phall (Indian curry club)

§ Chop meat into 1” cubes

§ Fry onion, garlic, ginger until golden in ½ the oil

§ Mix spices with a little water to make a paste.

§ Add paste to onion mixture and cook for 10 min.

§ Add tomato (tinned, ketchup & puree) and chillies to onion spice mix and cook another 10 min.

§ Meanwhile fry the meat in a separate pan in ½ te oil until meat is sealed ( 5 -10 min)

§ Combine all ingredients in a dutch oven an cook on stove top – stirring often – for 20 min or more depending on desired consistency – should not be soupy

§ Place in preheated oven at 275F for 45 – 60 min.

§ Lower temp to 200F and cook another hour – allow to marinate overnight if possible. This improves with freezing – curing, thawing and reheating!

1 ½ LB	675 grams of meat (beef) or poultry (chicken)
1	Large onion chopped fine
8	Cloves of garlic chopped fine
1 oz	Fresh ginger chopped fine
3 Tbsp	Vegetable oil
14 oz	Canned tomatoes
1 Tbsp	Of each of Ketchup, Tomato puree
12	Chillies – fresh or dried`
1 tsp	Of each of these spices: Ground cumin, Ground coriander, Cayenne pepper, Fennel seeds, garam masala
3 tsp	Chilli powder

Royal Indian Salmon ( Rotation cookbook)

§ Add coriander, pepper, cumin and lemon juice to stock and stir

§ Place steaks (or filets of same size) in a shallow pan or ziploc and pour marinade over. Marinate at least 2 hours but do not marinate over 4 or 5 hours as lemon will cook the steak. (This freezes well and ‘cures’ as it freezes and thaws if you make extra)

§ Place steaks on broiling pan and spoon 2 tsp of marinade on top of each steak. Place under broiler on low broil for 6 – 10 minutes or until slightly brown on edges.

§ Turn steaks over spoon on remaining marinade and broil for another 8 – 10 mintes

Serves 4

¼ cup	Chicken stock
2 Tbsp	Lemon juice
½ tsp	Crushed fennel seeds
¼ tsp	Cumin ground
¼ tsp	Ground coriander
To taste	Ground black pepper
4	Salmon steaks (about 24 oz

De John Lamb ( John Clark’s ba ba recipe)

§ Mix up marinade & spread n beast for at least 6 hours (best overnight)

§ Grill on hot coals (preferably avec brewski in hand) 12 – 15 min per side. As always DO NOT OVERCOOK

8 oz	Dijon (pronounced De John in the Shafer house)
3 T	Soy sauce
3 T	Peanut Oil
2 t	Crushed rosemary (I goose this up)
2 t	Ground ginger
1	Clove of garlic (are you kidding? – try two or 3)
6 LB	Butterflied leg of lamb – take off rock hard stuff especially

Marinated chevre w black olives

§ Slice chevre (goat’s cheese!) into 1” thick rounds and arrange as 1 layer in a serving dish

§ Place garlic cloves around chevre (some people remove them later after marination?)

§ Sprinkle chevre with herbs, peppers, olives & tomatoes

§ cover with olive oil

§ marinate several hours in fridge (or even a couple of days!)

§ serve with French bread

1 LB	Unripened chevre
2	Cloves of garlic halved and smashed
½ tsp	Dried thyme
¼ tsp	Dried hot chilli flakes
1 tsp	Fresh parsely chopped
2 tsp	Fresh basil chopped
½ cup	Pitted black Kalamata olives
¼ cup	Chopped sundried tomatoes
1 cup	EV Olive oil

Tea smoked quail (this is emeril’s but originally is Barbara tropp)

§ Place quail in bowl and sprinkle with salt, 5 spice and sesame oil

§ Place tea in a stovetop smoker and place on high heat

§ Once tea begins to smoke place quail in smoker, close tightly and turn heat off

§ Leave in smoker for 20 minutes

§ Heat grill to medium heat and grill smoked quail for 3 minutes on each side

§ Serve with hoisin sauce

Serves 4

8	Quails (4 oz ea) 32 oz – rib bones removed ( we don’t)
2 tsp	Salt
2 tsp	5 spice powder
1 tsp	Sesame oil
¼ cup	Oolong tea

Tomato & Chickpea

§ In a cuisinart mince about 2/3 of the can of chickpea – leaving 1/3 in the can. Set aside the minced chickpea.

§ In the cuisinart finely chop together the onion, garlic, chilli.

§ Fry the onion mix in the olive oil in a dutch oven or wide bottomed copper pan until golden – about 5 minutes. Add basil, rosemary, thyme and stir into mix – about 2 minutes.

§ Add chickpea mix and heat through (about 2 minutes) and then add the can of tomatoes and tomato puree

§ Once the mix is bubbling (about 3 – 5 minutes) add a handful of spinach and stir in until it reduces in size and then repeat with the second handful.

§ Turn down heat and stir periodically for 20 - 30 minutes to blend flavours. Consistency should not be too liquid.

§ Before serving add the whole chickpeas remaining in the can and then the spinach so that all ingredients are hot.

