Recipes

[Doc Vernon]

Hi Keith,'
Indeed my good Friend you have tried to fit in,and fit in you did in the grandest of manners may i add!
You have on many occasions come out of your so to speak shell (not a bad thing ) haha!
But i know that we are all gladthat you joined us here on this site,and you have Keith, over the past Months donated a great deal of info as well,and all of your posts barring none mate have been really good and interesting!
So keep up your good work,it is appreciated!
You have no worries as to if you can keep up or match all that goes on here,as we have all seen in the past!
And thank you for the offer of Help if we so desire! That too is well accepted!
All the best Keith,and keep them coming !
Cheers

[Keith at Tregenna]

Welsh Cawl - Cawl Cymreig

Cawl pronounced 'cowl', is Welsh for broth or soup. Like all traditional country soups the ingredients are governed by what is to hand or in season. It appears from early Welsh manuscripts that originally the main meat used was bacon, or even kid, for as with Irish Stew, no cottager would dream of using valuable lamb or mutton for soups. Nowdays, however, mutton or lamb best end of neck chops are most generally used, which make it inyo a delicious soup-stew.

"Cystal yfed o'r cawl â bwyta's cig" - It is as good to drink the broth as to eat the meat': from a collection of proverbs attributed to Cattwg Ddoeth (Cattwg the Wise).

Cawl should be started the day before so that any fat can be skimmed off and all the flavours amalgamate.

2-3 lb. Welsh lamb best end of neck cutlets
1 large sliced onion
3 leeks
2 medium sliced carrots
1 medium parsnip
1 small swede turnip or 2 white turnips
2 tablespoons chopped parsley
6 small potatoes
salt and pepper
4 pints (8 cups) water
If in season cabbage, celery, etc., can all be used.

Trim the meat of fat so far as possible, cover with cold water, add salt and pepper, bring to the boil, and simmer slowly for 1 hour, then leave it to get cold and skim off all the fat. Put in all the vegetables except 1 leek, the potatoes and half the parsley, cover and simmer very slowly for 1 hour, then add the potatoes cut in half and continue cooking for 20 minutes. Then add the remainder of the parsley, taste for seasoning and finely chop the remaining leek (green and white part) on top. Let it cook for not more than 5 minutes and serve. Some families treat it as a French pot-au-feu - that is, they serve the clear broth first, then the meat and vegetables as a second course. Traditionally Cawl was eaten in wooden bowls with wooden spoons so that there was no fear of burning the mouth. Serves 4-6.

[Doc Vernon]

favourite bobotie recipe.

•2 tablespoons vegetable oil
•2 onions, peeled and sliced
•2 1/4 pounds good quality lean ground beef
•1 thickish slice of white bread
•1 cup milk
•1 tablespoon medium curry powder (or hot for the hale and brave)
•1 1/2 tablespoons sugar
•2 teaspoons salt
•freshly grated pepper (about a half teaspoon)
•3/4 teaspoon turmeric
•1 1/2 tablespoons malt vinegar
•1/2 cup seedless raisins
•2 tablespoons strong chutney
•2 bay leaves (or fresh lemon leaves if available)
•2 medium eggs

Method

Preheat oven to 350°F.

Heat oil in medium sauté pan. Stir in onions. Cook over medium heat until transparent. Add ground beef. Cook until lightly browned and crumbly.

Soak bread in half the milk, squeeze out excess milk and mash with a fork - DON'T TOSS SQUEEZED OUT MILK! Pour it straight back into remaining milk. Set milk aside, and ad pulled-apart bread to the meat mixture.

Add curry
, sugar, salt, pepper, turmeric, vinegar, raisins, chutney to the beef mixture. Spoon the mixture into a greased baking dish, and place bay leaves on top.

Bake for 50-60 minutes in preheated 350°F oven.

Beat egg with remaining milk and pour over mixture approximately 25 - 30 minutes before end of baking time.

Serve with steamed rice (traditionally yellow!) and extra chutney.

Pure South African comfort food! Especially nice in winter, or cold with a salad in summer.

Serves: 6

This is a really lovely spicy dish and will be enjoyed in the Winter Months!

[Doc Vernon]

Ingredients
For the syrup:
1kg sugar
500ml (2 cups) water
2 pieces fresh green ginger (each 5cm), peeled and crushed
2ml (˝ teaspoon) cream of tartar
Pinch of salt
Grated rind and juice of ˝ lemon

For the dough:
500g flour
2ml (˝ teaspoon) salt
30ml (2 tablespoons) baking powder
55g butter, grated
1 egg
250-375ml (1-1˝ cups) milk or water

Instructions on how to make it
To make the syrup, put all the ingredients in a saucepan. Heat (stirring) until the sugar has completely dissolved. Cover the mixture and boil for 1 minute. Remove the saucepan lid and boil the syrup for a further 5 minutes, but do not stir it. Remove the syrup from the stove and allow it to cool for at least 2 hours in a refrigerator, or overnight.

To make the dough, sieve together the dry ingredients and rub in the grated butter with your fingertips, or cut it in with a pastry cutter. Beat the egg, add 250ml (1 cup) of the milk or water and mix lightly with the dry ingredients to a soft dough. Add more milk or water if the dough is too stiff. Knead well until small bubbles form under the surface of the dough. Cover with a damp cloth and allow to stand for 30 minutes –1 hour.

