Recipe: (32): TALK TKL - Around the World Recipes - Part 1 (of 2)

TALK TKL - 10-26-97 - Part 1 (of 2)
Globe-Hopping: Around the World
Hutsput (Dutch Stew)
Dutch fritter
Coconut Shrimp Soup
A thin custard served with berries (Dutch)
Appelkoek (Dutch)
Speculaas (Dutch Spice Cookies)
Baked Filet of Sea Bass with Sun Dried Tomato Olive Relish
Tzatziki (cucumber dip)
Salata (greek salad)
Souvlaki (grilled skewered lamb)
Cognac Laced Lobster in a Spiced Plum Tomato Sauce
Chicken Kelaguen (Guam)
BOGRACS GULYAS or Beef Goulash
Kotosoupa Avgholemono (egg-lemon chicken soup)
Arni Kapama (Lamb Stew)
Mahi mahi w/ Macadamia Nut Crust/Pineapple Ginger relish
Goulash With Cabbage (Kolozsvari Gulyas)
Goulash With Vegetables (Szegedi Gulyas)
Pinched Noodles (Csipetke)
Melitzanes Papoutsakia (stuffed aubergines)
Spicy Lentils (african)
Floridian Sauteed Shrimp with Tangerine Barbecue Sauce
Greek Lemon Soup (Avgolemono)
Sake Marinated Seabass with Papaya Salsa
Boerwors (African)
Koeksisters
Milk Tart (African)
Monkey Gland Steak
Gammy's Jewish-Yankee Noodle Pudding
Pasties a la Upper Peninsula
Potjiekos (african)

Vicki,La (9:00:11 pm) :
Hutsput (Dutch Stew)
--------------------
1/4 cup margarine or butter
2 pounds braising meat, sliced 1/2 inch thick
(large chunks)
2 cups cold water
3 pounds carrots, peeled and diced
or a mixture of diced carrot and turnip
12 ounces onions, diced (about three medium)
3 pounds potatoes, peeled and quartered
1 tsp salt
1/2 tsp pepper
1 or 2 Dutch smoked sausages (Simon de Groot, or
any smoked "Gelderse Worst" sausage)
Heat the fat in (what else) a Dutch oven or crock pot until brown.
Sear the meat on both sides til brown. Add water to just cover
the meat and simmer (covered) for approximately one (1) hour.
Add carrots, onions and potatoes. Season with salt and pepper.
Cover and simmer for about an hour more. Add the Dutch sausage
on top during the last 15 minutes of cooking. Remove the meat and
veggies; if there is enough liquid left, make gravy. Mash the
vegetables together and put on plates. Put meat and sausage
slices on top and serve with gravy. (Serves four to six)
Oliebollen
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Vicki,La (9:01:51 pm) : Dutch fritter
A fritter recipe, often made on New Year's
1 envelope dry yeast
3 tbsp sugar
1/2 cup warm water
(Put yeast and sugar in warm water and soak 10 minutes)
2 well-beaten eggs
1/2 cups warm water
1/2 tsp vanilla
1 tsp salt
4 cups flour
2 cups seedless raisins
3 apples, peeled and diced
confectioners' sugar to dust
Mix together yeast mixture and eggs, water, vanilla and salt,
and add to flour slowly. Add fruit, let rise 1 1/2 hours.
Drop in hot frying oil; dust with confectioners' sugar.
Vla
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Bill,DC (9:02:38 pm) : * Exported from MasterCook *
Coconut Shrimp Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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4 1/2 cups coconut milk -- canned
2 cups onion -- chopped
1/2 teaspoon garlic -- minced
3/4 teaspoon black peppercorns
1 dash coriander seeds
1 each lemon -- zested
1 teaspoon cumin seeds
3 each parsley sprigs
1 each jalapeno -- seeded and chopped
1 pound shrimp, raw -- peeled and deveined
1 teaspoon sugar
2 tablespoons lemon juice
salt -- to taste
1/4 cup shredded coconut , toasted -- for garnish
Place the coconut milk and onions in a pot and bring to a boil. Place the
garlic, peppercorns, coriander seeds, lemon zest, cumin seeds, parsley and
chiles in cheese cloth and tie shut. Add the spice bag to the pot. Cover and
lower the heat to simmer for 25 minutes.
