Potage Aux Herbes

Yield > 6
Servings
Keys : Vegetable French France European Mediterranean
Ingredients :
2 qt Rich chicken stock, see
recipe
6 x -(up to)
8 x Sorrel leaves
8 x -(up to)
10 sprg parsley, no stems
6 x -(up to)
8 sprg chervil, no stems
1 cup Fresh basil leaves
8 x -(up to)
10 x Romaine lettuce leaves
1 1/2 cup Fresh spinach, no stems
2 x Eggs, hard-cooked & finely
chopped
Method :
• Heat stock in large saucepan. Finely chop all greens,
combining everything except spinach. Add mixture to heating
stock. When stock reaches boil, reduce heat & simmer for 45
minutes. When almost ready to serve, stir in the spinach &
simmer 3-5 minutes longer. Ladle into soup bowls & garnish
with chopped egg.
• HECK'S
• DETROIT AVE. CLEVELAND.
• WINE:MACON LES CHARMES, 1979

Pork Roast 'N' French-Fry Po-Boy

Yield > 1
Ingredients :
Oil for deep-frying
1 x Idaho potato cut 1/4" by 2"
stick
1 x crusty loaf French bread
2 tbl Mayonnaise
1/2 cup Shredded lettuce
1 x Tomato sliced
1 lb Slow, slow-roasted pork roast
pulled into tender shreds
Method :
• Heat oil in a deep-fryer to 360 degrees. Fry potatoes until
brown and crunchy, 8 to 10 minutes.
• Slice open bread. Spread with mayonnaise and fill with
lettuce and tomato. Fill with pulled pork and top with French
fries.
• Open a beer. Eat, drink, dance to the Funky Meters and
enjoy the Fest ... This recipe yields 1 serving.

SAUSAGE & POTATO OMELETTE

This works best with cold new potatoes, or any potatoes with a
waxy texture.
Eggs x 4 (or 1 per person)
Leftover cooked sausages
Leftover cooked potatoes
2 tomatoes
Parsley
Oil
Method
1. Warm some oil in a large frying pan while you cut the potatoes
and sausages into small pieces.
2. Fry potatoes and sausages together for about 10 minutes until
golden and crisping up on the outside then sprinkle with plenty
of parsley.
3. Preheat the grill and thinly slice the tomatoes.
4. Beat the eggs together in a bowl with a splash of cold water
then pour the eggs into the pan and whisk everything with a
fork for a few seconds before turning the heat down under the
pan. Put the sliced tomatoes in the omelette and leave it to set
for a bit.
5. Finish cooking under the grill for a couple more minutes until
the omelette is risen and golden.
Tips
Use uncooked spare sausages to make miniature meatballs
by pushing the meat out of the skin and rolling into tiny
balls with a little flour (or mix with leftover mince – ditto).
Just add herbs and a couple of pinches of spice – curry
powder, cumin, allspice and cayenne pepper are all good.
Make uncooked chipolatas into cocktail sausages by
squeezing gently in the middle until you’re down to the
skin then twisting the two halves in opposite directions
(so they look the way sausages normally do in a string)
and separating with kitchen scissors.

Pork and Veal Terrine

Yield > 4 people
Keys : Pate Meats Cold Party Bbq French Entree French France
European Mediterranean
Ingredients :
250 gm bacon
250 gm veal, diced
125 gm pork, diced
125 gm chicken breasts
1 x eggs
1 x onions, medium
2 tsp garlic, crushed
125 gm pistachio nuts
2 tsp green peppercorns
2 tbl brandy
1 tsp dried mixed herbs
1 tbl parsley, chopped
4 slc ham
salt, pepper
Method :
• Note:
Meats should be very cold for a good finished product.
• Remove rind from bacon and line base and sides of a
22cm X 10cm terrine mould or loaf tin with slices in
overlapping fasion. Allow slices to hang over edges so they can
be folded over the top.
• Mince veal, pork and chicken in a processor until smooth,
add egg and process a furthur 30 seconds. Remove from
processor and place in a large bowl. Process mixture in batches
if necessary.
• Process onion and garlic and add to minced meats.
Refrigerate for 1/2 hour until cold.
• Stir in remaining ingredients, spread mixture into
prepared tin and fold over bacon to cover the top. Cover tin
with foil and place in a baking dish with enough water to come
1/2 way up the sides of terrine (ie. in a bain marie).
• Cook in a moderate oven for 1 1/2 hours, allow to cool
and refrigerate overnight.
• Serve sliced with Cumberland sauce.
• Serves 8-10.

