Best South African marinade for steak (about
700g) is:
Ingredients
1 onion, finely chopped
2 cloves garlic, crushed
25ml chutney
25ml tomato sauce
25ml Worcester sauce
5ml mustard
5ml brown sugar
12.5ml brown vinegar
5ml salt
freshly ground black pepper
Method
Mix all the ingredients together, pour over the steak and marinade for 6 hours,
turning twice.
Gentse Waterzooi - Belgian Recipe Ingredients: Method Cut chicken in 4 pieces. Strain cooking liquid, squeezing liquid from vegetables - discard vegetables.
3 lb. stewing chicken, stewing with giblets
1/2 lb. stew beef, cubed Water
2 medium onions, wedged
1 celery stalk, chopped
2 leeks (white only), chopped
1 carrot, quartered lengthwise
1 teas. salt
2 egg yolks
6 tbls. half & half
1/8 teaspoon white pepper
juice of 1/2 fresh lemon
Place chicken, giblets, and stew beef in a large pot, cover with water - bring
to a boil.
Skim foam from surface until surface is clear.
Add onions, celery, leeks, carrot and salt.
Cover, simmer about 2 hours.
Remove beef from cooking liquid, reserve for another purpose.
Remove and discard skin and bones from chicken.
Cut meat into small pieces.
Boil cooking liquid until reduced to about 1 quart.
Beat egg yolks with half & half and white pepper in small bowl.
Stir in about 1/3 cup cooking liquid; stir egg-yolk mixture into remaining liquid.
Simmer over low heat, stirring constantly, until thickened.
Stir in lemon juice and chicken pieces - heat through.
Pour into tureen or serve in individual bowls.
Serve immediately.
Tourtiere De Quebec (Quebec Pork Pie)
Servings: 6
Ingredients:
1 1/4 lb Ground pork
1/4 ts Dried rosemary
1/2 To 3/4 cup cold water
1/4 ts Grated nutmeg
1/2 c Onion, finely chopped
Pinch cinnamon
1/4 c Celery, finely chopped
Salt
1/2 ts Ground black pepper
1/4 c Old-fashioned rolled oats
1 Bay leaf
Pastry for double crust pie
1/2 ts Dried savoury
Instructions:
This is considered Quebec style, using rolled oats instead of potatoes to thicken
the filling shows a Scottish influence. Servings: 6 In a large, heavy frying
pan, combine pork with cold water and heat to boiling point. Add onion, celery,
pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon. Cook, covered, over
medium-low heat for 1 1/2 hours, adding more water if mixture dries out. Halfway
through cooking time, season with salt to taste. Stir in rolled oats and cook,
stirring, for 1 to 2 minutes. Remove bay leaf. Meanwhile, line a 9-inch pie
plate with pastry. When meat mixture is lukewarm, spoon into pie shell and cover
with remaining pastry. Trim pastry, seal edges and cut steam vents in top crust.
Decorate with pastry cutouts as desired. Bake in preheated 425 deg F oven for
15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until
crust is golden.
Deutsches Beefsteak (German Beefsteaks)
Servings: 4
Ingredients:
1 ea Hard Roll; Large, Dry
1 lb Ground Beef; Lean
1/2 c Water
1/2 ts Salt
4 tb Vegetable Oil
1/4 ts Pepper
1 ea Onion; Medium, Chopped
4 ea Onion; Medium, Sliced
Instructions:
In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings.
Ochsenschwanzsuppe (Ox Tail Soup) Servings: 6
Ingredients:
2 lb Ox Tails; Disjointed OR
1/2 c Carrots; Diced
2 ea Veal Tails
1 c Celery; Diced
1 ea Onion; Medium, Sliced
1 ea Bay Leaf
2 tb Vegetable Oil
1/2 c Tomatoes; Drained
8 c Water
1 ts Thyme; Dried, Crushed
1 ts Salt
1 tb Unbleached Flour
4 ea Peppercorns
1 tb Butter or Margarine
1/4 c Parsley; Chopped
1/4 c Madeira
Instructions:
In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes.
Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and
continue to simmer for 3 additional hours. Add the parsley, carrots, celery,
bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more.
In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat.
Cool slightly. Add the butter or margarine, blend. A little at a time, add the
stock and vegetables. Correct seasoning and add madeira just before serving.
Sambal Oelek (Indonesia)
Ingredients:
8 oz Fresh red chilies
1 ts Salt
1 ts Brown sugar
Instructions:
Heat a heavy frying pan and put in the chilies after 2-3 minutes. Dry roast
over medium heat for a few minutes. Cool, then chop finely and lb to a paste
with the salt and sugar.
Tamarind Chicken
Ingredients:
4 Chicken thighs
4 Chicken drumsticks
1/3 c Tamarind sauce
2 ts Ground coriander
1 ts Ground turmeric
2 Garlic cloves, crushed
2 tb Peanut oil
2 Red chillies, finely chopped
6 Spring onions, finely
- chopped
Oil for deep frying
Tamarind Chicken
Ingredients:
4 Chicken thighs
4 Chicken drumsticks
1/3 c Tamarind sauce
2 ts Ground coriander
1 ts Ground turmeric
2 Garlic cloves, crushed
2 tb Peanut oil
2 Red chillies, finely chopped
6 Spring onions, finely
- chopped
Oil for deep frying
Instructions:
1. Remove skin from chicken pieces, place chicken in a pan of water. Simmer,
covered, for 15 minutes or until cooked through. Drain and cool. 2. Combine
tamarind sauce, coriander, turmeric and garlic, add to chicken, toss well to
coat. Leave stand at least 2 hours, preferably overnight. 3. Heat peanut oil
in a frying pan, add chillies and spring onions, stir-fry over low heat for
3 minutes, set aside. 4. Heat oil for deep frying in a large pan. Cook chicken
in three batches on medium heat for 5 minutes, or until chicken is hot and golden
brown. Lift out, drain on absorbent paper, keep warm while frying remaining
chicken. 5. Serve the chicken pieces with a spoonful of the chilli mixture on
the side. NOTE: To tone down the fire still further, choose green chillies instead.
