Preparation time: 1 ½ hours (including time for marinating) Cooking time: no cooking To serve: 4
You will need:
6 oz. firm white mushrooms 1 cut clove garlic 5 tablespoons olive oil 1 ½ tablespoons lemon juice ground black pepper 4-6 oz. shelled prawns (U.S. shrimps) or cooked scampi 1 teaspoon salt fresh parsley
Wash and dry the mushrooms. Remove stalks and slice caps finely. Rub a basin with a cut clove of garlic and in it mix the oil, lemon juice and 2 shakes of pepper. Add the mushrooms, mix thoroughly with the dressing and set aside in a cold place for at least an hour. Just before serving add the salt. To serve pile the prawns (U.S. shrimps) in the centre of four individual plates and arrange the mushrooms all around. With scissors snip a little parsley over the prawns (U.S. shrimps).
You will need ¾ lb. white meat fish fillets, cut into thin slices 8 prawns, shelled and deveined, with tail retained. Cut lengthwise and open out. 2 eggs, lightly beaten 3 tablespoons flour, sifted pinch of salt a little pepper 3 tablespoons sesame oil Vinegar Soy-Sauce
Sprinkle salt and pepper over fish and prawns. Dredge with flour, dip in beaten eggs and brown both sides lightly in sesame oil.
Serve hot with Vinegar-Soy Sauce.
Vinegar-Soy Sauce 2 tablespoons soy sauce 1 tablespoon vinegar dash of monosodium glutamate a little lemon juice
You will need 1 -1 ½ oz. butter and 1 teaspoon olive oil or 2 oz. butter ½-1 clove garlic 1 onion, finely chopped 2 oz. mushrooms, finely chopped 1 carrot, finely chopped 6 oz. minced beef 1 x 8 oz. can tomatoes or 4 fresh tomatoes ½ pint brown stock 1 wineglass red wine little tomato purée 6-8oz. spaghetti Parmesan cheese
Heat butter and oil in pan. Then fry crushed garlic, onion, mushrooms, and carrot. Add meat and rest of the ingredients and simmer liquid until thickened. slices of red or green pepper can be used in this sauce. Chopped parsley may be added to the sauce just before serving. Cook spaghetti in boiling salted water and drain. Rinse in cold water, return to pan with a knob of butter and reheat. Pour the sauce over spaghetti and serve with grated Parmesan cheese.
You will need 6 oz. cooked smoked haddock 1 hard-boiled egg approx. 8 oz. cooked rice pinch cayenne pepper and salt chopped parsley ¼ lemon, cut in thin wedges
Flake fish coarsely with fork. Chop egg white. Sieve yolk. Mix flaked fish with chopped egg white, and hot cooked rice. Season to taste. Little milk may be added if necessary. Put on hot dish. Sprinkle sieved egg yolk and chopped parsley on top. Add lemon. Serve while hot.
This glistening “gelatin-type” dessert is light, tasty and a different approach from the usual Japanese sweets. It sets at room temperature and is entirely unusual in texture from Western style jelled desserts. There is an extra bonus in this creation. Agar agar is seaweed and tasteless by itself. Highly nutritious and has advantage of “holding up” even on a moderately warm day where regular gelatin would melt.
2 long sticks red agar agar (Japanese kanten) this amount equal to ½ ounce agar agar 3 cups water 1 ⅓ cups sugar dash salt 1 teaspoon lemon juice 1 cup crushed canned pineapple packed in heavy sweet syrup or canned mandarin oranges, juice combined with fruit and measured together.
Wash and squeeze agar agar in a bowl with lots of cold water to remove any sediment. Rinse and remove all water by squeezing agar agar. Some red coloring will be lost in this rinsing process. Place agar agar in sauce pan. Add 3 cups water. Soak 30 minutes. Then cook over medium heat. Stir until agar agar is dissolved. Add sugar and salt. Stir again. Strain through a fine sieve into a 9 inch square pan. Add lemon juice. Stir again. After 15 minutes add fruit. When set, cut into desired shapes.
You will need 4 large, ripe bananas 1 cup orange juice 4 tablespoons butter ½ cup brown sugar 2 teaspoons cinnamon Optional: cream or whipped cream as a topping.
