world food recipes 1
Australia − Lamb Shank Pie
4−6 Lamb shanks (chopped in half)
1 large carrot
1 parsnip
2 tomatoes
6 oz. veal/chicken stock
2 tablespoons tomato paste
juice and grated rind of 1 lemon
pinch of sugar
2 tablespoons parsley
2 tablespoons chopped garlic
1 tablespoons butter
1 tablespoon vegetable oil
seasoned flour(for dusting)
1 onion
1 stick of celery
1 cup red wine
2 tablespoons basil
2 cups mashed potatoes
Dust the shanks in flour and brown them in butter and oil in a
heavy skillet or fry pan. Put the cooked shanks in a saucepan,
cover with water, wine, and tomato paste and cook ever so gently
for about 90 min or until meat starts to soften (you may have to
add a little more water or wine.)
In the meantime, saute the vegetables (roughly chopped) with
the garlic in the same frying pan; you may have to add a little
more oil. After a couple of minutes add the tomatoes (roughly
chopped), lemon juice and rind. Cook gently for another few minutes.
Transfer partly cooked lamb shanks into a casserole dish. Skim
off any fat formed during cooking. Add the cooked vegetables,
mix lightly, add the fresh herbs, spoon mashed potatoes on top
and finish cooking in a pre heated 190 degree oven for about
30 minutes. Serve piping hot with crusty bread.
Australia − Fluffy Pikelets
1 cup self raising flour
2 tablespoons sugar
1 teaspoon melted butter
1/2 cup milk
1/2 teaspoon baking soda
1 teaspoon vinegar or lemon juice
1 egg
pinch of salt
Sift flour, salt and soda into a small bowl. Add sugar, egg and milk.
Beat on low speed until mixed. Beat on high speed for about 1 minute,
then fold in melted butter. Place spoonfuls onto a hot griddle or
frypan.
Barbados − Barbadian Cake
1 1/2 cups white sugar
2 cups butter
4 1/2 teaspoons baking powder
3 cups all−purpose flour
4 eggs
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups milk
Preheat oven to 400F. Lightly grease and flour one 9 or 10 inch
bundt pan. By hand, with a spatula, cream butter and sugar together
until light and fluffy. Add eggs all at once and beat well. Sift the
flour and the baking powder together. Add to butter mixture along with
1 cup of the milk. Continue to beat well (the batter will be doughy).
Add the remaining 1 cup of milk along with the vanilla and almond
extracts. Pour batter into the prepared pan.
Bake at 400F for 1 hour. Reduce heat to 350F and continue baking for
15 minutes longer.
Belgium − Waterzooi A La Gantoise
3 lb. stewing chicken, stewing with giblets
1/2 lb. stew beef, cubed
Water
2 medium onions, wedged
1 celery stalk, chopped
2 leeks (white only), chopped
1 carrot, quartered lengthwise
1 teas. salt
2 egg yolks
6 tbls. half & half
1/8 teaspoon white pepper
juice of 1/2 fresh lemon
Cut chicken in 4 pieces. Place chicken, giblets, and stew beef
in a large pot, cover with water − bring to a boil. Skim foam
from surface until surface is clear.
Add onions, celery, leeks, carrot and salt. Cover, simmer about
2 hours. Remove beef from cooking liquid, reserve for another
purpose. Remove and discard skin and bones from chicken. Cut meat
into small pieces.
Strain cooking liquid, squeezing liquid from vegetables − discard
vegetables. Boil cooking liquid until reduced to about 1 quart.
Beat egg yolks with half & half and white pepper in small bowl.
Stir in about 1/3 cup cooking liquid; stir egg−yolk mixture into
remaining liquid. Simmer over low heat, stirring constantly,
until thickened. Stir in lemon juice and chicken pieces − heat
through. Pour into tureen or serve in individual bowls.
Serve immediately.
Bolivia − Palta Rellenos
4 oz. shrimp − peeled, cooked
2 avocados
1/2 banana
2 teaspoons lemon juice
1/4 cup mayonnaise
1 tablespoon half & half
salt and black pepper
1 pinch paprika
1 pinch sugar
1 1/2 cups chicken − cooked, diced
6 lettuce leaves − shredded
If using frozen shrimp, thaw completely. Cut avocados in half; remove
stones. Use a melon baller to remove flesh from avocado skins. Reserve
skins and 4 avocado balls. Dice remaining avocado flesh.