Pommes Gratinee Forezienne

Yield > 6 Servings
Ingredients :
3 med Baking potatoes
2 tbl Melted butter
Salt and white pepper
1 x Clove garlic, finely minced
1 pt Heavy (whipping) cream
Method :
• Peel the potatoes and cut into 1/8-inch thick slices. Coat
the bottom and the sides of a shallow oven-proof serving dish
with melted butter. Layer the potatoes in the baking dish.
Sprinkle the potatoes with the salt, pepper, and garlic. Pour
the cream over the potatoes. Cover the baking dish with
aluminum foil pierced with 2 or 3 small holes to release steam.
Bake in a 400 oven until the potatoes are tender, about 60
minutes.

Pissaladiere - (French Onion-Anchovy Tart)

Yield > 1
Ingredients :
1 lb Prepared puff pastry dough
thawed if needed
2 lb Onions sliced
3 tbl Olive oil
1 tbl Minced garlic
2 tbl Chopped basil
1/3 cup Grated Parmesan cheese
2 med Firm ripe tomatoes sliced
1/8" thick,
and seeded
1 can Anchovies - (2 oz) or to
taste
20 x Pitted Nicoise olives
Chopped fresh mixed herbs
(such as basil, thyme and
Method :
• Preheat oven to 450 degrees.
• Roll out pastry to a 12- by 16-inch rectangle, 1/8-inch
thick and transfer to a baking sheet. Brush edges of pastry
with water and fold over to form a border 1-inch wide. Score
border with tines of a fork and thoroughly prick center.
• Meanwhile, in a skillet cook onions over low heat in 2
tablespoons olive oil until golden and softened. Stir in garlic
and basil. Transfer to a bowl to cool.
• Sprinkle bottom of tart with 2 tablespoons Parmesan
cheese and spread onion mixture over. Sprinkle onions with 2
more tablespoons cheese. Top with tomato slices and brush
them with olive oil. Decorate tart with anchovies and olives.
Bake for 30 to 35 minutes, or until pastry is golden and crisp.
Sprinkle warm tart with 2 more tablespoons cheese and
chopped herbs. Serve slightly warm or at room temperature.

QUORN SAUSAGE CHILLI

The obvious vegetarian alternative to any standard dish can be a bit
boring and predictable sometimes, so instead of making chilli with
vegetarian mince, try it with leftover Quorn sausages instead. If
you’ve only got one veggie in your house you’re likely to have these
in the fridge quite often; if not, make the chilli with more sausages
to begin with – and needless to say, this could also work well with
real meaty sausages. (If you’re using uncooked Quorn sausages,
cook them in the pan a couple of minutes ahead of the vegetables.)
Leftover (cooked) Quorn sausages
Celery
Tomatoes
Mushrooms
Red pesto
Tomato Purée
Garlic Purée
2 tsp chilli powder
2 tsp cumin seeds
Oil
Water
Method
1. Slice the cold sausages, wash and chop the celery and
mushrooms into chunks and roughly dice the tomatoes.
2. Warm a little oil in a large pan and fry the cumin seeds for a
minute then add the sausages, celery and mushrooms and fry
for a few minutes, turning the food over frequently to stop it
sticking and burning.
3. Add the chilli powder to the pan followed by the tomatoes and
a big spoonful of pesto and stir well before adding a generous
amount of the tomato and garlic purées with a little water.
4. Stir well, adjust the consistency of the sauce with more water
or tomato purée then cook for a few more minutes over a low
heat until the food is hot. Serve with couscous or rice.

CHILLI & TORTILLA CHIPS

Leftover chilli
2 large bags of tortilla chips
Grated mozzarella cheese
Avocado
Tomatoes (at least one per person)
Method
1. Reheat the chilli on Gas Mark 4 (180ºC) in a large ovenproof
dish covered with foil (or a lid) for about 20 minutes until the
food is piping hot. (Or reheat in the microwave before
transferring to a large ovenproof dish.)
2. Empty both packets of tortilla chips over the chilli, mix them
up a bit with the meaty sauce, then sprinkle liberally with
grated cheese and return to the oven, or flash under the grill
for a couple of minutes, so the cheese melts and the edges of the
tortilla chips on the top brown ever so slightly. (Don’t let them
burn.)
3. Serve with chunks of avocado and tomato wedges.
Tips
Also use leftover chilli to stuff peppers and large beef
tomatoes, or as a pizza topping or a filling for jacket
potatoes or potato croquettes (see this chapter, ‘Potatoes’:
Stuffed Potato Croquettes).
Use up half-full jars of pesto in chilli (or Bolognese) as an
alternative to sun-dried tomatoes.

