until soft and lightly coloured. Remove from the heat and stir in the fromage frais, cheese and soured cream. Turn the roll out onto greaseproof paper, peel off the lining paper and spread immediately and quickly with the cheese mixture. Roll up by gently lifting the grease-proof paper. Serve hot, cut into thick slices.
From Helen Watson
RICE
1. Arabian Pillau with Dahi
1 Kg. mutton or chicken (cut into pieces)
2 tblsp. ghee or butter
1/2 kg. rice (soaked in water)
3 onions (cut finely) )
3 cloves garlic (chop) )
1″ piece ginger (grind) ) fry in 2 tblsp. ghee
2 tblsp. dhanajeera powder )
2 tblsp. red chilly powder )
1 tblsp. curry powder )
1 tblsp. sambhar powder )
1 tblsp. khuskhus )
1 cup dahi or curd
1 tsp. saffron
1 tblsp. salt
10 green chillies
20 green curry leaves
Juice of 4 lemons
Dahi or Curd:
1/2 kg. unsweetened dahi
2 tblsp. chopped corriander leaves
1 tsp. chopped mint leaves
2 tsp. chopped green chillies
Red chilly powder
Parboil mutton or chicken, leaving a good quantity of stock. Fry rice in 2 tblsp. ghee or 10 mins. Fry onions, ginger and garlic and all the bracketed spices for 10 mins. Add dahi and saffron and mix. Add mutton or chicken, salt, green chillies, curry leaves and cook till meat is half done. Add rice and stock. Cook on a slow fire till rice is soft and meat is tender. Do not allow to dry. Serve with dahi.
Dahi: Mix corriander leaves, mint leaves, green chillies and a large pinch of chilly powder to the dahi and serve with pillau.
2. Chinese Fried Rice
2 cups rice
3 1/2 cups cold water
2 tsp. salt
2 tbsp. olive oil
4 eggs (beat well)
1 tbsp. soya sauce
Wash rice thoroughly. Add water and salt and put on the fire to boil till tender. Cook on a very hot fire for 10 mins. and then simmer. Heat olive oil in a pan, pour in eggs and scramble till firm. Gradually mix in the boiled rice and stir thoroughly. Add the soya sauce and mix well so that the rice becomes brown. Serve hot with any chinese food.
3. Chelo Kabab
1/2 kg. mutton (mince)
1 small pod garlic
1, 1″ piece cinnamon
1″ piece ginger
1 tsp. cumin seeds
6 cloves
2 cups long grain rice
Salt to taste
2 tsp. vinegar
6 yolks of eggs
3/4 cup butter
Grind or mash the mince to make into a paste. Grind ginger, garlic, cinnamon cumin and cloves. Add the spices to the minced meat. Add salt and vinegar. Cover and keep for 2 hours. Roll into long kababs or rissoles about 6” long and 1 1/2 ” in diameter. Grill the kababs on an open charcoal fire for about 10 mins. turning frequently. Wash the rice and boil in water. Remove water and whilst rice is very hot add yolks of eggs and very hot melted butter and serve immediately. In Iran the yolk of an egg and 50 gms hot melted butter are served individually to each person to be mixed with the chelo. Each one mixes the egg yollk and butter with the rice. The kababs are placed on the rice just before eating.
4. Autumn Risotto
1 oz. butter
1 onion peeled and chopped
2 rashers streaky bacon chopped
1 green or red pepper sliced
12 oz. long grain rice
¼ tsp. saffron powder or strands
½ ltr chicken stock or water
1 chicken stock cube
8 oz. pork luncheon meat cubed
2 oz. sultanas
1 eating apple cored and sliced
salt and pepper
parsley to garnish
Heat the butter in a large frying pan and cook the onion, bacon and red pepper until tender. Stir in the rice and mix with the onion mixture. Blend the saffron powder with the stock. If using saffron strands infuse in the stock for 30 mins., strain and discard the saffron. Pour the stock into the pan with the rice and vegetables, bring to boil, stir well, cover and cook for 15 mins. Add the luncheon meat, sultanas and apple. Mix well together and leave on low heat for 5-10 mins., until hot. Season to taste. Transfer into serving dish, garnish with parsley and serve.