Slice banana. Combine diced avocado and banana. Sprinkle with lemon
juice. Combine mayonnaise, half & half, salt, sugar, pepper, and
paprika. Fold in banana mixture, chicken and lettuce. Spoon mixture
over reserved avocado skins. Top with shrimp and avocado balls.
Bulgaria − Tarator
2 cucumbers, peeled and chopped
1 garlic clove, minced
4 cups plain yoghurt
1/2 cup water
1/4 teaspoon salt
2 Tablespoons dill, chopped
toasted almond slices, for garnishing
In a blender, puree cucumber and garlic, pulsing the blades to
liquify the chopped cubes. Toss in the dill, salt, water, and yoghurt
and mix well. Refrigerate at least 2 hours.
When ready to serve, ladle into bowls and sprinkle with toasted
almonds.
Canada − Cheddar Cheese Soup
3 cups milk
1 cup chicken broth
6 slices bacon, diced
1/4 cup finely diced red onion
1/4 cup finely diced celery
1/4 cup chopped scallion
3 Tablespoons all−purpose flour
2 cups shredded Canadian white cheddar cheese
1/2 teaspoon Tabasco sauce, or to taste
1/2 teaspoon Worcestershire sauce
12 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
Snipped fresh chives or minced scallions for garnish
In a 2−quart saucepan, heat the milk and the chicken broth over
medium−low heat. Meanwhile, in a 4 or 5 quart Dutch oven, cook the
bacon, stirring, over medium heat for about 5 minutes, or until lightly
browned. Add the red onion, celery, and scallion and cook, stirring,
until the onion has softened, about 5 minutes. Add the flour and
cook, stirring constantly, for 3 minutes.
Remove the Dutch oven from the heat, add the heated milk mixture,
and whisk until well blended. Return to the heat and cook, whisking
constantly, until the mixture comes to a boil. Boil for 1 minute, or
until thickened.
Remove the Dutch oven from the heat and stir in the cheese, Tabasco
sauce, salt, and pepper until the cheese is melted and the soup is
smooth. Serve the soup hot, garnished with chives.
China − Hot−Fried Crispy Shredded Beef
4 eggs
1/2 teaspoon salt
4 oz. corn starch
1 lb. topside of beef, cut into matchstick strips
2 cups vegetable oil
3 medium carrots, scraped and cut into matchstick strips
2 spring onions, cut into 1 inch sections
2 dry red chilies, shredded
3 garlic cloves, crushed
6 teaspoons sugar
2 tablespoons soy sauce
4 tablespoons wine vinegar
Mix together the eggs, salt and cornflour and toss the beef in
this until well coated. Heat the oil in a wok to 350 degree F, or
until a cube of bread browns in 30 seconds, and stir−fry the beef
for 1 1/2 minutes or until crispy. remove and drain on paper towels.
Reheat the oil and deep−fry the carrots for 1 1/2 minutes. Remove
and drain on paper towels.
Pour off most of the oil, leaving about 1 1/2 tablespoons in the
bottom of the wok. Reheat, then add the spring onions, chilies and
garlic. Stir−fry together for about 30 seconds over the heat then
add the sugar, soy sauce and vinegar. Return the meat and carrots
to the sauce. Toss over the heat and serve.
China − Moo Goo Gai Pan
4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 tablespoon cornstarch
5 tablespoons corn oil
8 oounces fresh mushrooms, sliced
4 pounds bok choy or Chinese white cabbage, chopped
2 tablespoons sugar
4 tablespoons soy sauce
6 scallions, chopped
1. In a bowl, toss chicken with the salt and pepper, garlic and
cornstarch mixture. Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok
choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.
Remove from wok.
3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over
high heat. Add soy sauce and mix well. Cover and cook for about
6 minutes, or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for
about 1 minute. Serve hot with rice.
