Bacon & Egg Doughnuts

Lamprais (Lomprijst)

(Original recipe)


Introduction

History has shown that Sardine canapes can never replace Russian Caviar made from the finest selection of Sturgeon roe, nor can any Sparkling wine be an acceptable substitute for Dom Perignon Champagne, nor will the discerning indvidual wear a mother-of--pearl brooch at a Royal Investiture when she owns one adorned with pearls from Mannar (off the NW coast of Ceylon.) Similarly connoisseurs of fine dining, gourmets and others who crave for exquisite cuisine of the highest quality, will always want the best and never settle for anything less; they will opt for the authentic Dutch Lomprijst ('LAMPRAIS), with its unique flavour when baked in plantain (banana) leaves, and which when correctly prepared according to the recipe , is a rich, wholesome meal for any occasion. 

The Lamprais, is one of the two cornerstones of Dutch Burgher cuisine, the other being the Breudher. However, over past decades, either for reasons of convenience, or non availability of ingredients or to cater to a vegetarian or non- beef/pork eating clientele, essential characteristics of the lamprais were removed or modified, and the 'hybrid' product continued to be advertised as lamprais, (or incorrectly , 'lumprais', 'lampreys', 'lumprice' etc). In short, there is no such thing as 'chicken or mutton or fish lamprais'. Some 'bastardized' recipes include "brinjal pahi', 'cucumber sambol" and even 'pappadam" !!! Even the highly overated recipe published on the web by Dame Deloraine Brohier has to be taken with a pinch of burgherised salt !

No 1 quality "samba" rice is the best choice among the different types of parboiled rice in the market .

A lamprais will ALWAYS consist ONLY the following dishes:

1. Lamprais Curry
2. Frikkadels
3. Brinjal (Egg fruit)) paella
4. Chilli & Onion sambol
5. Pawn blachang
6. Ash Plantain fries7. The Rice

The authentic recipe of each component lamprais dish and its method of preparation follow.

1. Lamprais Curry

Ingredients

1 small fowl, 1/2 lb beef, 1/4 lb mutton, 1/4 lb lean pork, 1/4 ox liver,(optional) , 1 dst spn sliced red onions,1 dst spn ghee or dripping, 1/4 tspn fenugreek , 1 dst spn roasted curry powder ( corriander,white cummin,sweet cummin), 3" piece of rampa, 25 dry chillies ( roasted dark and ground), 1/4 lb dried prawns ( roasted and pounded), 1/2 stem lemon grass, 10 cardamoms(ground), a sprig of curry leaves, juice of 1 lime, 1 tblspn vinegar, 5 cloves garlic(chopped), 3 slices green ginger, 1/4 tspn of cinnamon, 1/2 tsp saffron, 3 cups thick coconut milk, salt.

Method

Partially boil the fowl, beef, mutton, and ox liver, and keep the stock(***see note at end) for boiling the rice .Cut the diferent meats and the pork and the fowl (removing all the bones) into very small pieces and place in a clay 'chatty' pot with the coconut milk, the ground ingredients, garlic, ginger, cinnamon, fenugreek , and half each of the onions, rampa,lemon grass and curry leaves, and boil until the meat is tender. Add the prawns , cardamoms and lime when the curry is half cooked. Heat the ghee in another clay 'chatty pot' and fry the remainder of the ingredients. Then turn in the meat preparation and allow to simmer for a few minutes longer. Add salt to taste.

2. Frikkadels (Dutch forced meat balls)

Ingredients:

1 lb minced beef, 1 thick slice of bread (slightly roasted & grated), 1 tblspn chopped red onions, 1 1/2 tsp sweet cummin (slightly roasted and ground), a pinch of saffron, 1 tsp chopped fennel, 3 cloves of garlic,(chopped), 2 slices green ginger (chopped) 1 tsp powdered cinnamon, 5 cloves, pepper and salt, 1 egg, juice of 1/2 lime, biscuit powder, ghee for frying.