SWEET & SOUR CHICKEN

Leftover cooked chicken
1 red pepper
1 orange or yellow pepper
1 onion
1 standard tin of pineapple rings
2 tbsp (any) vinegar
2 tbsp tomato purée
2 tbsp soy sauce
1 rounded tbsp sugar (soft brown or white)
Oil
Plain flour
Method
1. Warm some oil in a large saucepan.
2. Cut the cooked chicken into rough pieces and coat in a little
flour.
3. Fry the chicken on all sides for a couple of minutes; turn the
heat right down and cover with a lid while you finely chop the
onion and peppers then add them to the pan.
4. Cut 3 or 4 pineapple rings into small pieces and put them in
with the vinegar, tomato purée, soy sauce, sugar and all the juice
from the tin of pineapple.
5. Stir well, cover with a lid and simmer very gently for about 10
minutes.
6. Serve with rice.
Tip
Never throw a chicken carcass in the bin when all you
have to do is immerse it in a saucepan of cold water and
put it on the stove for a few hours to make great stock.
Add a bay leaf or two, an onion cut into quarters and a
couple of carrots (ditto) but if you don’t have any of these
to hand, just the chicken will do.

STUFFED MARROW

Marrow fell out of fashion years ago, not surprisingly, because on
its own and overcooked it’s about as appetizing as a mouthful of
wet tissue.
But baked this way, when it’s in season during the summer, the
softness and subtle flavour of the marrow contrasts nicely with the
taste and texture of the meat. (You could also stuff the marrow
with a mixture of chilli and cooked rice.)
1 medium–large marrow
Leftover chilli
(or a mixture of leftover chilli and rice)
Butter
Salt & pepper
Method
1. Trim both ends of the marrow; cut the whole thing into rings
approximately 2 in (5 cm) thick and scoop out the seeds from
the middle of each ring to leave a fairly large, clean hole. (Leave
the skin on even if you don’t want to eat it; it helps the marrow
keep its shape.)
2. Place the marrow rings in a large, lightly buttered Pyrex oven
dish or casserole, sprinkle the marrow with salt and pepper
then fill the holes and cover the top of each ring with the meat
mixture.
3. Bake in a moderate oven, Gas Mark 4 (180ºC) for about half
an hour, or until the meat is piping hot and the marrow is soft
but not collapsing.
Tip
Make Chilli Con Carne or Bolognese sauce stretch
further by adding a couple of tins of chopped tomatoes
and more seasoning.

LEFTOVER CHICKEN PIE

The remains of about half a large chicken is perfect for this with
cooked leftover sausages, potatoes, carrots and whatever else you
can find; ham, bacon, mushrooms, spinach, peas or sweetcorn. The
only thing that really matters is that there’s lots of chunky stuff in
the pie, as opposed to a few little bits and pieces floating around in
a sea of gravy – which is what the so-called ‘family pies’ you find in
the supermarket consist of.
Unless you’re a keen and very experienced pastry maker (which
is highly unlikely if you’re reading this book) it’s better – and
much, much quicker – to use ready-made puff pastry, either fresh
or frozen, than do it yourself.
1 lb (500 g) pack of ready-made puff pastry
Leftover cooked chicken
Leftover cooked sausages
Leftover cooked vegetables: potatoes, carrots, broccoli, cauliflower;
also tinned peas, broad beans or sweetcorn
1 onion
Spinach
1 tin condensed soup (asparagus, mushroom or chicken)
Chicken stock
Milk
Oil
Salt & pepper
Method
1. Lightly grease the sides of a very large ovenproof dish (roughly
16 in x 101⁄2 in/40 cm x 26 cm) with butter or margarine.
Warm a little oil in a very large saucepan and fry the onion for
a couple of minutes before adding the chopped up chicken,
sausages and leftover vegetables to the pan.
2. After a few minutes add the tin of condensed soup to the pan
then fill the empty tin twice with milk or chicken stock, or a
combination of the two, adding the extra liquid to the pan and
giving it a good stir.
3. Add some fresh torn up spinach and/or a drained tin of
sweetcorn to the pan, season with salt and pepper and keep
over a very low heat while you roll out the pastry.
4. Roll out the whole packet of pastry until it looks about the right
size to fit the dish, but try not to roll it out too large and too
thin or you’ll have a lot of waste and the layer of pastry on the
pie won’t be thick enough to puff up properly.
5. Put the filling into the dish then cover with the pastry, tucking
the ends in around the edges inside the dish.
6. Brush the pastry with milk and bake the pie in the oven, Gas
mark 6–7 (200–220ºC) for 15–20 minutes until the pastry is
risen and golden.
7. Serve with any kind of potatoes, more vegetables or baked
beans.
Tip
Leftover cooked chicken goes even further if you mince it.
Minced chicken mixed with tarragon, salt, black pepper, a
very little lemon juice and mayonnaise makes a great
sandwich filling.