From Cookery In Colour by Marguerite Patten
5. Prawn and Rice Ring
¼ pint tomato sauce
4 oz. mushrooms sliced
little sherry
1-2 tomtoes chopped
1 pint shelled prawns or shrimps
8 oz. long grain rice
1 oz. butter
1 tsp. lemon juice
lettuce
few pear slices and an orange slice to garnish
Make the sauce and add the mushrooms, sherry, tomatoes and cook gently until tender. Then add most of he shelled prawns. Meanwhile cook the rice; drain, toss in butter and add to the sauce with the lemon juice. Spoon the mixture into a rinsed mould and leave to set. Turn on to a lettuce lined plate and garnish with reserved prawns, sliced pears and a twist of orange.
Tomato Sauce
1 oz. butter
l small onion, chopped
1 carrot, chopped
1 rasher bacon, chopped
8 oz. canned tomatoes or 5 large fresh tomatoes
bay leaf
½ oz. flour
½ pint liquid from can or stock
salt and pepper
good pinch sugar
Heat the butter and toss the onion, carrot and bacon in this; do not brown. Add tomatoes and bay leaf and simmer for a few minutes. Blend the flour with the stock, add to the ingredients and simmer gently for about 30 minutes. Stir from time to time. Rub through a sieve, add seasoning and sugar and reheat.
From Cookery In Colour by Marguerite Patten
6. Shrimp Rice Cups
1 pint water
6 ozs. Long grain rice
1 level tsp. salt
1 small greed pepper
7 oz. can shrimps
6 level tsp. mayonnaise
1 tblsp. lemon juice
seasoning
oil
Choose a pan with a well fitting lid, bring water to boil, add rice and salt, stir. Return to the boil, cover, reduce heat and simmer for about 5 mins. Until rice tender but not oversoft. If you wish to cool rice quickly, turn into a sieve and run under cold water. Remove seeds from pepper, reserve a few thinly cut strips and chop remaining flesh. Drain shrimps. Reserve a few for garnish, chop remainder. Blend mayonnaise with the lemon juice and fold through the rice with green pepper and shrimps. Adjust seasoning. Press into lightly oiled cups or other similar shapes such as dariole moulds or individual patty tins. Invert onto individual plates or a large serving dish and remove containers. Garnish with reserved shrimps and strips of green pepper and if liked add curled slices of lemon and parsley.
From Cookery In Colour by Marguerite Patten
7. Ginger Lamb With Rice
1 lb lamb minced
1 egg beaten
1 tsp. garlic salt
a pinch of pepper
6 oz. ginger biscuit crumbs
1 small can pineapple pieces
1 large green pepper, cut into squares
4-6 tblsps. Tomato sauce or ketchup
2 tblsp. brown sugar
1 tsp. dry mustard
1 tblsp. lemon juice
pinch ground ginger
Combine lamb, egg, garlic, salt, pepper and ginger biscuit crumbs. Mix well, form into small balls. Alternate met balls, pineapple and green pepper on metal skewers. Brush with a mixture of tomato sauce, brown sugar, mustard, lemon juice and ginger. Grill 7-8 minutes on each side, basting occasionally. Serve on a bed of hot long grain rice.
From Cookery In Colour by Marguerite Patten
8. Jambalaya
4 oz. long grain rice
12 oz. can pork luncheon meat or cooked meat finely chopped
2 oz. quick cooking rolled oats
4 tblsp. milk
2 tblsp. tomato ketchup
1tsp. made mustard
fat for frying
few green peas
lettuce to garnish
Cook rice in boiled salted water for 10-15 mins. Until tender. Drain, rinse under cold water and dry off for a short time in a cool oven. Mix luncheon meat with quick cooking oats, milk, tomato ketchup and mustard. Shape into a large patty, cut in cubes, fry quickly in hot fat, drain and cool. Fold the cubes into the rice with the peas. Serve on bed of lettuce.
