Tag Archives: east and west cookery cards

Vermicelli Kheer and Carrot Halva

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Vermicelli kheer

Preparation time: 8 minutes
Cooking time: 25 minutes
To serve: 4

You will need

4 oz. fine vermicelli
2 pins (U.S. 5 cups) milk
4 oz. sugar
1 oz. butter
1 oz. raisins
1 oz. blanched almonds
pinch cardamom powder

In a dry frying pan, roast the vermicelli carefully till lightly browned. Add vermicelli to the milk in a saucepan and bring to a boil. Boil steadily until the vermicelli is tender, then add the sugar and remove from the heat when the sugar has dissolved. Heat the butter and fry the raisins and blanched almonds and add to saucepan. Put into a serving dish. Sprinkle with cardamom powder. Serve hot or cold.

Carrot halva

Preparation time: 15 minutes
Cooking time: 25-30 minutes
To serve: 4

You will need

2 oz. almonds
1 oz. raisins
few strands saffron
2 teaspoons warm water
1 lb. carrots
2 pins (U.S. 5 cups) milk
8 oz. sugar
2 oz. butter
seeds 2 green cardamoms (optional)

Blanch and slice almonds finely. Wash and dry the raisins. Soak saffron in water. Grate the carrots as finely as possible. Bring the milk to the boil and add the grated carrots. Simmer, stirring occasionally, and cook till the contents of the pan are very thick and creamy. Add the sugar and the raisins and cook till mixture is very thick. Add the butter and saffron and continue cooking till the halva is a rich golden colour. Put in a dish and sprinkle with the sliced almonds. Serve cold. The seeds of two green cardamoms may be coarsely ground and sprinkled over the halva.

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

Maionese di pesce alla Riccione (Fish mayonnaise Riccione style)

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Preparation time 1 hour
Cooking time 20 minutes
To serving 4

You will need
1 lb. firm fish fille, e.g. halibut or sea bass
salt and pepper
olive oil
lemon juice
3 oz. shelled prawns
8 oz. mixed cooked vegetables, diced*
1/3 pint (U.S. 7/8 cup) mayonnaise (see Card No. 2)
8 anchovy fillets
1-2 sliced hard-boiled eggs
few stuffed olives
*peas, green beans, canned artichoke hearts, etc.

Put fish into oiled baking dish, sprinkle with salt, pepper, oil and lemon juice. Cover and bake at 375° F. or Gas Mark 5, for 20 minutes. Cool, discard skin and bones, chop fish coarsely. Add 1 1/2 oz. prawns, sprinkle with oil and salt; chill. Mix vegetables with a little oil, lemon juice and 2 mashed anchovy fillets, stir well; chill. Combine fish and vegetables; pile in a serving dish. Coat lightly with mayonnaise. Garnish with remaining prawns, eggs, anchovy fillets and stuffed olives.

Maionese (from Card No. 2)
Mayonnaise

Preparation time 15 minutes
Cooking time no cooking
To serve 4

You will need
2 egg yolks
1 level teaspoon salt
about 1 dessertspoon lemon juice
about 1/4 pin (U.S. 5/8 cup) olive oil
All ingredients for mayonnaise should be at room temperature.

Carefully separate the egg yolks and put into a small basin standing on a non-slip surface. Add the salt and 1 teaspoon of lemon juice and mix thoroughly with a small wooden spoon or wire whisk. Start adding the oil drop by drop stirring vigorously all the time. As soon as the sauce begins to thicken increase the flow of oil to several drops at a time and finally thin thread, stirring continuously. If the sauce becomes too thick add a few drops of lemon juice or water. The final sauce should be thick and shiny.

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

Meat Yakhini Pulao

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Preparation time: 5 minutes
Cooking time: 1 hour 40 minutes
To serve: 6-8

You will need

2 lb. meat
2 large onions, finely sliced
2 bay leaves
4 peppercorns
4 cloves
1 stick cinnamon
3 pints (U.S. 7 1/2 cups) water
salt to taste
4 oz. butter
2 oz. almonds
1 lb. rice
2 oz. raisins
pinch saffron (optional)
1 teaspoon milk