Peel and halve the bananas. Arrange them in a shallow buttered baking dish. Pour orange juice over the bananas. Dot with butter. Sprinkle with sugar and cinnamon. Bake at 350°F. for 30 minutes, basting occasionally with juice. Serve warm or cold. Fresh or whipped cream may be used as a topping.
2 tablespoons cornstarch salad oil for frying a few leaves of lettuce for garnish
Dip the liver into cold water and wipe dry with a cloth. Slice the liver into bite-size pieces about ¼ -inch thick. Mix ingredients (a) with the liver and let stand for 5 minutes. Drain. Mix ingredients (b) together and set aside. Coat the liver with the cornstarch and deep-fry briefly over a medium heat. Remove the liver from the pan. Reheat the oil and deep-fry the liver again over a high heat. Remove the liver from the pan and mix with ingredients (b). Arrange the liver pieces on top of a few decorative leaves of lettuce. Pour any remaining ingredients (b) over the liver.
13 oz. pork or chicken liver ½ leek ¾-inch piece of fresh ginger or ⅙ teaspoon ginger powder
(a) 2 tablespoons soy sauce 1 tablespoon sugar 1 tablespoon sherry ½ cup water ¼ teaspoon pepper a pinch of salt a pinch of monosodium glutamate
a sprig of parsley for garnish
Dip the liver into water for 15 minutes to drain off the blood. Cut the leek and slice the ginger. Bring water to a boil and add the leek, ginger and liver. Boil until the white foams come out. Drain the water and bring ingredients (a) to a boil in the same pan. Add the liver and simmer, covered, over a low heat until the liver is cooked. Then take off the lid and boil down the liquid. Let the liver cool and slice into 1 inch thick pieces.
You will need 4 oz. canned pineapple 3 oz. canned pear ⅓ cup canned fruit juice ⅓ cup white wine ½ cup water 1 ½ oz. cornstarch 4 tablespoons sugar juice of ⅓ lemon 2 tablespoons grenadine
Dice 2 pineapple rings and set aside. Combine the remainder of the pear and fruit juice and purée in a blender.
Add the wine, water, cornstarch, sugar and grenadine to the puréed mixture; pour into a pot, mix well and heat until thickened. Finally add the lemon juice and diced pineapple. Let cool, and then chill in the refrigerator. Serve in a glass dish.
You will need 6 oz. cottage cheese 4 teaspoons flour 1 small egg 2 tablespoons milk 1 ⅔ tablespoons honey 1 tablespoon sugar 1 ½ tablespoons melted butter 1 ½ tablespoons chopped walnuts little grated lemon rind 1 ½ tablespoons butter for plate
Fruit sauce: 3 oz. canned apricots ½ cup canned apricot syrup 2 teaspoons sugar 1 teaspoon cornstarch
Sieve the cottage cheese. Sift the flour; separate egg and beat the white until stiff.
Add the remaining ingredients and the egg yolk to above.
Add the egg white and grated lemon rind.
Grease 4 custard cups with butter. Pour the above mixture in and steam over low heat 25 minutes, leave the lid slightly ajar.
When cool, unmold. Pour the fruit sauce over.
Fruit sauce: combine the canned apricots and its juice. Pour into a pot, add sugar and cornstarch. Heat, stirring until thickened.
2 ⅔ cups chicken stock ¾ teaspoon salt 1 ¼ tablespoons soy sauce 2 sheets of gelatin ¼ lb. chicken (boneless, cooked in the stock) a pinch of salt a pinch of monosodium glutamate 5 tablespoons canned green peas
Season the chicken stock with the salt and soy sauce. Soak the gelatin sheets in water. Cut the chicken into bite-size thin strips and sprinkle with the salt and monosodium glutamate. Heat the chicken stock and add the gelatin sheets over a low heat. Simmer until the gelatin is melted. Add the chicken and half the green peas. Arrange the remaining peas in a circle on the bottom of a wet bowl. Pour a little of the soup slowly over the circle of peas. Allow this small amount to set, then pour in the remaining soup mixture. Refrigerate until it is set. Turn out onto a platter and serve.
Note For those who are tending to the negative type, white wine and fresh ginger juice should be substituted for the peas.
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.