Method: 

Season the meat with peppr, salt, cloves and cinnamon; add the onions and grated bread and moisten with the lime juice and egg slightly beaten. Mix well together and make into small balls.Dip in the beaten egg, roll in biscuit powder and fry in hot ghee.

3. Brinjal paella

Ingredients

4 medium sized brinjals (Egg fruit), 1 tblspn each of pounded maldive fish, sliced red onions,corriander seed, ground mustard seed, 1 1/2 tspn white cummin and 1/2 tspn sweet cummin (ground together), 1 tblspn sugar, 1/4 stem lemon grass, a small sprig of curry leaves,4 cloves of garlic(chopped), 3 ripe chilles (sliced), 3 slices of green ginger (chopped), 2" piece of cinnamon, 2" piece of rampa, 1 wine glass coconut vinegar, 1 1/2 oz. tamarind (squezeed in salt water), coconut oil, salt, 1 teacupful thick coconut milk, a pinch of ground saffron and 20 dry chillies (ground).

Method:

Slice the brinjals lengthwise, rub over with salt and saffron and fry in oil. Mix the ground ingredients with the vinegar and tamarind and mix in the rest of the ingredients, except the coconut milk and sugar. Heat 2 tblspns oil in a "chatty' pot and when very hot turn in the brinjal mixture , add the coconut milk and let it simmer on a slow fire for about 15 minutes, stirring all the time. Mix in the sugar just before taking off the fire.

4. Chilli & Onion Sambol

Ingredients

1/2 lb finely sliced bombay onions , 1/4 lb sliced red onions,3 chopped green chillies, juice of 1/2 lime, salt.

Method.:

Mixed the sliced onions with the chillie. Moisten with the lime juice.Add salt to taste. Keep in fridge till required for use.

5. Prawn Blachang

Ingredients:

1/2 lb dried prawns ( roasted and pounded), about 15 dry chillies roasted , 1 1/2 tblspns roasted coconut , 3 cloves garlic, 3 slices green ginger chopped fine, 4 oz chopped red onions, juice of 2 large limes, 1 tablespon sugar, salt.

Method:

Grind together the prawns, chillies, onions, garlic, ginger and then moisten with the lime juice. Mix well after adding salt to taste. Keep in a closed container in fridge till required for use.

6. Ash Plantain Fries

Ingredients:

4 medium sized ash plantains, 2 tspn saffron powder, salt, vegetable oil.

Method:

Skin the plantains and cut into rectangular lengths ( 1 1/2 " x 1/2" x 1/2" approx.). Mix well with saffron and salt to taste . Deep fry in oil.

7. The Rice

Ingredients:

1 1/2 measures white rice (parboile) 1/4 lb ghee, 1/4 lb gr red onions, 20 pepper corns, 6 cloves, 4" piece of rampa, 1/2 stem lemon grass, a sprig of curry leaves, 3" piece of cinammon, 15 cardamoms (powdered), salt.

Method:

Heat the ghee in a 'chatty', and when very hot put in Ω of the onions, a small piece each of the rampa, curry leaves and lemon grass and stir until the onions are fried. Then turn in the rice (which must be washed well) and stir for a few minutes. Then add the stock and the rest of the ingredients (except the cardamoms) and boil until the rice is almost cooked , at which time stir in the cardamoms and continue to boil till the rice fully cooked..

(** The Stock: 1 lb of breast bones could be kept to boil in about 4 bots. of water. The water used to partially boil the chicken, pork etc should then be added to this beef stock and kept to boil for a further 5 minutes. (Hot water may be added to the stock to have the correct quantity in which to boil the lamprais rice .)

Packeting & Baking

Items needed:

1, About 8-12 plantain leaves , cut into pieces of approx 16" x 12", washed, and wiped dry and thereafter warmed by holding over a flame, till the leaf loses its moisture and crispness. (Care must be taken not to burn the leaf).
2. Thick coconut milk.
3. Baking tray .