Roll out the dough to a thickness of 1 cm, then form koeksisters in either of the following ways:
Cut strips 1 cm wide and twist 2 strips together, or plait 3 strips together, cutting the twisted, or plaited lengths at 8cm intervals and pinching the ends together.

Alternatively, cut the dough into 8cm x 4cm pieces. Cut 2 vertical slits in each piece, reaching to 1cm from the end. Plait the 3 strips that have been formed and pinch together the loose ends.

Heat 7-8cm deep oil to 180-190°C – a cube of bread should turn golden-brown in a minute. Fry the koeksisters for 1-2 minutes, or until golden-brown, then turn them over with a fork and fry until golden-brown on the other side.

Remove the koeksisters with a lifter or slotted spoon, drain them for a moment on paper towel and then plunge them into the cold syrup for 1-2 minutes. Stand the container of syrup in a bowel of ice so that the syrup will stay cold. Remove the koeksisters from the syrup with a lifter or slotted spoon, allowing the excess syrup to flow back into the basin, then drain them slightly on a wire rack.

[Doc Vernon]

Whats happened to al the Cooks!
Come Lads lets get some good old Recipes
Cheers

[happy daze john in oz]

Vernon the info on the Banana was good, some of it I knew. I have a slice of fresh pineapple each day with my breakfast as well as a banana. Pineapple is good for the blood and has a cleansing effect.
On one of the tours on our recent cruise we went on a tour of some local gardens and gained some information from the local guide. It may all sound a bit far fetched but this from a man on an island almost two days travel from the nearest hospital, and in an area where men often live well beyond 80.
Cure for Diabetes. The body needs a balance between sweet and sour and it is the increase in sweetness that causes the problem. Take the leaf of the Kanyan tree, local name for what looks like a Banyan, and boil. Drink the fluid daily for three weeks. Within one month the diabetes will be gone.
Skin cancer cure. Take the nut from the same tree and extract the oil. It can take up to two thousand nuts to give 100 ml of oil. Rub the oil on the skin and within one week it will begin to go.
For sunburn. Take the bark of the tree, piss on it and then massage the effected area.
For restful sleep. Take th eleaf of the tree and run the fore arm with it. The oil from the leaf will get into the skin and produce a slightly narcotic effect brining on sleep.
Have not been game to try any of these remedies but judging by th ewell being of the locals there may just be some truth in it. Last year a group of Japanese doctors took a four week study of these claims.

[Keith at Tregenna]

A Nautical Ballad
by Charles Edward Carryl

A capital ship for an ocean trip
Was The Walloping Window-blind;
No gale that blew dismayed her crew
Or troubled the captain’s mind.
The man at the wheel was taught to feel
Contempt for the wildest blow,
And it often appeared, when the weather had cleared,
That he’d been in his bunk below.
The boatswain’s mate was very sedate,
Yet fond of amusement, too;
And he played hop-scotch with the starboard watch,
While the captain tickled the crew.
And the gunner we had was apparently mad,
For he sat on the after-rail,
And fired salutes with the captain’s boots,
In the teeth of the booming gale.
The captain sat in a commodore’s hat,
And dined, in a royal way,
On toasted pigs and pickles and figs
And gummery bread, each day.
But the cook was Dutch, and behaved as such;
For the food that he gave the crew
Was a number of tons of hot-cross buns,
Chopped up with sugar and glue.
And we all felt ill as mariners will,
On a diet that’s cheap and rude;
And we shivered and shook as we dipped the cook
In a tub of his gluesome food.
Then nautical pride we laid aside,
And we cast the vessel ashore
On the Gulliby Isles, where the Poohpooh smiles,
And the Anagazanders roar.
Composed of sand was that favored land,
And trimmed with cinnamon straws;
And pink and blue was the pleasing hue
Of the Tickletoeteaser’s claws.
And we sat on the edge of a sandy ledge
And shot at the whistling bee;
And the Binnacle-bats wore water-proof hats
As they danced in the sounding sea.
On rubagub bark, from dawn to dark,
We fed, till we all had grown
Uncommonly shrunk,-when a Chinese junk
Came by from the torriby zone.
She was stubby and square, but we didn’t much care,
And we cheerily put to sea;
And we left the crew of the junk to chew
The bark of the rubagub tree.

[wilky]

All brilliant stuff guys, much appreciated keep them coming.

[happy daze john in oz]

PENNE ALLA TZARINA
0.5 kilo penne
100ml olive oil
25 grm butter
2 cloves garlic finely chopped
half red onion finely chopped
250grm smoked salmon strips
chopped dill
50ml Vodka
Juice hlf lemon
1.5 cups thick cream
cracked pepper and salt
Chopped black olives
caviar
grated parmesan

In a skillet saute garlic and onion in olive oil over medium heat until lightly coulored.Add salmon and flambe with Vodka. Add lemon juice and cream and reduce until lightly creamy consistency. Add pepper,salt and dill. Toss with the cooked penne and add caviar, olives and parmesan to garnish.

[Keith at Tregenna]

WILL COME UP WITH SOME INTERESTING FOODY STUFF: Guess, I am just going through the BLACK PUDDING BLUES and thats not a Rap. K.