PIZZA ROLLS

I thought of rolling up squares of uncooked pizza with the filling
inside as a way of crisping the dough a bit more and making the
end result less messy to eat with your hands.
When I’ve got the dough in the oven trays I normally mark it
into the same number of pieces there’d be if I was going to cut the
pizza up at the end but you can make bigger rolls than this if you
feel like it, or even roll the pizza into pin-wheels and sprinkle the
surfaces with grated mozzarella or Parmesan cheese for a bit of
variation.
The quantities given below are enough to fill two large oven
trays, which should give you at least six pieces of pizza each, and
because the dough keeps so well in the fridge I sometimes make
the pizzas up one at a time, saving half the amount of dough for
another day.
For the pizza base
1 lb (550 g) plain flour
2 tsp (or 1 sachet) of dried yeast
1 tsp salt
1 tsp sugar
1⁄2 pint (275 ml) warm water mixed with 2 tsp oil
Tomato purée
Garlic purée
Suggested toppings
Cheese and tomato
Sausage and tomato
Gammon and pineapple
Tuna and sweetcorn
Prawns and tinned crab meat
Bolognese or Chilli sauce
Meatballs, peppers and onion
Spinach and ricotta
Mushroom and caramelized red onion
Mixed olives and green pesto
Method
1. Mix the dry ingredients together in a large bowl and make a
well in the centre.
2. Pour the warm water and oil into the well and quickly mix
everything together with your hand to make a soft dough. Turn the
dough onto a floured surface and knead well for 5–10 minutes,
sprinkling a little more flour whenever you feel you need to.
3. Place the dough in a greased bowl, cover with a damp tea towel
and leave at the bottom of the oven on the lowest setting for
about half an hour until the dough has almost doubled in size.
(If you’ve got an airing cupboard you can prove the dough in
there instead.)
4. Place the dough on a floured surface and knead again for
another 5 minutes (known as ‘knocking back’) before covering
with the damp cloth and proving for about half an hour – same
as before – until the dough has doubled in size again.
5. Knock the dough back again and divide into two halves. (Keep
one half in a food bag in the fridge if you don’t want to use it
straight away.)
6. Roll the dough out to fit the lightly oiled oven tray(s) – but
not too thin unless you want the cooked dough to be really
crisp – and press down well, folding any rough edges over and
brushing the surface with a little more oil. Cover with cling film
and keep in the fridge until you’ve got the topping ready.
7. Mark out the dough into six pieces then spread each piece with
tomato purée, a little garlic purée and a couple of spoonfuls of
topping, leaving about 1⁄4 inch (5 mm) of edge all the way
round.
8. Roll each piece of pizza up carefully with the sealed edge
underneath.
9. Brush with a little olive oil and bake in the oven on Gas Mark
6 (200ºC) for approximately 10 minutes until the dough is firm
and just golden on the outside.

SUPER-QUICK-NO-WAIT PIZZA

Like the potato base pizza and pan pizza in Chapter 3, ‘Loose
Ends’, there’s no yeast involved here so it’s ideal for making on busy
school nights – or any day you simply don’t have the time or the
energy to make regular dough and wait for it to rise.
This makes one average 9–10 inch (23–25 cm) pizza but you
could just as easily make two in the same amount of time, and
although I’ve made this one cheese and tomato for the sake of
simplicity, it goes without saying that, as with all pizza, you can
use whatever you like for the topping.
4 rounded tbsp of self-raising flour (4 oz/100 g)
1 tsp baking powder
1⁄2 tsp salt
1 oz (25 g) grated cheese
1 egg
1 oz (25 g) melted butter
2 tbsp milk
Tomato purée
Garlic purée
Grated cheese
Tomatoes
Method
1. Sift the flour, baking powder and salt into a large mixing bowl
with the grated cheese, stir well, then add the melted butter,
milk and beaten egg.
2. Mix everything together with your hand and pinch the dough
together into a soft ball.
3. Turn the dough out onto a floured surface and knead very
gently for a minute or just long enough to make it smooth and
ready to roll.
4. Roll the dough out to a rough circle and either press it into a
well greased 9 inch (23 cm) cake tin or put it on an oiled baking
tray. Fold the edge inwards, pressing gently into shape to make
it neater.
5. Spread the dough with tomato and garlic purée, cover with the
thinly sliced tomatoes and grated cheese and bake in the oven
on Gas Mark 4–5 (180–190ºC) for 25–30 minutes, or until
the pizza crust is crisp and golden and the cheese is bubbling.