Serve 6

1	Small onion
2	Cloves garlic
1 ½ Tbsp	Olive oil
1	Can of chickpeas (19 oz)
1	Can of tomatoes (28 oz)
1	Can of tomato purée
½ tsp	salt
2 tsp	Coarsely ground black pepper
3 or 4	Dried red chilli
½ Tbsp	Dried basil
1 tsp	dried rosemary
1 Tbsp	Dried thyme
3	Handfuls of fresh spinach

Coq au vin (best of life) (coming soon!)

bouillabaisse (tyler florence food tv) (Coming soon)

carbonade (best of life) (Coming soon)

Smoked salmon nori rolls (lucy waverman) (Coming soon)

Onion soup gratinée (inspired by Jacques Pépin from the Apprentice)

§ Melt butter in sauce pan & sauté onions in butter over low heat for about 30 minutes or lightly browned – very slow

§ At 15 minutes mark add the sugar & thyme

§ After 30 minutes add stock, pepper & simmer gently for 15 min

§ Arrange bread slices in oven on tray in oven preheated to 400F and bake for 8 – 10 min or until nicely browned

§ Add cayenne to cheese and mix. Divide toasts among bowls and sprinkle ¼ cup of cheese into each bowl

§ Cook stock & onions 15 plus min (see above) then pour soup into bowls filling each to top

§ Sprinkle on rest of cheese dividing it among the bowls taking care not to push it into the liquid but press it around rim of bowls so it adheres there as it cooks and the crust doesn’t fall into the liquid.

§ Arrange soup bowls on a baking sheet bake for 20 minutes -- or until a rich glorious brown crust has developed on top.

Serve 3

1 Tbsp	Unsalted butter
3	Onions 8 oz – mixed preferably of shallot, green and cooking
3	Cloves of chopped garlic
40 oz	Chicken & beef stock (20 oz of each)
½ tsp	Fresh ground pepper
16 slices	Baguette (or equivalent volume of bread!)
7 oz	Grated Swiss cheese (Gruyere, or Emmenthal even Kraft)
¼ tsp	Thyme leaves
½ tsp	sugar
1 oz	White wine (… if open ?? da)
½ tsp	Cayenne pepper (optional)

Hot Crab Curry (Floyd Style[1])

[1] See “Hot Crab Curry & Crab Curry recipes from “World Wide Curries doc.

1. Clean the crabs and break them into smaller pieces and slightly crack them with a cracker.

2. Heat oil and add the mustard, cardamom, cumin and fennel seeds, and dried red chilies over medium heat. When the mustard seeds start popping, add peppercorns, garam masala, ginger & garlic and fry for a minute.

3. Add onion and fry till golden in color then add turmeric, salt, (tomatoes) and green chilies and cook until oil seeps through the gravy. Add tamarind and bring it to a boil over high heat.

4. Now add the crab pieces to the gravy and ½ cup of water and mix gently. and simmer on medium-heat uncovered until the crabs are cooked for about 15min. The sauce should be thick if not then on high heat evaporate any excess liquid.

INGREDIENTS (serves 5 – 7)

4 Dungeness crabs: approx 9 lbs

Large onion- 1 (finely chopped)

6 cloves garlic, crushed

1 " ginger, ground to a paste

5 green chilies, finely chopped

Bunch of chopped cilantro (coriander) leaves

Coriander powder- 1 tsp

Dried red chilies- 2

Cumin powder- 1 tsp

Black peppercorns- 1/2 tsp

Turmeric powder- 1 tsp

Salt to taste

Coconut milk- 2 1/2 cups

Oil- 5tbsp

6 fl oz hot water

1 tsp fennel seeds

1 Tbsp of tamarind ‘water’[1]

3 cardamom pods

1 tsp. garam masala

mustard seeds- 1 tsp

optional from “Crab Curry recipe but not in Floyd recipe) – optional are noted in brackets

· 1 large tomato, chopped finely

· 1 " stick cinnamon

[1] Take paste (about 1 /4” by 1” slice and mix in water until pulp is sseparated from ‘water’

Prawn Baffad (modified April 28)

Method

For Masala: Grind together the chilies, cumin, peppercorns, garlic and ginger. Mix in the turmeric.

Fry the onions in a little oil until golden brown. (cook long - so soft!)

Add 2/3 of tomato and masala and cook until flavours meld.

Add tamarind, vinegar, remaining 1/3 of tomatoes and the shrimps and cook for additional 5-6 minutes – do not overcook shrimp).

Ingredients (serves 4)
750g kg uncooked shelled shrimp (31-40 count)
16 dried red chilies
1 tsp cumin seeds
25 peppercorns
5 cloves garlic
1 inch piece ginger
2 tsp ground turmeric
4 small onions, chopped
4 tomatoes, skinned and chopped or a about 28oz can
salt to taste
small amount of tamarind (1+ tbsp) dissolved in a litle water
2 tsp balsamic vinegar to taste

Kat-a-kat Lamb Shoulder) Ingredients

Method
1) make the mixtures: (1) Grind the kat-a-kat mix (if making yourself) to a fine powder. (2) in a food processor chop ginger, garlic and onion.

