1001 Recipes p23
Serves 4 as starter / lunch, or 2–3 as dinner; cooking time 50–60 minutes.
125g red lentils
2 tsp vegetable oil
1 large onion, chopped finely
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
2 tbsp tomato puree
1 litre vegetable stock
350g can of sweetcorn, drained [soup works fine without this; there is just less of it]
Sausage casserole with cheddar dumpling
2009-02 p88
serves six.
2 tbsp suet
12 pork sausages
6 small onions, peeled and halved
1 tbsp tomato puree
1.5 tsp cornflour
250ml red wine
6 cloves garlic, peeled and sliced
400g tin chopped tomatoes.
25g pk fresh thyme, leaves only
280g jar onion chutney
For the cheddar dumpling
275g self-raising flour
100g suet
75g grated cheddar
Preheat the oven to 180C (fan 160C), gas mark 4.
serves six.
2 tbsp suet
12 pork sausages
6 small onions, peeled and halved
1 tbsp tomato puree
1.5 tsp cornflour
250ml red wine
6 cloves garlic, peeled and sliced
400g tin chopped tomatoes.
25g pk fresh thyme, leaves only
280g jar onion chutney
For the cheddar dumpling
275g self-raising flour
100g suet
75g grated cheddar
Preheat the oven to 180C (fan 160C), gas mark 4.
Czech goulash (the real thing)
04.041.01
Serves 8–12
Cooking time: 1h 45m
Note: We have never made the full amount of this recipe; half the quantities make more than enough for 4 helpings and will stretch to 6 quite easily. If you don't eat pork, it works just as well with beef on its own.
This dish is gorgeous, and very simple: don't be put off by the long list of ingredients, as these are mainly standard spices that are probably already in the cupboard.
Ingredients
2 lbs of cubed beef
2 lbs cubed pork
2 tablespoons oil, to brown your meat
2 teaspoons pickling spices
1 cup chopped onions (preferably sweet)
2 (15 ounce) cans of diced stewed tomatoes
1 (14 ounce) bottle catsup [ketchup]
1 (10 ounce) can tomato soup
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground turmeric
1 teaspoon ground paprika
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red peppers
1 teaspoon white vinegar
1 teaspoon good whiskey
Method
Credit where credit is due; you can find the rest of this recipe via the following link:
http://www.familyoven.com/recipe/czech-goulash-the-real-thing-/155164
Serves 8–12
Cooking time: 1h 45m
Note: We have never made the full amount of this recipe; half the quantities make more than enough for 4 helpings and will stretch to 6 quite easily. If you don't eat pork, it works just as well with beef on its own.
This dish is gorgeous, and very simple: don't be put off by the long list of ingredients, as these are mainly standard spices that are probably already in the cupboard.
Ingredients
2 lbs of cubed beef
2 lbs cubed pork
2 tablespoons oil, to brown your meat
2 teaspoons pickling spices
1 cup chopped onions (preferably sweet)
2 (15 ounce) cans of diced stewed tomatoes
1 (14 ounce) bottle catsup [ketchup]
1 (10 ounce) can tomato soup
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground turmeric
1 teaspoon ground paprika
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red peppers
1 teaspoon white vinegar
1 teaspoon good whiskey
Method
Credit where credit is due; you can find the rest of this recipe via the following link:
http://www.familyoven.com/recipe/czech-goulash-the-real-thing-/155164
Chocolate and pear biscuit tart
SM 2003-05 p.76 [04.019.01]
Serves 8
This is essentially quite easy to make, but it can be a bit logistically tricky if you don't plan out the timings in advance—there are several different stages involving chilling pastry, waiting for mixtures to cool, etc. Well worth the effort, though.
As usual, the Mammal reduces the amount of sugar in recipes for cakes, puddings, etc; if you have a sweet tooth, you may prefer to revert to the quantities in the original recipe, which are given in square brackets.
