Tag Archives: bad food photography

Bacalao con Patatas (Codfish with Potatoes)

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4 servings

You will need
1 lb. dried salt cod (preferably taken from the thickest part of the fish) cut into 8 pieces, which should be soaked for one day before cooking, changing the water 2 or 3 times during that period.
2 teaspoons flour
1 cup or less oil
3 ½ oz. onions, peeled and sliced
3 ½ oz. carrots, peeled and sliced
1 bay leaf
1 twig thyme
3 ½ oz. ripe tomatoes, peeled and chopped
some white fish ones (hake, sole, goosefish)
a few pistils dry saffron
1 clove garlic
8 or 10 toasted, peeled almonds
1 lb. small, whole, new potatoes, peeled
4 hard-boiled eggs, cut in half
parsley, minced
ground pepper

Scale the cod and dry with a cloth. Dredge the cod with flour and fry in oil until lightly golden. Remove from frying pan and place on a dish. Separate the largest bones without breaking the pieces of fish.

Pour the remaining oil in the frying pan into a casserole. Heat and add the onions, carrots, bay leaf and thyme. When tender, add the chopped tomato and then a little flour. Stir the vegetables well then pour on 3 cups hot water. Stir once more with a wooden spoon, add the white fish bones plus the bones removed from the cod, a little pepper and salt. Cook slowly for 25 minutes. 10 minutes before this sauce is cooked, add the following mixture:
Ground together the saffron, garlic and almonds in a mortar, until a fine paste is obtained. Dissolve with a few drops of oil and a little of above sauce. This is the Catalan sauce.

Boil the potatoes in salt water for 5 minutes, drain and toss in a little oil in an earthenware pot. Strain the Catalan sauce and add to the potatoes. Cook slowly in the covered pot, stirring every now and then. When they are half cooked, add the pieces of fried cod. Cook slowly until the potatoes are tender. Salt to taste.

Serve in the same casserole, with the eggs and sprinkle a little parsley on top; or else in a dish, with the cod in the center, the potatoes around and the eggs and parsley on top.

© Shufunotomo Co., Ltd., Japan 1973

Chiles Rellenos de Carne, de Frijol (Meat and Bean Stuffed Peppers)

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Meat Stuffed Peppers

4 servings

You will need
4 to 6 poblano chiles or green peppers, halved and seeded (Poblano chiles must first be roasted and peeled)
¼ lb. chopped or ground beef
½ onion, finely chopped
⅓ cup lard or vegetable oil
¾ cup cooked rice
¼ cup chopped nuts
¼ cup raisins
4 to 6 slices mild cheese
2 cups tomato sauce (thin)
salt and pepper to taste

Parboil the chiles and rinse in cold water. Heat lard and sauté meat and onion. Add rice, nuts, raisins and ¼ cup tomato sauce. Season with salt and pepper. Simmer about 10 minutes or until slightly thick. Stuff peppers with filling and top each with a slice of cheese. Arrange in a deep baking dish and pour the remaining sauce over top. Bake at 350° F. for 30 minutes.

Bean Stuffed Peppers

You will need
4 to 6 poblano chiles or green peppers, halved and seeded
4 to 6 slices mild cheese
3 cups cooked, mashed beans (See Recipe No. 7)
⅓ cup lard or oil
1 cup cream, thick
1 cup tomato purée
1 tablespoon minced onion
1 tablespoon minced parsley
salt
freshly ground pepper

Parboil chiles and rinse with cold water. Heat oil and sauté onion. Add tomato purée and mashed beans. Season with salt, pepper and parsley. Stir frequently until mixture is thick. Fill each pepper and top with cheese and cream. Bake in a greased dish at 350° F. for 20 to 30 minutes.

Shufunotomo Co., Ltd., Japan 1975

Geduenstetes Sauerkraut, Garniert (Steamed Sauerkraut, Garnished)

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4 servings

You will need
3 tablespoons lard
1 onion, chopped
3 ½ oz. streaky bacon
1 ¾ lb. pickled cabbage (sauerkraut)
5 juniper-berries
2 cups water or broth
4 pickled pork spareribs
½ glass white wine
4 frankfurter sausages

Melt the lard in a sauce pan, and sauté the onion and bacon until brown. Put sauerkraut and juniper-berries in the same pan, with the water or the broth. Cook over low heat for about 30 minutes.

Add the pork spareibs and white wine and simmer for another 30 minutes.

