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17 March, 2010

AN UPDATED LIPTAUER RECIPE

Anne has been to Central Europe since I last posted a Liptauer recipe and she of course encountered there much Liptauer. That gave her a good idea what she was aiming at in making her own. So I post below the recipe she used with great success on a recent occasion

Cream the following together in a bowl until well blended:

* 4 oz. of Lipto cheese -OR- if you cannot buy Lipto you can substitute 4 oz. cream cheese -OR- 4 oz. Feta cheese (Anne used Danish feta)

* 1/2 cup soft butter

* 3 Tbs. thick sour cream

* 1 tsp. capers and add to bowl with cheese mixture


Add the following to cheese mixture and blend ingredients thoroughly

* 1 Tbs. grated onion

* 1 Tbs. prepared mustard

* 1 1/2 teas. Sweet Hungarian Paprika

* 1/2 tsp. Caraway seeds smashed or bruised to release flavor

Shape into a smooth mound and make slight indentations in mound with tines of a fork. Sprinkle with Paprika. Let flavors mingle in the refrigerator for at least 2 hours before serving. Letting it stand overnight is even better. Serve over Hungarian salami on rye bread with chopped green capsicum (Bell peppers) on top. Goes well with beer.

Makes 1 3/4 cups of spread.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here. My Home Page is here or here.

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26 February, 2008

Brandied Apricot trifle

Ingredients:

Sponge cake

Custard

Half cup apricot jam

4 oz dried apricots

2 Tablespoons rum or brandy

2 passionfruit

2 oz. flaked almonds

Half cup cream

Method:

Soak apricots in cold water 1 hour: cook gently until soft. Drain: reserve a few whole apricots for decoration, mash remainder.

Make up or buy sponge cake. Spread with warmed sieved apricot jam, roll up as for swiss roll. When cold cut into 1 cm ( 2 in.) slices. Stand slices round sides of deep glass bowl. Dice any surplus cake and put in base of dish. Sprinkle with rum.

Combine custard, mashed apricots and passionfruit pulp; pour over cake, refrigerate 1 hour or until required. Just before serving, decorate with whipped cream, reserved whole apricots and toasted flaked almonds. Serves 6.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here. My Home Page is here or here.

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17 March, 2006

ANOTHER LIPTAUER RECIPE

The last recipe I put up for Liptauer made a nice spread but it was not quite authentic Liptauer. The recipe above takes you a lot closer. I got it off June Meyer's site. She has Liptauer in the family, apparently. Anyhow, at risk of breaching copyright, I reproduce it below. I have left out the salt from her recipe as the anchovies and capers make it plenty salty enough.

Cream the following together in a bowl until well blended:

* 8 oz. of Lipto cheese -OR- if you cannot buy Lipto you can substitute 8 oz. cream cheese -OR- 8 oz. Feta cheese

* 1/2 cup soft butter

* 3 Tbs. thick sour cream

* Mash 2 anchovy fillets

* 1 tsp. capers and add to bowl with cheese mixture (Optional)


Add the following to cheese mixture and blend ingredients thoroughly

* 1 Tbs. finely chopped onion

* 1 Tbs. prepared mustard

* 1 1/2 teas. Paprika

* 1/2 tsp. Caraway seeds smashed or bruised to release flavor

Shape into a smooth mound and make slight indentations in mound with tines of a fork. Sprinkle with Paprika. Garnish with chopped parsley on plate. Let flavors mingle in the refrigerator for at least 2 hours before serving. Letting it stand overnight is even better. Goes well with beer. Serve with Pumpernickel or Rye bread.

Makes 1 3/4 cups of spread.



31 January, 2006

RUM SAUCE

Good with plum pudding, clootie dumpling etc. Makes about 450 ml. Very rich.

2 egg yolks
4 tablespoons castor sugar
300 ml double cream
4 tablespoons dark rum
2.5 ml vanilla essence

1. Beat egg yolks with sugar until fluffy and lemon-coloured
2. Whip cream until stiff; add dark rum and vanilla essence, and whip until stiff again. Add more sugar to taste, if desired.
3. Fold egg yolks into whipped rum cream.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here. My Home Page is here or here.

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4 January, 2006

Liptauer Cheese Spread (Gluten Free version)

Ingredients
250g plain cottage cheese
125g cream cheese
125g cheddar cheese, grated
1 spring onion finely chopped
1 teaspoon caraway seeds
1 teaspoon paprika or more to taste.
Cream as required.

Method

1. Blend cottage cheese, cream cheese and grated cheddar cheese until smooth

2. Stir in chopped onion, caraway seeds and paprika. Add one or two tablespoons cream to make the mixture spreadable. If made in a blender, more cream will be required to blend.

3. Pack into a jar or pot with a lid and refrigerate for several days to allow the flavours to develop

To Serve

Spread on gluten free crackers, add sliced gluten free salami and finely sliced capsicum (bell-pepper slices).

or

Use as a dip, good with sliced veges (capsicum, carrot, celery etc) and/or gluten free crackers.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here. My Home Page is here or here.

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27 December, 2005

BERNAISE SAUCE - Gluten Free - Microwaveable

Good with all meats but fine steak in particular

1 tsp of finely chopped tarragon
1 tablespoon white wine vinegar
1 teaspoon finely chopped spring onion
4 tablelspoons butter
2 tablespoons cream
2 egg yolks, well beaten
1-1/2 teaspoon lemon juice
1.3 teaspoon salt
dash dry mustard
dash cayenne pepper (can use paprika)

PREPARATION

Place butter in a glass bowl and cook in a microwave oven until melted (about 30secs on high setting). Add remaining ingredients and mix well. Return to the microwave oven and cook on high or 30 secs. Stir with whisk. cook on high for another 30 secs and stir. It should have thickened by this time, if not try another 10 secs. Beat with a wire whisk or beater until fluffy. Serve.

Note: Fresh Bernaise sauce does not keep, use within an hour of making.

************************************

Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here. My Home Page is here or here.

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12 June 2005

MORE CHILI RECIPES

Wallace of Big Gold Dog writes regarding my post yesterday:

Since I was mentioned in the referenced Chili article I'll have to comment. I had given my thoughts on a good recipe at a new Japanese Blog here

Texas chili is only one variety of the dish and Texas chili is as varied as the state's geography. I offered only what I like which tends to actually be more a New Mexico dish, with perhaps some Central American touches. The author is correct in part in that chili con carne is actually an American invention, but over the years, it is now fully accepted in Mexico, Northern states anyway.

Cumin "powder" is the only thing I would ever consider using. I had mentioned my prediliction for adding cinammon and black beans....both tending towards a southern Mexico or Central American and New Mexico influence. Beans, of any kind, in Texas chili are a heresy to most Texans. I put in black beans because I like them! The author mentions putting "chili packets". No self respecting Texan would ever use any kind of commercially made "packet" of ingredients. Fresh peppers.

The long and the short of good recipes be they Texas, New Mexico or god forbid California is that they should suit your taste buds! Frank X. Tolbert was a legend in Texas and generally considered the Father of Modern Chili cooking and founder of the Terlinqua Chili Cookoff. Here's his recipe



11 June, 2005

More CHILLI CON CARNE Corrections/Suggestions

An email from a reader just received -- a response to my original recipe here:

The cumin seeds should be changed to crushed cumin, and I disagree with Big Gold Dog, in that crushed cumin seed is widely available all over the South West United States. The addition of cinnamon is usually a Northern invention (read Damn Yankees) and finally the entire concept of Chili is utterly disowned in Mexico. They want nothing to do with the dish.

There is an ongoing range-war between Texas and New Mexico as to who makes the best Chili Con Carne. Finally, sugar is allowed in some recipes (depending on taste and it’s in mine) but tomatoes never are allowed in any chili competition I have ever seen. Beans are almost universally frowned upon and finally dump the ground beef, only use cubed beef, the cheaper the cut the better. You will notice the difference.