Pets De Soeurs (Sister's [i.E., Nun's] Farts)

Yield > 40
Fritters
Ingredients :
6 tbl Butter
2 tsp Sugar
1 pch Salt
1 tsp Grated lemon rind
4 x Eggs
1 cup Flour
1 tsp Vanilla
1 tsp Rum, dark, opt
Oil, for deep-frying
Sugar, confectioners
Method :
• Combine the butter, sugar, salt, and lemon rind with 1
cup water in a saucepan and bring the mixture slowly to a boil.
When the butter has completely melted, remove the pan from
the heat. While the pan is heating, break each of the eggs into
a separate custard cup or similar small dish and have these
ready. When the pan is removed from the heat, add all the
flour at once, stirring, first carefully, then, when the flour is
absorbed, vigorously with a wooden spoon.
• When you have a compact, thick paste, turn the heat to
medium high and return the pan to it. Cook this mixture for 3
to 4 minutes, stirring constantly and scraping the sides and
bottom, until the batter clings together in a solid mass, leaving
the bottom and sides of the pan clean, and takes on a glossy
look. Turn off the heat and remove the pan from the stove.
• Beat in the vanilla, and the rum if used, giving the batter
a chance to cool a little. When it has, make a well in its center,
pour in 1 egg, and beat this into the mass. When it is
incorporated, beat in another egg and proceed until all the
eggs are used. The resulting pastry should be flexible and soft,
firm enough to hold its shape and not at all runny. Set it aside
and let it rest for about 45 minutes, or for the duration of
supper.
• When ready to make the fritters, fill a deep skillet or
deep-fat fryer two-thirds full of oil and heat to 360 deg.F (not
too hot, or the exteriors will brown before the center is
cooked). If you are using a deep-fat fryer, do not use the
basket, but a slotted spoon or wire mesh skimmer instead.
• Drop the batter into the hot oil a teaspoonful at a time,
dipping the spoon into the oil after each scoop. Don't
overcrowd the pan, since they puff up to about four times their
original size. Nudge them to roll over, so that they color evenly
on all sides. When golden brown, drain on paper towels and
sprinkle with confectioners' sugar. Serve hot. Pet de Breton.
This recipe makes 1 large fart. Make the batter with the same
ingredients the same way as explained above, including the
45- minute rest. Preheat oven to 375 deg.F. Pour the batter
into a large greased pan (a 10-inch or so heavy cast-iron
frying pan works well for this) and set in the oven. Bake for an
hour. Remove, sprinkle with confectioners' sugar, tear apart,
and eat as soon as it's cool enough to handle.

TUNA, PASTA & SWEETCORN

For an even quicker option, just grate cheese (Cheddar or fresh
Parmesan) over the food at the end, instead of making a cheese sauce.
Pasta shapes
1 large tin of tuna
Sweetcorn
1 oz (25 g) butter or margarine
1 tbsp of flour
1 mug or 1⁄2 pint (300 ml) milk (approx)
1 oz (25 g) hard (Cheddar) cheese
Method
1. Cook the pasta in a pan of slightly salted boiling water
according to the instructions on the packet, and add the
drained tin of sweetcorn – or some frozen sweetcorn – for the
last 2 minutes of the cooking time.
2. Meanwhile, make the cheese sauce by melting the butter or
margarine in a saucepan and stirring in the flour to make a
smooth paste. Cook over a low heat for a minute until the paste
looks shiny and slips away from the bottom of the pan then
add the milk and grated cheese, stirring or whisking all the time
until the sauce thickens and is completely lump-free. (This only
takes a few minutes.)
3. Drain the tinned tuna; strain the cooked pasta and sweetcorn
and mix the two together.
4. Serve the tuna, pasta and sweetcorn in soup bowls or on dinner
plates and pour the cheese sauce over the top.
Tip
Dried pasta is much more economical than fresh pasta
(unless you’ve made it yourself ) and, arguably, tastes
better too.

SAUSAGES IN SPICY BBQ SAUCE

HP sauce is thinner and much tangier than tomato ketchup so the
quantities are different, otherwise the general idea is exactly the
same. And again, I can’t claim that this tastes 100% authentic, but
it’s still good and takes only a few seconds to make, which makes
it worth a try in my book.
1 heaped tbsp HP sauce
1 tbsp vinegar
2 tbsp maple syrup
Method
Coat sausages with the spicy BBQ sauce and cook in the usual way

BEAN BURGERS

The quantities given here make about 8 burgers. You don’t need to
be too precise with any of the ingredients and, if you don’t have 5
Spice, season the burgers with curry powder, or just add mixed
herbs, thyme, or Herbes de Provence.
For crisper burgers, deep fry in very hot oil instead of shallow
frying.
1 tin of mixed beans
2 carrots
1 onion
1 tbsp flour (plain or gram)
2 tbsp breadcrumbs
1 tbsp red pesto
1 tsp 5 Spice
Oil
Method
1. Drain the tin of beans; rinse in a sieve under the cold tap then
put them in a large bowl and break them up a bit with a potato
masher.
2. Peel the onion, scrape the carrots and grate everything into the
bowl with the beans.
3. Add the pesto to the bowl followed by the flour, breadcrumbs
and seasoning and mix the whole lot together with a spoon.
4. Heat some oil in a frying pan while you make the mixture into
patties with your hands.
5. Fry the burgers 4 or 5 at a time and cook for a couple of
minutes on each side, keeping them warm in the oven as you go.
6. Serve inside mini pitta breads with any type of tomato sauce or
yoghurt dressing, or with rice or couscous and salad.

