Kottbullar

Ingredients:

§         1 lb Beef  

§         1/2 lb Pork

§         1/2 lb Veal

§         2 Eggs

§         2/3 c Bread crumbs

§         1 c Milk

§         2 ts Salt

§         8 ts Pepper

§         1 ts Ground nutmeg

§         3 tb Shortening

§         flour water or stock

Method:

1)      Grind meats together 3 times.

2)      Mix with eggs, bread crumbs, milk, salt, pepper and nutmeg and make into small balls.

3)       Brown in skillet in hot shortening.

4)      Remove meat balls to larger larger pan.

5)       Add 1/2 cup flour to skillet and brown, stirring to prevent scorching.

6)      Add enough water or stock to make a thin gravy.

7)       Pour gravy over meat balls.

8)      Cook gently for 1 hour, stirring often to prevent sticking.

9)       Flavor improves with long simmering. Serve in gravy.

Read More

Mustard Burger

Ingredients:

a)      300 g minced veal

b)      200 g shallots

c)      2 eggs

d)      3 tbsp mustard (Dijon if possible)

e)      50 g capers

f)         olive oil

g)       salt and black pepper

Proceed

1)      Finely chop the shallots, e.g. using a food processor.

2)      Fry gently in olive oil in a frying pan until the shallot pieces have softened;

3)       they must not, however, turn brown.

4)      Mix the fried shallots with the minced veal, the eggs, the mustard, the capers and some salt and pepper in a bowl.

5)      Cover a plate with a thin film of olive oil.

6)       Transfer the meat mixture from the bowl to the plate and form it into an oversized burger with the same diameter as the frying pan.

7)       Let the burger slide from the plate into the heated frying pan.

8)       Fry for about 4 minutes.

9)       Remove the frying pan from the heat.

10)   Put the plate on top of it.

11)  Turn frying pan and plate upside down so that the burger will end up on the plate.

12)  Take another plate, cover it with a film of olive oil.

13)   put it on top of the plate with the burger, turn the two plates upside down.

14)  You should now have the burger on the second plate with the fried side up.

15)   Let it slide back into the frying pan.

16)  Fry the burger for another 4 minutes.

17)  Divide the burger in two halves and serve together with, e.g.

18)  mashed potatoes and a salad.

Read More

Arroz De Bacalhau

                 Serves 4

Ingredients:

• 1 x onion peeled and  thinly sliced
• 2 tablespoons olive oil
• 1 x steak dry salt cod
• 1 x ripe tomato ( or possibly dbl .amt ) peeled , cored and very coarsely chopped
• Salt and pepper to taste
• 12/3 c short – grain rice
   

Method:

1)      BROWN THE ONION in the olive oil in a large heavy saucepan over moderate heat.

2)       Meanwhile, shred the cod, remove the skin and bones and wash but do not soak.

3)      Add the cod to the onion, cover and simmer for about 10 minutes.

4)      Add the tomatoes and leave to cook 20-to-30 minutes, covered, over low heat.

5)      Meanwhile, wash and drain the rice.

6)      Add 3 1/3 cups water to the pan (add twice as much water as there is rice), season to taste with salt and pepper.

7)      When the water boils, add the rice and continue to cook on low heat until the rice is done--probably 25-to-30 minutes.

8)      Cover the kettle for the last half of cooking.

Read More

Seviche

                               

Ingredients:

·        fish filets, e.g. plaice or sole 400-500 gram

·        fresh lemon juice 200 ml

·        red jalapeño peppers 1-2 finely chopped

·        garlic cloves 1-2 crushed

·        crushed coriander seeds 5-10 gram

·        salt and black pepper as required

·        peeled, deseeded and coarsely chopped tomatoes 200 gram

·        finely chopped leek 100 gram

·        peeled and diced cucumber 200 gram

Proceed as follows:

1)      Cut the fish filets into 1.5 - 2 cm pieces.

2)       Place them in bowl that is not too large for the refrigerator.

3)      Add the jalapeño peppers, garlic and coriander and pour the lemon juice on top of the mixture.

4)      The juice should cover the fish pieces, if not they will have to be compressed.

5)       If so desired also the vegetables can be added to the fish-lemon-spice mixture.

6)      This is specially recommended if you intend to serve the dish as the main course during a lunch on a hot summer day.

   (  Leave the bowl for at least 3, if possible 4 - 6 hours in the refrigerator. The fish flesh should be white and opaque and not translucent any more when the "cooking" is complete.

Serve together with a cold beer (Corona?) and toasted bread or baguette.)