Next, bacon grease is a big factor in how your chili will taste and vegetable oil is a poor substitute.

Finally I use this stuff called “Better than Bouillon”. It’s like Bouillon cubes, but much richer tasting. If you can’t get that in your country, then just used a few cubes of beef bullion and you will be fine.



Here is my best and most traditional (tasting) recipe for Chili Con Carne. You can post round two of the chili wars if you want, as most people never have a real bowl of red and are surprised as to what it actually tastes like. Hint: It’s not low-fat.

I made a chili con carne kit for a girlfriend and this is what I put in it. Now her stuff was all prepackaged by me, but if you have access to real chili powder (not cayenne pepper – that’s way too hot), you can easily recreate this. If you want, I will convert the packet sizes to metric.

This will serve about 6 hungry people.

Medium Chili spices:

4 lbs of beef (roast or chuck or the cheapest lean meat you can find, cut in to ½” cubes)

4 Yellow Onions

4 California Chili packets (1oz each packet)

1 New Mexico Chili packet (1oz each packet)

1 small (1¼ oz) packet of ground Cumin

½ the packet of Paprika (1oz each packet)

½ the packet of Mexican Oregano (1oz each packet)

¼ the packet of Black Pepper (1oz each packet)

2 of the unsweetened chocolate foils (1oz squares) (use only in the last hour of cooking)

1 packet of Mesa Harina flour (use only in the last hour of cooking)

3 Tablespoons of “Better than Bouillon”

3 Heaping Tablespoons of crushed garlic

4 Heaping Tablespoons of brown sugar

1 Level Tablespoon of salt

4 Quarts of water

The grease from 8 strips of microwaved bacon



Cooking Directions

Cooking time: 2-4 hours

Boil 4 quarts of water in a 2 or more gallon stainless steel pot.

Chop up 4 medium onions into small cubes.

In your pot of boiling water, put in your chopped onions, chili powder packets, crushed garlic, beef bouillon concentrate, spices and the brown sugar. Refer to the guide I made for you on the other pages to determine exactly how spicy you want the chili to be.

Remember not to add the Mesa Harina flour or unsweetened chocolate until the last hour of cooking.

Cube up your meat into about ½ inch squares. Leave all the fat on. If some are little larger and some a little smaller than a ½ inch, that’s OK.

Microwave 8 slices of bacon for about 6-7 minutes, and then dump half the bacon grease into good sized iron skillet on medium heat. Dump the rest of the bacon grease into the chili pot. Keep frying bacon until you get about a half cup of bacon grease.

Quickly sear or fry the beef in the remaining bacon grease. You just want to sear the outsides of the meat and not try to cook it all of the way through. Scoot it around in the fry pan until the sides of the cubed beef are browned. You may have to stagger your frying into smaller batches depending on the size of your skillet. As you finish frying meat, transfer the seared meat into your chili pot.

Continue frying until you run out of meat and at the end of your very last batch, dump all of your meat and what’s left of the bacon grease into your chili pot. Watch out for any grease that may splatter.

Continue to cook the chili at a medium to high heat for about 30 min and then reduce heat to low and let it simmer un-covered for about 1 hour. Keep an eye on it. Stir it while scraping the bottom of the pot every ten to fifteen minutes or so for the first hour. When you scrape the bottom of the pot, check for a build-up of dark red sludge on the end of your spoon. If you see that, your fire is on too high; turn it down. Just don’t let it burn. If the chili gets too thick, add some water a cup at a time. If it’s too thin, cook with the lid off for an hour or so to boil off that extra water.

After 1 hour, cover the chili pot and then turn the heat down just a little bit lower and let simmer for another 1 to 2 hours. Check it every 15 minutes or so and stir it every time you check it. Remember to scrape the bottom of the pot with your spoon when you stir the pot.

About an hour before serving time, go ahead and put in your unsweetened baking chocolate squares and stir the chili thoroughly some more for a few moments until the chocolate has completely melted into the chili.

Now take one mesa flour packet and put it into a large measuring cup and add a half cup of warm water and mix it thoroughly so that it has no lumps and the consistency of a slightly thin pancake batter. Put the watered mesa flour into the chili pot and stir thoroughly. Continue to let the chili cook for at least another half hour after adding the mesa flour.

The final step is to check for taste and add salt as needed. If you add more salt, cook for another 10 minutes. If it does not need any more salt, you are good to go.

Congratulations, you have just made some really good chili!



25 April, 2005

ANZAC COOKIES

Australians call these Anzac "biscuits" in accordance with the normal Australian usage that says "biscuit" where Americans say "cookie". What Americans call a "biscuit", Australians call a "scone" (pronounced "skonn"). These cookies are NOTHING like the military rations that the original Anzacs ate and nobody knows why they are called Anzac biscuits but they are a year-round Australian favourite

Ingredients:

1 cup plain flour 1 cup sugar
1 cup rolled oats
1 cup desiccated coconut 125g butter
1 tablespoon treacle or golden syrup
2 tablespoons boiling water 1 teaspoon bicarbonate soda

Method:

Preheat oven to 150 degrees Celsius; line baking trays with baking paper. Combine flour, sugar, oats and coconut in a bowl. Melt butter together with treacle in a saucepan over a low heat. Dissolve soda in boiling water and stir though butter mixture. Combine butter mixture with dry ingredients and mix well. Spoon heaped teaspoons of mixture onto trays and lightly press each biscuit. Allow room for spreading. Bake for about 20 minutes or until golden. Remove from oven and allow biscuits to cool on trays.

Makes about 34 biscuits

(From an original recipe provided by Bob Lawson, an original Anzac, and reprinted from "The Australian" newspaper of 23 April, 2005)



24 March, 2005

I am delighted to say that I have just heard from an Indian lady who thinks I should include among my recipes her own favourite recipe: A recipe for almond rice. It should make an unusual dessert. Whether you like the dish may depend on whether you like almonds. If you are Dutch, of course, there will be no question. The Dutch all seem to LOVE almonds (particularly in their almond-flavoured Speculaas cakes and cookies) and Marzipan too is of course another almond-flavoured treat.


Badam Kheer (Almond Rice)

Ingredients:

25 almonds (badam)
1 litre milk
1/2 cup water
1/2 cup sugar
1/4 tsp. cardamom powder
10-15 strands saffron, crushed, soaked in 1 tsp. warm milk
1 tsp rose water
5 pistachios crushed coarsely

Method:

Soak almonds for 30 mins in hot water
Peel the skin of almonds
Grind the almonds into paste with 1/2 cup water
Bring the milk to boil in heavy pan
Add almond paste
Keep stirring occasionally till semi-solid
Add sugar, cardamom powder, rose water and saffron
Cook for 2 minutes
Garnish with pistachios
Serve chilled or hot

Makes 5 servings; Shelflife: 1 day



24 December, 2004

REMINDER

Just a reminder that I am always interested in receiving good traditional recipes. I may even post them here on a strong recommendation!



26 April, 2004

MUSTARD PAN SAUCE

Cook minced pork or veal patties, sausages, ham steaks, or flour-dusted chicken fillets or pork schnitzels (or other small, lean cuts of pork) with just enough mustard seed oil to film the pan.

Remove meat, pour off the fat, add 1 tablespoon butter to pan and soften 3 chopped shallots or green onions. Add 1 tablespoon of Dijon mustard and 1/2 cup cream (or 1/4 cup each cream and white wine) and bring to the boil, stirring in browned bits from the pan. Simmer for a further minute or so until sauce thickens a little and becomes glossy. Season and serve over meat. Serves 2. 