Czech Republic − Kolaches
1 cup sour cream
1/2 cup sugar
1 1/2 teas. salt
1/2 cup butter, softened
2 pkgs. dry yeast
1/2 cup warm water
2 eggs, beaten
4 cup flour (maybe more)
Filling
Streusel Topping
1/3 Additional butter or margarine, melted
Heat sour cream until warm. Stir in sugar, salt and softened
butter. Set aside to cool. Sprinkle yeast over warm water; let
stand until yeast dissolves. Add to sour cream mixture. add eggs
and flour and mix well (dough does not need kneading). If necessary,
work in enough flour to make dough spongy but not sticky. Put dough
in a large, greased bowl; cover, and refrigerate overnight.
Remove dough from refrigerator. Shape into balls about 1 1/2 inch
in diameter, and place on lightly greased baking sheets about an
inch apart. Flatten balls to 1/2 inch and let rise for about 10
minutes. Make indentions in the middle of each kolache by pressing
down firmly with the first two fingers of both hands. Spoon about
1 T filling into each indention. Sprinkle about 1/2 t streusel
topping over filling. Cover kolaches with a sheet of wax paper,
and let rise until double in bulk. Remove wax paper and bake in
350 degree oven for 15−20 min. or until light tan. Remove from
oven and brush top edges and sides with melted butter.
Makes about 2 dozen.
Denmark − Hasselnodlagkage
9 egg yolks
2/3 cup sugar
3/4 cup blanched almonds −− ground
3/4 cup hazelnuts −− ground
9 egg whites
1/4 cup cherry brandy
1/4 cup raspberry jam
1 pint whipping cream
24 whole hazelnuts
Powdered sugar
Beat the egg yolks until thick. Add the sugar and beat. Add the ground
nuts and mix well. Beat the egg whites until stiff. Fold into the yolk
mixture.
Bake in 2 well−buttered layer−cake tins in a preheated moderate oven
350F until the top of the cake springs back quickly when you touch it.
Remove from oven and let cool.
Cover the top of each layer with half of the liqueur, then with a thin
layer of the raspberry jam. Place one cake on top of the other.
Whip the cream and spread over top. Place whole hazelnuts here and
there on the torte. Dust the top with powdered sugar.
Egypt − Feteer Bel Asaag
1 large onion, chopped
1 lb. super lean ground beef
2 tablespoons olive oil
1/2 cup water
salt and pepper
1 cup chopped nuts (optional)
1 stick of butter
1 egg
1 cup milk
1 package frozen Fillo dough sheets (thawed overnight)
Saute the onion in the oil until it changes color to dark yellow.
Add the meat and brown it then add the water, salt and pepper and
let it cook until all the water has evaporated. If you decide to use
nuts add them at this time.
Open the Fillo dough package and divide the sheets in half (they
are usually sheets of 10X20" rectangles, you want to end up with
2 stacks of 10X10 sheets. In a greased 9x12x3" baking dish layer
2 to 3 sheets at a time and sprinkle them with a few drops of the
melted butter, and so on until you finish the first half of the
sheets. Spread the meat and nut mixture on it and start doing the
same thing with the other half of the sheets. Don't worry about
spreading the butter on the sheets. When you finish with all the
dough, cut the feteer in 2X1" squares with a sharp knife.
Mix together the left−over melted butter, the egg and the milk and
a pinch of salt (not much) beat it with fork. Pour the egg mixture
gently over the feteer and bake, uncovered, in a 375F oven for about
20 minutes or until the milk is absorbed and the feteer turns
gold yellow.
Drain and squeeze dry. Cook them over medium−low heat in the fat
remaining in the skillet for about 4 minutes, stirring often.
Discard all the fat from the skillet.
Return the chicken pieces in one layer to the skillet, adding any
juices from the plate. Sprinkle with the flour and thyme and turn
the pieces to coat. Pour in the wine, bring to the boil, cover and
simmer for 15 minutes, turning the chicken once. Uncover the pan
and simmer until the chicken is fork−tender, about 15 minutes more.
To make the sauce, first remove the chicken and mushrooms with a
slotted spoon to a bowl and cover loosely to keep warm. Degrease
the pan juices. Whisk in the Cognac, mushroom liquid and Creme
Fraiche. Cook, whisking, over low heat until smooth. The sauce
should be just thick enough to coat a spoon. If necessary, whisk
in the beurre manie, 1 teaspoon at a time, to thicken the sauce.
Season to taste.
Return the chicken, mushrooms and any liquid in the bowl to the pan.
