Monthly Munch Archive 2003
What do you cook when you are on the road and what kind of cooking do you avoid. Or do you always eat out (Coward!) Do you avoid frying food because your van smells for days afterwards or boiling food because it steams your van up too much. Or do you depend on your microwave or barbeque (if you are rich enough to have one!) Let us know what you do. Each month we will publish a recipe or tip for you to try. If you have a recipe you would like us to publish we will be only too pleased to oblige, subject to space.
Use
Our Cookery Converter
to get your Ingredient Quantities Right
Converts Pounds to
Kilos, ºC to ºF to Gas Mark ? etc, etc, etc.
Click in this box to use the converter
Luxury
Mincemeat for Your Christmas Mince Pies
4 Ounces of raisins
4
Ounces of currants
4
Ounces of prunes
2 Ounces of mixed peel
4 Ounces of brown sugar
4 Ounces of suet
1
Teaspoon of nutmeg
1
Teaspoon of spice
¼ Cup of dark rum
½
Cup of wine
2 Tablespoons of lime juice
1 Tablespoon of lime rind,
grated
Method
(1) Chop
fruit and suet finely
(2) Add
sugar, spices, rum, wine, lime juice and grated lime rind
(3) Mix
well together
(4) Put
into glass jars
(5)
Cover tightly
(6)
Leave to stand about three weeks before using
Easy Szechwan Chicken
INGREDIENTS
4
Chicken breast fillets
3
Tablespoons of cornflour
1 Tablespoon of
Vegetable oil
3 Cloves garlic; minced
5
Tablespoons of
Soy sauce
1½
Tablespoons of white-wine vinegar
1 Teaspoon of sugar
¼ Cup of water
6 Green onions,
cut into 1" pieces
Cayenne pepper to taste
Method
(1) Cut the
chicken breast fillets into 1½
inch cubes
(2) Toss
the chicken breast fillets with the
cornflour in a bag to coat
(3) Heat the oil in a skillet or wok
(4) Stir-fry the chicken and garlic until
lightly browned
(5) Add soy sauce, vinegar, sugar and
water
(6) Cover and cook three minutes, or
until chicken is cooked
(7) Add green onions and cayenne pepper
(8) cook uncovered for a further two
minutes
(9) Serve on a bed of rice
Really quick and
easy and should serve about four people
Pumpkin Stew In A Pumpkin
INGREDIENTS
2 lb of lean stewing steak, cut into
half inch cubes
1 Large onion, chopped
2 Cloves of garlic, crushed
3 Tablespoons of cooking oil
2 Large tomatoes, chopped
1 Large capsicum, or bell pepper,
chopped
1 Tablespoon of salt
½ Teaspoon of pepper
1 Teaspoon of sugar
1 Cup of dried apricots
3 White potatoes, peeled and diced
3 Sweet potatoes, peeled and diced
2 Cups of beef stock
1 Medium pumpkin
1 Ounce of butter or margarine,
melted
¼ Cup
of Sherry
1 Tin (1lb) of whole kernel
sweetcorn, drained
Method
(1) Cook
the stewing steak with the onion and garlic in the oil until meat is
browned
(2) Add the tomatoes, green pepper, salt,
pepper, sugar, apricots, white potatoes, sweet potatoes and stock
(3) Cover and simmer 1 hour
(4) Cut the top off the pumpkin and
discard
(5) Scoop out seeds and stringy membrane
(not the flesh) from the inside of the pumpkin
(6) Brush the inside of pumpkin with the
melted butter and sprinkle lightly with salt and pepper
(7) Stir the sherry and sweetcorn into the
stew and then spoon the stew into the prepared pumpkin
(8) Place the pumpkin in shallow pan and
bake in a preheated oven at
160ºC/325ºF(Gas
3) for 1 hour, or until
pumpkin meat is tender
(9) Place the pumpkin in a large bowl and
ladle out the stew, making sure you scoop out some of pumpkin flesh with
each stew serving
Really tasty and
looks good at the table too. No oven baked pans to wash up either
The above quantities should serve at least six hungry mouths.