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me or here. My Home Page is here or here.

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25 April, 2004

 KAI YANG (Marinated grilled chicken)

Ingredients

1 kg chicken breasts (skin on)
6 cloves garlic
2 teaspoons salt
2 tablespoons black peppercorns
4 whole plants fresh coriander, including roots
2 tablespoons lemon juice

Method

Cut breasts in halves. Crush garlic with salt. Coarsely crush peppercorns with a mortar and pestle or in a blender. Finely chop well washed coriander, roots, stems and leaves. Mix all seasonings together and rub well into chicken pieces. Cover and stand for an hour at least or refrigerate overnight.

Put pieces of chicken on a grill tray and put under hot grill approx. 6 inches from heat. Cook, turning every 5 mins, until chicken is tender and skin is crisp.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me or here. My Home Page is here or here.

***********************************



24 April, 2004

SUPERIOR RISSOLES (Baked meatballs)

750g topside mince (Ground beef)
1 med zucchini grated
1 carrot peeled and grated
1 onion grated
1 cup fresh wholemeal breadcrumbs
1 egg
1 tablespoon soy sauce
freshly ground black pepper

1 tablespoon oil
3-4 med tomatoes, sliced
1 cup grated mozzarella cheese

Combine first 8 ingredients in a mixing bowl. Divide into 10 flat patties. Heat oil in baking dish and brown rissoles on both sides. Remove from heat and arrange 2 slices of tomato on top of each rissole

Sprinkle each rissole with grated mozzarella. Bake in moderate oven 180deg C for 20-325 minutes or until browned on top.

Serve with tossed green salad and fresh asparagus spears.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me or here. My Home Page is here or here.

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23 April, 2994

MA HO (Fruit canapes)

250g pork mince
5 cloves garlic
4 roots fresh coriander
2 tablespoons lard or oil
3 tablespoons roasted peanuts, coarsely ground
1 tablespoons fish sauce
1/8 (one eighth) teaspoon ground black pepper
4 tablespoons palm sugar or soft brown sugar
1 fresh chilli seeded and chopped
2 tablespoons fresh coriander leaves
mandarins, pineapple slices, rambutans, lychees etc.

Method

Crush garlic and coriander roots and fry on low heat in lard or oil. When garlic turns golden add the pork, peanuts, fish sauce, pepper, sugar, chilli and coriander leaves and continue to stir fry until mixture is well cooked, dark brown in colour and quite dry.

Prepare the fruit:
Peel mandarins and remove all the white pith. Separate into segments and cut each segment open down the back, lay them flat on a serving dish, skin downward.
Pineapple may be cut into mouth size pieces.
Rambutans must be peeled and the seeds removed. The nearest substitute is canned lychees which must be well drained.

Pile pork mixture on top of fruit or into hollow of lychees or rambutans. Serve as an unusual hors d'oeuvre or with rice as a meal.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me or here. My Home Page is here or here.

***********************************



22 April, 2004

YAM KRACHUP (Pork and seafood salad with water chestnuts)

Ingredients

250g fresh water chestnuts or 1 small can, drained
1 small onion, finely chopped
2 teaspoons chopped garlic
1 tablespoon lard or oil
2 tablespoons fish sauce
2 tablespoons lemon juice
1 tablespoon sugar
1 cup diced cooked pork
1 cup chopped cooked prawns
1 cup flaked crab meat
2 tablespoons chopped fresh coriander leaves
3 or 4 tender citrus leaves, chopped
2 fresh red chillies, seeded and chopped

Method

Wash and peel fresh water chestnuts and cut into slices, then into strips; if using canned chestnuts, drain and cut in similar fashion. Fry the onion and garlic in hot fat on medium heat, taking care not to let them burn. Combine fish sauce, lemon juice and sugar in a dressing with the onions and garlic. Combine chestnuts, pork, prawns and crab meat in a bowl and pour the dressing over. Toss to mix, arrange in serving dish and garnish with the chopped leaves and chillies.

 ************************************

Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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21 April, 2004

 KAI TORD (Another fried chicken recipe from Thailand)

Ingredients:

Salt
6 cloves garlic
2 teaspoons freshly ground black pepper
1 small onion
1 bunch coriander
oil for deep frying
6 chicken breasts

Method:

Blend in electric blender, garlic, pepper, onion, coriander and salt with a little oil until you have a smooth paste. Coat chicken breasts and leave for an hour.

Heat remaining oil in a wok. Drop in coated chicken breasts and deep fry until golden brown. Drain thoroughly before serving.

Comment: Quantity of salt is to taste. Around a teaspoon is about right for me.

 ************************************

Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

***********************************



20 April, 2004

GAI TUA (Thai chicken with Peanut [Goober nut; Ground nut] Sauce)

INGREDIENTS

500g boneless breast fillets
410g can coconut milk, UNSHAKEN
1 teaspoon Red Curry Paste (the one you buy in the supermarket is what I use)
3 cloves of garlic crushed
1 tablespoon grated ginger
1 kg spinach, washed and drained
2 tablespoons oil
1 onion finely chopped
1 red chilli seeded and chopped
1 cup crunchy peanut paste (peanut butter)
1 tablespoon fish sauce
1 tablespoon soft brown sugar

Method

Cut chicken into cubes. Skim 1/3 cup thick coconut cream from top of can of coconut milk, set aside. Mix coconut cream with curry paste, garlic and ginger and coat chicken with it. Cover and marinate chicken in refrigerator for 4 hours or overnight. Trim hard white stalks from spinach and roughly chop leaves. Place leaves in a large saucepan, cover and cook over moderate heat until limp and soft, about 7 mins( there will be sufficient water clinging to leaves for cooking) Drain and arrange on a serving plate, cover and keep hot in a slow oven 120 C.

In wok, heat oil, stir fry onion and chilli until soft, about 1 min. Add chicken and marinade and stir fry until golden, about 5 - 10 mins. Add peanut butter, fish sauce, sugar and reserved coconut milk. Continue cooking until chicken is cooked and a thick sauce has formed. Spoon chicken and sauce over spinach and serve.

 ************************************

Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

***********************************



19 April, 2004

THAI PORK FRIED WITH GARLIC AND BLACK PEPPER

One of the simplest of all Thai dishes, this one is also extremely common in restaurants. The secret is to use lots of garlic. Thai black pepper is slightly different from western black pepper and is very good in this.

INGREDIENTS

500g thinly sliced pork (any cut) I usually use pork fillet
3 tablespoons vegetable oil
4 tablespoons coarsely chopped garlic
1 tablespoon coarsely chopped coriander root
2 tablespoons fish sauce
teaspoon ground black pepper

METHOD

Cut the thinly sliced pork into 1 x 2inch pieces. Add vegetable oil to wok over high heat. Stir-fry the garlic just until it starts to change colour. Add coriander root and pork. Stir-fry over high heat for 3 - 5 mins or until the pork is no longer pink.. Add fish sauce and black pepper and fry for 1 more minute. Serve hot with rice.

Comment: Really easy and tastes great.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

***********************************



18 April, 2004

KORMA (A classic Indian curry)

Serves 6

1 kg boned leg lamb
2 med onions
1 tablespoon chopped fresh ginger
2 large cloves garlic
.25 cup raw cashews or blanched almonds
2-6 dried chillies, seeded
2 teaspoons ground coriander
1 teaspoon ground cumin
.25 teaspoon ground cinnamon
.25 teaspoon ground cardamon
.25 teaspoon ground cloves
.5 teaspoon saffron strands
2 tablespoons boiling water
1 tablespoon ghee
2 tablespoons oil
2 teaspoons salt
.5 cup yoghurt
2 tablespoons chopped fresh coriander leaves

Cut lamb into large cubes, trimming off excess fat if any. Peel onions, slice one finely and set aside. Chop other onion roughly and put into container of electric blender with ginger, garlic, cashews and chillies. Add half cup water to blender jar, cover and blend on high speed for a minute or until or until all ingredients are ground smoothly. Add all the ground spices and blend for a few seconds longer.