Add the shrimp, sugar, lemon juice and salt to taste. Simmer for 5 minutes
more. Remove the spice bag. Serve hot garnished with the shredded coconut.
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Vicki,La (9:02:50 pm) : (DUTCH)
A thin custard served with berries
3/4 ltr milk
1 tsp vanilla
35 g custard powder
Mix 1/4 cup of the milk with vanilla and heat slowly.
Add rest of milk and custard powder according to
package directions. Serve warm or cold in a soup plate with
tart-flavoured berries. You can also swirl in thinned
chocolate pudding for a nice effect.
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Vicki,La (9:03:22 pm) :
(DUTCH)
Appelkoek
---------
2 medium apples
1 1/2 cups flour
3 1/2 tsps baking powder
1/2 tsp salt
6 tbsp granulated sugar, divided
1/4 cup margarine or butter
1 egg, well beaten
3/4 cup milk
1/2 tsp ground cinnamon
Peel and cut apples into eighths (wedges). Sift together flour,
baking powder and salt with 4 tablespoons of the sugar.
Cut in butter/margarine. Combine egg and milk and add to
flour mixture. Turn batter into greased 8 inch square cake pan.
Press apple wedges partly into batter. Combine remaining 2 tbsp
sugar and cinnamon, sprinkle over apple. Bake at 425 degree F
for 25 to 30 minutes. (Serves six)
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Vicki,La (9:04:04 pm) : Speculaas (Dutch Spice Cookies)
-------------------------------
1 cup margarine or butter
1 1/2 cups packed brown sugar
1 1/2 tsps ground cinnamon
1 tsp baking powder
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp salt
1 egg
2 3/4 cups all-purpose flour
1/3 cup finely chopped blanched almonds (optional)
Blanched whole almonds (optional)
(Note: Some Dutch/European specialty stores may have pre-mixed
speculaas spice packages)
Beat margarine or butter with a mixer on medium to high speed
for 30 seconds or by hand. Add brown sugar, cinnamon, baking powder,
nutmeg, cloves and salt. Beat in egg and flour. Add chopped almonds if
using. Roll dough to 1/8 inch thickness on a lightly floured board and
cut into shapes (windmills and Sinterklaas/Santa shapes are traditional
but we also cut them into the children's initials). Decorate with whole
almonds if using. Place one inch apart on lightly greased cookie sheets.
Bake in 350 degree F oven 8 to 10 minutes or until edges are lightly
browned. Cool 1 minute; transfer to wire racks to cool completely.
Makes 4 to 6 dozen (depending on size.)
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Bill,DC (9:04:40 pm) : * Exported from MasterCook *
Baked Filet of Sea Bass with Sun Dried Tomato Olive Relish
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish And Seafood
Amount Measure Ingredient -- Preparation Method
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2/3 cup green olives
2/3 cup kalamata olives
1/2 cup sun-dried tomatoes, rehydrated -- chopped
2 tablespoons parsley -- chopped
4 each anchovy fillets -- minced
1 1/3 tablespoons capers -- drained
2 teaspoons red wine vinegar
1 teaspoon garlic -- minced
6 tablespoons olive oil
2 pounds Sea bass
Combine all olives, rehydrated sun dried tomatoes, parsley, minced
anchovies, capers, vinegar and garlic in a bowl. Stir in 1/3 of the olive
oil. Season to taste wtih salt and pepper. Let stand for 1 hour. (Can be
made 1-2 days ahead, cover and chill. Serve at room temperature.)
Prehat oven to 400 degrees. Place sea bass filets onto sprayed sheet pans
and brush with remaining olive oil. Season with salt and pepper. Bake just
until fish is cooked through, about 10 minutes. Transfer to 2 inch hotel
pans and spoon olive relish over the fish.
Serve.