HINT: Marinated chicken pieces can be grilled instead of deep fried if preferred.
Source: Indonesian Cooking
1. Remove skin from chicken pieces, place chicken in a pan of water. Simmer,
covered, for 15 minutes or until cooked through. Drain and cool. 2. Combine
tamarind sauce, coriander, turmeric and garlic, add to chicken, toss well to
coat. Leave stand at least 2 hours, preferably overnight. 3. Heat peanut oil
in a frying pan, add chillies and spring onions, stir-fry over low heat for
3 minutes, set aside. 4. Heat oil for deep frying in a large pan. Cook chicken
in three batches on medium heat for 5 minutes, or until chicken is hot and golden
brown. Lift out, drain on absorbent paper, keep warm while frying remaining
chicken. 5. Serve the chicken pieces with a spoonful of the chilli mixture on
the side. NOTE: To tone down the fire still further, choose green chillies instead.
HINT: Marinated chicken pieces can be grilled instead of deep fried if preferred.
Source: Indonesian Cooking
Irish Beef in Guinness
Servings: 6
Ingredients:
2/3 lb Beef cubed
1 ts Minced parsley
1/2 c Flour seasoned with salt and
1/2 ts Thyme
-pepper
Salt and pepper to taste
OIl for frying
Beef broth or stock
2 Sliced onions
2 Bottles (12-oz each)
4 Minced cloves garlic
-guinness
3 Sliced carrots
Instructions:
Dip beef in flour and coat on all sides. Brown in oil, in batches and remove
to heat proof pot or casserole. Saute onions and garlic in same oil and add
to beef. Add carrots, parsley and thyme. Season with salt and pepper. Pour enough
beef broth to cover and bring to a boil. Reduce heat and simmer 30 minutes.
Lift meat, onions and carrots from pot to serving plate with slotted spoon.
Over high heat, reduce sauce to half the original volume. Pour sauce over meat
and serve.
Irish Stew [Ballymaloe]
Servings: 6
Ingredients:
3 lb Lamb neck chops
4 md Carrots
4 md Onions
1 tb Butter
Lamb fat or beef dripping 4
Potatoes
Salt and pepper 2 1/2
c Stock or water
1 tb Chopped parsley
1 tb Chopped chives
Instructions:
Directions: Shred some of the lamb fat and render it down in a heavy casserole.
Peel onions and potatoes, scrape carrots. Cut the meat into 8 pieces; only the
excess fat is cut away. Bones need not be removed. Cut the carrots and onions
in quarters. Toss meat in fat until color changes, and repeat with onions and
carrots. Add stock and season carefully. Put whole potatoes on top. Simmer gently
until the meat is cooked, 2 hours approx. Pour off the cooking liquid. Degrease,
and reheat in another saucepan. Check seasoning. Then swirl in butter, chives,
parsley, and pour back over stew.
Italian Meatballs in Tomato Sauce
Servings: 5
Ingredients:
1 x -----------sauce------------
3/4 c Chopped onion
2 x Cloves garlic, minced
2 tb Olive oil
1/3 c Minced parsley
1 ts Dried basil, crumbled
28 oz Crushed tomatoes
6 oz Tomatoe paste
1/2 c Chicken stock
1/4 c Dry red wine
2 tb Sugar
2 tb Freshly grated romano
1/2 ts Salt
1/2 ts Oregano, crumbled
1 x ---------meatballs----------
2 ea Slices bread, soaked
1 lb Ground chuck
2 ea Large eggs, beaten lightly
1/2 c Freshly grated romano
1 ea Clove garlic, minced
3 tb Minced parsley
1 ts Dried oregano
1/2 ts Salt
1 x Ground black pepper
1/4 c Olive oil
Instructions:
SAUCE: In a heavy saucepan cook the onion and the garlic in the oil over low
heat, stirring, for 2 minutes, add the parsley, the basil, the tomatoes, the
tomato paste, the stock, the wine, the sugar, the romano, the salt and the oregano,
and simmer the sauce, stirring occasionally, for 30 minutes. MEATBALLS: In a
bowl combine well the bread, squeezed, the chuck, the eggs, the romano, the
parsley, the garlic, the oregano, the salt, and the pepper and form the mixture
into 10 meatballs. In a large skillet brown the meatballs in the oil over high
heat, turning them often. Transfer the meatballs to the sauce with a slotted
spoon and simmer the mixture, stirring occasionally, for 30 minutes. The dish
improves in flavour if it is cooled and chilled, covered, overnight or up to
2 days.
Linguine with White Clam Sauce
Servings: 4
Ingredients:
2 cn (6 1/2 Oz. ) Minced Clams,
1/2 ts Garlic Powder
Undrained 1/8
ts Pepper
1/2 c Chopped Onion
4 c Hot Cooked Linguine
2 tb Fresh Minced Parsley
2 tb Grated Parmesan
Instructions:
Drain Clams, Reserving Liquid; Set Aside. Coat A Large Nonstick Skillet With
Cooking Spray; Place Over Medium High Heat Until Hot. Add Onion; Saute Until
Tender. Add Reserve Clam Liquid; Reduce Heat & Simmer Uncovered 15 Min.