I made this recipe myself recently and it was gorgeous. I did not
have any dried apricots so I added a little extra Sherry, hic!
This is how it turned out:
Delicious Sweet Tomato Jam
(Yes Jam)
INGREDIENTS
2 Kg of ripe tomatoes
2 Kg of preserving sugar (I used
ordinary sugar this year and it worked OK)
1 Teaspoon of vanilla essence
2 Lemons
Method
(1) Skin
the tomatoes and cut out the hard stalk where the tomato attaches to the
vine
(2) Roughly chop the tomatoes and put them
into a very large pan (Make sure you keep all the juices and pips in the
pan too)
(3) Add the sugar to the pan
(4) Bring the sugar and tomato mixture to
the boil and turn the heat down until it JUST simmers
(5) Allow to simmer for approximately two
hours, stirring frequently
(6) Whilst the sugar and tomato mix is
simmering, chop the two lemons into quarters
(7) Boil the quartered lemons for about 20
minutes until they are soft
(8) Drain the lemons* and mash them
(Including the skins) until they are just pulp (You can use a liquidiser
for this if you like)
(9) Add the pulped lemons to the
simmering sugar and tomato mixture and stir in well
(10) When the mixture has simmered for two hours and
has started to thicken, add the vanilla and stir well
(11) Remove from the heat and pour the mixture into
hot, previously prepared and sterilised jars
(12) Whilst still hot cover with jampot covers, then
allow to cool
*Keep the water from the boiled lemons and, whilst still hot, add sugar to taste. Allow to cool in the refrigerator and you have delicious 100% natural lemonade to go with your breakfast of toast and tomato jam the next morning.
Sumptuous Chicken Pasta
INGREDIENTS
2 Skinless and boneless chicken breasts, totalling
about 12 ounces
1 Cup of chopped white onions
½ Cup of chopped celery
½ Cup of chopped green bell pepper
1 Chicken bouillon cube
2 Cups of chicken stock
2 Tablespoons of flour
3 Cups of sliced mushrooms
1 Teaspoon of crushed garlic
½ Cup of chopped green onion
6 Ounces your favourite pasta
Method
(1) Cut the chicken into thin strips
This should serve 6 hungry people
(2)
Cook your pasta according to instructions on the packet (Tip: To avoid
water overflowing from the pot, add one teaspoonful of olive oil)
(3) Place the strips of chicken in a small
bowl and combine thoroughly with ½ of the crumbled chicken bouillon cube
(4) Place a pan over high heat and add the
white onions, celery, bell pepper and the rest of the chicken bouillon
cube
(5)
Cook on a high heat, shaking pan and stirring occasionally, for 5
minutes
(6) Add
½ cup of the chicken stock and cook for another 4 minutes, stirring to
remove any brown coating from the bottom of the pan
(7)
Stir in the chicken mixture and cook for another 4 minutes
(8) Add
the flour, stirring well, and cook for another 2 minutes
(9) Gently add the mushrooms and garlic so
as not to break up the mushrooms
(10) Add a further
½ a cup of the chicken stock, stirring to remove any further brown
coating from the bottom of the pan
(11) Cook for
another 4 minutes then add another ½ cup of the chicken stock, once
again stirring and 'scraping'
(12) Cook for
another 5 minutes, then add the green onions and the remaining ½ cup of
chicken stock
(13) Stir well
(14) Cook for a final 5 minutes
and remove from heat
(15) Spoon the mixture over the previously cooked
pasta and serve
Summer Apple Coleslaw
INGREDIENTS
2 Eating apples, thinly sliced
2 Tablespoons of lemon juice
3 Cups of shredded white cabbage
1 Stalk of fresh celery, chopped
1 Medium carrot, grated
1 Medium onion, sliced thinly
½ Cup of sour cream (natural yogurt will do instead)
¼ Cup of mayonnaise
¾ Teaspoon of celery salt (optional)
Method
(1) Mix the sour cream/yogurt,
mayonnaise and celery salt together
(2) Mix the apples, lemon juice, cabbage,
celery, carrot and onion together in a large salad bowl (the lemon juice keeps the
apples from discolouring)
(3) Toss the sour cream and apple mixes
together in the salad bowl, chill and serve.