From Cookery In Colour by Marguerite Patten
9. Turkey Pilaff
2 oz. butter
1 large onion, finely chopped
8 oz. long grain rice
1 pint stock or water
salt and pepper
6 oz. Cold cooked turkey chopped
2 oz. seedless raisins
1 lb. pork sausages
little fat for frying
grilled mushrooms
chopped parsley to garnish
Melt 1 oz. butter and gently fry the onion until soft but not browned. Add rice, stir and fry for several minutes, add stock and seasoning, bring to the boil then cover and cook gently for about 15 minutes; by this time the rice should be just cooked and all the liquid absorbed. Add the turkey, raisins and the remaining butter, stir well and keep hot. While the pilaff is cooking, prick the sausages and fry slowly in little hot fat until cooked, about 15 minutes. Pile the pilaff in the centre of a hot dish, arrange the sausages around it and garnish with grilled mushrooms and chopped parsley. If preferred garnish with fried chopped almonds.
From Cookery In Colour by Marguerite Patten
10. Paella
4 pieces cooked or raw chicken
1 onion
1 clove garlic
2 tblsp. olive oil
2 pints water
2 medium size tomatoes
4 oz. long grain rice
1 chicken stock cube
little saffron, if possible
1 small cooked lobster or can lobster
4 Dublin Bay prawns or 8-10 large prawns
6-8 mussels
few canned pimentos or red peppers
8 oz. frozen peas
asparagus spears, optional
slices of lemon to garnish
Cut up chicken, onion and garlic and fry in the oil until golden. Add half the water and simmer for 15 minutes. Add tomatoes, skinned and diced, rice and remaining water and stock cube. Simmer 5 minutes, stir in saffron. Add the lobster pieces, prawns, mussels, pimentos and peas. Continue cooking until rice has absorbed most of the liquid, 15-20 minutes. Garnish with asparagus spears, if liked and slices of lemon. The above is a true paella. Many of the ingredients can be omitted, but to keep the interest of the dish you MUST mix some shellfish with the chicken.
From Cookery In Colour by Marguerite Patten
1 Kg. mutton or chicken (cut into pieces)
2 tblsp. ghee or butter
1/2 kg. rice (soaked in water)
3 onions (cut finely) )
3 cloves garlic (chop) )
1″ piece ginger (grind) ) fry in 2 tblsp. ghee
2 tblsp. dhanajeera powder )
2 tblsp. red chilly powder )
1 tblsp. curry powder )
1 tblsp. sambhar powder )
1 tblsp. khuskhus )
1 cup dahi or curd
1 tsp. saffron
1 tblsp. salt
10 green chillies
20 green curry leaves
Juice of 4 lemons
Dahi or Curd:
1/2 kg. unsweetened dahi
2 tblsp. chopped corriander leaves
1 tsp. chopped mint leaves
2 tsp. chopped green chillies
Red chilly powder
Parboil mutton or chicken, leaving a good quantity of stock. Fry rice in 2 tblsp. ghee or 10 mins. Fry onions, ginger and garlic and all the bracketed spices for 10 mins. Add dahi and saffron and mix. Add mutton or chicken, salt, green chillies, curry leaves and cook till meat is half done. Add rice and stock. Cook on a slow fire till rice is soft and meat is tender. Do not allow to dry. Serve with dahi.
Dahi: Mix corriander leaves, mint leaves, green chillies and a large pinch of chilly powder to the dahi and serve with pillau.
2. Chinese Fried Rice
2 cups rice
3 1/2 cups cold water
2 tsp. salt
2 tbsp. olive oil
4 eggs (beat well)
1 tbsp. soya sauce
Wash rice thoroughly. Add water and salt and put on the fire to boil till tender. Cook on a very hot fire for 10 mins. and then simmer. Heat olive oil in a pan, pour in eggs and scramble till firm. Gradually mix in the boiled rice and stir thoroughly. Add the soya sauce and mix well so that the rice becomes brown. Serve hot with any chinese food.
3. Chelo Kabab
1/2 kg. mutton (mince)
1 small pod garlic
1, 1″ piece cinnamon
1″ piece ginger
1 tsp. cumin seeds
6 cloves
2 cups long grain rice
Salt to taste
2 tsp. vinegar
6 yolks of eggs
3/4 cup butter
Grind or mash the mince to make into a paste. Grind ginger, garlic, cinnamon cumin and cloves. Add the spices to the minced meat. Add salt and vinegar. Cover and keep for 2 hours. Roll into long kababs or rissoles about 6” long and 1 1/2 ” in diameter. Grill the kababs on an open charcoal fire for about 10 mins. turning frequently. Wash the rice and boil in water. Remove water and whilst rice is very hot add yolks of eggs and very hot melted butter and serve immediately. In Iran the yolk of an egg and 50 gms hot melted butter are served individually to each person to be mixed with the chelo. Each one mixes the egg yollk and butter with the rice. The kababs are placed on the rice just before eating.