Stir in Clams, Parsley, Garlic powder & Pepper. Cook Until Thoroughly Heated.
Combine Clam Mixture & Linguine in A Large Bowl. Toss Well. Sprinkle With
Parmesan Cheese & Serve Immediately.
Raw Fish Salad (Japanese Sashimi)
Ingredients:
1 lb Bass (raw) or:
- Tuna (raw) or: other
- fish of your choice, fresh
- water or salt, bones and
- skin removed and slivered
1/2 c Gingerroot, fresh, chopped
-or: 1/4 c powdered ginger
1/2 c Horseradish, grated
1/2 c Mustard sauce or: 1/4 c
- mustard powder
Water, for mixing sauce
- ingredients
Bowl of very fresh salad
- greens, broken or cut into
- small pieces
Instructions:
In this popular dish, the Japanese enjoy eating their fish completely raw, cut
in slivers about 1/4 inch thick, and dipped into a mixture of fresh chopped
gingerroot, grated horseradish and mustard. We add dishes of very fresh greens,
turning the Sashimi into a salad. If your fish is very, very fresh, your dishes
colorful and attractively arranged, and if you accompany your first bite of
raw fish with a generous mouthful of crisp greens, you will probably be able
to overcome your prejudices and discover what the Japanese have known for centuries:
fish doesn't have to be cooked to taste good. INSTRUCTIONS: Set out the slivered
fish, 3 dishes of seasonings and salad greens and let everyone mix his own sauce,
tasting and testing as he does, and help himself to greens.
Okonomiyaki Recipe
Servings: 4
Ingredients:
1 Sheet nori (8x7")
SAUCE
1/4 c Catsup
1-1/2 tb Worcestershire sauce
1/4 ts Dijon mustard
2 tb Sake
1 ts Tamari soy sauce
OKONOMIYAKI
2 Eggs
1 c White flour
1 c Water
2 tb Sake
1 pn Of salt
2 c Shredded cabbage (1 1/2"
-strips)
1/4 c Shredded carrot
4 Whole scallions, cut in 1/2
-lengthwise and into 1-inch
-strips
1/4 c Vegetable oil
1/2 c Cooked shrimp, cut in
-1/2-inch pieces
Instructions:
Toast the nori, crumble, and set aside. Combine all sauce ingredients in a small
saucepan and simmer for 30 seconds, stirring constantly. Remove from the heat
and cool to room temperature. Beat the eggs in a lge. bowl. Add the flour and
water and continue beating until you have a batter the consistency of pancake
batter. Add the sake and salt. Fold in the cabbage, carrots, and scallions.
Mix the batter together evenly. Each okonomiyaki will use 1/4 c. of batter.
Heat 1 tbsp of oil in a 10-inch skillet. Spoon 1/4 c. of batter onto the hot
skillet (like a pancake) making sure the vegetables are evenly distributed.
Then sprinkle 1/4 of the shrimp on top. Cook each side on medium heat for 2
minutes, until lightly browned. Reduce the heat to low and cook, covered, for
another 5 minutes, occasionally turning and gently pressing the okono. with
a spatula. Prepare 3 mor okono. as above. Keep the finished pancakes warm in
a low oven while making the rest, or use 2 skillets and make 2 okono. at a time.
Serve hot with the sauce to taste (~1 tbsp per okono.), and top with a sprinkling
of nori. YIELDS 4 6-INCH OKONO. -- SERVES 4.
Quick Kimchi (Korean Mak Kimchi)
Servings: Makes 2 Jars
Ingredients:
1-1/2 lb Chinese turnip
1-1/2 lb Chinese cabbage
1 c Water
1/4 c Salt
4 lg Scallions
4 lg Cloves Garlic or 6 sm clove
2 tb Chopped fresh ginger
7 ts Cayenne pepper
Instructions:
1. Wash the leaves of a Chinese cabbage and cut them into 2-inch lengths (the
leafy end may be left longer; it will shrivel the most). Peel the Chinese turnip,
halve it lengthwise down the center and then slice thin across the grain. 2. Combine
the salt and water. Place the vegetables in a large pot. Pour the salted water
over the surface of the vegetables and cover the pot. Leave overnight. 3. The
next day, mince the scallions, garlic and ginger. Drain the vegetables, which
should be wilted and reserve the salty water. Season with the cayenne, scallion,
garlic and ginger. Mix the vegetables by hand, using rubber gloves if available.
Pack this mixture tightly into jars. Pour the salted water over the mixture so
that the liquid comes to within 1/2 inch of the top of the jar. 4. Keep at room
temperature for 2 or 3 days, then refrigerate. Makes about 2 jars of kimchi which
should be enough for a large dinner party.
Spinach (Korean Sigumchi Namul)
Ingredients:
1 lb Fresh spinach
3 tb Soy sauce
2 tb Sesame oil
1 tb Sesame seeds
1 ea Clove garlic, crushed
1 tb Sugar
1 tb White vinegar
Dash pepper
Instructions:
1. Wash the spinach. Steam until just tender and still green. Strain and squeeze
out as much water as possible. Cut spinach very coarsely. 2. Combine the soy sauce,
sesame oil, sesame seeds, garlic, sugar, vinegar and pepper. Mix into the spinach.
Variation: Season the spinach with Chang (meat sauce for vegetables).