Method:

Put about a large teacupful of rice on each leaf. Pour two dessertpoonsful of thick coconut milk over the rice.Arrange a little each of the previously prepared dishes on the rice. Place 2 frikadels and 2or3 ash plantain fries on the side of the rice.Then fold up the leaf, making it into a neat oblong packet. Fasten the two ends with a piece of ekel . Place all packets in the baking tray, and bake in a moderately hot oven (300∫ F) for about 15 minutes, when you see the plantain leaves just starting to turn brown. 

Oriental Beef Salad

Ingredients:

1 lb. boneless beef sirloin OR top round steak, cut 3/4 inch thick
1/4 c dry sherry
1/4 c low-sodium soy sauce
1 tbsp. cornstarch
3 tbsps. vegetable oil, divided
8 oz. mushrooms, sliced
1 6-oz. package frozen pea pods, defrosted
4 c. lettuce, thinly sliced
Crisp chow mein noodles (optional)
Red bell pepper slices (optional)


Directions:

Cut beef steak into 1/8-inch thick strips. 

Combine sherry, soy sauce and cornstarch; pour over strips, stirring to coat.

Heat 2 tbsps. oil in wok over medium high heat.

Add mushrooms and pea pods; reserve.

Drain marinade from beef and reserve.

Add remaining oil to wok. Stir-fry beef strips (1/2 at a time), 1 to 2 minutes.

Return vegetables, beef and marinade to wok; cook and stir until sauce thickens.

Serve beef mixture over lettuce. Garnish if desired.

Greek - Style Lemon Roast Chicken

INGREDIENTS:

1 whole roasting chicken (3-1/2 lb.)
salt and black pepper
1 medium lemon, washed, halved
1/2 cup KRAFT Greek Vinaigrette Dressing


METHOD:

PREHEAT oven to 350°F. Rinse chicken and pat dry with paper towel. Sprinkle inside and out with salt and pepper. Place in a 13x9-inch baking dish.

SQUEEZE the juice from lemon and mix with dressing in a small bowl. Place the squeezed lemon halves inside the cavity of chicken. Drizzle dressing mixture over chicken. Insert meat thermometer into thickest part of one of the chicken's thighs.

BAKE 1-1/2 hours or until chicken is cooked through (reaches an internal temperature of 180°F), basting occasionally.


Tips..................

Serving Suggestion
Serve this Greek-style chicken with a mixed green salad and a whole-wheat roll.

Cooking Know-How
To get more juice from citrus fruits, microwave them on HIGH for 30 seconds before squeezing.

Beef & Chorizo Nachos

Ingredients:

1 brown onion, coarsely chopped
2 (about 250g) chorizo sausages, coarsely chopped
500g beef mince
2 tsp ground cumin
1 x 375ml btl beer
1 x 660ml btl passata (tomato pasta sauce)
1 tbs dried oregano
2 x 230g pkts original corn chips
160g (2 cups) coarsely grated cheddar
2 avocados, halved, stone removed, peeled, coarsely chopped
1 red onion, finely chopped
2 tbs fresh lime juice
1 x 300g ctn sour cream
1/2 cup fresh coriander sprigs

Method:

Place the brown onion and chorizo in a large saucepan over high heat and cook, stirring occasionally, for 5 minutes or until the chorizo is golden.

Add the mince and cumin to the pan and cook, stirring with a wooden spoon to break up any lumps, for 4 minutes or until browned. Add the beer and simmer for 5 minutes.

Stir in the passata and oregano and season with salt and pepper. Simmer for 1 hour or until the liquid reduces and thickens.

Preheat oven to 200°C. Line a roasting pan with non-stick baking paper. Arrange half the corn chips evenly over the lined tray. Top with half the mince mixture then sprinkle with half the cheddar. Continue layering with the remaining corn chips, mince and cheddar. Bake for 15 minutes or until the cheddar melts.

Meanwhile, combine avocado, red onion and lime juice in a bowl.