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Vicki,La (9:05:08 pm) : (Greek)
Tzatziki (cucumber dip)
1 medium cucumber, peeled and grated 1/2 tsp. salt
1/2 pint yoghurt 1 clove minced garlic (or more)
1 tsp. lemon juice
Drain cucumber in sieve or colander (very important or dip will be watery).
Combine all ingredients. Chill at least an hour to blend falvours.
Melitzanosalata (aubergine salad)
3-4 aubergines 3/4 cup olive oil
1 small grated onion 1 Tbsp. vinegar
1-2 cloves garlic, crushed salt and pepper
1 large tomato, chopped black olives and green peppers (garnish)
Wash aubergines, place in baking pan and bake in moderate oven (about 350F)
for about one hour or until soft. allow the skin to turn black so as to
give a smoky flavour to the salad. Skin aubergines while still hot and
shop in small pieces. Mix with onion, garlic, tomatoes, oil, vinegar, salt
and pepper. Garnish with olives and pepper rings. Serve with roast meat,
and grilled or fried fish or as appetizer. Serves six.
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Vicki,La (9:06:05 pm) : Salata (greek salad)
3 tomatoes, cut in wedges salt and pepper
1 cucumber, sliced 1/3 lb. feta cheese
1 onion sliced 2 dozen Greek black olives
2 green peppers, cut in rings oregano, dried or fresh
6 Tbsp. olive oil 2 Tbsp. wine vinegar or lemon juice
Place tomatoes, cucumber, onion and peppers in salad bowl. Shake together,
olive oil, vinegar, salt and peppr. Top with cubed feta cheese and the
olives. Sprinkle with oregano.
Souvlaki (grilled skewered lamb)
1 leg of lamb, boned salt and pepper
1/2 cup olive oil oregano
4 Tbsp. lemon juice
Cut lamb into cubes (I would suggest a less expensive cut of lamb than leg,
but make sure it's a good cut) and thread on metal skewers. Marinate in
olive oil, lemon juice, herb mixture about one hour to overnight. Grill
meet over glowing coals, turning once, until done (roughly about 10 minutes
per side, but could be less).
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Bill,DC (9:06:07 pm) : * Exported from MasterCook *
Cognac Laced Lobster in a Spiced Plum Tomato Sauce
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish And Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup carrots -- julienned
1/2 cup shallots -- thinly sliced
2 tablespoons butter
2 tablespoons olive oil
2 pounds lobster tails -- diced
1 1/2 pounds diced tomatoes
1/4 cup white wine
1/4 teaspoon dried tarragon -- crumbled
1 teaspoon crushed red pepper
2 tablespoons cognac
1/4 cup chopped parsley
Thaw, split, shell and dice lobster. Blanch quickly until just cooked.
Blanch julienne carrots until crisp tender and shock in icewater. Drain.
To make the sauce, heat a skillet over medium heat, add the butter and oil;
and saute the shallots quickly. Add the tomatoes, wine, tarragon, red pepper
flakes and salt and pepper to taste.
Bring mixture to a boil and reduce to a simmer. Simmer for 10 minutes or
until thickened; stirring occasionally.
At the table, heat the wok and add olive oil. Add the lobster and carrots
and saute to make hot. Add 2 turns of cognac and flame the liquor. Add the
sauce and simmer briefly.
Garnish with chopped parley. Serve.
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Mysti,NM (9:06:13 pm) : Chicken Kelaguen (Guam)
1 T. salt
1/2 cup lemon juice
1 cup grated (fresh) coconut
2-3 poounds whole chicken fryer
6 small very hot peppers (optional or less)
Method:
Cut chicken in half and sprinkle with salt. Place in a broiler pan or do
over charcoal. Broil for 10 minutes only as the chicken should not be
throughly cooked. Turn over and broil another 5 minutes. Debone and chop.
Mix all ingredients in a bowl. Chill at least one hour. Serve with tortillas
or rice.