Put saffron strands into a small bowl, pour boiling water over and allow to soak while starting to cook the Masala (ground spice mixture).

Heat ghee and oil in a large saucepan and when hot put in the sliced onion and fry, stirring frequently with a wooden spoon, until soft and golden. Add the blended mixture and continue to fry, stirring constantly until the Masala is cooked and the oil starts to separate from the mixture. Wash out blender container with an extra .25 cup water, add to pan together with salt and continue to stir and fry until liquid dries up once more. Add the meat and stir over medium heat until each piece is coated with the spice. Stir the saffron, crushing the strands against side of bowl, then add to the pan. Stir to mix well. Add yoghurt and stir again until evenly mixed. Reduce heat to low, cover and cook at a gentle simmer for 1 hour or until meat is tender and gravy thick. Stir occasionally, taking care that the spice mixture does not stick to base of pan. When lamb is cooked, sprinkle with fresh coriander leaves, replace lid and cook for 5 mins longer. Serve hot with rice.

 ************************************

Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

***********************************



 17 April, 2004

TOD MAN NUER (Thai meatballs)

Yields 30 small balls

125g minced beef
125g minced pork
teaspoon ground black pepper
scant teaspoon ground nutmeg
2 tablespoons finely chopped fresh coriander leaves
4 cloves garlic, crushed
teaspoon salt
1 spring onion finely chopped
2 teaspoons fish sauce
1 tablespoon beaten egg
plain flour
lard for frying

Method

Mix the meats together. Combine with all other ingredients except flour and lard. Make small balls the size of a hazelnut in a shell. Roll in plain flour and fry in hot lard over medium heat for 5 minutes or until cooked through and golden brown. Drain on absorbent paper.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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16 April, 2004

MURGH TIKKA (Indian chicken kebabs)

Serves 4-6

500g (1 lb) chicken breasts or thighs
1 teasp garam masala (Indian mixed spice -- any Indian shop has it)
1 medium onion, roughly chopped
3 tablespoons yoghurt
1 clove garlic, sliced
1 teasp salt
2 teaspoons finely chopped ginger
2 tablespoons lemon juice
2 tablespoons chopped fresh coriander or mint leaves
1 teasp ground coriander
.5 teaspoon ground cumin.

Bone chicken and remove skin. Cut chicken into bite-sized pieces. In container of electric blender put onion, garlic & ginger and blend until smooth, adding lemon juice if more liquid is required. Mix with ground spices, yoghurt & salt and marinate chicken for at least 2 hours.

Thread onto skewers and grill until done.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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15 April, 2004

CHICKEN IN SPICY PEANUT SAUCE (THAI)

Serves 6

Ingredients

1 kg chicken breasts
1 teaspoon crushed garlic
2 teaspoons finely grated fresh ginger
1 tablespoon Red Curry Paste (Commercial variety from supermarket)
2 tablespoons peanut oil
1 cup spring onion, cut into 5 cm lengths
1 cup roasted peanuts, crushed
2 teaspoons palm sugar or soft brown sugar
1 tablespoon fish sauce
1 cup coconut milk
2 cups broccoli florets.

Method

Cut each half-breast in half again. Combine garlic, ginger and red curry paste and rub well over chicken. Set aside for 20 mins. Heat wok, pour in oil and swirl to coat the wok. Toss spring onions in oil for a few seconds, remove and set aside. Fry chicken, turning until browned all over. Add peanuts, sugar, fish sauce and coconut milk. Stir well to combine. Cover and simmer until chicken is tender. If sauce reduces too much, add a little water and stir well. Meanwhile blanch broccoli florets in boiling water for 2 mins. Drain. Add broccoli and spring onions to chicken and mix gently.

Serve hot with rice and tangy salad.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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14 April, 2004

CURRY PUFFS

Filling

2 coriander plants, including roots
1 tablespoon oil, peanut or vegetable
1 clove garlic, finely chopped
250g minced pork or beef
1 medium potato, peeled and finely diced
1 teaspoon ground cumin
Half teaspoon tumeric
Half teaspoon ground black pepper
2 teaspoons sugar
1 tablespoon fish sauce

TO ASSEMBLE

3 sheets ready-rolled puff pastry
oil for deep frying

Filling:

Finely chop coriander, keeping roots separate from leaves and stems. Heat oil in a wok or deep frying pan and fry garlic and coriander roots for 30 seconds. Add mince and stir until mixture is lightly browned. Stir in chopped coriander leaves and stems, potatoes, cumin, tumeric, pepper, sugar and fish sauce. Lower heat and cook for 15-20 mins., stirring occasionally until liquid evaporates and mixture is quite dry. Remove from heat and allow to cool.

TO ASSEMBLE AND COOK. Cut out 10cm diameter rounds of pastry and brush edges with water. Place 1 tablespoon of the cooled filling on one side of each round; fold over and pinch edges together tightly. Deep-fry a few at a time in hot oil until golden brown for about 2 minutes. Drain on absorbent paper and serve hot or cold -- with Satay Peanut Sauce if desired. Serves 8 - 10

Note: Puffs may be cooked in advance, frozen with freezer-wrap in-between to prevent them sticking, and reheated in a moderate oven (180 C).

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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13 April, 2004

KAI PHAT KHING (Stir fried chicken)

Another one of my Thai favourites -- the Fat King

Ingredients
1 large chicken breast (about 500g)
1 cup dried wood fungus (get it from Asian shops)
2 tablespoons finely shredded fresh ginger
1 small onion thinly sliced
1 tablespoon lard or oil (not olive oil)
3 cloves garlic finely chopped
1 tablespoon soy sauce
1 tablespoon vinegar
1 or 2 teaspoons sugar
3 spring onions finely chopped
2 tablespoons chopped, fresh, coriander leaves

Method Cut chicken breast into small dice. Soak wood fungus in hot water for 10 mins, wash well, remove any gritty portions and cut into bite-size pieces. Soak ginger in lightly salted water for 10 mins then squeeze out moisture. This makes the ginger less pungent.

(To shred ginger, thinly peel off brown skin, cut into very thin slices, then cut slices into long thread-like strips).

Heat oil and on medium low heat fry the onion until soft and translucent, add garlic and stir until garlic starts to turn golden. Add chicken and ginger and stir fry until chicken changes colour, then add the sauces, vinegar and sugar.

When liquid boils reduce heat, cover and simmer 3 mins. DO NOT OVERCOOK. Stir in spring onions and coriander leaves. Serve immediately.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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12 April, 2004

LARB MOO

(Thai pork mince)

750g pork mince
1 onion finely sliced
1 tablespoon fish sauce
1 tablespoon lemon juice
1-4 red chillies, seeded & sliced
4 tablespoons chopped coriander

Place mince in heated wok & dry fry over moderate heat, mashing with a fork to break up lumps until the pink colour disappears. Drain off meat juices then stir in onion, fish sauce, lemon juice, chillies & coriander, cook for 1-2 mins to heat through. Soften onion, remove from heat and allow to cool slightly. Serve.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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11 April, 2004

GA XAO XA OT (Vietnamese Lemon chicken)

Nothing like Chinese lemon chicken

1.25 kg chicken pieces
peel of 1 lemon
4 spring onions
.5 teaspoon salt
.5 teaspoon freshly ground pepper
2 fresh red chillies
1 cup peanuts
2 tablespoons oil
2 teaspoons sugar
1 tablespoon nuoc mam (fish sauce)
juice 1/2 lemon

Finely grate lemon peel. Chop spring onions. Mix together the chicken pieces, lemon peel, spring onions & season with salt & pepper. Leave for 20 mins. Finely chop chillies. Roast & crush peanuts.