Ingredients for the base
150g (5oz) plain flour, plus extra for rolling
1 level tablespoon cocoa powder
40g (1.5oz) icing sugar, plus extra to dust [50g; 2oz]
75g (3oz) butter, cut into small dice
1 large egg
Ingredients for pears
250ml (9fl oz) white wine
175g (6oz) caster sugar [200g; 7oz]
Juice 1 lemon
4* conference pears, peeled, halved and cored
510ml (18fl oz) water
* Note: depends on size of pears; often, 3 will be plenty.
Ingredients for the filling
100ml (3.5fl oz) double cream
55ml (2fl oz) whole milk
25g (1oz) butter, chilled and cut into dice
200g (7oz) plain dark cooking chocolate (50% cocoa solids), chopped small
1 large egg, beaten
1.5 tablespoons caster sugar [2]
Equipment: 20cm (8in) deep fluted loose-bottomed flan tin, well buttered; greaseproof paper; baking beans. (In practice, you can get away without the baking beans and a non-fluted tin will do perfectly well.)
Method
To make the pastry base, put the flour, cocoa powder and icing sugar into a food processor and pulse until mixed. Add the butter and process, using the pulse action, until the mixture resembles fine breadcrumbs. Add the egg and pulse again until the mixture just comes together. If needed, add a little water to bring the pastry together. Form into a ball, wrap in clingfilm and regrigerate for 1 hour.
Meanwhile, combine the wine, sugar, lemon juice, and water in a large pan; bring to the boil, stirring to dissolve the sugar. Add the pear halves, turn down the heat, and poach them for about 10 minutes or until they are tender. Lift out of the liquid and leave to cool.
When the pastry has chilled, pre-heat the oven to 190°C (375°F; gas mark 5). Roll out the pastry on a lightly floured surface, and use it to line the flan tin. Prick the base, line with greaseproof paper and baking beans, then bake for 20 minutes. Take out and leave to cool. Lower the oven temperature to 150°C (300°F, gas mark 2).
To make the filling, bring the cream and milk to the boil in a pan, then add the butter. Take off the heat and add the chocolate; set aside for 5 minutes, then stir until smooth. Beat in the egg and sugar, then pour into the flan tin. Make sure the pears are well drained, then arrange them on top of the filling (leave them as they are or fan them without cutting right through).
Place the tart on a baking sheet and cook in the top half of the oven for 25–30 minutes, until the chocolate is just set. Take out of the oven and leave for up to 30 minutes until set. Serve warm, dusted with icing sugar, or keep till later and serve cool.
Per serving: 528cals; 30g fat (of which 18g saturated); 6g protein; 58g carbohydrates; [35g] added sugar; 2g fibre.
Serves 8
This is essentially quite easy to make, but it can be a bit logistically tricky if you don't plan out the timings in advance—there are several different stages involving chilling pastry, waiting for mixtures to cool, etc. Well worth the effort, though.
As usual, the Mammal reduces the amount of sugar in recipes for cakes, puddings, etc; if you have a sweet tooth, you may prefer to revert to the quantities in the original recipe, which are given in square brackets.
Ingredients for the base
150g (5oz) plain flour, plus extra for rolling
1 level tablespoon cocoa powder
40g (1.5oz) icing sugar, plus extra to dust [50g; 2oz]
75g (3oz) butter, cut into small dice
1 large egg
Ingredients for pears
250ml (9fl oz) white wine
175g (6oz) caster sugar [200g; 7oz]
Juice 1 lemon
4* conference pears, peeled, halved and cored
510ml (18fl oz) water
* Note: depends on size of pears; often, 3 will be plenty.
Ingredients for the filling
100ml (3.5fl oz) double cream
55ml (2fl oz) whole milk
25g (1oz) butter, chilled and cut into dice
200g (7oz) plain dark cooking chocolate (50% cocoa solids), chopped small
1 large egg, beaten
1.5 tablespoons caster sugar [2]
Equipment: 20cm (8in) deep fluted loose-bottomed flan tin, well buttered; greaseproof paper; baking beans. (In practice, you can get away without the baking beans and a non-fluted tin will do perfectly well.)