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Betsy-TKL (9:07:20 pm) :
Date: Fri, 22 Jul 1994 10:26:05 CDT
From: Elizabeth Stevens CCCAMPER@MIZZOU1.BITNET
From "The Hungarian Cookbook" by Susan Derecskey
HarperPerennial; ISBN 0-06-091437-8 (Originally "Hungarian Cookery")
BOGRACS GULYAS or Beef Goulash
1 large onion, finely chopped
About 3 tbsp cooking oil or lard
1.5 pounds lean stewing beef, cut in 1 inch cubes
1 tsp paprika
1/4 tsp caraway seeds, mashed with the back of a spoon
Pinch of marjoram
Salt
2 cloves garlic, peeled and stuck on toothpicks
4 cups beef stock or canned beef broth
1 medium green pepper, cored and cut into 1/2 inch strips
3 small peeled tomatoes, preferably canned
2 pounds (about 8 or 9 medium) potatoes
Csipetke (pinched noodles - optional- recipe follows)
Using a Dutch oven or a heavy casserole with a cover, saute' the onion in 3
tbsp of oil or lard until it wilts. Remove to a side dish. Pat the meat dry
and
brown it, using more oil or lard if necessary. Put the meat in the side
dish.
Pour 1/2 cup of water into the pot, scrape up the juices and stir in the
paprika, caraway seeds, marjoram, and 1 tsp salt. Add the garlic. Put the
beef
and onions back into the pot, and add enough stock to cover the meat by 2
inches. Simmer for 1 hour, covered, adding more stock as necessary to keep
the
meat well covered with sauce. Mix in the green pepper strips and tomatoes
and
continue simmering. Peel the potatoes and cut the in 1/2 inch dice; keep the
in
cold water until ready to use. When the gulyas has been simmering for 1.5
hours, stir in the potatoes and 1 tsp salt and enough water to cover them.
Simmer another 25 minutes, partially covered, or until the potatoes are
done.
Ideally, gulyas has the consistency of a good Manhattan clam chowder though
it
can also be somewhat thinner. If it is too thick, add some hot water, a
little
at a time. Discard the garlic, degrease and taste the sauce. It may need
more
salt. Stir in the csipetke and serve. Gulyas is usually brought to the table
in
the cooking pot of a soup tureen and ladled out into flat soup bowls.
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Vicki,La (9:07:22 pm) : (GREEK)
Kotosoupa Avgholemono (egg-lemon chicken soup)
6 cups chicken broth 6 Tbsp. rice or orzo
3 eggs juice of 1 large lemon (or more)
Bring broth to boil and add rice or orzo. Cover and cook for 20 minutes
(rice) or 10 minutes (orzo). While the rice cooks, lightly beat the eggs
and the lemon juice together. Remove the broth from heat. Slowly mix
about one cup of the hot broth into egg-lemon mixture. Add to the soup
gradually while stirring. Serves six.
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Vicki,La (9:07:59 pm) : (greek)
Arni Kapama (Lamb Stew)
2 1/2 lbs. stewing lamb, cut in cubes 2 tsp. salt
1 1/2 lemon 1/4 tsp. pepper
1/2 cup butter small piece cinnamon (optional)
2 lbs. chopped tomatoes 1 Tbsp. sugar (optional)
Sprinkle lemon juice over meat and leave for 1 hour. Heat butter in a
frying pan and brown meat. Transfer to large saucepan. Put tomatoes in
frying pan. Add salt, peeper, cinnamon and sugar. Boil for 5 minutes and
add to meat. Simmer covered for 2 hours. Serve with potatoes, rice,
macaroni or spaghetti. Serves 4 to 5.
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Bill,DC (9:08:30 pm) : * Exported from MasterCook *
Mahi mahi w/ Macadamia Nut Crust/Pineapple Ginger relish
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish And Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds mahi mahi -- fillet
1 teaspoon vegetable oil
to taste salt and pepper
3 tablespoons honey
1/2 cup macadamia nuts -- toasted, crushed
RELISH
1 cup pineapple -- fresh diced
1/4 cup pineapple juice
1 tablespoon ginger -- minced
2 tablespoons scallion -- chopped
1/4 cup lime juice
1 teaspoon jalapeno -- minced
Spray sheet pans with vegetable spray and place fish on pans. Rub fish
lightly with vegetable oil and season with salt and pepper.