Divide the nachos among heatproof serving dishes. Top with the avocado mixture, sour cream and coriander sprigs to serve.

BBQ Chops & Cheesy Sausages

Ingredients (serves 4)

8 lamb cutlets, Frenched
8 good-quality thin sausages
1 quantity BBQ sauce
1-2 onions, peeled, sliced
1 tbs olive oil
1 cup grated mozzarella cheese
8 long bread rolls, cut lengthways

Method:

Preheat the barbecue.

Place the cutlets and sausages on a large plate, and use a fork to prick them so they don't split while cooking.

Place half the BBQ sauce in a serving dish, cover and set aside. Brush cutlets and sausages with remaining BBQ sauce and place on barbecue grill plate. Cook sausages for 5-10 minutes, turning occasionally to brown them evenly. Cook cutlets for 2-3 minutes each side.

Meanwhile, toss the onions in the oil then transfer to the flat plate on the barbecue. Cook until soft and starting to blacken around the edges.

Use tongs to help you hold sausages still while you cut them lengthways, not cutting right through. Sprinkle with the mozzarella and barbecue for 1-2 minutes or until the cheese melts.

Place onions in each roll, add a cheesy sausage and drizzle with tomato sauce. Serve with chops. Alternatively, serve the sausages straight from the barbecue with the chops and side dish of BBQ sauce.

Picnic Oven-Fried Chicken

To make ahead: The chicken can be marinated for up to 8 hours.



Whether you take it along on a picnic or serve it at home for a family supper, this updated "fried" chicken is a crowd pleaser. Marinating the chicken in buttermilk keeps it juicy, and the light coating of flour, sesame seeds and spices, misted with olive oil, forms an appealing crust during baking.



Ingredients:

• 1/2 cup buttermilk


• 1 tablespoon Dijon mustard


• 2 cloves garlic, minced


• 1 teaspoon hot sauce, such as Tabasco


• 2 1/2-3 pounds chicken legs, skin removed, fat trimmed


• 1/2 cup whole-wheat flour


• 2 tablespoons sesame seeds


• 1 1/2 teaspoons paprika


• 1 teaspoon dried thyme leaves


• 1 teaspoon baking powder


• 1/8 teaspoon salt, or to taste


• Freshly ground pepper to taste


• Olive oil cooking spray

Method:

1. Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 1/2 hour or for up to 8 hours.

2. Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

3. Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray chicken pieces with cooking spray.

4. Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Whole Thanksgiving Turkey with Miles Standish Stuffing and Gravy

Directions:

I generally follow the rule of 12 to 15 minutes per pound if the bird has stuffing in the cavity. A little less if no stuffing is involved. My recipe below makes enough stuffing for a 20 to 22 pound bird. My father always wrapped the excess stuffing in tinfoil and placed it in the bottom of the roasting pan so the turkey drippings would hit it as it cooked.

Ingredients:

1 (14 to 16-pound) turkey, innards removed and reserved and the neck reserved for gravy
1/2 stick unsalted butter, melted
1 large piece cheesecloth Kitchen twine

For the stuffing

1 stick (8 tablespoons) to
1 1/4 sticks unsalted butter
3 medium yellow onions, peeled, halved and cut into thin slices
8 stalks celery, stalks trimmed of leaves and ends, washed, dried and cut into thin slices Kosher salt and freshly ground white pepper
8 slices white sandwich bread
2 tablespoons fresh thyme, stemmed and washed
10 fresh sage leaves, stemmed and cut into thin strips
1 teaspoon dry rosemary
1 turkey heart, cut into small pieces
1 turkey gizzard, cut into small pieces
10 ounces pepperoni, skin removed, cut into small cubes
1 pound loose pork breakfast sausage, broken into small pieces and cooked
1 pound mozzarella cheese, cut into 3/4-inch cubes
1 cup low-sodium chicken stock, boiled and cooled

Gravy

1 tablespoon Dijon mustard
1/2 cup dry Marsala (or Sherry)
2 tablespoons all-purpose flour
7 cups low-sodium chicken stock

Preheat the oven to 400 degrees F.