HOT TAMALES - CHILI GRAVY
Servings: 1
Ingredients:
3 oz Dry red chiles (about 1
2 tb Bacon drippings
- dozen ancho or New Mexican 2
ts Cumin seeds; toasted and- chiles)
- ground
4 c Unsalted beef stock
1/2 ts Mexican oregano
1 lb Chili grind ground beef
1/2 ts Salt
1 md Onion; chopped fine
1 tb Masa harina
2 Garlic cloves; minced
Instructions:
Preheat the oven to 300 degrees. Break the stems off the chile pods and discard
the seeds. Place the pods in a single layer on a cookie sheet and roast them
for 5 minutes at 300 degrees. Watch carefully as they scorch easily. Break each
chile into several pieces and put them in a blender with the stock. Puree until
it is a thick smooth liquid. In a medium saucepan or skillet, brown the meat
with the onion and garlic. Drain the meat of excess fat and add the bacon drippings
for flavor. When melted, add the cumin oregano, salt and pureed chiles. Simmer
the mixture for about 1 hour, stirring occasionally until the meat is tender
and the liquid has thickened slightly. In a small bowl, mix the masa harina
with 2 tbsp. of the liquid and stir back into the gravy. Cook 5-10 minutes longer.
You can skip the meat if desired, and you can speed up the process by using
1/2 C chili powder instead of the chiles. If you use chili powder, reduce the
oregano and cumin by half.
Mexican Rice:
Servings: 6
Ingredients:
1 pt Dairy Sour Cream
Into strips (1 cn.)
1/2 lb Monterey Jack Cheese
3 c Cooked seasoned rice
4 oz Chopped green peppers, cut
1/2 c Parmesan cheese
Instructions:
1>. Combine sour cream, chilies and salt. 2>.In 13 x 9-inch baking pan,
layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips.
Repeat layers and top with remaining cup of rice. Bake in moderate oven (350
degrees F.) for 25 minutes. Sprinkle with Parmesan cheese and top with Mariachl
meatballs and sauce. Continue baking for 5 minutes or until cheese melts.
Scalloped Oysters (Nz)
Servings: 4
Ingredients:
2 Dozen Oysters
1-1/2 c Fresh breadcrumbs
1/4 ts Salt
1/2 c Melted butter
1/2 c Rich milk
Instructions:
Method: 1. Mix together some of the crumbs, the salt and butter and add a little
pepper. 2. Sprinkle one third of the crumbs in a buttered baking dish and add
half the oysters. 3. Then add another third of the crumbs and the rest of the
oysters. 4. Add the milk to the oyster liquid and pour over the oysters. Cover
with the remainder of the crumbs and bake at 400 degrees until the oysters are
done (about 20-30 minutes). Serves 4
Whitebait Fritters (New Zealand)
Servings: 4
Ingredients:
4 oz Raw whitebait
2 Eggs
1 ts Salt
2 tb Fresh breadcrumbs
Instructions:
Whitefish are tiny 2 inch white fish which are the young of a fish of the smelt
family. They swim in large shoals and are netted around the New Zealand coastline.
The Maori name is Inanga. 1. Beat the eggs well and then mix in the other ingredients
until they are well blended. 2. Drop spoonfuls of the mixture into a pan with
a thin layer of hot butter. They should be fried like pancakes. 3. Serve hot
with lemon juice squeezed over the fritter. Serves 4
Singapore Spicy Noodles
Servings: 4
Ingredients:
1 1/4 c ;Water
3/4 ts Garlic Powder W/Parsley
2 tb Ketchup
1/4 ts Red Pepper; Crushed
2 1/2 ts Brown Sugar; Packed
2 1/2 tb Chunky Peanut Butter
1 1/2 ts Cilantro; Chopped
1/4 c Green Onions; Sliced
1 ts Cornstarch
8 oz Linguine; Cooked & Drained
3/4 ts Seasoned Salt
1 c Red Cabbage; Shredded
Instructions:
In a medium saucepan, combine the water, ketchup, sugar, cilantro, cornstarch,
and seasonings. Bring to a boil, reduce the heat and simmer, uncovered, for
5 minutes. Cool for 10 minutes and blend in the peanut butter and green onions.
Toss the sauce with the hot linguine and red cabbage. PRESENTATION: Garnish
with green onion curls. Serve with a marinated cucumber salad.
Philippine Pork Adobo
Ingredients:
1-1/4 lb Boneless pork shoulder,
-2-inch cubes
1 c Water
1/2 c White vinegar
2 tb Soy sauce
6 Garlic cloves, minced
1/4 ts Pepper
4 ts Vegetable oil
Instructions:
On a rack in broiling pan broil pork 6 inches from heat source until rare, 5 to
6 minutes; transfer to 3-quart saucepan. Add water, vinegar, soy sauce, garlic,
and pepper and stir well to combine; bring to a boil over high heat. Reduce heat,
cover, and let simmer until pork is fork tender, 30 to 40 minutes. Using slotted
spoon, transfer pork to plate; set aside. Increase heat to high and cook pan juices,
stirring occasionally, until liquid is reduced by half; remove from heat and reserve.
In a 10-inch nonstick skillet heat oil over medium-high heat; add pork cubes and
cook, turning meat frequently, until well browned on all sides, 4 to 5 minutes.
Add reserved pan juices and stir well; cook until sauce is heated, about 1 minute.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]
Stuffed Frogs
Ingredients:
6 lg Edible frogs, skinned, whole
1 c Finely chopped pork
1/2 Head garlic, chopped fine
1/4 Vinegar
1 Heaping teaspoon brown sugar
Salt and pepper to taste
Instructions:
Mix pork with garlic, vinegar and seasonings. Stuff body cavities of well cleaned
frogs. Rub with seasoning and hang in the sun to dry. Fry in deep, hot fat until
frogs are a golden brown.