Stir to coat the pieces with the sauce and heat through. Do not let
boil. Spoon chicken and mushrooms onto a serving dish and serve with
cooked rice.
France − Poulet aux Morilles
l ounce dried morel mushrooms
l cup hot milk
l frying chicken, cut into 8 serving pieces
1/4 cup vegetable oil
2 tablespoons unsalted butter
1 tablespoon all−purpose flour
l/2 teaspoon dried thyme leaves
1 1/2 cups dry white wine
2 tablespoons Cognac
l cup Creme Fraiche
Beurre manie (1 tablespoon all−purpose flour mixed with
1 tablespoon unsalted butter)
Salt and freshly ground white pepper
2 cups hot cooked rice
Creme Fraiche
1 cup heavy cream
1/2 cup sour cream
Whisk the cream and sour cream together in a mixing bowl. Cover
with plastic wrap and let sit at room temperature until thickened,
about 8 hours. Put a filter in a coffee filter top or line a
strainer with a double thickness of paper towels and set over a
bowl. Scrape in the thickened cream.
Let drain in the refrigerator, covered with plastic wrap, until
very thick, at least 12 hours or up to 24 hours. Spoon the cream
into a covered container and refrigerate. Creme Fraiche will keep
in the refrigerator for 1 week.
Cover the morels with the hot milk and let them soak for 30 minutes.
Meanwhile, pat the chicken pieces dry with paper towels. Heat the
oil and butter together in a skillet or saute pan large enough to
hold the chicken in one layer without crowding. Cook the chicken
pieces over medium−high heat until golden brown on both sides, about
10 minutes altogether. Transfer the chicken to a plate. Reserve.
Strain the morel soaking liquid through a sieve lined with dampened
cheesecloth. Squeeze the mushrooms with your fingers to force out
as much liquid as possible. Reserve. Discard the cheesecloth with
the sediment and set the liquid aside.
Rinse the mushrooms under cold running water to remove any grit.
Drain and squeeze dry. Cook them over medium−low heat in the fat
remaining in the skillet for about 4 minutes, stirring often.
Discard all the fat from the skillet.
Return the chicken pieces in one layer to the skillet, adding any
juices from the plate. Sprinkle with the flour and thyme and turn
the pieces to coat. Pour in the wine, bring to the boil, cover and
simmer for 15 minutes, turning the chicken once. Uncover the pan
and simmer until the chicken is fork−tender, about 15 minutes more.
To make the sauce, first remove the chicken and mushrooms with a
slotted spoon to a bowl and cover loosely to keep warm. Degrease
the pan juices. Whisk in the Cognac, mushroom liquid and Creme
Fraiche. Cook, whisking, over low heat until smooth. The sauce
should be just thick enough to coat a spoon. If necessary, whisk
in the beurre manie, 1 teaspoon at a time, to thicken the sauce.
Season to taste.
Return the chicken, mushrooms and any liquid in the bowl to the pan.
Stir to coat the pieces with the sauce and heat through. Do not let
boil. Spoon chicken and mushrooms onto a serving dish and serve with
cooked rice.
France − Foie de Veau au Sauternes
2 medium onions [about 8 ounces total], ends cut flat, peeled, cut
in half lengthwise
1 3/4 sticks unsalted butter [7 ounces], cut into 14 pieces
2 small carrots [about 4 ounces total], peeled, cut to fit the feed
tube vertically
3 plum tomatoes [about 9 ounces total], quartered and seeded
3 1/2 pounds fresh spinach, washed, stems removed
1 cup veal stock, preferably homemade
1/2 cup Sauternes
Salt and freshly ground black pepper
6 slices calf's liver [about 5 ounces each], trimmed
Slice the onions thin, and saute in 2 tablespoons butter over low
heat until the onions begin to exude their liquid, about 5 minutes.
Cover and cook, stirring occasionally, until the onions are golden and
very soft, about 25 minutes more.
For flower−like carrot slices, make 5 evenly−spaced lengthwise cuts
on each carrot piece with a fruit and vegetable stripper; slice them
into very thin rounds. Reserve.
Coursely chop the tomatoes. Reserve.
Bring a large pot of water to the boil, add the spinach and cook for
2 minutes. Drain and rinse under cold running water until cool enough
to handle. Squeeze the spinach to remove all the liquid. Pulse the
spinach, in a food processor until finely chopped, about 6 times.
