Monday, August 26, 2013


An adventure with mince (aka ground beef)

I have got lots of packets and bottles of stuff in my kitchen for making "easy" meals.  Very little of it ever gets used. I think I have had some of it for over 10 years.  So I decided to do something about it.  I would become a packet cook!

My first effort was to get out my little tin of Keen's curry powder, which was once found in every Australian household.  It made curry suitable for people who were used to "plain food".  I cooked up some mince and onions, added Keen's toward the end and got a passable meal of mince.  There was only the faintest taste of curry to it, however.  So I tried again

My theory was that I should first marinate the mince in Keens.  So I converted a pound of mince into a slurry by adding water and stirring with my fingers (Indian!).  I then added 4 dessert spoons of Keen's and left it to marinate for about 8 hours.  I also added salt, two small chopped onions and a handful of mixed dried fruit.  I was looking for some stock to add to give it more body but I could not find any so added a dessert spoon of Bisto (normally used for making gravy)

I put the lot into my electric frypan with water and butter, stirred until everything looked to be cooked through (about 10 minutes).  And I STILL got no real curry taste in the result.  It was very nice mince though.  So my mad methods did produce a good result -- just not the result intended.

Wednesday, March 17, 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 acknowldgement 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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Tuesday, February 26, 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.

Friday, March 17, 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.

Tuesday, January 31, 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.

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

Wednesday, January 04, 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.

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

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.

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

Tuesday, December 27, 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.

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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.

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

Sunday, June 12, 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

Saturday, June 11, 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 half cubes)

4 Yellow Onions

4 California Chili packets (1oz each packet)

1 New Mexico Chili packet (1oz each packet)

1 small (1.25 oz) packet of ground Cumin

Half the packet of Paprika (1oz each packet)

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

A quarter of 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 half inch squares. Leave all the fat on. If some are little larger and some a little smaller than a half 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!

Monday, April 25, 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)

Thursday, March 24, 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

Friday, December 24, 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!

Monday, April 26, 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.

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

Sunday, April 25, 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.

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

Saturday, April 24, 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.

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

Friday, April 23, 2004

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

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.

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

Thursday, April 22, 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.

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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.

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


Wednesday, April 21, 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.

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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.

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

Tuesday, April 20, 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.

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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.

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

Monday, April 19, 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.

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

Sunday, April 18, 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.

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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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Saturday, April 17, 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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Friday, April 16, 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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Thursday, April 15, 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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Wednesday, April 14, 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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Tuesday, April 13, 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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Monday, April 12, 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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Sunday, April 11, 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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Saturday, April 10, 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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Friday, April 09, 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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