4. Autumn Risotto
1 oz. butter
1 onion peeled and chopped
2 rashers streaky bacon chopped
1 green or red pepper sliced
12 oz. long grain rice
¼ tsp. saffron powder or strands
½ ltr chicken stock or water
1 chicken stock cube
8 oz. pork luncheon meat cubed
2 oz. sultanas
1 eating apple cored and sliced
salt and pepper
parsley to garnish
Heat the butter in a large frying pan and cook the onion, bacon and red pepper until tender. Stir in the rice and mix with the onion mixture. Blend the saffron powder with the stock. If using saffron strands infuse in the stock for 30 mins., strain and discard the saffron. Pour the stock into the pan with the rice and vegetables, bring to boil, stir well, cover and cook for 15 mins. Add the luncheon meat, sultanas and apple. Mix well together and leave on low heat for 5-10 mins., until hot. Season to taste. Transfer into serving dish, garnish with parsley and serve.
From Cookery In Colour by Marguerite Patten
5. Prawn and Rice Ring
¼ pint tomato sauce
4 oz. mushrooms sliced
little sherry
1-2 tomtoes chopped
1 pint shelled prawns or shrimps
8 oz. long grain rice
1 oz. butter
1 tsp. lemon juice
lettuce
few pear slices and an orange slice to garnish
Make the sauce and add the mushrooms, sherry, tomatoes and cook gently until tender. Then add most of he shelled prawns. Meanwhile cook the rice; drain, toss in butter and add to the sauce with the lemon juice. Spoon the mixture into a rinsed mould and leave to set. Turn on to a lettuce lined plate and garnish with reserved prawns, sliced pears and a twist of orange.
Tomato Sauce
1 oz. butter
l small onion, chopped
1 carrot, chopped
1 rasher bacon, chopped
8 oz. canned tomatoes or 5 large fresh tomatoes
bay leaf
½ oz. flour
½ pint liquid from can or stock
salt and pepper
good pinch sugar
Heat the butter and toss the onion, carrot and bacon in this; do not brown. Add tomatoes and bay leaf and simmer for a few minutes. Blend the flour with the stock, add to the ingredients and simmer gently for about 30 minutes. Stir from time to time. Rub through a sieve, add seasoning and sugar and reheat.
From Cookery In Colour by Marguerite Patten
6. Shrimp Rice Cups
1 pint water
6 ozs. Long grain rice
1 level tsp. salt
1 small greed pepper
7 oz. can shrimps
6 level tsp. mayonnaise
1 tblsp. lemon juice
seasoning
oil
Choose a pan with a well fitting lid, bring water to boil, add rice and salt, stir. Return to the boil, cover, reduce heat and simmer for about 5 mins. Until rice tender but not oversoft. If you wish to cool rice quickly, turn into a sieve and run under cold water. Remove seeds from pepper, reserve a few thinly cut strips and chop remaining flesh. Drain shrimps. Reserve a few for garnish, chop remainder. Blend mayonnaise with the lemon juice and fold through the rice with green pepper and shrimps. Adjust seasoning. Press into lightly oiled cups or other similar shapes such as dariole moulds or individual patty tins. Invert onto individual plates or a large serving dish and remove containers. Garnish with reserved shrimps and strips of green pepper and if liked add curled slices of lemon and parsley.
From Cookery In Colour by Marguerite Patten
7. Ginger Lamb With Rice
1 lb lamb minced
1 egg beaten
1 tsp. garlic salt
a pinch of pepper
6 oz. ginger biscuit crumbs
1 small can pineapple pieces
1 large green pepper, cut into squares
4-6 tblsps. Tomato sauce or ketchup
2 tblsp. brown sugar
1 tsp. dry mustard
1 tblsp. lemon juice
pinch ground ginger
Combine lamb, egg, garlic, salt, pepper and ginger biscuit crumbs. Mix well, form into small balls. Alternate met balls, pineapple and green pepper on metal skewers. Brush with a mixture of tomato sauce, brown sugar, mustard, lemon juice and ginger. Grill 7-8 minutes on each side, basting occasionally. Serve on a bed of hot long grain rice.