In a large skillet, melt 2 tablespoons (1/4 stick) of the butter. Add the onions and celery. Season with salt and pepper. Cook the vegetables, over medium heat, until translucent, 3 to 5 minutes. Remove the skillet from the heat and transfer the contents to a bowl. Set aside.

Arrange the bread slices in a single layer on a baking sheet and toast until light brown. Alternatively, brown them in a toaster. While the bread is still hot, lightly butter both sides of each piece. Cut into 1-inch squares and transfer them to a large bowl. Toss with salt, pepper, the thyme, sage and rosemary. Mix to blend. Set aside.

Heat a tablespoon of the butter and, in a small skillet, quickly saute the heart and gizzard pieces, 30 seconds. Season with salt and pepper. Remove from the heat and add it to the bowl of celery and onions. Stir to blend.

Heat a large skillet, add another tablespoon of the butter and saute the pepperoni pieces over high heat for 2 to 3 minutes. Drain on a paper towel.

Combine the celery and onion mixture, the cooked breakfast sausage, the mozzarella and the pepperoni in the bowl containing the toasted bread. Mix to blend and add the cup of chicken stock to moisten all of the ingredients.

Place the turkey on a flat surface, season with salt and pepper on the inside and out, and stuff the cavity with the stuffing. Truss turkey or, alternatively, tie the legs closed with a strong piece of kitchen twine to assure the stuffing doesn't fall out as the turkey roasts. Wrap any remaining stuffing in tinfoil and keep the tinfoil fairly flat, like a large envelope. Transfer the turkey to a roasting pan, fitted with a roasting rack if desired, and soak the cheesecloth in the butter. Brush any remaining butter on top of the bird and cover the breasts with the cheesecloth to prevent the top skin from burning before the turkey is cooked. Lower the oven to 350 degrees F and place the roasting pan in the center of the oven. Cook the turkey for about 12 minutes per pound.

After about 2 hours cooking, remove the roasting pan and place the tinfoil package containing the stuffing in the bottom of the pan. Remove the cheesecloth from the top of the breasts and return the turkey to the oven. Place the neck and the chicken stock for the gravy in a pot and simmer gently on top of the stove as the turkey finishes cooking. The stock should reduce by about half. Season with salt and pepper, if desired.

How do you know when it's done? The temperature of the thigh meat (where the meat is thickest and takes the longest time to cook) should register 165 degrees F when tested with an instant-read thermometer. When done, remove the bird from the oven, transfer it to a flat surface (or serving platter) and allow it to rest for 20 to 30 minutes before removing the stuffing and carving the meat.

Make the gravy:

Unless the bottom of the roasting pan is burned, you can make delicious gravy. Place the roasting pan over the burners on the stove, add the mustard and Marsala to the pan and warm it over low heat. Scrape the bottom to get the drippings and tasty bits off the bottom of the pan as the Marsala reduces.

Strain the neck out from the stock and pour about 1/2 cup into a small bowl. Whisk the flour into the bowl, taking care there are no lumps. Reduce the Marsala until there is almost no liquid. Add the remaining chicken stock and the flour mixture to the roasting pan. Whisk to blend. Taste for seasoning. Reduce until the mixture thickens. Transfer to a gravy boat!

Turkey Brine

For the brine:





1 cup kosher salt


1/2 cup light brown sugar


1 tablespoon black peppercorns


1/2 tablespoon allspice berries


1 gallon iced water


some juniper berries if you have them





you can also use a vegetable stock, candied ginger, and you can use white sugar instead of brown. but thats more complicated.





stuff the turkey with:





1 red apple, sliced


1/2 onion, sliced


1 cinnamon stick


1 cup water


4 sprigs rosemary


6 leaves sage


Canola oil





Directions:





Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.





Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.





A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.





Remove bird from brine and rinse inside and out with cold water. Discard brine.





Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.





Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.

Spicy Barbecued Shrimp Skewers

Ingredients:

1/4 cup vegetable or olive oil

1 tablespoon minced garlic

1 tablespoon fresh thyme

1 tablespoon chopped cilantro leaves, plus more, for garnish

1 jalapeno, seeded and minced

1 teaspoon paprika

1 teaspoon salt

1 teaspoon light brown sugar or honey

1 teaspoon ground cumin

1/2 teaspoon Worcestershire sauce

1/2 teaspoon cayenne pepper

1/2 teaspoon red pepper flakes

1 lime, juiced

2 pounds large shrimp, peeled Black Bean Relish, recipe follows

Directions:

In a large bowl, combine all ingredients except the shrimp and the relish mix well to combine. Add the shrimp to the seasoning paste, and toss to thoroughly coat with the seasoning mixture. Let the shrimp sit in the seasoning mixture while you prepare the grill.

Prepare a grill and thread the shrimp onto 4 or 6 metal skewers (depending on their size)*. Place shrimp skewers on the grill and cook for about 3 minutes on each side, or until the shrimp turn pink and are lightly charred on both sides. Do not overcook!

Serve the shrimp with Black Bean Relish

*If you don't have metal skewers for grilling, bamboo skewers will work just fine. Simply remember to soak them for at least 30 minutes in warm water before threading them with ingredients, this will keep them from burning.

Black Bean Relish:

4 cups cooked black beans, drained and rinsed

2 cups cooked corn kernels, cut from the cob

1 red bell pepper, finely chopped

2 large cloves garlic, minced or 1 teaspoon minced garlic

2 jalapeno peppers, seeded and finely minced

1/2 bunch scallions (green onions), minced

1/4 cup chopped cilantro leaves

2 limes, juiced

1/2 cup extra-virgin olive oil

Salt and freshly ground black pepper In a large bowl combine all of the ingredients and stir to mix well. Season the black bean relish with salt and pepper, and set aside at least 1/2 hour before serving with the shrimp. Finish the black bean relish with the chopped cilantro.

Broccoli Beef

Ingredients:

3/4 pound flank or sirloin, sliced thinly across the grain 

3/4 pound broccoli florets 

2 tablespoons high-heat cooking oil 

2 cloves garlic, very finely minced or smushed through garlic smusher 

1 teaspoon cornstarch, dissolved in 1 tablespoon water 

For the beef marinade

1 teaspoon soy sauce 

1 teaspoon Chinese rice wine (or dry sherry) 

1/2 teaspoon cornstarch 

1/8 teaspoon freshly ground black pepper 

For the sauce

2 tablespoons oyster sauce 

1 teaspoon Chinese rice wine (or dry sherry) 

1 tablespoon soy sauce 

1/4 cup chicken broth 

Method:

1 Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes

2 Prepare the sauce: Stir together the sauce ingredients in a small bowl.

3 Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.

4 Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.

Swiss Steak

Ingredients:

One 2 to 2.5 pound round or top round steak, about an inch thick

A couple tablespoons of flour

Salt and pepper

3 Tbsp grapeseed oil, or other high smoke point oil for browning (olive, canola)

1 onion, roughly chopped

1 clove garlic, chopped

2 cups puréed tomatoes (canned or fresh)

2 teaspoons each of fresh thyme, sage, marjoram, or 1/2 teaspoon each of dried

Optional: Vegetables such as potatoes, carrots, or green beans

Method:

1 Rub flour into both sides of the steak. Sprinkle with salt and pepper. Heat a wide, shallow (3 inches), covered pan to medium high heat. Add 2 Tbsp of oil to coat the pan. Place the steak in the pan, and cook for approximately 10 minutes on each side, enough to brown the steak. 