Add the onions and process until smooth, about 1 minute. Reserve.
To make the sauce, bring the stock, Sauternes and chopped tomatoes to
the boil in a medium skillet. Cook until reduced by one−third, about
9 minutes. Strain into a small saucepan, pressing on the tomatoes to
exude all their liquid: there should be about l/2 cup. Set the skillet
aside. Whisk 8 tablespoons of the butter, one piece at a time, into the
reduced liquid, over low heat. Season to taste and keep warm.
Add 2 tablespoons butter to the skillet used to reduce the sauce. Add
the spinach mixture and season to taste. Keep warm, stirring occasionally.
Season the liver with salt and pepper. Cook 3 slices in 2 tablespoons
butter over medium high heat until golden brown on the outside but still
pink on the inside, about 2 minutes on each side. Remove to a plate and
cover loosely with foil to keep warm. Cook the remaining liver, adding
more butter as necessary.
Meanwhile, blanch the carrot slices in boiling water until just tender,
about 2 minutes. Drain.
Fill a pastry bag fitted with a l/2−inch star tip with the spinach
mixture. Pipe some spinach around the inner rim of 6 individual serving
plates. Cut each piece of liver diagonally into 3/4 inch wide slices and
arrange spoke−fashion on each plate. Spoon an equal amount of the sauce
on each serving and garnish with the carrot slices.
France − Daube de Boeuf a la Provencale
1/4 lb. salt pork
1 1/2 lb. beef boneless chuck, tip or round
1 cup dry red wine
1/2 cup water
2 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crushed
1/4 teaspoon pepper
1 bay leaf
6 medium carrots, cut into 1−inch pieces
2 medium onions, cut into fourths
1/2 cup pitted ripe olives
Minced parsley
French bread
Remove rind from salt pork; cut pork into 1/4−inch slices. Cut beef
into 1−inch cubes. Fry salt pork in Dutch oven over medium heat until
crisp; remove with slotted spoon. Drain on paper towels. cook and stir
beef in hot fat until brown, about 15 minutes. Drain fat. Add wine,
water, garlic, salt, thyme, rosemary, pepper and bay leaf. Heat to
boiling; reduce heat. Cover and simmer 1 hour.
Stir in salt pork, carrots, onions and olives. Cover and simmer until
beef and vegetables are tender, about 40 minutes. Remove bay leaf.
Sprinkle with parsley. Serve in bowls with French bread for dipping.
Germany − Neujahrspretzel
2 cups milk
2 eggs
1/2 cup butter or margarine
1 cup powdered sugar
2 packs dry yeast
Water
2 teas. salt
1 teas. vanilla extract
1/2 cup sugar
1/4 cup almonds, chopped
7 cups flour
Heat milk and butter until very warm (120−130 degrees F.).
Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into
warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour.
Beat for an additional 2 minutes. Add enough flour to form a
soft dough. Knead until smooth and elastic, about 5 minutes.
Place dough in a greased bowl. Let rise in a warm place
until doubled in bulk, about 1 hour. Punch dough down and let
rise again until doubled (1 hour more). Divide dough in half.
Shape pretzel as follows: Roll dough into a rope about 30 inches
long and 1 1/2 inches in diameter. Cross the ends leaving a
large loop in the center. Flip loop back onto crossed ends to
form a pretzel. Repeat with remaining dough. Place pretzels
on greased baking sheets. Let rise 15 minutes more. Bake
at 375 degrees F for 25 to 30 minutes or until golden brown.
Cool on wire racks. Mix powdered sugar, water and vanilla to
form a thin icing. Spread icing on pretzels and sprinkle with
chopped almonds. Makes 2 large pretzels.