From Cookery In Colour by Marguerite Patten
8. Jambalaya
4 oz. long grain rice
12 oz. can pork luncheon meat or cooked meat finely chopped
2 oz. quick cooking rolled oats
4 tblsp. milk
2 tblsp. tomato ketchup
1tsp. made mustard
fat for frying
few green peas
lettuce to garnish
Cook rice in boiled salted water for 10-15 mins. Until tender. Drain, rinse under cold water and dry off for a short time in a cool oven. Mix luncheon meat with quick cooking oats, milk, tomato ketchup and mustard. Shape into a large patty, cut in cubes, fry quickly in hot fat, drain and cool. Fold the cubes into the rice with the peas. Serve on bed of lettuce.
From Cookery In Colour by Marguerite Patten
9. Turkey Pilaff
2 oz. butter
1 large onion, finely chopped
8 oz. long grain rice
1 pint stock or water
salt and pepper
6 oz. Cold cooked turkey chopped
2 oz. seedless raisins
1 lb. pork sausages
little fat for frying
grilled mushrooms
chopped parsley to garnish
Melt 1 oz. butter and gently fry the onion until soft but not browned. Add rice, stir and fry for several minutes, add stock and seasoning, bring to the boil then cover and cook gently for about 15 minutes; by this time the rice should be just cooked and all the liquid absorbed. Add the turkey, raisins and the remaining butter, stir well and keep hot. While the pilaff is cooking, prick the sausages and fry slowly in little hot fat until cooked, about 15 minutes. Pile the pilaff in the centre of a hot dish, arrange the sausages around it and garnish with grilled mushrooms and chopped parsley. If preferred garnish with fried chopped almonds.
From Cookery In Colour by Marguerite Patten
10. Paella
4 pieces cooked or raw chicken
1 onion
1 clove garlic
2 tblsp. olive oil
2 pints water
2 medium size tomatoes
4 oz. long grain rice
1 chicken stock cube
little saffron, if possible
1 small cooked lobster or can lobster
4 Dublin Bay prawns or 8-10 large prawns
6-8 mussels
few canned pimentos or red peppers
8 oz. frozen peas
asparagus spears, optional
slices of lemon to garnish
Cut up chicken, onion and garlic and fry in the oil until golden. Add half the water and simmer for 15 minutes. Add tomatoes, skinned and diced, rice and remaining water and stock cube. Simmer 5 minutes, stir in saffron. Add the lobster pieces, prawns, mussels, pimentos and peas. Continue cooking until rice has absorbed most of the liquid, 15-20 minutes. Garnish with asparagus spears, if liked and slices of lemon. The above is a true paella. Many of the ingredients can be omitted, but to keep the interest of the dish you MUST mix some shellfish with the chicken.
From Cookery In Colour by Marguerite Patten
DESSERTS
1. Autumn Pudding
1 lb. . cooking apples, peeled, cored and sliced
12 oz fresh blackberries
6 oz granulated sugar
4 tblsp. water
1 dsp gelatine
1/2 sliced white loaf, crusts removed
castor sugar to sprinkle
Cook apple slices with most of the blackberries, sugar and half the water until soft and tender.Dissolve gelatilne in remaining hot water and add to cooled fruit mixture. Line a pudding basin with bread and pour in fruit mixture. Cover with a circle of bread, a saucer and weight on top. Leave to set overnight. Turn out, sprinkle with castor sugar and decorate with blackberries, serve with whipped double cream or custard sauce.
From Cookery In Colour by Marguerite Patten
2. Peach and Strawberry Delight
1 medium sized can peaches
2 lemon flavoured jellies
3/4 lts milk
4 tbsp. double cream,
whipped strawberries to decorate
Drain and sieve the peaches (reserve a few for decoration) to make a puree. Measure the juice from the can to give just under 1/4 ltr. If necessary add a little water to the syrup to get this amount. Heat throughly, pour over the jellies and stir until dissolved. Cool, then add cold milk. Allow to stiffen slightly then fold in the cream and peach puree. Pour into rinsed mould and allow to set. Turn out the mould and decorate with the remaining peaches and the strawberries.