This mixture should be enough for 4/5
people when served with a good substantial salad. Ideal for the
summer and keeps for up to 3 days in the fridge. Very tasty and
healthy too.
Whole Salmon
INGREDIENTS
1 Whole salmon, 3-4kg/6.5-10lb in weight, gutted and cleaned
4 Sprigs of fresh parsley
½ Lemon, sliced
150ml Of white wine
2 Tablespoons of vegetable oil
Method
(1)
Heat the oven to 190ºC/375ºF(Gas
5)
(2)
Take 2 large sheets of foil and place on top of each
other in a roasting tin. Spread the oil on the foil and place the salmon
on top
(3)
Put the parsley, lemon slices and bay leaves into the
body cavity
(4)
Fold the edges of the foil together and just before
sealing, pour in the wine
(5)
Bake the fish for 50-60 minutes
(6)
Garnish with thinly sliced cucumber and watercress
The salmon can be served hot or cold, but if you are going to use it
cold it should be allowed to cool whilst still wrapped in the foil
This is a classic dish which will
serve a large number of guests and can be prepared in advance
Cut and Come Again Cake
INGREDIENTS
8
Ounces of flour
4 Ounces of butter
4 Ounces of brown sugar
4 Ounces of sultanas
4 Ounces of currants
½ Ounce of yeast
¼ Teaspoon of
bicarbonate of soda
½ Teaspoon of ground nutmeg
½ Teaspoon of allspice
¼ Pint of fresh
milk
½ Ounce of ground rice
½ Ounce of glace cherries
A few drops of almond essence
Method
(1)
Preheat oven to 150ºC
/300ºF (Gas Mark 2)
(2)
Grease and line a 7 inch x 9 inch x 2 inch
deep baking or roasting tin
(3)
Warm the milk slightly and dissolve the
yeast into it
(4)
Rub the butter into the flour in a bowl and
add the rest of the dry ingredients
(5)
Mix in the combined yeast and milk (The
finished mixture should be soft in texture)
(6)
Pour the mixture into the tin and bake for
30-45 minutes until the cake is set
(7)
Leave in the tin for 10-15 minutes and turn
out on to a wire rack to cool
Once you have cut a piece of
this cake and eaten it you will want to come again
Indulgent Chocolate Cake
INGREDIENTS
1½
Cups of chopped dates
2 Beaten Eggs
½ Teaspoon of salt
1
Tablespoon of baking soda
1 Cup of hot water
3 Teaspoons of hot water
2 Cups of flour
1
Teaspoon of cocoa
1 Teaspoon of vanilla
1 Cup of sugar
1 Cup of butter or margarine
6 Ounces of chocolate chips
½ Cup of chopped nuts
Method
(1)
Preheat oven to 175ºC
/350ºF (Gas Mark 4) Very
indulgent but absolutely delicious
(2) Place the chopped dates in small bowl
(3) Sprinkle with baking soda
(4) Add hot water
(5) Let stand 5 to 10 minutes to 'plump'
the dates
(6) Cream sugar and butter or margarine
together in large mixing bowl
(7) Add the eggs and beat well again
(8) Sift the flour, salt and cocoa
together
(9) Add the dry ingredients to the
sugar-butter mixture in small amounts, alternating with date mixture
(10) Add the vanilla and mix well
(11) Fold in 3
ounces of the chocolate chips
(12) Pour into greased and floured 9" x 13" x 2" baking tray
(13) Sprinkle the remaining
chocolate chips and chopped nuts over the top
(14) Place in the oven and bake
40 to 45 minutes or until a skewer inserted in centre comes out clean
(15) When done cut into portions and serve with
whipped cream
10 Minute Beef Stir Fry
INGREDIENTS ( Serves 4 People)
1lb Beef
½ Teaspoon of salt
½ Teaspoon of freshly ground black pepper
3 Teaspoons of hot chili oil
2 Cloves of garlic, crushed
8 Ounces of broccoli
8 Ounces of carrots, sliced
¾ Cup of water
¼ Cup of peanut Butter
Method
(1)
Cut beef crosswise (against the grain) into very thin slices
(2) Sprinkle with a ¼
teaspoon of the salt and pepper.