Read More

Anokhay Kabaab

               

Ingredients:

·        2 cups Minced beef

·        Green chilies(sliced) To taste

·        1 table spoon Cooking oil For frying

·        Cummins seeds

·        1 cup Chopped potatoes

·         1 table spoon  Flour of pulse (Basin)

·         2 table spoon  Fresh carder

·        1  Egg  

·        1 table spoon  Dried carder (Sabot Dania)

·         Salt To taste

·         Red chili powder To taste

·         Mint leaves to taste

·        Ground Peppers To taste

Method :

1)      Take minced beef in a bowl.

2)      Add all other ingredients except oil.

3)      Make kebabs of reasonable thickness and size.

4)       Deep fry on medium heat.

5)      Serve with chutney.

Read More

Golden Fried Prawns

                   

Ingredients:

·        Prawn-king size   8 nos.  (Shrimp)

·        Ajinomoto(optional)  ¼ tsp.

·        Cornflour 100 gms.

·        White flour(maida) 50 gms.

·        Egg whites 2 nos.

·        Red wine or sherry 2 tsp.

·        Baking powder ½ tsp.

·        White pepper ¼ tsp.

·        Oil 2 tsp.

·        Oil for frying

 

·        Salt and pepper to taste

·        Water(approximately) ½ cup

 

Method :

1.Clean, peel and devein the prawns keeping the tail intact.

2.In a bowl mix salt, black pepper and wine and marinate the prawns in this mixture for 20 minutes.

3.Take a bowl and add cornflour, white flour, eggwhites, ajinomoto, baking powder, white pepper, water and oil and whip till the mixture thickens and is smooth coating consistency.

4.Dip each prawn in this mixture and fry till golden brown.

5.Garnish with spring onions.

6.Serve hot with a sweet and sour sauce.

Read More

Accra (Saltfish Cakes)

                               

Ingredients:

·        2 ts Active dry yeast

·        1/2 c Water; warm

·        1/2 lb Codfish, salt, boneless

·        1 c Flour, all-purpose

·        1 ts Sugar, granulated

·        1/4 c Onions; finely chopped

·        1 Garlic cloves; chopped fine

·        1 tb Pepper, hot; seeded, chopped

             -fine

·        1 tb Chives; chopped fine

·        Salt; to taste

·        Pepper, black; to taste

·        Oil, vegetable

Method

1)      Sprinkle the yeast on warm water and stand for 10 minutes.

2)       Pour boiling water over codfish, allow to cool.

3)      Rinse in cold water, remove skin and bones, and shred fish very fine.

4)       Mix fish with flour, sugar, onions, garlic, peppers, chives, salt and generous amount of pepper.

5)      Add yeast and beat until smooth.

6)      Allow to rise for 1 1/2-2 hours in warm, draft-free place.

7)      Drop by tablespoon into hot oil (370F) and fry until golden brown.

8)       Drain on paper towels and serve hot.

(  Per cake: 50 calories, 6.5 g. protein, 4.5 g. carbohydrates, 2.6 g. fat, 14 mg. cholesterol, 650 mg. sodium (assumes no additional salt). Calories from fat 47% )

Read More

Dublin Lawyer

                         

                          (serves two)

Ingredients:

§         1 live lobster, about 2 lb

§         1/2 cup butter

§         1/2 cup Irish whiskey

§         1/2 cup whipping cream

§         salt and pepper

Method

1)      Toss the lobster meat in foaming butter over a medium heat for a few minutes until cooked.

2)       Take care that the butter does not burn.

3)       Add the whiskey and when it has heated up set light to it.

4)      Pour in the cream, heat through and season.

5)      Serve in the half shells with plainly boiled fine beans.

(    This dish is delicious and traditional - a happy combination - though its expensive ingredients make it a rare treat rather than an everyday affair. For the best flavor the fish has to be freshly killed just before cooking.  Plunge a sharp knife into the cross on the back of the head. Slice in half lengthwise and crack open the claws. Remove all the flesh and cut into large chunks. Keep both halves of the shell for serving     )

Read More

Catfish (Cajun)

                              

Ingredients:

v     4 catfish fillets

v     1/2 ts cayenne pepper

v     1 oz wheat flakes cereal

v     1/2 ts black pepper

v     1 tb paprika

v     1/2 ts white pepper

v     1/4 ts salt

v     1/2 ts thyme

v     1/4 ts onion powder

v     1 tb oil

v     1/4 ts garlic powder

Method

1)      Wash the fish fillets and pat dry.

2)       In a bowl mix the ground wheat flakes and all the seasonings.

3)      Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides.

4)      In a heavy cast iron fry pan heat the oil.

5)       Fry the fillets for 2 minutes on each side.

6)       Lay the fillets on a plate lined with a paper towel, cover with another paper towel,

7)      and pat to remove excess oil.

Read More