From Cookery In Colour by Marguerite Patten
3. Ginger Pudding With Orange Sauce
4 oz. flour
1 tsp. ground ginger
3 oz. butter
3 oz. castor sugar
2 eggs
1 tbsp. milk
2 oranges
4 oz. castor sugar
Sieve the flour and ground ginger together. Cream the butter and sugar together until light and fluffy. Beat the eggs one at a time add a little of the sieved flour mixture with the second egg. Fold in the remaining flour mixture and milk. Spoon the mixture into a pudding basin. Cover with greaseproof paper or foil and steam for one and a half hours. Turn onto a serving dish and pour over the orange sauce and serve.Peel the oranges and cut the rinds into thin strips. Simmer a little water until soft. Squeeze the juice from the oranges and add water to increase the quantity to 1/4 ltr. Place juice in a pan, add sugar and dissolve over low heat. Bring to boil, add orange rind and simmer for 3 mins.
From Cookery In Colour by Marguerite Patten
4. Pineapple Upside Down Pudding
4 oz. butter
4 oz. castor sugar
2 eggs.
6 oz. flour
little milk or water
1 oz. butter
1 oz. brown sugar
1 small can pineapple rings
glace cherries
Cream the butter and sugar together. Add eggs and fold in the sieved flour. Mix with milk or water to a dropping consistency. Spoon the mixture into a greased pudding basin, cover with greaseproof paper and steam for about one and a half hours.Spread the bottom of a oven proof dish with butter and sprinkle with sugar. Arrange the well drained pineapple and glace cherries on top. Cover with the sponge mixture and bake in the centre of a very moderate oven for one hour. Turn out and serve.
From Cookery In Colour by Marguerite Patten
5. Almond Marzipan Cream (Frangipane)
3 Eggs
3 oz (3/4 cup) all purpose flour
2 cups Milk
4 oz (1/2 cup) sugar
6 oz (3/4 cup) ground almonds
You will need 2 bowls, a saucepan, and a baking dish. Beat the eggs together. Mix the flour with a little of the milk, and then stir into the rest of the milk and the beaten eggs. Cook the mixture over low heat like a custard, whisking steadily and adding the sugar and the almonds little by little. When thick, remove from the heat and pour into an oiled baking dish. When it is cold, cut into squares like Turkish delight. Serve as a special treat for holidays.
From: "The Old World Kitchen - The Rich Tradition of European Peasant Cooking" by Elisabeth Luard, ISBN 0-553-05219-5 Posted by: Karin Brewer, Cooking Echo, 8/92
6. Plum Pudding
1 cup Ground suet
3/4 cup Apples – minced and peeled
3/4 cup Fine bread crumbs
3/4 cup Flour
1/4 tsp. Mace
3/4 tsp. Nutmeg
1/4 tsp. Salt
1/2 cup Candied orange peels
1/2 cup Raisin
1 cup Currants
1 cup Brown sugar
1/2 cup Brandy
4 Egg - -well beaten
Mix all ingredients except eggs and brandy until well blended, use your hands if necessary. Stir in eggs, and brandy. Pour into lightly greased pudding mold or basin (or a coffee tin) and cover top with a piece of greased foil and clean cloth. Tie coverings, tightly and leave strings to assist in removing from pot later. Place on rack in pot with boiling water 2/3 way up the side of the basin. Boil gently for 3 to 3-1/2 hours. Removecarefully from cooled water, using strings. Cool completely and store in a cool place (or the refrigerator) until Christmas. Too serve, reheat unmoulded pudding by steaming or wrap in foil and reheat gently in oven. Invert onto serving platter; set aflame, if desired, with brandy and insert holly in top. Serve with whipped cream or brandied hard sauce. Makes 8-10 servings.
From Overwaitea Foods Ltd. Shared by: Sharon Stevens.