Cut the meat into 2-inch pieces. Put half the sliced onions, the meat, and spices tied in a muslin cloth (bay leaves, peppercorns, cloves and cinnamon) in a saucepan with the water and bring to the boil. Simmer gently until the meat is tender. Add salt to taste. Lift the meat from the liquid, remove muslin and spices, and keep aside. Strain the liquid reserving 2 pints (U.S. 5 cups). If not 2 pints, add water to make it up to this quantity. In a large saucepan heat the butter and fry the rest of the sliced onions and almonds a golden brown. Take out and keep warm. Put the mean in the hot fat and fry gently till the meat is dry. Remove meat to a plate. In the same fat fry the rice for 5 minutes, add the raisins and fry for another minute. Now add the 2 pints (U.S. 5 cups) stock and bring to a boil. Simmer, covered, till water is absorbed. Turn into a fireproof dish, add the meat and saffron soaked in the milk, cover, and put in a slow oven (290° F. or Gas Mark 1) for 20 minutes till rice is cooked. Serve garnished with fried onions and almonds.

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

Curried Cottage Cheese Salad/Tomato Bhurtha

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Preparation time about 1 hour 10 minutes
To serve 4

You will need
4 oz. onions
1/2 teaspoon salt
2 tablespoons desiccated coconut
4 tablespoons hot milk
1/2 green pepper
6 sprigs green coriander or watercress leaves
8 oz. cottage cheese
lemon juice
1/4 teaspoon freshly ground pepper

Peel and slice onions very thinly crosswise. Sprinkle with the salt. Let stand for 30 minutes, then pour cold water over and drain well. Soak the coconut in hot milk and let stand for 30 minutes. Drain. Chop the green pepper and coriander or watercress leaves coarsely. Mix all the ingredients together and stir well. Set aside for 30 minutes after mixing. Serve cold with rice and curry.

Tomato Bhurtha

Preparation time 10 minutes
Cooking time 5 minutes
To serve 4

You will need
4 ripe tomatoes
1 large onion
2 or 3 green chillis
salt and sugar to taste

Scald tomatoes in boiling water. Remove skins and mash with a fork, removing the hard parts. Chope the onion and the chillis very finely and mix with the tomatoes. Add salt and sugar to taste. Serve with rice and curry.

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

Vitello Tonnato (Veal with tunny fish sauce)

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Preparation time: 30 minutes plus ovenight to marinate
Cooking time: 1 hour
To serve: 6

You will need
1 1/2 lb. boned leg of veal
1 small carrot and onion, quartered
1 stick, celery
4 peppercorns
1 level teaspoon salt
2 oz. tunny fish in oil
4 anchovy fillets
about 1/4 pint (U.S. 5/8 cup) olive oil
2 egg yolks
pepper
1 tablespoon lemon juice
Garnish: capers, gherkins, radishes

Have the butcher tie the meat in a roll. Put meat into a saucepan, with a veal bone if possible, the vegetables, peppercorns, salt, and water just to cover. Bring to the boil, cover, and simmer until tender, about 1 hour. Remove meat and cool. Meanwhile with a wooden spoon mash tunny fish, anchovy fillets and 1 tablespoon of oil thoroughly together, then stir in the egg yolks and pepper. Press all through a sieve into a small basin; add the lemon juice. Stir in the oil little by little, beating thoroughly after each addition, until the sauce has consistency of thin cream. Slice the meat, arrange in a shallow dish and coat completely with sauce. Cover closely and leave overnight. Garnish and serve cold, alone or with potato and beetroot salad.

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

Gelato di Cioccolata, Sorbetto di Fragole, Cassata

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Gelato di Cioccolata (Chocolate Ice Cream)
Preparation time: 20-40 minutes
Freezing time: 3-4 hours
To serve: 4-5

You will need:
3 egg yolks
2 oz. castor sugar
1/2 pint milk
4 oz. plain dessert chocolate
3 tablespoons water
6 tablespoons thick cream

Set refrigerator to coldest setting. Beat the egg yolks and sugar together thoroughly, and stirring continuously with a wooden spoon, gradually pour on the almost boiling milk. Strain into the rinsed saucepan and cook over low heat stirring all the time until the mixture is thick enough to coat the back of the spoon. Leave until cold. Meanwhile in a small basin stood over hot water, dissolve the broken-up chocolate in the water. Whip the cream until slightly thickened. First fold the chocolate then the cream into the cold custard; pour into an ice tray and freeze until firm but not stiff.
Return refrigerator to normal setting.