Russian Beef Stroganoff
Servings: 4
Ingredients:
l Lb. sirloin steak, cut in 1
/2 ea Chopped onion
-thin strips 1
ea Clove of garlic, minced
4 tb All-purpose flour
1 tb Tomato paste
1/2 ts Salt
1 ea 10 oz. can beef broth
4 tb Butter or margarine
1 c Sour cream
1 ea 3 oz. can sliced mushrooms,
Hot buttered noodles-drained
Instructions:
Coat beef strips with 1 tbsp. flour and salt. Brown beef strips quickly in 1
tbsp. butter in a skillet. Add mushrooms, onion and garlic; cook until onion
is crisp-tender, 3 to 4 min. Remove meat and mushrooms from pan. Add 2 tbsp.
butter to pan drippings; blend in 3 tbsp. flour. Add tomato paste. Stir in broth.
Stir over medium heat until thick and bubbly. Return meat and mushrooms to skillet.
Stir in sour cream; cook slowly until heated through. Do not boil. Serve over
hot buttered noodles. Makes 4-5 servings.
Russian Refresher Mix
Servings: 1
Ingredients:
2 c Orange Drink Mix Powder
1 pk (3 oz) Lemonade Mix *
1 1/3 c Sugar
1 ts Cinnamon
1/2 ts Ground Cloves
Instructions:
* Lemonade Mix should be presweetened powder mix. Combine all ingredients in
a medium bowl. Mix well. Put in a 1-quart container. Lable as Russian Refresher
Mix and store in a cool, dry place. Use within 6 months. Makes about 3 1/2 Cups
of mix. RUSSIAN REFRESHER: Add 2 to 3 teaspoons of RUSSIAN REFRESHER MIX to
1 cup hot water. Stir to dissolve. Makes 1 serving.
Singapore Curry Puffs
Ingredients:
1 c All-purpose flour
1 Egg
2/3 c Milk
2/3 c Cold water
5 tb Corn oil
1 Onion, chopped
8 oz Lean ground bbef
2 Carrots, grated
1 Parsnip, grated
2 ts Curry Powder
1 tb Tomato paste
2 ts Cornstarch
2/3 c Beef stock
1 Egg, beaten
Vegetable oil 4 deep frying
Carrot strip (opt)
Instructions:
Sift flour into a bowl. Make a well in center and add egg. Gradually stir in
milk and beat well until smooth. Stir in cold water and beat well. Pour batter
into a pitcher. Heat a little oil in a small skillet and pour off excess. Pour
a little batter into skillet, swirling skillet to spread batter evenly over
bottom to make a thin coating. Sook until underside is golden, then turn pancake
out of pan (do not cook other side). Repeat with remaining batter, adding more
oil pan each time, to make 8 pancakes. Heat 2 tablespoons oil in a saucepan.
Add onion, ground beef, carrots, parsnip and curry powder. Cook gently 5 minutes,
stirring constantly. Add tomato paste and mix well. Blend cornstarch with a
little stock. Add remaining stock to ground beef mixture and bring to a boil.
Add cornstarch mixture and cook 2 minutes, stirring constantly. Simmer mixture
10 minutes. Lay pancakes, cooked-sides up, on a flat surface. Spread filling
in a 2" horizontal lines across center to within 1-1/2" of side edges.
Fold these side edges over mixture and then fold remaining top and bottom edges
over to cover filling. Brush with egg and fold pancakes in half. Chill 1 hour.
Half fill a deep fat fryer or saucepan with oil; heat to 350'F. (175'C.) or
until a 1/2" bread cube browns in 40 seconds. Fry folded pancakes, 4 at
a time, 2-3 minutes or until golden brown and heated through. Drain on paper
towels. Garnish with carrot strip, if desired, and serve hot.
Stir-Fried Two Noodles - Hokkien Mee
Ingredients:
Stephen Ceideburg
1 c Water
1 c Basic Chicken Stock
1 tb Light or dark soy sauce
1/2 lb Pork shoulder, in one piece
1/4 lb Squid, cleaned and cut up
1/4 lb Raw shrimp in the shell
2 tb Oil or lard
3 Unpeeled cloves garlic,
-crushed
6 oz Thin egg noodles, boiled,
-drained, and tossed in a
1 tb Oil
4 oz Thick rice sticks (see-Note), soaked and drained
2 c Bean sprouts
1/4 c Chinese chives or garlic
-chives, cut into 1-inch lengths
Instructions:
This is a favorite street snack among the Chinese in many Southeast Asian cities.
Hokkien is the local pronunciation of Fujian (Fukien) province in southeast
China, the origin of many Chinese emigrants over the years. In a typical noodle-vendor's
stand, the pork and shellfish are cooked in a stock that simmers for hours,
picking up more flavor all the time. In this home version, the extra flavor
comes from reducing the stock after cooking the meats. 1. In a small saucepan
combine water, stock, soy sauce, and pork. Bring to a boil, reduce heat, and
simmer until meat is tender. Remove meat and set aside. Return stock to a boil.
Add squid and cook 30 seconds. Remove and set aside. Cook shrimp 2 to 3 minutes.
Drain and set aside, reserving stock. Peel shrimp and devein if necessary. (For
additional flavor, add shrimp shells to stock and simmer 10 minutes longer.)