Heat oil in wok. Toss in the chicken, lemon peel & onions & stir fry for 5 mins. Add chillies & stir fry another 5 mins. Sprinkle with sugar & add peanuts. Pour in nuoc mam & lemon juice & stir fry 5 more mins. Serve.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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10 April, 2004

PAELLA

Serves 4

Ingredients

500g boned chicken pieces
4oz chorizo or other hot salami
500g marinara mixed seafood
olive oil for frying
250g long grain rice
2 cups of fish stock
1/2 capsicum

Sofrito:

2 tablespoons olive oil
3/4 cup finely chopped onion
2 or 3 cloves garlic finely chopped
1/2 teaspoon saffron strands
3 tomatoes from tin
1 1/2 teaspoons salt
1 1/2 teaspoons paprika

Method:

Season chicken with salt and pepper, cut into cubes. Pierce chorizo a few times with a sharp knife, and put into a small saucepan with water to cover, and bring to the boil, then simmer for 5 minutes. Drain, discard water. Slice thinly. In a large heavy frying pan heat enough oil to just cover the base of the pan. Brown chicken on all sides, remove to a plate. Brown chorizo slices, drain on absorbent paper. Discard oil in pan.

Make Sofrito: In large heavy frying pan heat olive oil and fry onions and garlic over medium heat until soft and golden. Meanwhile dissolve saffron in a tablespoon of boiling water. Add to pan, add tomatoes and cook until tomatoes are soft. Add salt and paprika, and stir. Add rice and cook, stirring for a few minutes, then add the hot fish stock and bring to the boil, stirring. Add chicken, chorizo distributing evenly over pan. Cover pan and cook on very low heat for 15 mins, then add marinara mix, pushing into rice. Do not stir. Scatter peas over the top, replace lid and continue cooking for a further 15 mins. When rice is cooked through and all the liquid absorbed, decorate the top of the paella with strips of capsicum and serve at once.

Paella changes from region to region and is wonderfully flexible. You may substitute fish for lobster, pork for chicken, squid for prawns etc. but one thing remains constant is the "sofrito" or flavour base made from olive oil, garlic and the all important ingredient: saffron.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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9 April, 2004

PARSEE PILLAU (Parsee spiced rice)

Serves 5-6

2.5 cups long grain rice
10 black peppercorns
.5 teaspoon saffron
4 cups hot water
2 tablespoons boiling water
2.5 teaspoons salt
2 tablespoons ghee
rind of 1 orange grated
4 cardamon pods, bruised
2 tablespoons sultanas
1 sml cinnamon stick
2 tablespoons blanched almonds
4 whole cloves
2 tablespoons pistachios

Soak saffron in boiling water for 10 mins. Heat Ghee in heavy saucepan and gently fry cardamon, cinnamon, cloves and peppercorns for 2 mins. Add rice and continue stirring and frying for 2 or 3 mins. Add hot water, salt, soaked saffron strands and liquid, orange rind. Stir well and bring quickly to boil, then turn heat very low, cover tightly and cook for 20 mins. At end of this time, scatter sultanas over surface of rice, replace lid and continue cooking for 5 mins longer. Serve garnished with almonds and pistachios.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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8 April, 2004

MUM'S RABBIT PIE

This is an old Australian country recipe so it is good but not fancy food. It's what you use when somebody gives you a rabbit. Rabbits are a great pest in Australia so people do sometimes hunt and trap them. Fortunately, the rabbit is a fairly tasty animal. One rabbit makes a meal for two

First skin your rabbit (or have someone, who knows how, to do so)

Soak the rabbit in cold salted water (1 tblsp. salt per rabbit). Tip out water. Rinse and cut into portions. Place in saucepan and cover with fresh water and a heaped teaspoon of salt. Simmer for one hour, slowly. Remove flesh from bones and place rabbit pieces in greased casserole dish. KEEP THE STOCK. Cover liberally with sliced raw potatoes, sliced onions, salt and pepper. Top with bacon rashers.

Add one cup of the rabbit stock and one cup with one dessertspoon of cornflour mixed to a smooth paste.

Place slices of white bread in remaining stock. Squeeze out and place soggy bread over the bacon to form a crust. Dot with butter. Sprinkle with dry breadcrumbs.

Cook in a medium oven for one hour to one and a half hours without any lid on until the potato is cooked through.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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7 April, 2004

KACHUMBAR (Parsee onion salad)

Serves 4-6

2 med onions finely sliced
tamarind pulp size of walnut
1/4 cup hot water
2 tablespoons grated palm sugar or substitute
2 firm ripe tomatoes diced
1 tablespoon fine shreds fresh ginger
3 fresh red or green chillies sliced
salt to taste
2 tablespoons chopped fresh coriander leaves



Sprinkle onions generously with salt and leave for an hour then press out all liquid and rinse once in cold water. Drain. Soak tamarind pulp in hot water for a minute or two then squeeze to dissolve pulp in water. Strain, adding a little more water if pulp is too thick. Dissolve sugar in the tamarind liquid. Mix all ingredients together. Chill & serve.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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6 April, 2004

CHILLI CON CARNE

1 tablespoon oil
2 cloves garlic crushed
800g minced steak (1.5 lb ground beef)
1 teaspoon salt
.5 teaspoon cayenne pepper
1.5 teaspoons cumin seeds
2 x 425g cans tomatoes
6 tablespoons tomato paste (puree)
.5 cup water
.5 teaspoon sugar
1 can kidney beans, drained

Heat oil in heavy frying pan, gently saute garlic, add meat and stir until brown. Stir in salt, pepper, cumin seeds. Add tomatoes with their liquid to pan and cook for 25 mins. Blend in tomato paste, water and sugar. Cook 15 mins, add kidney beans, heat well. Taste and add more salt & pepper if desired.

Update:

Wallace of Big Gold Dog writes of the above recipe: "Not bad for an Aussie! Especially like that you have sugar and cumin....two things the average U.S. "yankee" might not have. You might try actual chili powder and for a little more central Mexico flavor try a dash of cinnamon. NOTE: in Texas don't ever, ever get caught putting beans in your chili. [that's the official stance..... me, I put black beans in mine occasionally].

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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5 April, 2004

 DHANSAK

This is the classic dish of the Parsees -- a very affluent Indian minority -- so it takes hours to prepare but produces a meal that dinner party guests will remember. It should end up a mainly creamy consistency with pieces of lamb in it

Lentils:
1 cup toor dhal or yellow split peas
.5 cup chickpeas
.5 cup moong dhal
.5 cup red lentils

Vegetables:
1 med egg plant
slice pumpkin, peeled
1 large potato, peeled
2 med onions peeled
2 ripe tomatoes, peeled
2 cups spinach leaves

Dry ground Masala (Masala is an Indian word for blended herbs):
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons ground tumeric
.5 teaspoon ground cinnamon
.5 teasp ground cardamon
.5 teasp ground black pepper
.5 teasp black mustard seeds, bruised
.25 teasp ground fenugreek
.25 teasp ground cloves

Meat:
3 lb boned lamb or 4 lb chicken
Blended Masala (this is different from the dry Masala above. The easy way is to buy a packet of "Dhansak Masala" from an Indian food shop. Not all Indian food shops have it):
6 dry red chillies, seeded
.25 cup hot water
6 fresh green chillies, seeded
1 tablespoon chopped ginger
10 cloves garlic, peeled
.5 cup fresh mint leaves
.5 cup fresh coriander leaves

For cooking:
3-4 tablespoons ghee or oil
4 medium onions, finely sliced

Wash lentils and soak overnight. Roughly chop vegetables. Put chicken, cut into joints, or lamb cut into large cubes, into large pan with all the lentils and sufficient water to cover. Add 1 tablespoon salt and bring to boil, cover and simmer for 15 mins. Add veges and continue cooking for 30 mins or until meat is almost cooked. Remove chicken or meat and set aside, blend lentils and veges.