2) Heat the oil in a daube pan and add the onion mix . Fry until soft.

3) Add the kat-a-kat mix to the onion mix. Add tomatoes and cook for 10 – 15 minutes and then the stock – cook for another 10 minutes at medium heat.

4) Add lamb. Liquid should cover .Cook in oven at low heat for about 2 hours until lamb falls off the bone.

5) Finally add lemon juice and cilantro leaves (optional) and mix well.

Shan’s or another prepared pack of Kat-a-kat -50 gram = 12 tsp. This recipe makes 8 tsp or 40ml – ie a 2/3 recipe

To make a kat-a-kat

1 ½ tsp. of Whole Red Chillies or more (crushed)

1 tsp. of Cumin Seeds (Sufaid Zeera)

1/2 tsp. of Aniseeds (Sounf)

1 tsp. of Dried Fenugreek Leaves (Kastoori Methi)

1/4 tsp. of Grounded Mace (Jaifar Javetri)

1 1/2 tsp. of Red Chilli Powder (more or less may be used depending on spice preferance.)

1 1/2 tbsp. of Coriander Powder (Pisa Dhania)

1/4 tsp. of Turmeric Powder (Pisi Haldi)

1/4 tsp. of Grounded Cinnamon (Pisi Dal Cheeni)

(for a 2/3 pack of 50g kat-a-kat / grossup by 50% for full pack)

1 1/3 kilo lamb shoulder trimmed but left whole

2 Onions (chopped)

½ of 28 oz can Tomatoes

4 Green Chillies or more!! (chopped)

1 (2" piece) of Ginger (Adrak) (chopped)

A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)

1 tsp. of Whole Red Chillies or more (crushed)

1 tsp green cardamom crushed

1 tsp black pepper ground

Salt (to taste)

2 tsp. of Ginger Paste

2 tsp. of Garlic Paste

1 tsp. of Lemon Juice (Nimbu Arakh)

3 Tbsp of Cooking Oil

1 10 oz can of chicken stock

water if necessary(to add to stock)

Maureen’s Best BBQ Chicken (Thomas Robson Peruvian Chinese BBQ Chicken)

§ Prepare all ingredients & have at hand. Combine seasonings and mix well.

§ Marinate hens in seasoning for 2 hours or overnight

§ Preheat grill or BBQ. Grill (bone side down) over direct heat for 5 minutes and then over indirect for another 20 minutes. Turn over and finish skin side down for 5 minutes.

§ If roasting at 375 F for about 1 hour.

§ Let rest for 10 minutes.

Serves 4

2	Cornish Hens - split down back (or 1 medium chicken)
½ tsp	(2 ml) garam masala
1 tsp	(5 ml) sesame oil
2 tsp	(10 ml) coriander (ground)
1 Tbs	(15 ml) salt
1 Tbs	(15 ml) chilli paste (4 ground chillies)
3 Tbs	(45 ml) honey
3 Tbs	(45 ml) peanut oil
3 Tbs	(45 ml) dark soy
4 Tbs	Cumin (ground)
6 Tbs	(90 ml) Chinese black vinegar (or if not available use balsamic)

Australian lamb shoulder

Cover lamb with herb rub and let rest for ½ hour or more. (if shanks keep oil separate for browning in next step – if shoulder combine with herbs).
Brown lamb shanks in casserole for 5-7 minutes on stove top. For lamb shoulder, do in the oven for 8 minutes at 500F.
Remove lamb and pour off all but 2 Tbs (30 ml) of fat
In separate flameproof casserole cook pancetta/bacon at medium heat. As it fries add onions, carrots and garlic. Cook for 10 minutes stirring often.
Add remaining ingredients except salt, pepper
Bring to a boil and add lamb to casserole.
Cover casserole and bake in oven for 2 hours at 325F or until lamb is very tender. (Longer and lower temp for juicier)
Remove lamb to a shallow serving bowl and keep warm. Degrease sauce manually (with casserole on an angle)
Boil sauce on stove top to thicken and then add salt & pepper to taste.
Spoon sauce over lamb.
Serve with fresh homemade semolina pasta - if you have it.
serves 4 - 6

5 lb	Lamb shoulder or lamb shanks (4 -6 shanks)
Herb Rub
2 tsp	(10 ml) Thyme leaves
1 tsp	(5 ml) Fennel seed crushed
½ tsp	(2 ml) Coriander ground
1 tsp	(5 ml) Salt
1 tsp	(5 ml) pepper
2 Tbs	(30 ml) Olive oil
White Wine Tomato sauce
3 oz	(100 gram) Pancetta chopped
2 cups	(500 ml) Onions thinly sliced
½ cup	(125 ml) Carrot finely chopped
2 Tbs	(30 ml) Garlic minced
1 cup	(250 ml) Wine dry white
1 ½ cups	(375 ml) Tomatoes seeded chopped – may be canned
2 cups	(500 ml) Chicken stock
1	Bay leaf
1 tsp	(5 ml) Rosemary leaves chopped