Preheat oven to 350 degrees. Bake fish for 4-5 minutes and remove from the
oven. Brush fish lightly with honey and sprinkle with macadamia nuts. Put
back in the oven and bake until fish flakes easily with a fork. Maybe 4-5
minutes more. Remove to 2 inch hotel pans and serve.
To make the relish, combine all the ingredients in a bowl and mix well.
Chill for at least 2 hours before serving. Relish can be made 1 day ahead.
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Betsy-TKL (9:08:40 pm) :
Date: Fri, 22 Jul 1994 10:26:05 CDT
From: Elizabeth Stevens CCCAMPER@MIZZOU1.BITNET
From "The Hungarian Cookbook" by Susan Derecskey
HarperPerennial; ISBN 0-06-091437-8 (Originally "Hungarian Cookery")
GOULASH WITH CABBAGE (Kolozsvari Gulyas)
One of the best ways to embellish a simple Gulyas is with cabbage. Stir in
1 to 1.5 pounds cleaned, shredded cabbage (about half a medium sized head)
about 10 minutes after adding the potatoes to the gulyas. Omit the csipetke.
GOULASH WITH VEGETABLES (Szegedi Gulyas)
Vegetables other than cabbage can be added to gulyas too. About 2 cups of
partially cooked carrots ( in 1/2 inch slices), kohlrabi (in 1/2 inch dice),
and green beans (in one inch pieces) should be stirred into the bogracs
gulas
after the potatoes have cooked 20 minutes. Add the csipetke as well.
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Betsy-TKL (9:09:23 pm) :
Date: Fri, 22 Jul 1994 10:26:05 CDT
From: Elizabeth Stevens CCCAMPER@MIZZOU1.BITNET
From "The Hungarian Cookbook" by Susan Derecskey
HarperPerennial; ISBN 0-06-091437-8 (Originally "Hungarian Cookery")
PINCHED NOODLES (Csipetke)
1 cup sifted all-purpose flour
1/2 tsp salt
1 egg
1 tbsp oil
Mix the flour and salt and add the egg. Stir to make a stiff dough,
sprinkling on a few drops of cold water if necessary. Knead until smooth.
Let
the dough rest for at least 30 minutes. Then flatten it a bit at a time
between
your floured palms (or roll it out 1/8 inch thick on a floured board) and
pinch
off pieces slightly smaller than a dime (1/2 inch for non-US cooks ;-> ).
Drop
them into rapidly boiling salted water and cook until tender, about 15
minutes.
Drain and rinse the csipetke and stir them directly into the stew or soup,
if
ready. Otherwise, turn the csipetke into a bowl, coat with oil, and set
aside
in a warm place until ready to use.
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Vicki,La (9:09:35 pm) : (greek)
Melitzanes Papoutsakia (stuffed aubergines)
(Like a reverse moussaka. One of my favorites. Papoutsakia means 'little
shoes'.)
2 medium onions, finely chopped 1 egg, slightly beaten
1 lb. minced meat (lamb preferred) 1/2 cup grated cheese (what ever greek
hard cheese you can get)
1/4 cup butter 2 Tbsp. dry breadcrumbs
2 medium tomatoes, chopped 2 1/4 lbx aubergine (about 12)
2 tsp. salt 1 cup bechamel sauce (recipe follows)
1/2 tsp. pepper 1 egg, beaten
chopped parsley 1 1/2 cups tomato sauce
Bechamel Sauce (makes one cup)
2 Tbsp. butter 1/8 tsp. pepper
3 Tbsp. flour dash of nutmeg
1/2 tsp. salt 1 cup milk
Brown onions and meat lightly in butter, stirring constantly. Add tomatoes,
salt and pepper. cook covered for about 15 minutes. Remove from heat.
Add parsley, egg, 1/4 cup cheese and bread crumbs.
On the 'top' of each aubergine, peel an inch strip from one end to the other
and make an incision along strip to within an inch of each end. Place in
baking dish and bake in moderate oven (about 350F) until soft and light
brown
(about 30-45 minutes). Insert knife blade into incision and stuff with
meat mixture.