Ingredients for blended Masala should be reduced to a smooth paste in electric blender. Ingredients for dry Masala should be combined in a bowl.

Heat Ghee in large saucepan and when very hot throw in sliced onions and fry, stirring frequently until brown. Remove from pan and set aside. To ghee remaining in pan add blended Masala and dry Masala. Fry, stirring constantly, until they are well cooked and give out a pleasing aroma. Add half the brown onions, the chicken or meat and the lentil/vegetable puree. Bring to the boil once more, simmer for 20-30 minutes, adding salt if necessary. Serve garnished with rest of fried onions.

 Meg & Ted have an easier but less authentic recipe for Dhansak which, although simpler, impressed them greatly. Dhansak is like that

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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4 April, 2004

GUCHULPAN (Korean Spring rolls)

A lot of work but watch them disappear when you make them! Note that the wrap for the rolls is PANCAKES, not pastry. And they are served COLD


Pancakes:
1.5 cups plain flour
.25 teaspoon salt
2 eggs beaten
1 cup milk
1 cup water
vegetable oil for frying

Filling:
2 eggs separated
4 oz ham (or beef)
vegetable or sesame oil for frying
soy sauce to taste
ground black pepper to taste
1.5 tender carrots
salt to taste
6 spring onions
.5 giant white radish
4 oz zucchini
sprinkle of sugar

Dipping sauce: 1/3 cup soy sauce
1.5 tablespoons mild vinegar
1.5 tablespoons crushed toasted sesame seeds
1 tablespoon finely chopped spring onions

Pancakes: Sift flour & salt into bowl. Mix beaten egg with milk & water. Make a well in the centre of the flour & add liquid, stirring rapidly with a wooden spoon. Beat until smooth & let the batter stand while preparing fillings. Heat a large pan & grease very lightly with oil. Pour in a ladle of butter, sufficient to make a fairly thin pancake. Cook on medium-low heat so pancake does not brown. Turn & cook other side.

Fillings: Beat egg yolks & whites separately & cook separately in lightly greased frying pan to make large flat omelettes. Do not allow to brown. Turn out onto board & allow to cool, then shred into very fine strips. Shred ham finely. If using beef, shred finely & stir in pan, adding soy sauce & pepper to taste. Beef should be well done and liquid evaporated.

Scrape carrots, cut into very thin slices then cut slices into thin shreds, finer than matchsticks. Stirfry in very little oil, adding salt & pepper to taste. Cut spring onions into similar size lengths and stirfry briefly. Peel and shred radish & stirfry until wilted. Season with salt. The aim is to keep the natural colour of vegetables so cook for only a short time and do not allow anything to brown. Do not peel zucchini -- the green skin adds to the appearance. Slice finely, then cut into fine strips and stirfry for a few minutes. Season with salt. Mix all ingredients together when cool. Place some mixture onto pancake, roll to form spring roll. Serve cool or cold with dipping sauce.

Dipping sauce: Blend all ingredients & divide between individual sauce bowls.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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3 April, 2004

KEEMA KARI (Indian curried mince)

Serves 4-6


1 lb mince (ground beef or lamb)
.5 cup split peas
2 tablespoons ghee or oil
2 med onions, finely chopped
2 cloves garlic finely chopped
1 teaspoon finely grated ginger
1 teaspoon ground tumeric
.5 teaspoon chilli powder
1 tablespoon chopped fresh coriander or mint leaves
4 small ripe tomatoes chopped
2 teaspoons salt
2 teaspoons garam masala (garam masala is a pre-mix of spices readily available in almost all Indian shops)

Wash split peas and soak while preparing other ingredients. Heat ghee or oil & gently fry onions, garlic & ginger until soft. Add tumeric, chilli powder, coriander or mint, tomatoes & salt. Stir over medium heat for a few minutes, then add meat and drained split peas. Stir until well mixed, then cover tightly and cook for 40 mins or until meat and peas are tender, stirring from time to time and adding a little hot water if liquid evaporates.

Add garam masala and cook until liquid evaporates and mixture fries in the fat left in the pan. At this stage stir frequently so that it does not burn.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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2 April, 2004

TONKATSU

Genuine Japanese ingredients do give a better taste if you can rustle them up

Serves 4

4 slices pork fillet, cut as for schnitzel
4 tablespoons Japanese soy sauce
4 tablespoons mirin (sweet rice-wine) or dry sherry
1 clove garlic crushed
pinch of sansho pepper (Japanese pepper) or ground black pepper
1 egg beaten
1 tablespoon finely chopped spring onion
1 cup breadcrumbs
oil for shallow frying
shreds of pickled ginger (shoga)

Marinate pork in mixture of soy, mirin, garlic & pepper for 30 mins. Mix egg and spring onion together. Dip pork in egg and then in breadcrumbs, pressing them on firmly. Chill for 1 hour or longer.

Heat oil in large heavy frying pan & fry crumbed slices over medium heat until golden brown on both sides. Drain on absorbent paper, cut each one in slices & assemble again in original shape.

Serve with white rice and garnish with Japanese pickled ginger. If you don't care about authenticity, Chinese Hoi Sin sauce goes quite well with it too.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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1 April, 2004

BALINESE FRIED CHICKEN

2 tablespoons vegetable oil
4 chicken breasts cut in half
1 med onion chopped
.5 to 1 fresh or dried chilli seeded & chopped (optional)
2 cloves garlic crushed
1 teaspoon finely grated root ginger
25g roasted almonds
1 tablespoon soy sauce
5 teaspoon ground cumin
1 teaspoon ground coriander
.5 teaspoon ground tumeric
225ml tinned coconut milk
2 teaspoons cider vinegar
2 teaspoons dark brown sugar
salt
Freshly chopped coriander leaves to garnish (optional)

Heat oil in wok & fry chicken pieces over moderate heat until browned & nearly cooked in the middle (about 3 mins on each side). Remove chicken pieces & set aside. Put onion, chilli, garlic, ginger, almonds and soy sauce into a blender and blend to a paste. Drain the frying oil from wok, leaving 2 to 3 tablespoons. Stir in onion paste, add cumin, coriander & tumeric. Stir fry mixture for 2 mins. Reduce heat, add coconut milk, vinegar, sugar & stir mixture well. Add salt to taste. Add chicken pieces & simmer, uncovered, until chicken is tender & sauce is thick (*about 20-30 mins). Do not boil or it may curdle.