2. Bring stock to a boil and reduce by half. Strain stock. (The recipe may be
prepared to this point several hours ahead.) 3. Slice pork into bite-sized pieces.
In a wok or large skillet, heat oil or lard and garlic to near smoking. Remove
and discard garlic cloves when they brown. Add noodles and rice sticks and stir-fry
until they are lightly browned in places. Add stock, cover, and cook 2 minutes.
Remove cover, add pork, squid, shrimp, and bean sprouts, and continue stirring
and cooking until noodles have absorbed' most of the liquid, about two minutes.
@1'transfer to serving platter and garnish with Chinese chives. Serves 4 with
other dishes.
Note: The authentic rice noodle for this dish is a thicker rice
stick called laifen in China and pancit luglug in the Phil- ippines, but ordinary
thin rice sticks may be used.
Thai Basil Beef
Servings: 2
Ingredients:
4 tb Peanut oil
3 Gloves garlic, peeled and
-finely chopped
3 Jalapeno peppers, seeded and
-sliced (yes, really 3!)
1 lg Green bell pepper, thinly
-sliced.
1 lb Beef steak, thinly sliced
-across the grain
2 tb Thai fish sauce (nam pla or
-nuoc mam, available in
-oriental markets)
1 tb Soy sauce
1 ts Sugar
1/4 ts Ground white pepper
1/2 c Chopped fresh basil *
Instructions:
* (1 Tbl dried basil is a weak substitute, but will work) Heat wok and add the
oil and garlic. Chow for a very brief moment. Then add the peppers, chow for
a few minutes. Next add meat. Chow again for just a couple of minutes so that
the meat sears to medium rare. Quickly add the remaining ingredients and toss
for a moment. Serve with thin noodles or rice. 2 generous serving. Adapted from
"The Frugal Gourmet on our Immigrant Ancestors" by Jeff Smith. Courtesy
of Dale & Gail Shipp, Columbia Md.
Thai Curry Chicken and Vegetables
Ingredients:
2 tb Oil
1 ts Five-spice powder
1/2 ts To 1 1/2 ts salt
1/2 ts Garlic powder
1/2 ts Ginger
1/2 ts Pepper
1/2 ts Cayenne pepper
1 tb Soy sauce
1-1/2 lb Chicken breasts, skinned,
-boned, cut into 1-inch
-pieces
1 c Chicken broth
3 ts Curry powder
2 tb Rice wine vinegar or vinegar
14 oz Coconut milk (not cream of
-coconut)
16 oz Frozen broccoli, carrots,
-water chestnuts and red
-peppers
5 c Hot cooked rice
Instructions:
Heat oil in a large skillet or wok over medium-high heat until hot. Stir in
five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce. Blend
well. Add chicken; cook and stir 5 to 8 minutes or until coated with seasonings,
lightly browned and no longer pink. Add chicken broth, curry, vinegar, and coconut
milk; stir. Bring to a boil, reduce heat and simmer uncovered 20 to 25 minutes,
stirring occasionly. Add veggies to skillet, bring to a boil. Cook 3 to 5 minutes
or until veggies are crisp-tender. Serve over rice.
Australian Lamb Shank Pie
Ingredients:
4-6 Lamb shanks (chopped in half)
1 large carrot
1 parsnip
2 tomatoes
6 oz. veal/chicken stock
2 tablespoons tomato paste
juice and grated rind of 1 lemon
pinch of sugar
2 tablespoons parsley
2 tablespoons chopped garlic
1 tablespoons butter
1 tablespoon vegetable oil
seasoned flour(for dusting)
1 onion
1 stick of celery
1 cup red wine
2 tablespoons basil
2 cups mashed potatoes
Dust the shanks in flour and brown them in butter and oil in a heavy skillet
or fry pan.
Put the cooked shanks in a saucepan, cover with water, wine, and tomato paste
and cook ever so gently for about 90 min or until meat starts to soften (you
may have to add a little more water or wine.)
In the meantime, saute the vegetables (roughly chopped) with the garlic in
the same frying pan; you may have to add a little more oil.
After a couple of minutes add the tomatoes (roughly chopped), lemon juice and
rind.
Cook gently for another few minutes.
Transfer partly cooked lamb shanks into a casserole dish.
Skim off any fat formed during cooking. Add the cooked vegetables, mix lightly,
add the fresh herbs, spoon mashed potatoes on top and finish cooking in a pre
heated 190 degree oven for about 30 minutes.
Serve piping hot with crusty bread.
Lamb Korma recipe
Ingredients
1lb lamb
4 tablespoons yoghurt being careful cannot be using the fruity types or those
being with flavorings or color red or some such
3 large onions, chopped
2 cloves of garlic
about the 1/4 cup of roasted cashew nuts, can be putting in a little more up
to 1/2 cup
1 inch piece of ginger
3 tablespoons of ghee
8 black peppercorns crushed
4 green cardamom pods crushed being careful not to be crushing them too small
2 cloves crushed
salt being not too much
1 teaspoon chilli powder can be putting more in if you are wanting it very hot
can also not be putting in anything if your tasting is not for the chilli
2 teaspoons of coriander
1 pint of water
Method
1.Be removing too much fat from the meat. Be cutting into cubes. can be about
1/2 the inch
2. Be placing 2 of the onions, garlic and ginger and the nut after being roasted
in a blender and be blending to a smooth paste.
3. Be heating the ghee in a karahi or wok of course can also be using frying
pan or some such. Be adding roughly chopped onion, and stirring frequently,
frying to a pale golden colour.