Sorbetto di Fragole (Strawberry Sorbet)
Preparation time: 15 minutes
Freezing time: 2 hours
To serve: 4

You will need:
5 oz. granulated sugar
6 tablespoons water
1 lb. ripe strawberries
1 tablespoon lemon juice
1 tablespoon orange juice

Set refrigerator to coldest setting. Heat sugar and water together gently until sugar dissolves; boil for 1 minute. Set aside to cool. Sieve strawberries (or purée in electric blender) and stir in lemon and orange juice and cold syrup; mix well. Pour into ice tray and freeze, removing to stir once or twice. When solidly frozen turn refrigerator back to normal and leave ice to ‘ripen’. One hour before serving remove ice tray to middle of refrigerator.

Cassata (Ice Cream Cake)
Set refrigerator to coldest setting and chill a 1 1/2-pint (U.S. 3 3/4 cup) size mould. Line this wich chocolate ice, return to ice compartment and freeze until firm. Next line with half recipe strawberry sorbet and again freeze until firm. Fill centre of mould with mixture of sweetened thick whisked cream and assorted glacé fruits and nuts. Cover and freeze until firm.

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

Baked Spiced Eggs

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Preparation time: 7 minutes
Cooking time: 38-40 minutes
To serve: 4

You will need
2 large onions
2 cloves garlic (optional)
1 small bunch fresh coriander leaves or watercress
1/4 green pepper
1 tablespoon vinegar or Worcestershire sauce
1 teaspoon sugar
2 oz. cooking fat
4 eggs
1/2 teaspoon cummin [Sic] powder
1/2 teaspoon salt

Thinly slice the onions. Finely chop the garlic, coriander leaves and green pepper. Mix the vinegar or Worcestershire sauce, and sugar. Fry the onions lightly in the cooking fat, until soft. Add the garlic, green pepper and coriander leaves to the onions. Fry for 3 minutes, stirring all the time. Beat the eggs and add to the onions in the pan. Add cummin [Sic] powder. Remove from the heat and pour in vinegar and salt. Stir the mixture well. Pour into an ovenproof dish and put in pre-heated moderate oven (350°F. or Gas Mark 4) to set. It should take about 30 minutes to set.

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

Deep-Fat Fried Chicken (Char jee gai)

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Preparation time:10 minutes
Cooking time: 15-20 minutes
To serve: 4-6

You will need

2 lb. spring chicken
salt
pepper
monosodium glutamate
1 tablespoon soy sauce
1 tablespoon sherry
peanut oil
2 onion flowers*
6 lemon crescents
8 celery leaves
6 glacé or cocktail cherries
1 oz. of transparent noodles

*Cut two 2-inch lengths of firm spring onion stalks, then cut down half way from the end. Drop them into cold iced water and the end will spring out into flowers.

Clean the chicken, sprinkle with salt, pepper and monosodium glutamate. Mix the soy sauce and sherry, rub well into the chicken and leave for 10 minutes. Put enough peanut oil into a deep pan to half cover the chicken. Heat to 170° C or 338°F. Put in the chicken and cook for about 15-20 minutes turning once or twice. When the chicken is cooked and a delicate brown colour, remove from the oil, drain well and place on a serving dish decorated with onion flowers, lemon, celery leaves glacé cherries and noodles.

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

Stuffed Cucumber (Yeung cheng kwar) and Stuffed Sweet Green Peppers (Yeung ching chu)

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Preparation time: 15 minutes
Cooking time: 20 minutes
To serve: 4

You will need
1 cucumber; 3 1/2 oz. minced pork
1 teaspoon water chestnuts, chopped
1 teaspoon bamboo shoots, chopped
1 teaspoon spring onion, chopped
1 teaspoon fresh ginger, chopped
1 1/3 tablespoon soy sauce; 1/2 teaspoon sugar
4 teaspoons sherry; 1/2 teaspoon monosodium glutamate
2 teaspoons cornflour; 3 tablespoons peanut oil
1/4 pint chicken stock; 1/4 teaspoon salt

