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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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.

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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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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.

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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.

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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.

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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.

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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.

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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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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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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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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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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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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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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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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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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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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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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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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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