Method
To make the pastry base, put the flour, cocoa powder and icing sugar into a food processor and pulse until mixed. Add the butter and process, using the pulse action, until the mixture resembles fine breadcrumbs. Add the egg and pulse again until the mixture just comes together. If needed, add a little water to bring the pastry together. Form into a ball, wrap in clingfilm and regrigerate for 1 hour.
Meanwhile, combine the wine, sugar, lemon juice, and water in a large pan; bring to the boil, stirring to dissolve the sugar. Add the pear halves, turn down the heat, and poach them for about 10 minutes or until they are tender. Lift out of the liquid and leave to cool.
When the pastry has chilled, pre-heat the oven to 190°C (375°F; gas mark 5). Roll out the pastry on a lightly floured surface, and use it to line the flan tin. Prick the base, line with greaseproof paper and baking beans, then bake for 20 minutes. Take out and leave to cool. Lower the oven temperature to 150°C (300°F, gas mark 2).
To make the filling, bring the cream and milk to the boil in a pan, then add the butter. Take off the heat and add the chocolate; set aside for 5 minutes, then stir until smooth. Beat in the egg and sugar, then pour into the flan tin. Make sure the pears are well drained, then arrange them on top of the filling (leave them as they are or fan them without cutting right through).
Place the tart on a baking sheet and cook in the top half of the oven for 25–30 minutes, until the chocolate is just set. Take out of the oven and leave for up to 30 minutes until set. Serve warm, dusted with icing sugar, or keep till later and serve cool.
Per serving: 528cals; 30g fat (of which 18g saturated); 6g protein; 58g carbohydrates; [35g] added sugar; 2g fibre.
Pigeon and cabbage casserole
02.071.03
Serves 4; cooking time 2 hours.
1 green, white, or red cabbage, quartered
Salt and freshly gound pepper
25g bacon fat or butter
2–4 pigeons, depending on size
8 chipolatas
2 onions skinned and chopped
1/2 tsp ground cloves
6 streaky bacon rashers, rinded and copped
300ml red wine or wine and stock mixture
Serves 4; cooking time 2 hours.
1 green, white, or red cabbage, quartered
Salt and freshly gound pepper
25g bacon fat or butter
2–4 pigeons, depending on size
8 chipolatas
2 onions skinned and chopped
1/2 tsp ground cloves
6 streaky bacon rashers, rinded and copped
300ml red wine or wine and stock mixture
Partridges stewed in white wine
02.071.02
Serves 4; cooking time up to 1.75 hours
2oz butter
4oz mild streaky bacon
4 partridges
5 tbsp brandy (warmed)
8 tbsp white wine
4 [tbsp?] meat or game stock (use water if no real stock available)
Little bouquet of bay leaf, parsley, thyme, and crushed clove of garlic
Serves 4; cooking time up to 1.75 hours
2oz butter
4oz mild streaky bacon
4 partridges
5 tbsp brandy (warmed)
8 tbsp white wine
4 [tbsp?] meat or game stock (use water if no real stock available)
Little bouquet of bay leaf, parsley, thyme, and crushed clove of garlic
Pheasant breasts with apple and ginger
02.071.01
Serves 6
6 pheasant breasts
2oz butter
2 tbsp sunflower oil
3/4 pint stock and dry cider mixed
salt and ground black pepper
Serves 6
6 pheasant breasts
2oz butter
2 tbsp sunflower oil
3 onions skinned and chopped finely
2-inch piece of ginger, peeled and finely chopped
1 clove garlic skinned and thinly sliced3 Cox apples, peeled, cored and chopped
1 tbsp flour3/4 pint stock and dry cider mixed
salt and ground black pepper
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