Prep time: 45 mins.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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31 March, 2004

WELSH RAREBIT

Mix 1/2 teaspoon dry mustard to a thin paste with a little cold water. Mix 1 cup grated, well-flavoured cheddar with 1/4 cup each beer and milk in a saucepan and stir over low heat until cheese melts. Remove from heat and stir in 1 tablespoon butter, the mustard mixture, a tiny pinch of cayenne, a large pinch of curry powder and 1 beaten egg. Return to heat and stir until thickened; do not boil. Pour over hot buttered toast and serve at once. Serves two.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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30 March, 2004

 ROGHAN JOSH

Serves 6

750g lean lamb 3 dried chillies, seeded
.5 cup hot water
6-8 cloves garlic
1 tablespoon finely chopped fresh ginger
2 tablespoons desiccated coconut, toasted
2 tablespoons blanched almonds
1 tablespoon ground coriander
1 teaspoon ground cumin
1 teaspoon poppy seeds
.5 teaspoon ground fennel
.5 teaspoon ground cardamon
.25 teaspoon ground cloves
.25 teaspoon ground mace
.5 teaspoon ground black pepper
4 tablespoons ghee or oil
1 medium onion, finely chopped
4 cardamon pods, bruised
.5 teaspoon ground tumeric
.5 cup yoghurt
2 ripe tomatoes, peeled or chopped
1.5 teaspoon salt
1 teaspoon garam masala
2 tablespoons chopped coriander

Cut lamb into large cubes. Soak chillies in the hot water for 5 mins. Put ginger, garlic, coconut (shake in a dry pan over medium heat to toast) almonds and chillies together with 2 tablespoons of soaking coater in container of electric blender. Put ground coriander, cumin, poppy seeds and fennel in a small pan and shake over low heat for a few minutes until spices darken slightly in colour and give off an aromatic smell. Add to the ingredients in blender. Blend for a few seconds until smooth. Remove from blender container and add the ground cardamon, cloves, mace and pepper. Set aside. Heat ghee in a large heavy saucepan and fry the chopped onion, stirring until onion is golden brown. Add bruised cardamon, tumeric and the blended spices and fry, stirring until well cooked and the ghee starts to separate from the spices. Add yoghurt, a teaspoonful at a time and stir in. Add tomatoes & salt, stir & fry for a further 5 mins, then add the cubed lamb and cook over high heat, stirring and turning meat so that each piece is coated with the spice. Turn heat very low, cover and cook for 1 hour or longer. Lamb should be very tender and liquid almost absorbed. Stir occasionally to ensure that spices do not stick to base of pan. Sprinkle with garam masala, replace lid and cook 5 mins longer. Serve sprinkled with coriander leaves & accompanied by plain rice or a pillau.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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29 March, 2004

BODIL'S PORK SPECIALTY

1.5 - 2lb fillet of pork
2 oz butter
2 onions skinned & sliced
3/8 cup flour
2 cups stock
4 level tablespoons tomato paste (puree)
4 bay leaves
6 sage leaves
salt & pepper
6 oz button mushrooms

Slice pork, melt butter in a pan and fry meat until brown on both sides. Place in a casserole. Fry onions in remaining butter until tender & lightly coloured, drain & add to pork.

Sprinkle flour on to fat remaining in the pan, heat gently until brown and gradually stir in the stock. Bring to the boil and add tomato paste, bay leaves and sage. Season well and pour over the pork.

Cook in the oven at 350 deg F for 45 mins. Put mushrooms in a bowl and pour boiling water over. Leave for 3 mins., drain well and add to casserole. Serve with fresh bread, asparagus & other veges.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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28 March, 2004

PUMPKIN MUFFINS

My home state of Queensland is famous for its pumpkin scones ("biscuits" in American English). This is a variation

Ingredients

1.5 cups Self-Raising flour
.5 teaspoon salt
.25 teaspoon nutmeg
.25 teaspoon mixed spice
.5 cup firmly packed brown sugar
.5 cup sultanas
1 egg
.25 cup vegetable oil
.5 cup mashed, drained, cooked pumpkin
.5 cup milk ( I used buttermilk)

Method

1. Sift flour, salt, nutmeg and spice into a bowl, stir in sugar and sultanas. Beat egg, add the oil, pumpkin and milk, blend thoroughly.
2. Add to the dry ingredients and stir until thoroughly mixed. Turn into 12 well-greased, deep patty tins and bake in a moderately hot oven 18-20 mins or until cooked. Serve fresh.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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27 March, 2004

SHIKAR VINDALOO

Serves 6-8

1 kg (2 lb.) pork
6-8 dried red chillies
1 cup vinegar
2 teaspoons chopped fresh ginger
7 cloves garlic
2 teaspoons ground cumin
.5 teaspoon ground black pepper
.5 teaspoon ground cinnamon
.5 teaspoon ground cardamon
.25 teaspoon ground cloves
.25 teaspoon ground nutmeg
2 teaspoons salt
2-3 tablespoons ghee
2 med onions, finely chopped
1 tablespoon brown sugar (optional)

Cook in earthenware, enamel or stainless steel pot.

Cut meat into cubes. Soak chillies in vinegar for 10 mins. Any kind of vinegar may be used but if using double strength cider vinegar, dilute with an equal quantity of water. (Ideally coconut vinegar gives the correct flavour). Put chillies, vinegar, ginger & garlic into container of electric blender & blend until smooth. Add ground spices and salt. Marinate meat in this mixture for 2 hours.

Heat ghee and fry onions gently until soft and golden. Stir frequently and cook until all liquid from onions has evaporated & the oil comes out. Drain meat from marinade & fry. Add the marinade, cover pan and simmer on low until meat is well cooked. Stir in sugar, if used. Serve hot with plain rice and accompaniments.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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26 March, 2004

STEAK DIANE

This is the classic Australian way of cooking a fancy steak

Cook in Frypan at 380 deg for 6 mins total.

6 fillet steaks
6 cloves garlic
3 tblspn oil
Butter for frying, salt & pepper, French mustard

Sauce:

2 dspns worcester sauce
8 tblspn cream
8 tblspn claret or dry sherry
8 tblspns tomato sauce

Use steaks 1" thick; Pound with a meat mallet to 1/2" thick; Crush garlic and mix with oil & salt; Rub into fillets, both sides. Cover and stand 2 hours. Add butter to heated frypan; Cook steaks 2 mins to seal; Turn & smear sealed side with mustard; 2-3 mins on second side; Reduce temperature and put steaks to one side; Add wine & sauces and bring to boil; Set temperature to simmer and stir in cream; Do NOT boil cream; Serve sauce over steak.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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25 March, 2004

PORK FILLET SAUTEE NORMANDE

1.5 lb pork fillet/tenderloin
1 oz butter
1 med onion, finely sliced
1 dessert apple, peeled, cored and sliced
1 tablespoon flour
1 wineglass of dry cider
.25 pint stock
salt & pepper
2 tablespoons double cream

Brown pork fillet on all sides in the butter, remove from the pan, add onion & cook for 2-3 mins add apple to the pan & continue cooking until both onion & apple are golden brown. Stir in flour, cider & stock & bring to the boil. Put fillet back into the pan, season, cover the pan & simmer gently for 45-50 mins until meat is tender.

Remove the meat from the sauce & cut in slanting 1.5 inch slices & place on a hot serving plate. Strain the sauce, reheat & then stir in the cream. Taste for seasoning & spoon over meat.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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24 March, 2004

QUICK SPAGHETTI BOLOGNAISE

Half a kilo of lean minced beef (In the USA: 1 lb lean ground beef)
Half a packet of spag (Where a packet is 500g or approx 1 lb.)
Half an onion
Olive oil
salt
A bottle of your favourite pasta sauce. About a 350g bottle. I buy a tomato sauce with garlic and herbs.
Grated cheese -- Parmesan, of course

Defrost the mince (ground beef) first if needed and spread out evenly in the bottom of a big frypan. Add a cup of water, chopped onion, plenty of salt (to taste: say 2 tsp) and a tablespoon of olive oil. Cook for 10-15 minutes, stirring frequently to break up the mince and see that it is not burning. Add extra water as needed to prevent burning. Keep the mix boiling a bit all the time.

After the mince has been on for 10-15 minutes, drop the spaghetti into a big saucepan half full of boiling water (gradually, so it does not go off the boil) and add plenty of salt. Then tip the sauce into the mince and stir frequently to blend the sauce fully into the mince

By the time the spag is soft (about another 10-15 minutes), the mince should be ready too Tip the spag into a colander and serve up with the mince and grated cheese on top.