Now be adding the crushed spices, salt and meat. Be stirring constantly. Be
frying the meat for 5 to 8 minutes to becoming brown. The ghee will be separating
now.
4. Be adding the ground onion and nut paste now. Be stirring for another 10
minutes the mixture will be becoming brown.
5. Be adding the chilli powder and ground coriander. Be stirring well, then
be adding the drained yoghurt 1 tablespoon at a time. Be stirring always. Be
frying until the ghee again becomes separate.
6. Soon the sauce will become wanting to stick to the bottom of the pan. Be
adding the water now. Be mixing well.
7. Be covering with the tightly fitting lid, Be reducing the cooking heat and
low bubble for 1 1/2 hours until the meat is becoming really tender and the
sauce has become thick. Be placing on dish .
Cheap & Easy Beef Stroganoff
Brown and drain one pound of ground beef/sirloin or chuck
Boil shell macaroni til just done, save time by cooking both at
same time
Add 2 - 15 oz. cans of cream of mushroom soup to meat after
it is drained, simmer 10 minutes and slowly stir in 16oz. carton
of sour cream. Take off heat, stir til well mixed, add noodles...
Act like you have been working feverishly for an hour or more.
serves 6 to 8 as a side dish or 3 to 4 as a meal.
The World's Best Pancake Recipe
2 Cups of flour
1 Heaping Tblsp. Baking powder
1/4 Tsp. salt
(Combine dry ingredients)
In bowl mix:
1 Beaten egg
1/4 Cup of veg. oil
2 Cups of whole milk
(Add more milk if necessary)
Spoon onto greased or buttered fry pan. Cook until bubbles form, flip over
and cook until golden.
Serve with real maple syrup and real butter for a traditional treat.
Thai Coconut Cream
Ingredients:
4 eggs
75g soft light brown sugar
1 cup coconut milk
1 tsp vanilla, rose or jasmine extract
mint leaves; for decoration
icing sugar; to sprinkle over dessert
Method:
Preheat the oven to 300F.
Whisk eggs and sugar until smooth. Add coconut milk and extract, blend well.
Strain the mixture and pour into cake tin, or individual ramekins.
Place the tin or ramekins on a roasting pan. Fill the pan with hot water so
that the water reaches halfway up the outside of the tin or ramekins.
Bake for 35 to 40 minutes, or until custard is set. Test with a cake tester
or toothpick.
Remove form the oven and allow to cool.
Once the custard is cool, turn out onto a plate.
Decorate with mint leaves and sprinkle with icing sugar.
Often served with fruit, such as mango. Serve with sticky rice as well for extra
authenticity
Stuffed Cherry Tomatoes
Ingredients:
16 cherry tomatoes
50 grams goats cheese
50 grams ricotta cheese
2 slices prosciutto
ground black pepper and salt, to taste
Method:
Cut the tops off of the cherry tomatoes. Hollow out and discard the seeds.
Turn the tomatoes upside down and leave to drain whilst continuing with the
rest of the recipe.
Mix together the cheeses and beat until smooth.
Cut away any visible fat from the prosciutto and discard.
Chop the remaining meat finely and then mix with the cheeses
Season to taste with the black pepper and salt.
Using your fingers, stuff the mixture into the tomatoes.
Refrigerate until needed.
Vietnamese Spring Rolls:
Recipe for 4
Ingredients
600g mince (pork, chicken, beef)
3 medium carrots (grated)
1 cucumber (grated)
1 bunch coriander (chopped)
Bean sprouts
Rice vermicelli (soaked in hot water OR deep fry)
Rice paper
Sweet soya sauce
Dipping sauce
Fish sauce to taste
Rice wine vinegar to taste
Chilli (chopped)
Sugar (1 t dissolved in about 3 T hot water)
Cooking
Stir fry garlic and ginger over high heat 30s.
Add meat and stir fry.
Add soya sauce and black pepper to taste when meat cooked.
Table
Place the cooked mince, carrots, cucumber, coriander, bean sprouts and rice
vermicelli in individual bowls. Have a flat container partly filled with hot
water. After prayer, place a rice paper wrapper in the hot water for a few seconds
and then lay it out flat on plate. Fill with all ingredients (not too much!)
and top with sweet soya and some dipping sauce. Roll wrapper tightly around
filling once, and bring in edges to seal both sides. Continue rolling wrapper
until you have a spring roll
Best South African marinade for steak (about 700g) is:
1 onion, finely chopped
2 cloves garlic, crushed
25ml chutney
25ml tomato sauce
25ml Worcester sauce
5ml mustard
5ml brown sugar
12.5ml brown vinegar
5ml salt
freshly ground black pepper
Mix all the ingredients together, pour over the steak and marinade for 6 hours,
turning twice.
Boerewors for a braai:
1.5kg beef
1.5kg pork
500g pork siding,
cut in 7mm cubes
25ml salt
5ml pepper
50ml coriander
2ml nutmeg,
grated1ml cloves,
ground2ml dried thyme,
ground2ml allspice,
ground125ml
vinegar
1 clove garlic,
crushed
50ml Worcester sauce
85g sausage casing
Roast the coriander until light brown, grind and mix with all the other spices, salt and pepper.Mince meat coarsely and mix lightly with all other ingredients.Fill casings with meat mixture, but not too firmly.
Alberto's Neapolitan Pizza Dough
1/8 teaspoon yeast
250 grams tap water
250 grams pizza flour (important that it is pizza flour)
Mix together well and let sit at room temperature for two hours, then place in fridge over night.