Prepare bechamel sauce. Melt buter over low heat; add flour, salt, pepper
and nutmeg; stir until well blended. Remove from heat. Gradually stir in
milk and return to heat. Cook, stirring constantly, until thick and
smooth. Add the egg and remaining cheese to the sauce. Pour abouta
tablespoon on top of each aubergine. Sprinkle with additional grated
cheese and dot with butter. If desired, add tomato sauce to the pan. Bake
in a moderate oven for about 35 minutes. Serves six.
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Vicki,La (9:10:58 pm) : Subj: Spicy Lentils
(african)
2 cups orange lentils
1 tsp. salt
1/4 C vegetable oil
1 large onion, chopped
1" piece fresh ginger, grated
2 cloves garlic, crushed
1 tsp. ground coriander seed
1 tsp. turmeric
1 tsp. cumin seeds, crushed
1 tsp. cardamom seeds, crushed
1/2 tsp. cayenne pepper
1/4 C canned tomatoes, or fresh ones, peeled.
Dissolve salt in enough boiling water to cover lentils. Add lentils and
cook until tender. Drain and mash with potato masher. Heat oil in a skillet
and fry oinions and garlic until onions are golden. Add remaining
ingredients and simmer for a few minutes. Stir in lentils and heat until
thick. Serve hot.
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Bill,DC (9:12:03 pm) : * Exported from MasterCook *
Floridian Sauteed Shrimp with Tangerine Barbecue Sauce
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Fish And Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups orange juice
1/2 cup chili sauce
3/8 cup molasses
1/4 cup dijon mustard
2 tablespoons red wine vinegar
2 each scallion -- minced
1 teaspoon minced garlic
2 teaspoons chipotle pepper -- minced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 pounds shrimp, 21/25 -- peeled and deveined
2 tablespoons oil
In a sauce pan over medium heat, combine all the ingredients except the
shrimp. Cook until the sauce is thick enough to coat the back of a spoon,
about 15-20 minutes.
In a saute pan, heat the oil and saute the shrimp until opaque. Add the
sauce and heat.
Serve.
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Betsy-TKL (9:12:16 pm) :
Date: Fri, 12 Aug 1994 08:09:39 -0700
From: Yardena Arar
Here's a greek rice-lemon soup that's real easy to make, from Michael
Field's "All Manner of Food" (a terrific cookbook, by the way).
Greek Lemon Soup (Avgolemono)
6 cups chicken stock, fresh or canned. (If you use the concentrated canned
stuff, dilute with an equal amount of water.)
6 tablespoons raw rice (not precooked)
4 large eggs
3-5 tablespoons fresh, strained lemon juice
Pinch white pepper
Salt
Fresh mint leaves, enough to make 2T finely chopped (parsely can be
substituted, preferably flat-leaf parseley)
Bring stock to boil in 3-4 quart enamel or stainless-stell saucepan. Add
rice, stir, turn heat down to low, partially cover pot. Simmer for 20
minutes or so, until rice is soft.
Beat the eggs until they froth, stir in the lemon juice. A tablespoon at
a time, stir in four tablespoons of the simmering stock. Then, in a slow
stream, pour the egg-broth mixture back into the pot, stirring constantly.
Keep stirring while the soup simmers over low heat for three minutes, or
until it thickens into a very light custard-like consistency. *Don't let
the soup boil or it will curdle!*
Add the pinch white pepper and salt to your taste. You can add more lemon
juice if you like it tart (I do!). Pour the soup into a tureen and
sprinkle with chopped mint or parsley. Serve immediately. Makes 4-6
servings.