Serves 2-4

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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23 March, 2004

LIPTAUER CHEESE SPREAD

250g (half a pound) cream cheese
60g butter
300ml (half a pint) sour cream
1/2 bunch chopped chives (or shallots or scallions)
2 teaspoons French mustard
4 teaspoons paprika
3 teaspoons caraway seeds

Blend cream cheese, butter and sour cream. Add remaining ingredients and mix until smooth. Serve with crudites or Melba toast.

Liptauer is an important ingredient for a "Hungarian" open sandwich: Simply spread Liptauer on heavy rye bread and top with Hungarian salami and slices of capsicum (bell peppers). Not for dieters. But it is just the thing if you ever have to feed stout middle-aged ladies from central Europe with lots of rings on their fingers!

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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22 March, 2004

MOUSSAKA

The great Greek specialty

Ingredients:

3 aubergines (eggplant; melanzane)
2 onions,thinly sliced
750g (1.5 lb) minced lamb
1 tomato skinned and chopped
3 tablespoons chopped parsley
3 tablespoons tomato concentrate
2 tablespoons butter
2 tablespoons flour
salt
olive oil
Black pepper
1/2 pint hot milk
1/2 teaspoon ground allspice
Pinch grated nutmeg
1 egg yolk

Method:

Slice aubergines thinly, unpeeled and sprinkle slices generously with salt and allow their bitter juices to drain away in a colander for at least 1/2 hour. Squeeze, wash in cold water and pat dry. Fry lightly in oil, turning the slices once. Remove and drain on absorbent paper.

Fry the onions in 2 tablespoons oil until pale golden. Add the meat and fry until well browned. Season to taste with salt and pepper, and flavour with allspice. Add the tomato, tomato paste and parsley. Stir well, moisten with a few tablespoons of water and simmer for about 15 minutes, or until the meat is well cooked and the water is absorbed.

Put alternate layers of aubergine slices and meat mixture in a deep baking dish, starting and ending with a layer of aubergines.

Prepare the Bechamel sauce. Melt butter in a saucepan, add flour and stir over low heat for a few minutes until well blended. Add the hot milk gradually, stirring until it boils, taking care not to allow lumps to form. Season with salt, pepper and a pinch of nutmeg. Simmer until sauce thickens. Beat the egg yolk, stir in a little of the sauce and beat well. Pour back into the pan slowly, stirring constantly. Do not allow the sauce to boil again.

Pour sauce over the meat and aubergines and bake, uncovered, in a preheated moderate oven (375 F) for about 45 minutes until a brown crust has formed on the top and the layers have fused and blended.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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21 March, 2004

GREEK EASTER LAMB WITH ORZO

Roast at 180 deg Celsius or more

A 2 kg (4lb) leg of lamb
2 cloves garlic
.5 cup lemon juice
.5 cup hot water
1 tablespoon chopped oregano -- less if dried
1 cup extra hot water
2 onions chopped
A 500g packet orzo (rice-shaped pasta)
1 cup tomato puree or .5 cup tomato paste

Remove excess fat from lamb. Cut small slits in surface of lamb. Peel & slice garlic cloves and insert slices into slits. Place lamb in roasting tin, mix lemon juice with 125 ml hot water, pour over lamb, then sprinkle with oregano. Roast lamb in moderate oven at 180 deg C for 1 hour, basting frequently. Add extra hot water to pan, the add onions and cook for a further 1.5 hours or until lamb is cooked to taste. Meanwhile, bring a large pan of water to the boil, add orzo and boil rapidly for 7-8 mins or until orzo is tender. Drain well and keep hot. Remove lamb from roasting tin, keep warm and stand for 15 mins before carving. Add orzo and tomato puree to sediment in roasting tin and stir in onion and pan juices. Return to oven and bake, uncovered, for 10-15 mins or until orzo is heated through. To serve place lamb on warm serving plate and place orzo around lamb. Serve with Greek salad (e.g. lettuce, onion, cucumber, tomato, fetta cheese & olives) and fresh bread.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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20 March, 2004

KOREAN PORK RISSOLES (FRIED MEATBALLS)

Also known as EGG-ROLLED PORK. Only a few Korean restaurants serve this dish so it must be a regional specialty. They are so good, however, that even if you make twice as many as you normally would, they will all be gone by next morning

1 pound (or half a kilo) of pork mince (ground pork)
1 teaspoon salt
2 cloves garlic, chopped
6 tablespoons flour
4 eggs
6 tablespoons soy sauce
.5 teaspoon pepper
4 tablespoons peanut oil
3 spring onions chopped (or scallions)
2 tablespoons sesame seeds

Combine meat with salt, pepper, soy sauce, chopped onion and garlic, peanut oil and sesame seeds. Roll into 1 inch balls and flatten slightly. Dust with flour and roll in beaten eggs. Fry in hot oil for 15 mins or until well browned.

Usually served with steamed rice and Kim Chee (Korean pickled cabbage) but if you are not feeling very Asian you can substitute fresh bread-rolls and a tossed salad. They do NOT deserve to be smothered with tomato sauce (ketchup) but dipping them in soy sauce is an option.

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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19 March, 2004

FRITTATA

250g (8 oz) zucchini (courgettes)
2 rashers bacon
10 stuffed olives - chopped
30g (1 oz) butter
1 red pepper
3 shallots (scallions, chives)
60g (2oz) mushrooms
1/2 cup grated cheese
4 eggs
salt

Grate zucchini into bowl; sprinkle with salt; stand 30 mins. Rinse zucchini under cold running water; squeeze dry with hands. Chop bacon finely, add to dry pan and cook until crisp; remove and drain on absorbent paper. Melt butter in same pan; add finely chopped pepper; cook 1 minute. Add chopped shallots, sliced mushrooms, zucchini and chopped olives; cook further 1 minute, stirring constantly. Remove from heat, pour mixture into bowl, add cheese, bacon, salt and lightly beaten eggs. Mix well. Pour mixture into greased 20 cm (8") pie tin. Bake in moderate oven 20 mins or until set and lightly brown on top.

Serves 4. Serve with salad

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Disclaimer:The recipes here have been collected from various sources over the years and I have lost track of where most of them came from. If anybody believes that I have "stolen" their recipe, however, I will be happy to add an acknowledgement of the original source. To my knowledge, however, most of the recipes here do contain SOME element of originality. The element of originality, however, comes mostly from my ex-wife Jenny rather than from myself.

Comments? Email me here or here. My Home Page is here or here.

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18 March, 2004

EASY FETTUCINE

.5 teaspoon salt
2 cloves garlic, chopped
1 onion chopped
.75 lb beef mince
4 bacon rashers with rind only off
2 teaspoons dried oregano
2 teaspoons dried basil
.75 cup tomato paste
1 Oxo cube (stock cube)
.5 cup water
Grated Parmesan cheese

Chop up bacon, garlic & onion. Tip all ingredients into a saucepan & bring to boil. Turn down heat & simmer for an hour or more with lid on.

Serve with fettucine noodles, penne or other pasta and top with grated cheese. NOTE: Leave plenty of fat on bacon.

Serves 2-4.

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Comments? Email me here or here. My Home Page is here or here.

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17 March, 2004

LAMB & BACON PIE

500g cubed lamb
1 onion
1 stalk celery
1 large carrot
salt & pepper
250g bacon, chopped
oil
pastry
1.5 cups water

Brown onion in oil in pan. Add lamb. Continue to cook until all meat changes colour. Add rest of ingredients except pastry. Add 1.5 cups water. Simmer until cooked -- about 1.5 hours. If too much liquid, either boil rapidly until reduced or thicken with cornflour. A variety of vegetables can be used e.g. peas, parsnip, potatoes, sweet potatoes. Line pie dish with pastry, add filling, cover with pastry. Cook 1 hour (200 deg C.).

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Comments? Email me here or here. My Home Page is here or here.

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