(3) In 12" non-stick skillet, over
medium-high heat, heat 2 teaspoons of the oil
(4) Add the beef
(5) Cook and stir for 2 to 3 minutes until
browned
(6) Remove beef to plate, leaving the
juice behind
(7) In same skillet, and over medium-high
heat, heat the remaining teaspoon of oil
(8) Add the garlic
(9) Cook and stir for 30 to 60 seconds
until fragrant
(10) Add the broccoli and carrots, ¼ cup water, and remaining
¼ teaspoon each salt and pepper;
(11) Cover
and cook for approximately 3 minutes, or until tender.
(12) In
small bowl stir the peanut butter and remaining ½ cup water to blend
(13) Add the peanut butter
blend, the beef and any accumulated juices to skillet
(14) Cook, stirring for 1
to 2 minutes longer, until heated through and coated with sauce
(15) Serve immediately
Classic French Onion Soup
INGREDIENTS ( Serves 20 People-or 10 People Twice, etc, or you can scale the ingredients down)
12 White onions
½ lb butter
½ Cup of sugar
½ Cup of sherry (hic!)
½ Cup of beef stock
½ Cup of chicken stock
1 Tablespoon of black pepper
8 Pints of hot water
Method
(1) Cut the tops and bottoms off the onions and
slice them in half through the centre from top to bottom.
(2) Remove the outside
skins and discard them
(3) Take a onion half and
slice it in half against the natural lines on its surface, then cut it
julienne style along the natural lines of the onion
(4) Repeat with all the
onions
(5) In a large stock pot,
melt the butter and add the onions
(6) Sauté the onions for
about 5 minutes
(7) Add the sugar,
sherry, beef and chicken stocks, and the black pepper
(8) Continue cooking over
medium heat until the onions are soft and translucent (They should have
a nice caramelised colour due to the stocks)
(9) Add the hot water and
bring to a boil
(10) Boil for 4-5 minutes and
remove from heat
(11) Cool as quickly as
possible and store in the fridge, covered, until needed for use
(12) Reheat, as required,
quickly, and to at least 140
(13) Ladle it into a soup bowl,
top it with a croutons, sprinkle with grated parmesan on top of the
croutons and cover all with a slice of Swiss cheese
(14) Heat under a grill until the cheese has melted and is
slightly browned
(15) Sprinkle with parsley flakes and serve
Haven't done a soup for a
while.
This is a delicious soup, full of complimentary flavours to make you
feel warm inside when it's cold out.
Turkey Hash
INGREDIENTS
( Serves 4 People)
3 Potatoes, washed and diced 1/4"
4 Slices bacon
8 Ounces cooked turkey
3 Tablespoons red onions, diced 1/4"
2 Tablespoons red pepper, diced 1/8"
Salt, to taste
Peppercorns, freshly cracked Paprika
Method
(1)
Cook the bacon in a large skillet until very crispy
(2) Remove the bacon and drain it on a paper towel
(3) Once cool, chop the bacon into small pieces and put to
one side
(4) Add the potatoes to the pan and cook for 10-15 minutes
until they begin to brown and get crispy
(5) Put the potatoes to one side of the pan and add your
onions and peppers
(6) Cook for 3-4 minutes and add the turkey
(7) Cook for one to two more minutes and stir all together
(8) Season the hash with salt and cracked pepper
(9) Colour with the paprika
(10) Add the chopped bacon pieces and stir again
(11) Place a generous pile of the hash in the centre of four warm plates
(12) Top each pile with 2 eggs over-easy
(13) Serve
Just one more way to use that leftover
turkey