A Chinese Style Stew, adapted from http://wendall.org/omnivorous-bear/?p=4217, found by Anna. Eaten for Xmas Eve meal.
Shin of beef has a load of connective tissue that turns to lovely mushy gelatine when cooked for a long time. This dish has magical properties of deliciousness.
0.6Kg Shin of beef:
lump of ginger: 2”
2 large cloves garlic
2 or 3 pieces star anise
1/2 cup rice wine or sherry
soy sauce: quite a bit
1 cup water
Put the ingredients in a casserole dish. Liquid should not completely cover the ingredients. Bring to a simmer on the hob. Cover and put in hot oven at 150℃. After 10 minutes check that the ingredients are vaguely simmering. Reduce to 110℃. Cook for 4 hours, stirring occasionally.
Serve with rice.
This is a meal in itself. Serves 2.
Chop up some garlic, chilli, root ginger, onions, and fry in frying pan with just a drop of sunflower oil. Sprinkle liberally with organic ground black pepper, and maybe a bit of asafoetida. Add chopped red peppers, courgette, potatoes as you like.
Cook for about 20 – 25 minutes, stirring occasionally. Beat 4 eggs thoroughly. Really thoroughly.
Gently press down the mixture in the frying pan, and pour the eggs over the top. Put the pan under a grill until the omelette turns golden brown. Cut into pieces and serve.
– cod or haddock (1 pound)
– 2 small (or 1 large) onions
– 1 (or more) clove(s) of garlic
– 2 slices of bread
– 1 egg
Finely chop the fish. In a food processor, puree the onions, garlic and bread. Mix with the fish, egg and salt in a bowl. Form into flattened balls and leave to rest on a board for a few minutes. Shallow fry until golden brown, turn and fry the other side. Dry the balls on kitchen towel.
Serve cold (or at least cooled) with salad and potato salad.
Serves 3 – 4.
Fry some chopped chilli, ginger, onions, red pepper with some organic ground black pepper and a dash of asafoetida. When it’s a bit fried, add some mincemeat and chopped garlic. When it’s a bit fried, add a dollop of tomato puree and some muscovado sugar. Add wine / tamari sauce / water in whatever combination you fance, to make it a bit wet but not too runny. Cook for about 15 minutes. Maybe add salt.
Take lots of red, yellow and orange peppers (one or more per person, depending on how bothered you are). Use fork to make holes in all of them. Place in an oven tray and bake in a high oven (can’t quite remember what setting, probably 200C in a fan over), or grill, until the skin is fairly brown, turning once or twice (or more if grilling). This might take 30 minutes.
Allow to cool. Carefully peel off the outer skin of the peppers, cut open and discard the pips into a sieve, catching all the juice in a bowl. Make sure to catch all the juice when you’re peeling, as well. If it’s hard going removing the skins, you probably haven’t baked/grilled them long enough.
Slice the peppers and put them in a serving dish. Add all the sieved and caught juice. Put a bit of water in the oven tray and scrape off/dissolve all the solids and add to the juice. Add olive oil and lime or lemon juice, and a bit of salt if needed. For industrial/military grade, slice or dice some/loads garlic and mix in.
Get 3 large aubergines, make holes all over with a fork.
Grill under a hot grill on all sides till quite charred on the skin and the flesh is all soft. Don’t give up too soon. Leave to cool.
Scoop out flesh from skin making sure to get the gooey bit closest to the skin. Put flesh in colander to drain, discard any liquid that drains off.
Chop the aubergine and put in a bowl with chopped shallots, a little crushed garlic, chopped (preferable flat leaf) parsley, salt, pepper, lemon juice, extra virgin olive oil, a little sugar, 1 chilli finely chopped [if you like that sort of thing].
Irit’s Special Rice Salad
This dish was inherited from our former neighbours the Winters and adapted by Irit. It has a salad component and a dressing component. A bit like araldite.
• 2 cups brown rice
• 2 chopped red peppers
• 2 bunches chopped spring onions
• 2 good handfuls of raisins
• Cashew nuts
Sprinkle salt on the nuts and heat in a microwave for 2 minutes at a time until they go brown. Stir in between each session.
Simmer the rice in 4 cups of water until all the water has been absorbed.
Mix the rice with the other ingredients (except the nuts).
Mix in a massive jar:
• Half a jam jar of olive oil
• 125ml soy sauce
• ¼ jam jar balsamic vinegar
• Lump of root ginger, grated
• A few cloves garlic, crushed
Make far too much dressing. It should be moist.
Add dressing a few hours before serving so it can soak in.
Add cashew nuts at the last minute.