SAUSAGES IN BBQ SAUCE

I’ve got no idea how the real thing is made, but this rough
approximation of BBQ sauce tastes good to me …
This amount of sauce is enough to coat 8 large sausages or 12
chipolatas so double it up if you want more sauce to serve with
the cooked sausages.
2 heaped tbsp tomato ketchup
1 tbsp vinegar
1 tbsp maple syrup
Method
1. Place sausages on an ovenproof tray, prick each one with a knife
a few times and coat with the BBQ sauce.
2. Cook in the oven in the usual way; Gas Mark 6 (220ºC), for
about half an hour.

Petite French Peas with Pineapple Mint

Yield > 6
Servings
Ingredients :
2 tbl Unsalted butter
4 cup Fresh petit pois or other
sweet baby peas
3 sm Onions, thinly sliced
2 sm Carrots, peeled/thin sliced
1 tbl Lemon juice
1/4 cup Chicken stock
1 tsp Sugar
Salt & white pepper to taste
Bouquet garni consisting of 1
sprig each pineapple mint
french thyme, and parsley
1 sm Head butter lettuce shredded
2 tbl Pineapple mint, chopped
Method :
• Heat butter in a medium saucepan with a tight-fitting lid,
then add peas, onions, carrots, lemon juice, chicken stock,
sugar, salt, pepper and bouquet garni. Stir well, then cover
with shredded lettuce. Cover pan and simmer for 30 to 45
minutes or until vegetables are tender. Remove bouquet garni,
taste for seasoning and cook 5 minutes longer. Sprinkle mint
leaves over peas and serve immediately.

CHEESY CORN FRITTERS

1 large tin of sweetcorn
1 oz (25 g) hard cheese
3 tbsp flour
1 egg
1⁄2 cup of milk (approx)
1⁄2 tsp paprika
1⁄2 tsp cumin
1⁄2 tsp coriander
Oil
Method
1. Sift the flour and spices into a mixing bowl then make a well in
the centre, add the egg and half of the milk and beat it all
together with a fork or small hand whisk to make a thick,
smooth batter. (Add the rest of the milk if the batter’s too
stodgy.)
2. Grate the cheese, drain the tin of sweetcorn and mix both with
the batter while you warm about 1⁄2 in (1.25 cm) of oil in a
large pan.
3. Drop tablespoons of the mixture into the hot oil and cook for
about 5 minutes, turning once.
4. Drain the fritters on kitchen roll and serve with burgers or
chicken and salad, or with ketchup or a salsa dip.

FISH FINGER PIE

Fish fingers (2–4 per person, depending on size of person)
Spinach
Tomatoes
Grated cheese
Method
1. Place fish fingers side by side in batches of 2–4 and grill on
high for about 10 minutes.
2. Wash and slice the tomatoes, finely shred the spinach and grate
the cheese.
3. Turn the fish fingers over and grill on the second side for no
more than 2 minutes.
4. Cover each batch of fish fingers with a layer of spinach and top
with the slices of tomato and grated cheese.
5. Grill for a few more minutes until the cheese is brown and
bubbling.
6. Serve with chips.

CRAB CAKES

One small tin of crabmeat makes about 8 little crab cakes.
11⁄2 oz (40 g) gram flour
2 oz butter or margarine
1⁄2 mug of milk
1 small (7 oz/170 g) tin of crabmeat
2 tsp 5 Spice
Chives
2 tbsp sesame seeds
1 egg
Lemon juice
Black pepper
Method
1. Drain the tin of crabmeat and season with 5 Spice, lemon juice,
black pepper and chives.
2. Melt the butter or margarine in a small saucepan, beat in the
sifted flour and cook for a minute, stirring continuously, then
add the milk and whisk for a couple more minutes to make a
very thick sauce.
3. Take the pan off the heat and add the crabmeat, sesame seeds
and more lemon juice, then stir everything together and shape
the mixture into small cakes with your hands.
4. Place on an oiled baking tray and bake in a hot oven, Gas Mark
6 (200ºC) for 20–25 minutes and serve with a sweet chilli
sauce, oven chips and salad.
Tip
Gram flour (chickpea flour) mixed to a paste with sugar
or salt and lemon juice makes a good, cheap exfoliator and
skin softener, as do porridge oats mixed with a little warm
water. If you’re addicted to brand name beauty products
these home-made versions won’t impress you much, but
they do exactly the same job for a lot less money.