Germany − Linzer Torte
3/4 cup sweet butter, softened
3/4 cup sugar
1 cup finely ground almonds
1 tbsp. Kirschwasser (cherry brandy)
1−1/2 cup flour
1 tsp. cinnamon
Grated rind of 1/2 orange and 1/2 lemon
1 cup good quality raspberry preserves
1 egg, lightly beaten with 1/2 tsp. water
1 tsp. finely ground cloves
Butter one 9 inch springform pan. Cream butter and sugar and beat
until fluffy and creamy in color; gradually add almonds and
Kirschwasser. Sift flour with cinnamon and cloves; add grated
rinds and stir into butter mixture. Spread about 2/3 of dough on
bottom and about 2/3 up sides of pan; spread raspberry preserves
over dough. Roll remaining dough between 2 sheets of waxed paper;
cut into 1/2 inch wide strips. Put in refrigerator to chill. Form
strips into a latticework pattern on top of preserves, laying a
strip around circumference. Push dough on sides down over strip
around circumference and flute; brush top with egg mixture. Bake
at 350 degrees for 35 minutes, until top is golden brown. Allow
to cool about 10 minutes before removing sides of springform.
Germany − Zwetschgenknodel
3 medium potatoes, boiled the previous day, peeled
1 tablespoon butter
2 egg yolks
pinch of salt
2−3 heaping tablespoons flour
1 1/4 lbs. damson plums (sometimes called prune−plums)
1 sugar cube for each plum
Toppings:
melted butter
1/4 cup bread crumbs
3 tablespoons sugar
1 teaspoon ground cinnamon
Wash the plums, wipe dry, remove stomes, and insert a sugar cube into
the center of each plum. Smash the boiled potatoes and mix with the
cool melted butter, egg yolks, and salt, then add as much flour as it
takes to produce a slightly adhesive dough. Note that less flour you
use the better they will turn out. Keep your hand cool, take enough
dough to cover the plums with 1/4−1/2 inch thickness; carefully press
the edges together. Drop into boiling water and simmer until they
start to float.
Serve with melted butter, and sprinkle sugar, cinnamon, or a
combination of both on it. Or serve with breadcrumbs, browned in butter.
Greece − Baklavas
Filling:
1 pound walnuts, coarsely chopped
1/4 cup sugar
1 teaspoon cinnamon
Pastry:
1 pound phyllo pastry
6 oz. unsalted butter, melted
Syrup:
1/2 pound sugar
10 oz. water
2 cinnamon sticks
2 teaspoons lemon juice
some lemon peel
2 tablespoons honey
Mix all the filling ingredients in a bowl.
Liberally butter the base and sides of an elongated or round baking
dish. Measure the length of the phyllo against the baking dish roughly
and, allowing 1 inch extra approximately for shrinkage, cut to length
with a sharp knife. Brush each layer of phyllo with melted butter and
spread over the base of the container as evenly as possible. Once you
have used 5 layers of pastry, sprinkle a thin layer of filling all over
the surface and add 3 more layers. Sprinkle a thin layer of filling and
place 2 more sheets of phyllo on top. Sprinkle on all the remaining
filling, spreading it evenly, and cover with 7−8 more layers of phyllo,
brushing individually with butter. Fold any excess pastry on either of
the sides over the filling and brush it with butter. Brush the top layer
liberally with butter in order to get it crisp and golden. Trim any
excess pastry with a small sharp knife, keeping in mind that it will
also shrink.
Cut the top layers of fyllo carefully, either diagonally into diamond
shapes or straight, which will result in square or elongated pieces.
Be careful not to cut right down to the base, but only the top layers.
This is done in order to make cutting and lifting the pieces out, once
it is cooked, much easier and efficient. Using the tips of four fingers,
sprinkle drops of water all over the surface and cook it in a preheated
oven at 375F for 15 minutes; lower the heat to 350F and cook for a
further 20 minutes. In the meantime, prepare the syrup. Place all the
syrup ingredients, apart from the honey, in a saucepan and stir to
dissolve the sugar. Simmer for 6−8 minutes, add the honey and simmer
for a further 5 minutes until it thickens slightly. Let the baklava
cool down then pour the hot but not boiling syrup slowly all over,
through a strainer.
Let it stand and absorb the syrup. Cut and serve.
Greece − Souvlaki
1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds boneless pork tenderloin
2 green peppers, cut into 1 inch squares
2 yellow onions, cut into 1 inch squares
Tzaziki (recipe follows)
In a large plastic or glass bowl, mix together lemon juice,
olive oil, soy sauce, oregano, and garlic. Add pork, onions,
and green pepper; stir to coat. Cover, and refrigerate for
2 to 3 hours.
Preheat grill for medium high heat. Slide pork, pepper, and
onion onto skewers. When a fine gray ash covers the coals,
begin grilling the kabobs. Cook about 10 to 15 minutes total;
turn the skewers frequently.