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Bill,DC (9:13:27 pm) : * Exported from MasterCook *
Sake Marinated Seabass with Papaya Salsa
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish And Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup soy sauce
1/2 cup pineapple juice
1/2 cup sake
2 tablespoons sesame oil
2 tablespoons lime juice
2 tablespoons ginger -- minced
1 tablespoon lemon zest
2 teaspoons red pepper flakes
1 7/8 pounds sea bass fillet -- 5 ounce portions
Salsa
1 each papaya -- ripe
1 each jalapeno -- seeded and diced
1/4 cup red onion -- diced
1/2 teaspoon garlic -- minced
2 tablespoons lime juice
1 tablespoon cilantro -- chopped
salt -- to taste
To prepare the marinade, combine the soy sauce, pineapple juice, sake,
sesame oil, lime juice, ginger, lemon zest and red pepper flakes in a bowl.
Place the fish fillets into a container large enough to marinate. Pour the
marinade over the top and marinate for about 3-4 hours, turning about half
way through.
To make the salsa, combine the papaya, chile pepper, red onion, garlic, lime
juice, cilantro, and salt in a bowl. Mix and chill.
Preheat the oven to about 400 degrees.
Place the fish on sprayed sheet pans in single layers, skin side down. Bake
for 10-12 minutes or until fish flakes easily with a fork but is not dry.
Remove to 2 inch hotel pans. Garnish with the salsa and serve.
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Vicki,La (9:13:59 pm) : Subj: Re:BOERWORS
(african)
Three parts pork minced with 2 parts bacon fat are seasoned with pepper,
salt, nutmeg, and coriander. After being moistened with vinegar, the
ingredients are well mixed and allowed to stand for two hours before being
filled into hog casings.
This is the recipe that I found at the library... I've made it twice now,
and I find that you can cut the bacon fat down to one part. (I make a bunch
at once, so my proportions are generally 3 pounds pork to 1 pound bacon
fat. I grind all of this together and then add the seasonings and vinegar
(I like malt vinegar best in this). Proportions of the seasonings are hit
and miss--I add a bit (Like 2 tbs each) and then fry up a patty to see how
it tastes. Then I add more accordingly. My South African In-Laws loved
this recipe!
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Vicki,La (9:14:50 pm) : Subj: KOEKSISTERS
Koeksisters are easier on the mind and hands than fetkoeks. Fetkoeks are
deep fried bread dough then filled with meat or fruit. Very filling and
like all breads takes time to nurture the rising process. Koek sister are
similar but more like a cake.
Ingredients:
9 oz of brown sugar,
1/4 pint water, cinamon,
1 oz butter,
1 egg,
6 oz self raising flour,
oil for frying.
Method:
Dissolve the sugar in the water. Add sprinkle of cinamon with a pice of
lemon. bring to the boil then allow to cool, discarding the lemon. Add the
butter, beat in the egg and get it creamy. Sift the flour and mix with the
butter/sugar mix untill smooth. Roll into a 9' square and cut into 18
pieces ( 3'x11/2'). Cut two slits in each piece but leave them joined at
the top, so it looks like a thing with three legs. Plait the legs and
pinch at the ends to seal. Heat oil to 350 F anf fry for 4-5 minutes,
dip in syrup and serve hot.
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Vicki,La (9:17:48 pm) : (african)
MILK TART (strictly speaking - MELKTERT) Pastry :
1 cup flour
1 teaspoon baking powder
1/2 egg (take 1 egg, beat it up a bit and then use half of this) 2 oz butter
1/4 cup sugar salt
Beat together butter & sugar. Add egg, and then add in dry ingredients. You
should get a crumbly mix. Press this into a pie dish and bake at 350F for
20 minutes.
Filling :
1 1/2 eggs (you use the other half of the egg that contributed to the
pastry) 1 1/4 tablespoons flour
1 1/4 tablespoons cornflour
2 1/4 cups milk (this is 1 pint)
1 tsp vanilla flavouring
1 tsp butter
Boil the milk. In another bowl/pot (depending on whether you are using a
microwave or cooker), beat the egg and sugar. Add the flour & cornflour to
the egg/sugar mixture and beat this together. Add the milk and cook till it
thickens. (This works well in a microwave oven). Remove from heat and add
vanilla & butter. Beat well, and pour into the baked shell. Sprinkle with
cinnamon or nutmeg, and cool. (This is best refrigerated.)