7. Peach Ambrosia
1 pkt.Unflavored gelatin
1/4 cup Cold water
1/2 cup Skim milk
2 pkts. Low-cal vanilla shake mix
1 tsp. Vanilla
6 Ice cubes
2 Medium peaches; peel,chop
1/2 cup Coconut
In a saucepan, sprinkle gelatin over water and let stand for 1 minute. Stir over low heat until gelatin is dissolved. In blender, mix milk, shake mix, vanilla and gelatin mixture for 30 seconds at low speed, adding ice cubes one at a time. Blend at high speed until mixture thickens. Transfer to a bowl and fold in peaches. Spoon into dishes and sprinklewith coconut. Chill for 1 hour and serve.
From SHAPE MAGAZINE 3/92
8. Homemade Peach Ice Cream
1 cup Peaches
1 1/4 cup Sugar
2 tblsp. Cornstarch
1/4 tsp. Salt
2 cups Milk
2 Eggs
1 tblsp. Vanilla
2 cups Light Cream
Coarsely chop the peaches in a food processor or blender. Combine the peaches with 1/4 cup of sugar and chill. Combine 1 cup of sugar with the cornstarch and salt. Blend the milk gradually. Microwave on high (100%) for about 8 minutes or until thick, stirring two to three times. Beat the eggs and add, gradually, to the cornstarch mixture, stirring constantly. Microwave, on high (100%), about two minutes or until thick and creamy. Chill. Add the vanilla and cream to the mixture. Stir in the peaches. Place in an ice cream freezer and freeze, following the manufacturers directions.
From: Emily Griffith Opportunity School Quoted In The Spotlight Food Section Of The Rocky Mountain News, 07-10-94 Posted by: Rich Harper
9. Strawberries and Cream
1 pkt Strawberries
1 pkt Cream, whipping
1/4 cup Sugar
Place strawberries in a bowl. Whip the cream and, when it begins to thicken, add the sugar. Whip until quite thick and pipe through a pastry bag onto the strawberries.
From Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Pierre Lacoste, Maison Pierre, Restaurant, New Orleans
10. Scotch Whisky Trifle
COFFEE-CARAMEL CUSTARD
2/3 cup Half and half
6 Egg yolks
3/4 cup Dark brown sugar packed
3 tblsp. All-purpose flour
1 1/2 tsp. Vanilla extract
1 cup Whipping cream; chilled +2 tblsp. Whipping cream; chilled
1 1/4 tsp. Instant espresso powder-OR- instant coffee powder
3 tb Scotch whisky
TRIFLE
1 Frozen pound cake
1-lb.size -thawed, cut into 3/4" cubes
6 tblsp. Scotch whisky
1 cup Raspberry jam
1 pkt Fresh raspberries; -OR-24 oz -Frozen raspberries, thawed
2 Bananas; peeled,- halved lengthwise, sliced
TO FINISH
2 cups Whipping cream chilled
3 tblsp. Sugar
3 tblsp. Scotch whisky
1/2 pt Fresh raspberries
Semisweet chocolate - curled or grated for custard: Scald half and half in heavy medium saucepan. Whisk yolks, sugar and flour in top of double boiler until smooth. Gradually whisk in hot half and half. Set over boiling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes. Set top of double boiler over ice and chill custard, whisking occasionally. Mix in vanilla. Combine whipping cream and espresso powder in large bowl and stir until powder dissolves. Beat to firm peaks. Add Scotch and beat until firm. Fold cream mixture into cold custard in 2 additions. (Can be prepared 1 day ahead. Cover and refrigerate.)For trifle: Place half of pound cake cubes in 3-quart trifle bowl or glass bowl. Sprinkle with 3 tablespoons Scotch and toss. Heat jam in heavy small saucepan until just pourable. Spoon half of jam over cake and spread. Top with half of custard. Top with 1/2 the raspberries, making sure some berries show at sides of bowl. Top with half of bananas. Place remaining pound cake cubes in another bowl. Sprinkle with 3 tablespoons Scotch and toss. Layer fruit over. Spoon remaining jam over and spread. Top with remaining custard, then with other halves of raspberries and bananas. Cover and refrigerate until set, at least 3 hours. (Can be prepared 1 day ahead).Whip cream and sugar in large bowl to stiff peaks. Add 3 tablespoons Scotch and beat to firm peaks. Mound cream atop trifle. Garnish with fresh raspberries and chocolate.
From Bon Appetit, December 1990 per Karen Mintzias Fidonet COOKING echo
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