 

2 Remove the steak from the pan and set aside. Add onions and garlic to the pan and another tablespoon of oil. Cook the onions and garlic for 3-5 minutes, using a metal spatula to scrape up any steak drippings, mixing them in with the onions. Add half of the herbs to the onions. Return the steak to the pan, placing it on top of the onions. Crowd the onions around and on top of the steak. Sprinkle the rest of the herbs on top of the steak. Add the 2 cups of puréed tomatoes to the pan. 

3 Cover the pan with a tight fitting lid. Use a high lid if available. A high lid will help circulate the steam and moisture from the cooking juices and keep the steak moist. Bring the steak in the tomato purée to a simmer and then lower the heat to the lowest heat possible to maintain a low simmer (we use the warm setting on our electric range).

 

4 Cook for 1 1/2 hours. While the steak is cooking, you may want to slightly pre-cook vegetables that you want to serve with the steak. For example, for this dish we steamed 4 small, peeled, quartered russet potatoes and 2 carrots, quartered lengthwise and cut into 2 inch segments, for 5-10 minutes. (You could use other vegetables, such as green beans, or no vegetables at all.) After 1 1/2 hours of cooking time for the steak, we uncovered the pan, turned the steak over, added the potatoes and carrots, covered the pan and cooked the steak and vegetables for another 30 minutes.

The reason that you might want to pre-cook the vegetables a bit first is that the steak is cooking at a very low heat. You'll have more control over how cooked the vegetables are if you pre-cook them a bit first.

5 The steak should be done after a total cooking time of 2 hours. To check it, you can poke it with a fork. The meat should be quite tender. To serve, remove the steak and slice it on a carving board. Alternatively, you could have started with individual steaks that were smaller. Spoon the sauce over the steak.

Crispy Oriental Fish Fillets

Ingredients:

1/4 cup soy sauce

1/4 cup chicken stock

2 tablespoons white wine vinegar

1 1/2 tablespoons minced peeled fresh ginger

1 teaspoon sugar

4 (6 ounce) skinless flounder fillets or orange roughy fillets cornstarch, for dredging the fish

2 large eggs

1/2 teaspoon salt

1 1/3 cups fresh breadcrumbs

1/4 cup sesame seed vegetable oil, for frying the fish

Method:

In a small saucepan combine the soy sauce, the vinegar, the gingerroot, the sugar, and pepper to taste and heat the mixture over low heat while preparing the fish.

Have ready in separate shallow dishes the cornstarch, the eggs beaten with the salt, and the bread crumbs combined with the sesame seeds.

Dredge each fillet in the cornstarch, coating it thoroughly and shaking off the excess, dip it in the egg mixture, letting the excess drip off, and dredge it in the bread crumb mixture, pressing the mixture to help it adhere.

In a skillet heat 1/4 inch of the oil over moderately high heat until it just begins to smoke, in it fry the fillets, 2 at a time, reheating the oil between batches, for 45 seconds to 1 minute on each side, or until they are golden brown, and transfer them to paper towels to drain.

Transfer the fillets to plates, bring the soy sauce mixture to a boil, and spoon it over the fish.

Minted Lamb Chops

Ingredients:

4 (4-ounce) lean lamb loin chops
1/2 cup Burgundy or other dry red wine
1 teaspoon dried whole rosemary, crushed
1 teaspoon dried mint flakes
1/2 teaspoon bottled minced fresh garlic
1/4 teaspoon salt
Vegetable cooking spray
1/4 cup mint jelly

Preparation:

Trim fat from chops. Combine chops and next 4 ingredients in a large zip-top heavy-duty plastic bag. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally.
Remove chops from bag, reserving marinade. Sprinkle chops with salt. Coat grill rack with cooking spray; place rack on grill over medium-hot coals. Place chops on rack; cover and cook 6 minutes on each side or to desired degree of doneness, basting occasionally with reserved marinade. Serve with mint jelly.