*******************************
Subj: Monkey Gland Steak
Recipe for Monkey Gland Steak, a very popular South African dish. Don't
worry, it's only a name, the monkeys are safe. But it is fun to use on
your guests. As a former South African I can vouch for this recipe. My
family and friends love it!
Ingredients: (makes 8 servings)
Cube steaks (1 per serving)
oil for frying
1 large onion diced
2 large tomatoes diced (canned tomatoes work just as well)
1 cup of ketchup
1/2 cup of Worcestershire sauce
2 cloves of garlic finely chopped
3/4 -1 cup of chutney
1/2 cup of brown sugar
2 Tblsp. vinegar
1 tsp. Tabasco sauce
1/2 cup water
Directions:
In a heavy skillet, heat oil. Saute onions and garlic until soft.
Add remaining ingredients, mix well and simmer for a few minutes.
Fry the steaks separately. When done frying spoon the sauce over the
steaks. Serve with rice.
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Betsy-TKL (9:19:29 pm) :
From: aim@echonyc.com (Amy Roth)
Newsgroups: rec.food.recipes
Gammy's Jewish-Yankee Noodle Pudding
1/2 lb. wide noodles
1/8 lb. butter (slightly melted)
1/4 lb. cottage cheese
1/4 lb. American cheese (slightly melted)
1/4 lb. cream cheese
1-1/4 cups milk
1/2 cup sugar
1/2 cup sour cream
3 eggs
Crushed cornflakes and butter (optional) for the top
Prepare noodles as directed on package. Drain and add all ingredients
(except for topping). Mix by hand. Put in greased pan and top with
cornflakes and melted butter (if you'd like). Bake 1 hour at 350
degrees.
You can substitute lowered-fat versions of the ingredients, though it's
not the same!
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Vicki,La (9:19:51 pm) : Pasties a la Upper Peninsula
Unlike a previous pasty recipe, this does not have gravy.
1 lb. finely-chopped round steak
1 large onion, chopped
2 carrots, cleaned, chopped
2 large potatoes, peeled, sliced
1/3 cup chopped rutabega
salt and pepper to taste (enough pepper to 'show' in the mixture)
butter
2 recipes of pie crust (not sweet).
Mix meat and vegetables together in a large bowl. Prepare crust, and
roll into pie-sized circle. Place a sop (approximately 1 cup) of
meat/vegetable mix on one side of crust.
Place 1 large (heaping?) tsp. butter on top of mix. Fold over crust,
trim, and crimp or roll. This will look like a crescent-shaped
meatpie now. Vent top and bake at 375 F until crust is golden.
Serve with ketchup for authentic upper Michigan taste.
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Vicki,La (9:21:48 pm) : (african)
Potjiekos
This is a traditional dish, which can be made using just about anything to
hand. Great for a cookout on a summers day. Requires a lot of time, and
lots of wine to drink while you're waiting. The recipe really depends on
what you have and therefore is almost never the same twice.
Utensil: A large iron pot, preferably with three legs. It must have a
tightly fitting lid.
Ingredients:
A little cooking oil
Any kind of beef, lamb/mutton, chicken, even fish. Cheaper cuts of meat are
better as this dish is cooked for hours.
Thickly slice any kind of vegetables that are available. Pumpkin, squash,
zucchini are good, potatoes, yams, tomatoes, beans etc.
Wine (red or white) for cooking (and drinking).
Whatever spices and herbs are around. Salt & pepper, coriander is good,
tumeric, curry if you like etc.
Method:
Make a little fire. It must be very low. Brown chunks of meat or chicken in
the pot. Then pack the meat at the bottom of the pot. In layers pack the
other sliced vegetables, potatoes should be at the top, seasoning each
layer as you pack it in. Pour wine over the layers.
Cook this over the very low fire for 4 to 6 hours without stirring, sipping
wine with your friends while you solve the world's problems and while they
tll you what you've left out of the pot. Now and then add a bit of wine
knowingly to the pot, just to make your friends think you know what you're
doing.
Serve over rice and you'll realize that life is good when you do things
this slowly.
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END OF FILE - Part 1 (of 2)
The Kitchen Link