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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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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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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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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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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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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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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