Filling for Cutlets or Patties

Ingredients :

1 lb Minced meat (beef, goat or chicken)
1 med Onion, chopped fine
1 x Tomato, chopped
1 tsp Salt
1 tsp Red chillies, chopped
1 tsp Coriander seeds, roasted, ground
1 tsp Cumin seeds, roasted, ground
2 tbl Garlic
2 tbl Ginger, fresh, grated
1/2 tsp Garam masala
1 tbl Oil

Method :

Cook the meat in a skillet with a little vegetable oil. Grind the meat in a meat grinder or food processor until it is in small chunks, about 1/8 inch in diameter. Do not over grind.

Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds.

Add all the ingredients into the minced meat. Cook it with 1/2 cup of water until all the water is completely taken up.

Let stuffing cool.

This recipe is something which you can use as a filling to patties or cutlets

Spicy Sri Lankan Corned Beef

Ingredients:

1. One can of corned beef 340g (Serves 1-3)
(Use 100% beef products e.g. as Princess, Grace or Sainsbury’s premium for good taste(UK))
2. Vegetable/Sunflower/Coconut oil – about 3 table spoons
3. A medium size chopped onion
4. Lemon or Lime juice
5. Some curry leaves chopped
6. Garlic cloves (2) chopped
7. A small piece of fresh ginger
8. Green chillies 2 – finely chopped (Medium hot)
9. ¼ teaspoon of turmeric powder (Haldi)
10. ½ teaspoon of hot Madras curry powder
11. ½ teaspoon of chilli powder
12. ½ of Beef seasoning
13. Salt to taste

Method (1):

1. Add oil in to a non-stick pan and heat, and then add the chopped onions, curry leaves, garlic and ginger. (Medium heat, keep pan open)

2. When the onions are slightly turning golden add the turmeric, Madras curry powder, chilli powder.

3. Continue to fry the onions etc with the spices until they blend and turn soft.

4. Add the corned beef (Once the can has been opened slice the corned beef in to ½ cm slices this will make life easy when you add them to the pan and softens easily.)

5. Now add the beef seasoning.

6. Corned beef contains salt so be careful when adding extra salt.

7. When you can see the corned beef is soft mix it well with the onions and etc.

8. Leave in the pan for another 3-4 minutes to fry. (Achieve best results by using a non-stick Wok pan. This way you can make the corned beef a bit more crispy too)

9. Add some lime/lemon juice.

10. Once ready for best taste serve with crusty bread/bread rolls/French stick or even pol rotti/Paratha!

Method (2):

To enjoy with plain rice or spaghetti follow the above steps but add one medium freshly chopped tomato after step 3.

This simple, high protein dish taste great after a cool beer!

Badami chicken

Sri Lankan Curry cooked by DERRICK J.

Easy to make beef curry

BEEF CURRY

INGREDIENTS:

3 lb Stewing beef (cut into pieces)
3-4 tbs. Vinegar
6 cloves Garlic & 1 inch Ginger root - crushed together
2 tsps Salt
1 tbs. Powdered black pepper
1 tbs. Roasted Curry powder (see recipe for home made roasted curry powder )
1/2 tbs. dry red Chili powder
4 Cardamoms
2 Cloves
8 Curry leaves
4 pieces Rampe
1 inch piece Cinnamon
1 medium Onion (sliced)
3 tbs Vegetable oil
2 tbs Tomato paste or sauce
1 cup thick Coconut milk or fresh milk


METHOD:

Wash the beef pieces and drain water thoroughly.

Add vinegar, crushed garlic, ginger, salt, black pepper, curry powder and red chili.

Coat the beef pieces well with the spices and set aside for about 1/2 hour.

Heat the oil in a saucepan.

Fry curry leaves and rampe.

Add onions and fry until soft.

Add the beef and stir for sometime.

Add cinnamon, lemon grass, cardamom, cloves and stir until well mixed.

Add tomato paste (or sauce) and stir until all pieces are well coated (If the curry is too dry and tend to stick to the saucepan, add 1-2 cups water & stir).

Close with a lid and allow the beef to cook on slow heat.

Add the thick coconut milk (or fresh milk) and bring to a boil without covering.

Taste and adjust salt.