Perfect French Pressed Coffee with Frothed Milk

Yield > 1

Ingredients :
2 tbl coarse-ground French roast
coffee for every
3/4 cup hot water
Hot milk, preferably 2%, as
needed
EQUIPMENT
French coffee press Method :
• Remove the plunger from the coffee press and put the
coffee in the bottom. Pour in the water, leaving about 1 inch of
space at the top and stir with a small wooden spoon. Rest the
plunger on top of the glass pot and let the coffee steep for
about 4 to 6 minutes.
• Meanwhile, pour the hot milk into the frother, insert the
plunger, and pump until the milk is frothy.
• Using slight pressure, slowly push the plunger down on
the coffee press. Divide the coffee among cups and spoon over
the frothed milk. Serve immediately.
• This recipe yields 1 serving.

Pecan-Orange French Toast

Yield > 5
Ingredients :
4 x Eggs lightly beaten
1/4 cup Orange juice concentrate
1/2 cup Milk
1/2 cup Finely-ground pecans
1/2 tsp Vanilla
1/8 tsp Cinnamon
1 pch Nutmeg
10 slc French bread - ( ea 1" thick)
GARNISH
Unsalted butter
Maple syrup
Powdered sugar
Cooked sausage links
Method :
• In a shallow bowl beat together eggs, orange juice
concentrate, milk, pecans, vanilla, cinnamon and nutmeg. Dip
bread into egg mixture, coating both sides. (Soak for 30
seconds on each side.)
• In a skillet melt 1 tablespoon butter and cook the bread
on both sides over medium heat for 2 to 3 minutes on each
side or until golden. Serve with butter, syrup, powdered sugar
and sausage.
• This recipe yields 5 servings.

CHILLI DOGS

In America, Chilli Dogs are made with a ground beef sauce, very
similar to Chilli con Carne, so this is a lightweight version of the
real thing; much less calorific and easier to eat with your hands.
Hot dog rolls
Jumbo frankfurters or large sausages
1 tin of chopped tomatoes
3–4 tbsp tomato purée
2 onions
1 clove of garlic
3–4 medium mixed red and green chillies
2 tbsp vinegar
2 tsp sugar
1⁄2 tsp salt
Method
1. De-seed and thoroughly rinse the chillies in cold water.
2. Roughly chop the chillies and onions, crush the garlic and put
into a large saucepan with the chopped tomatoes, tomato purée,
vinegar, sugar and salt.
3. Bring the sauce to the boil, stirring occasionally, then simmer
for about 20 minutes.
4. Allow the sauce to cool slightly then whiz it in a blender or
food processor.
5. Keep the sauce warm, or cool completely and refrigerate for
later on. (Reheat in the microwave when needed.)
6. Cook the sausages or warm the frankfurters according to the
instructions on the packet, then make several deep cuts along
the length of each one with a sharp knife.
7. Put the sausages or frankfurters into rolls and spoon the sauce
over the meat. (Spread the rolls with a little French or
wholegrain mustard for extra flavour.)

Peaches 'Au Gratin'

Yield > 4
people
Ingredients :
6 x peaches
2 tbl sugar (caster)
2 tbl butter
6 x macaroons
1 tbl coconut, dessicated
2 x egg yolks
2 tbl cream
1 tbl brandy
Method :
• Pre-heat oven to 350F/190C degrees.
• Butter a baking dish.
• Peel 2 peaches. Cut flesh in pieces.
• Cut remaining peaches in half. Remove pits and scoop
out a bit of the pulp from each half.
• Combine pulp with cutup peach and mash well with a
fork. Add butter and crushed macaroons, coconut, egg yolk,
cream and brandy and mix well.
• Fill each peach half with mixture, mounding it slightly.
Arrange in baking dish and bake 30 minutes.
• Serve hot or cold.
• Macaroons are crisp coconut biscuits available from
supermarket.

Pate De Campagne (Country Pork Pate)

Yield > 8
Servings
Ingredients :
1 tbl Butter
1 x Onion, chopped
1/2 lb Ground lean pork
1/2 lb Ground pork fat
1/2 lb Ground veal
1/2 lb Pork or chicken liver, finel y
chopped
2 x Cloves garlic, peeled
Pinch of ground cloves
1/2 tsp Ground allspice
Pinch of ground nutmeg
2 x Eggs, beaten to mix
2 tbl Brandy
Salt
Pepper
1/2 lb Bacon slices
Method :
• Melt butter in a small saute pan and cook onion over low
heat until soft but not brown, 10-15 minutes. Leave to cool. In
a food processor, puree the pork, pork fat, veal, pork or
chicken liver, garlic, allspice, cloves, nutmeg, eggs, cooked
onion, brandy, salt and pepper. Divide the mixture in half if it
does not all fit comfortably in the machine. Saute a small piece
of mixture and taste for seasoning. It should be highly
seasoned. If not, add more salt and pepper. Set oven at 350F.
Line the sides and base of a 1-quart terrine mold with bacon,
reserving 2 slices. Pack pork mixture in the mold and smooth
the top. Cut remaining bacon in thin strips and arrange in a
lattice on top of the pate. Cook the pate, uncovered, ion a
water bath until done when tested with a skewer, 1.1/4 to
1.1/2 hours. Let pate cool to tepid. Insert a board that fits
inside the rim of the terrine.
• Distribute weights on top and chill. Serve pate from the
mold, and cut in slices at the table. The pate should be made
at least 48 hours ahead so that the flavours mellow. It can be
kept up to 5 days in the refrigerator.
• Variations: Pate de porc solgnote (Pork pate with
Hazelnuts) Add 1 cup toasted peeled hazelnuts to the pork
mixture. Pate de Pork Marbree (Marbled Pork Pate) Roll each
chicken liver in very thinly sliced pork fat or fat bacon. Make
pate mixture without livers. Pack half of the mixture into the
mold and place livers down the center. Cover with remaining
mixture and bake. When sliced, the pate is marbled with liver
outlined in fat.
• Classic french Cooking