Grill the sausage separately.

Place the pork spareribs and the frankfurters on the sauerkraut.

Boiled potatoes or fried potatoes can be added.

© Shufunotomo Co., Ltd., Japan 1972

Raw Meat with Sauce (Yug-hoe)

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4 servings

You will need
1 lb. fillet of beef, cut into julienne strips
4 egg yolks
1 pear, peeled and cut into thin strips
6 tablespoons minced pine nuts or walnuts
Mixture A:
2 tablespoons sugar
4 tablespoons soy sauce
2 tablespoons minced green onions
1 teaspoon garlic juice
a little ginger juice
dash of pepper
2 ½ teaspoons toasted and ground sesame seeds
2 tablespoons sesame oil

Combine meat lightly with Mixture A, then add the minced pine nuts. (The less handled, the better.)

Divide the meat and pear among 4 places. Make a shallow hold in the center of the meat and put an egg yolk in it. Sprinkle with pine nuts.

© Shufunotomo Co., Ltd., Japan 1974

Zhele iz rybyi (Fish Jelly)

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4 servings





You will need
4 fillets, white meat fish (each about 3 ½ oz.)
1 small bay leaf
8 shrimps
1 bunch of herbs
wine
lemon juice
⅓ teaspoon MSG (monosodium glutamate)(optional)
little caramel
2 thin lemon slices
½ cucumber
½ carrot
green peas
2 tablespoons unflavored gelatine
salt
pepper





Sauce:
1 cup vinegar
horseradish
sugar
MSG (monosodium glutamate)(optional)
wine





Put all the fish together with head, tail and bones, if any, in a pot with bay leaf, shelled shrimps with shell, bunch of herbs and simmer for 20 minutes. Strain.





Remove the fish, shrimps from the stock and drain. Add salt, wine, lemon juice and MSG to the stock with a little caramel.





Cut the lemon slices into 8 pieces. Lightly boil the cucumber and carrot and cut into thin slices.





When the soup has cooked about 180°F., add gelatine and mix well to make 4 cups of stock. Pour about 1/4 of the mixture into a bowl. Place the fish fillets, pour in a little mixture again. Garnish with carrot, lemon slices, cucumber, shrimps, and then pour the remaining mixture over all and refrigerate. When set, serve.





Mix together the grated horseradish, vinegar, sugar, salt, wine and MSG for the sauce.










© Shufunotomo Co., Ltd., Japan 1873

					

		
		
	


	

				

			
						

				Duck with Pineapple (Bor low gnap)
			

										

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Preparation time: 6 minutes
Cooking time: 20-30 minutes
To serve: 4





You will need
10 oz. duck meat without bone
3 pieces canned pineapple
½ pint sherry
¼ pint water
1 ½ tablespoon soy sauce
1 teaspoon sugar
½ teaspoon monosodigum glutamate
2 tablespoons pineapple syrup
1 teaspoon cornflour mixed with 1 tablespoon water
8 canned cherries





Cube the duck meat and divide each piece of pineapple into four pieces. Cook the duck in a saucepan with sherry and water for 20 minutes. Add soy sauce, sugar, monosodium glutamate, pineapple syrup and cornflour mixture. Stir till boiling and boil for 5 minutes. Add pineapple and cherries and cook for about 1 minute. Remove to a heated dish and serve hot.





Why do we use cornflour in many Chinese dishes?
Cornflour helps you in three ways:
1) Coating – Cornflour gives meat a light coating that not only makes the meat tender, but also retains the flavour.
2) Thickening – The thickness of the gravy and soup depends upon the amount of cornflour used; these vary in different dishes, as a sweet and sour pork dish should be fairly thick and Peking sour soup should be lighter.
3) Holding – Cornflour works wonderfully for holding minced meat together and for keeping the moisture in. It is used in meatball dishes.










© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968

					

		
		
	


	

				

			
						

				Cream of Luau Soup
			

										

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6 servings





You will need
1 ½ cups cooked luau pulp (2 bunches of luau)
4 ½ cups milk
2 tablespoons butter
2 ½ tablespoons flour
1 ¾ teaspoons salt
pepper if desired





See recipe number 5 on how to prepare luau for cooking.





Press the luau through a sieve. Measure it so that there will be 1 ½ cups of cooked pulp. Melt the butter, add the flour, and mix until a smooth paste is formed.