Peel the cucumber and cut into 4 sections. Remove the seeds without cutting through the opposite end. Mix the pork with the water chestnuts, bamboo shoots, onion and ginger. Add 1 tablespoon soy sauce, sugar 3 teaspoons ginger sherry and 1/4 teaspoon monosodium glutamate. Mix well and use to stuff cucumber. Sprinkle the stuffing with 1 teaspoonful cornflour. Heat the oil in a pan, put in the cucumber, meat side down and fry for 2 minutes. Then turn the cucumbers over on to their sides and add the chicken stock, remaining soy sauce and sherry, salt and 1/4 teaspoon monosodium glutamate. Cover and cook over low heat for about 15-20 minutes. Thicken with the remaining cornflour mixed smoothly with 2 tablespoons water. Place in hot serving dish, garnish with onion flowers (see deep-fat fried chicken on Card No. 8).

Stuffed Sweet Green Peppers
Preparation time: 20 minutes
Cooking time: 12 minutes
To serve: 4

You will need

4 sweet green peppers
6oz. minced pork
1 oz. canned water chestnuts, chopped
few canned bamboo shoots, chopped
1 teaspoon fresh ginger, chopped
1 teaspoon spring onions, chopped
2 tablespoons sherry
2 1/2 tablespoons soy sauce
pinch salt
1 teaspoon cornflour
3 tablespoons peanut oil
1 teaspoon sugar
1/2 teaspoon monosodium glutamate

Cut the peppers in half and remove the seeds. Mix the pork, chestnuts, bamboo shoots, ginger and onion together. Add sherry, 1 1/2 tablespoons soy sauce and salt and mix well. Stuff peppers with this mixture, sprinkle with cornflour. Heat the oil, put in the peppers meat side down and fry for 2 minutes. Add sugar, remaining soy sauce, monosodium glutamate and 1/4 pink water. Cook for 10 minutes or until pork is well cooked. Garnish with two onion flowers as the photograph shows, serve hot.

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

Fish Rice (Taimeshi)

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Preparation time 10 minutes
Cooking time 40 minutes
To serve 4

You will need
1 lb. rice
1 1/2 pints water
4 tablespoons sake (Japanese rice wine) (See Card No. 20)
1/2 teaspoon salt
3 1/2 teaspoons soy sauce
1/2 lb. sea bream or turbot
3 tablespoons sugar
1 sheet nori (dried seaweed)

Prepare the rice 1 hour before cooking. Wash and put into a thick pan with the water, 2 tablespoons sake, 1/4 teaspoon salt and 1 1/2 teaspoons soy sauce. When ready to cook, bring to boiling point; reduce the heat, cover and cook for 10-12 minutes. Turn off heat and leave to stand for 15 minutes, then put into a bowl. While rice is cooking, cook the bream in boiling salted water. Drain, remove skin and bones, wrap in a cloth and rub lightly until the fish flakes. Put the fish into a pan with the sugar, 2 tablespoons sake, 2 teaspoons soy sauce and pinch of salt. Cook, stirring briskly to prevent the fish sticking, until it becomes dry. Put the fish over the rice. Hold the nori over the head for a few minutes to crisp, then cut in thin strips and sprinkle over the fish.

Variation
Chrysanthemum rice balls
Kikka nigiri

Preparation time 10 minutes
Cooking time 45 minutes
To serve 4

You will need

1 lb. rice; 1/2 lb. sea bream or turbot
3 1/2 tablespoons sugar
2 tablespoons sake (Japanese rice wine); salt
red food coloring (cochineal); 1 egg
1/4 teaspoon salad oil; chrysanthemum leaves

Cook rice as in fish rice. Cook bream in boiling salted water. Remove skin and bone, wrap in a cloth and rub lightly until the fish flakes. Put 3 tablespoons sugar, 2 tablespoons sake and pinch of salt into a pan. Add a few drops of cochineal and the fish and cook, stirring briskly to prevent sticking until the fish is dry. Beat the egg, add pinch of salt, 1/2 tablespoon sugar and salad oil. Put into a pan and scramble. Divide the rice into 12 portions and roll into balls. Wring a cloth tightly out of cold water. Divided the fish into 12 portions. Put one portion on the cloth and one ball of rice on top. Gather up the ends of the cloth and squeeze tightly. Make an indentation in the centre of the ball with the finger, then remove the cloth. Fill the hole with scrambled egg, press together. Make other balls in the same way. Arrange on a plate, garnish with chrysanthemum leaves.

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