Paupiettes De Saumon Fume – France

Yield > 6
servings
Ingredients :
6 slc Smoked salmon
250 gm Fresh or frozen crab meat
6 x Spring onions
1 x Apple
1 x Green chilli
1 tbl Chopped coriander
5 tbl Mayonnaise
1/2 x Lemon
6 x Oysters
1/2 tsp Curry mix
1 bn Chives
3 tbl Olive oil
Method :
• Place 4 spoons of mayonnaise in a bowl with the crab,
chopped spring onions, coriander, chilli and apple. Season with
salt and pepper, then mix well.
• Place the salmon slices over cling film and top each of
them with a share of the crab mixture. Wrap the cling film
around and form 6 small balls.
• Place in the fridge.
• Heat the curry mix in a pan with olive oil and stir for 3
minutes. Put the oysters in the liquidiser with 1 spoon of
mayonnaise, lemon juice and the curry oil. Process until
smooth.
• To dress, place a ball on the middle of each plate. Spoon
some sauce around and sprinkle the chives over.

Pastel De Manzana - Apple Mint Crisp

Yield > 6
Servings
Ingredients :
1 tbl Butter, softened
1 cup Sugar
1 cup Flour
1/2 tsp Baking powder
1 x Egg
1 tbl Dried mint leaves
1 tbl Ground cinnamon
4 med Cooking apples, peeled,
cored and cut into 1/4"
slices
1 cup Heavy cream, whipped
Method :
• Preheat the oven to 350 degrees F. Coat the bottom and
sides of an 8'x8"x2" baking dish with the butter. Set aside.
Combine the sugar, flour, and baking powder - sifting them
together into a bowel. Make a well in the center and drop in
the egg. Mix together until the egg is absorbed into the flour.
In a large bowel, mix together the mint and the cinnamon. Add
the apples and toss until the apples are coated. Arrange the
slices in the baking dish and scatter the flour mixture over
them, spreading and pressing gently to cover the apples
completely. Bake in the oven center for 45 minutes, or until
the top is crusty. Serve at room temperature accompanied

Pain Perdu (French Toast) with Bananas Foster

Yield > 1
Ingredients :
1 stk butter
3 x eggs
3/4 cup milk
1 tbl grated orange zest
1/4 cup fresh orange juice
2 tbl sugar
1/4 tsp cinnamon
1/4 tsp vanilla extract
8 slc French Bread about 1" thick
powdered sugar for dusting
Bananas Foster
2 tbl butter
2 x bananas peeled and sliced,
1/4" thick
1 cup pecan pieces
2 cup maple syrup
1/4 cup rum
Method :
• Pain Perdu:
1. In a mixing bowl, whisk the eggs, milk, orange zest, orange
juice, sugar, cinnamon, and vanilla, to dissolve the sugar.
• 2. In a nonstick sauta pan, heat 2 tablespoons of butter.
Dip 2 slices of the bread into the egg-milk mixture, coating
evenly. Fry in the butter until golden brown, 2-3 minutes on
each side.
• 3. Repeat until all the butter and bread is used.
• 4. Lay the pain perdu on a platter. Add the bananas to
the pecan mixture and warm slightly. Spoon the warm sauce
over the pain perdu. Dust the entire plate with powdered
sugar.
• Yields: 6 servings.
• Bananas Foster:
1. In a sauta pan, melt 2 tablespoons of the butter.
• 2. Add the pecans and sauta for 4-5 minutes, stirring
constantly.
• 3. Stir in the maple syrup and bring the liquid up to a
simmer.
• 4. Remove the pan from the stove and add the rum.
Carefully place the pan back on the stove and flame the sauce.
Remove the sauce from the heat and set aside.
• Gary Says: I love this dish. it is elegant and reminds me
so of my visits to New Orleans.