Stir in the milk gradually and cook until the mixture thickens. Add the luau and seasonings and serve hot.





Notes and instructions from recipe number 5: 
2 bunches of luau is 40 taro leaves.
Wash the taro leaves. Remove the stem and tough part of the rib. Place the luau 1 ½ tablespoons butter, 1 ½ cups water and ½ teaspoon salt in a sauce pan. Partially cover and simmer them for 1 hour or until there is no “sting” noticeable to the taste.










© Shufunotomo Co., Ltd., Japan 1972

					

		
		
	


	

				

			
						

				Pineapple Chicken Curry
			

										

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6 to 8 servings





You will need





4 pounds chicken
4 medium sized onions
2 to 3 stalks celery
5 tablespoons olive or cooking oil
5 tablespoons flour
2 tablespoons curry powder (more if you like it hotter)
½ teaspoon salt
1 quart chicken stock
¼ cup seedless raisins
1 tablespoon lemon juice
1 cup crushed pineapple, well drained
1 ½ cup heavy cream





Cut up chicken for fricassee and boil until tender with a small onion, sliced, and two or three stalks of celery. Strain the stock and add chicken soup if there is not a quart of the stock.





Remove chicken meat from the bones, discard skin and cut meat into bite-sized pieces. Fry onions in oil, mix curry powder and salt with flour and stir into oil. Simmer for a few minutes and add chicken stock.





Put into double boiler and add raisins, pineapple and lemon juice and cook for half hour. Add heavy cream, chicken and more salt if needed, and cook about 15 minutes over a low fire.





To add attractiveness to the dish serve in hollowed out pineapple shells with some leaves left on.










Shufunotomo Co., Ltd., Japan 1972

					

		
		
	


	

				

			
						

				Rump Steak with Bean Sprouts (Ngow yuk ngar choy)
			

										

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Preparation time: 6 minutes
Cooking time: 4 minutes
To serve: 4





You will need
1 oz. bamboo shoots
1 green pepper
3-inch piece leek or spring onion
5 oz. beef (rump steak)
salt
½ teaspoon monosodium glutamate
white pepper
1 tablespoon sherry
1 egg white
1 teaspoon cornflour
4 oz. bean sprouts
4 tablespoons peanut oil
1 crushed clove garlic
1 tablespoon soy sauce
¼ teaspoon sugar





Shred bamboo shoots, green pepper, leek and rump steak. Sprinkle the steak with pinch salt, ¼ teaspoon monosodium glutamate, pinch of pepper and 1 teaspoon sherry. Mix with the egg white and cornflour and set aside. Wash bean sprouts and drain. Heat 2 tablespoons peanut oil in the pan add ½ teaspoon salt, fry the shredded bamboo shoots, green pepper, the onion and the bean sprouts for 2 minutes. Move from the pan. Again add 2 tablespoons peanut oil into the same pan. Add garlic and beef, stir well. When the beef changes colour, add cooked vegetables to the pan, and add soy sauce, remaining sherry, sugar and ¼ teaspoon monosodium glutamate and pinch of white pepper. Cook for 1 minute, remove to a heated dish and serve immediately.










© Shufunotomo Co., Ltd., Japan 1968 English text © Shufunotomo Co., Ltd., Japan 1968

					

		
		
	


	

				

			
						

				Foie de Veau à la Moutarde (Liver with mustard and herbs)
			

										

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Preparation time: 10 minutes
Cooking time: 5-6 minutes
To serve: 4





You will need
4 slices calves’ or lamb’s liver, ½-inch thick
seasoned flour
2 tablespoons oil
2 level tablespoons French mustard
1 level tablespoon finely chopped shallot or spring onion
2 level tablespoons finely chopped parsley
fresh white breadcrumbs
2 oz. melted butter
Garnish:
orange slices
watercress





Fry liver slices, coated with flour, in hot oil for 1 minute on each side. Remove. Mix mustard, shallot or spring onion and parsley, adding drop by drop enough of the frying oil to make a ‘creamy’ mixture. Spread liver slices on each side with mustard mixture and coat with breadcrumbs, pressing on firmly. Lay slices in grill pan, spoon melted butter over and brown under a hot grill for 1-2 minutes; turn, baste with remaining butter and brown other side. Garnish with orange slices and watercress.










©Shufunotomo Co., Ltd., Japan 1968 English text ©The Hamlyn Publishing Group, Ltd., 1968