The next day add:
250 gr flour
3/4 teaspoon of salt
60-75 gr. water
1 1/2 tablespoons of olive oil Kneed with the Kitchenaid dough hook on lowest speed for 20 minutes. Let rise for 1- 1 ½ hours at room temperature and then place in the fridge for 12-24 hours. Punch down and divide into 250 gram balls.
Spinach and Mushroom Pizza
Ingredients:
• Dough for 1 pizza
• 4-6 oz. of fresh mushrooms. (I prefer oyster mushrooms, or Portobellos, but any type of fresh, or canned mushrooms will work well.)
• 1 cup of fresh spinach, washed and drained (canned or frozen spinach will also work)
• 2 Tablespoons of minced parsley
• 4-6 oz. of mozzarella cheese
• 2-4 oz. of parmesan cheese
• 2-3 cloves of garlic, minced
• basil, oregano, salt and pepper to taste
• olive oil
Directions:
1. Wash and rinse spinach. Drain and set aside.
2. Clean mushrooms and slice.
3. Sauté mushrooms and one clove of minced garlic in olive oil until mushrooms give up their water.
4. Add parsley and cook until water is cooked off. Set aside.
5. Roll out dough to desired size.
6. Drizzle olive oil on dough. Spread evenly.
7. Spread remaining minced garlic on dough.
8. Evenly spread spinach on dough. Add spices.
9. Sprinkle mozzarella and parmesan cheese over the dough
10. Spoon mushrooms and parsley evenly over dough.
11. Bake at 500+ degrees for 8 to 12 minutes (preferably on a preheated Pizza Stone).
Dough Ingredients
3 egg yolks
4 cups all purpose flour
1/2 cup milk
4 teaspoons baking powder
1 cup vegetable shortening
1/2 teaspoons salt
1 teaspoon pure vanilla extract
1 cup sugar
Filling Ingredients
1 string dried figs
1/2 lb. raisins
1/2 lb. mixed candied fruits
1/2 lb. dried cherries or cranberries
1/2 teaspoon cloves
1/2 teaspoon cinnamon
8 oz. honey
8 oz. water
Icing Ingredients
3 cups of confectioner's sugar
1 tablespoon of shortening Milk
Preparation Dough:
Mix flour, baking powder and salt in a separate bowl and set aside. Cream shortening and sugar until creamy. Add egg yolks and vanilla. Gradually add the dry ingredients alternately with milk until well blended. Dough should be soft--not dry. Chill one hour.
Filling:
Remove figs from the string and cut away the hard stem. Soak in hot water for 20 minutes. Process in food processor until smooth. Combine figs, raisins, fruit, cloves, cinnamon, honey and water in a heavy saucepan and cook until liquid is absorbed into the ingredients. Cool slightly. Preheat oven at 350. Divide dough in four pieces. Roll dough into a 5" x 12" rectangle. Don't worry if size varies. Spread filling along the edge closest to you and roll over once and tuck under (not jelly-roll style). Cut away any excess dough. Make sure ends overlap underneath. Cut the roll into 1-1/2" size cookies. Bake on parchment papered baking sheets or Silpat until bottoms are golden brown. Icing: Cream the confectioner's sugar and shortening until blended. Add enough milk until icing spreads smoothly without running. Top with colored candy nonpareil. Makes 5 dozen.
Italian Cheese Cake
3 Pounds - (48 oz.) Ricotta Cheese
10 Eggs
2 Teaspoons Vanilla1
1/2 Cups Sugar
2 Teaspoons Lemon Juice
Method of preparation
Blend all above ingredients until smooth Spray a lasagna (aluminum) pan with Pam (spray well)Pre-heat oven to 350 degrees Pour mixture into pan Bake uncovered for 15 minutes then cover with foil Bake an additional 1 to 1 1/2 hours (watch that it does not brown on top)Check with toothpick - when done it should be set but not totally dried out Refrigerate when cool and serve cold
Crispy Risotto Al Salto
Serves two
INGREDIENTS
• 2 Tablespoons onions, minced
• 1 Tablespoon butter
• 1 teaspoon garlic, minced
• 2 Tablespoon olive oil
• 1/2 cup Arborio rice
• Salt and pepper, to taste
• 1/4 cup vermouth, extra dry
• 2 cups hot water or chicken stock
• 1/4 cup parmesan cheese
• 1/4 cup mozzarella cheese, grated
• 1 Tablespoon fresh thyme
• 1 teaspoon celery leaves, julienned
• 4 egg yolks
• 1 cup bread crumbs
• 6 pieces prosciutto, thinly sliced
• Garnish: grated parmesan cheese
DIRECTIONS
Crispy Risotto Al Salto
1. Saute onions, butter, and garlic with olive oil for thirty seconds; do not color.
2. Add dry Arborio rice.
3. Toast in oil for thirty seconds; season with pinch of salt and pepper.
4. Add wine; reduce until dry.
5. While stirring, add 1/3 of the hot water or chicken stock at a time. When absorbed, repeat until cooked, approximately 20 minutes (Additional cooking time and liquid may be required depending on quality of rice used).
6. Once cooked, spread evenly onto a sheet tray and cool.
7. In a bowl, mix cheeses, thyme and celery leaves with cooled risotto.
8. Form mixture into tablespoon-sized portions and shape into balls; freeze until just slightly hardened
.9. Coat balls in egg yolks evenly; dip into breadcrumbs to finish.
10. Deep fry for one minute until golden brown.
11. To plate, place prosciutto evenly on serving platter. Place risotto balls on top of bed of prosciutto. Garnish with grated parmesan and serve.