Serve on pita bread with Tzaziki spooned on top.
Tzaziki
2 cups plain full fat yogurt
2 teaspoons pureed very fresh garlic
1 teaspoon salt
2 cucumbers, peeled, seeded and grated
on large holes of grater
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
Fresh mint leaves, for garnish
Drain yogurt for 1 hour in a cheesecloth−lined strainer
to remove some of its water. In a bowl, combine the
yogurt, garlic and 1/2 teaspoon salt. Sprinkle the
remaining 1/2 teaspoon salt over the grated
cucumber and drain, 10 to 15 minutes, to extract
excess water. Add drained cucumber to yogurt, along
with pepper, and mix well. Cover and refrigerate until
chilled, about 1 hour. Drizzle with olive oil and garnish
with mint leaves.
Hungary − Szekelygulyas
4−1/2 cups pork, cut into 1−inch cubes
3 tbsp. lard
2 cups onion, sliced
1 tbsp. Hungarian red paprika
2 tbsp. water
1 tsp. salt
2 tsp. caraway seeds
1 clove garlic, crushed
3−1/2 cups sauerkraut
1/2 cup sour cream
1 tbsp. flour
Roast the onion in heated shortening until of yellow color;
remove from heat. Stir in the paprika, add water, put back onto
heat. Add meat, salt, caraway seeds and garlic; cook gently for
approximately 1/2 hour, stirring occasionally. Add the sauerkraut
and cook until well done. Stir the flour into the sour cream, add
to dish, and let simmer on very low heat for about 10 minutes.
Serve with dumplings or potatoes.
Iceland − Leg Of Lamb with Caramel Potatoes
Leg of Lamb
1 Leg of Lamb
Salt, Pepper
1 cup Cream
2−3 tablespoons Flour
Put the Leg of Lamb on a grid in a roasting pan and pour one quart
of water into the pan. Place into oven, then heat oven to 300F.
Roast for one hour for each 2 lbs. of weight. Pour the stock from
the pan over the Leg of Lamb occasionally with a spoon. For the last
half hour of cooking switch on the grill, and grill the Leg of Lamb
on both sides.
Sieve the stock into a casserole and skim off the fat. Thicken the
sauce with flour, season, and color with gravy browning. Stir in the
cream and remove from the heat.
Serve with Caramel Potatoes.
Caramel Potatoes
1 lb. Potatoes, medium size, cooked and peeled
1 1/2 oz. Margarine
5 tablespoons Sugar
Place the sugar on a frying pan and heat until it starts melting,
stir in the margarine. When golden, remove from heat, add potatoes,
rolling them carefully around so they are completely covered with
caramel.
India − Naan
4 cups all−purpose flour
1 Tablespoon sugar
1 Tablespoon double−acting baking powder
1/4 teaspoon baking soda
1/2 tsp salt
2 eggs
1 cup milk
4 to 6 teaspoons ghee or melted butter
Combine the dry ingredients in a large mixing bowl and stir until
the ingredients are thoroughly mixed. Make a well in the center of
the mixture and add the eggs, stirring them into the mixture. Add
the milk in a thin stream (or a little at a time if you only have
two hands), and stir until all the ingredients are well combined.
Gather the dough into a ball and knead for about 10 minutes, adding
a little flour as needed to prevent sticking, until the dough is
smooth and can be gathered into a soft, somewhat sticky ball. Moisten
your hands with a teaspoon of ghee, rub it over the ball of dough,
and place it in a bowl. Drape a kitchen towel over the bowl and allow
to sit at room temperature for about 3 hours.
Place two ungreased baking sheets in the oven and preheat the oven
and the sheets to 450F. Divide the dough into 6 equal pieces and
flatten each into a tear−drop, or leaf shape about 6 inches long
and 31/2 inches across at its widest point. Use your fingers to do
this, and moisten them with ghee as needed to prevent the dough
from sticking. The ghee also assures the proper texture of the bread,
so moisten your fingers with it even if the dough is not sticky.
Arrange the bread "leaves" side by side on the preheated baking
sheets and bake them for about 6 minutes, or until they are firm to
the touch. Slide them under the broiler for a minute or so to brown
the tops lightly. Serve warm or at room temperature.
