you've got a favourite recipe you'd like to share with us send
it in and we'll give it a go. Here are those received to date.
Swooning Imam - Phil Kakulas
Quail a la Julian - Julian Wu
Pollo Verde Almendrado - Brian Waldron
Cowtown Screws And Nuts - Annette Kerr
Calf's Head - Annette Kerr
White Gazpacho - Brian Waldron
Phil Kakulas: Swooning Imam
The Islamic leader was said to be so overcome with delight on eating this dish
he swooned. It is a simple but delicious dish that perfectly demonstrates
the Gestalt effect - that is that the whole is greater than the sum of the
parts. This version comes from one of my favourite cookbooks - The Complete
Middle East Cookbook by Tess Mallos.
8 long and slender eggplants of medium size
1/2 cup olive oil
4 cloves of garlic, chopped
3 tomatoes, peeled (or substitute a can of chopped toms)
1/4 cup parsley
freshly ground black pepper
2 tablespoons of lemon juice
pinch of sugar
1/2 cup of water
Prepare eggplants by peeling off strips of skin lengthways at intervals to
give a striped effect. Cut a deep slit in each eggplant lengthwise stopping
just short of top and base. Place in cold, salted water for 30 mins to extract
the bitterness then drain and dry.
Cut onions into slender wedges and cook in half the oil until transparent.
Add garlic, cook for 1 min then remove from stove and transfer to bowl with
the chopped tomatoes, parsley and salt and pepper to taste.
Place remaining oil in pan and fry eggplants on high heat until browned but
still firm. Remove pan from heat and turn eggplants so the slits face upwards.
Spoon vegetable mixture into eggplants forcing as much in as possible.
Spread remaining filling on top. Add lemon juice, sugar and the 1/2 cup of
water and cover tightly. Cook over gentle heat for 45min until tender.
Can be served hot, warm or cold - it works all ways, accompanied by cous cous,
crusty bread and some greens.
Julian Wu: Quail a la Julian
rice wine or sherry
Grated or sliced ginger
5 spice powder
Honey (you can use sugar, but honey tastes better)
Onion, spring onions, or leeks( Sliced finely or chopped.)
Spiced Salt (freshly ground pepper, (preferably Szechwan, but black will do),
a little 5 spice powder and salt briefly heated in a wok or frying pan at high
temperature to release the aromas).
Can't give exact quantities, but I start off with 1 cup of sake, then add
soy until the flavours are balanced, this usually varies between 2/3 to 3/4of
the amount of alcohol to soy, but depending on the choice of sake, or sherry,
and the saltiness of the soy, it's gonna vary. What can I say? Taste it and
judge for yourself.
Next get a knob of ginger about the size of a teaspoon and slice it or grate
it then whack it into the marinade, then add a little 5 spice powder,probably
about 1/2 a teaspoon, taste it and if you think it needs it then add a little
Finally add a little sugar or honey to counter the saltiness, but don't add
too much, the marinade shouldn't actually taste too sweet, this should be a
couple of tablespoons. But once again, the tastes of the other ingredients
will dictate how much you add. Taste it again. If it tastes good, it should
Finally if you want you can add a little chopped onion, spring onion, or leeks.
Marinate the birds for a couple of hours (halve or quarter first depending
on if you use pigeons or quails). Then grill them (over charcoal of course),
basting with the marinade, or deep fry and serve with some spiced salt.
In the past I've served this with a salad made from ripe tomatoes with rocket
and basil leaves, dressed in an oil and lemon juice dressing with satisfactory
Brian Waldron: Pollo Verde Almendrado
(Chicken in Green Almond Sauce) Mexico
From Elisabeth Lambert Ortiz's "The Book of Latin
½ pound chicken cut into serving pieces
¾ pint chicken stock
1 medium onion, chopped
1 clove garlic, chopped
2 ounces parsley, coarsely chopped
2 ounces coriander, coarsely chopped
1 heart of Cos lettuce, coarsely chopped
1 or 2 fresh hot green chillies OR
2 canned jalapeno chillies, OR
3 canned serrano chilies
4 ounces almond meal
3 tablespoons of vegetable oil (or lard)
Put the chicken pieces into a heavy casserole with the stock, bring to the
reduce the heat, and simmer gently, covered, for 45 minutes, or until tender.
Lift the chicken out onto a platter and set aside. Keep the stock. Rinse and
dry the casserole.
In a blender or food processor combine the onion, garlic, parsley. Coriander,
lettuce, chillies and almonds and reduce to a coarse puree.
Do not over blend as the finished sauce should have some texture, not be
Heat the oil or lard in a large heavy pan and pour in the puree, which will
almost paste like because of the almonds. Cook the mixture, stirring constantly
with a wooden spoon, for 3-4 minutes over moderate heat. Add the chicken
pieces, cover, and simmer just long enough to heat the chicken through.
If you like, you can adjust the consistency of the sauce by adding some of
reserved chicken stock.
Serve with rice, salad, beans and guacamole as you like.
Annette Kerr: Cowtown Screws and Nuts
From Tastes and Tales from Texas with LOVE
1.5 cups bacon dripping
1 cup melted butter
3 tablespoons worcestershire sauce
2 tablespoons tabasco
1 tablespoon garlic powder
1 box cheerios
1 large bag pretzels
1 box corn chex
1 box wheat chex
1 box rice chex
1 bag fritos
4 cups nuts, any combination (no discrimination)
Combine cereal mix in 2 large roasting pans, pour seasoning sauce over top
and mix well. Bake at 225 degrees for 2-3 hours.
Annette Kerr 2: Calf's Head
Dig a hole 18 inches deep and wide enough to accommodate the head, allowing
enough SPACE for a good layer of coals. Build a big fire in the hole and
burn down to coals. When head is cut off slaughtered calf, leave enough skin
to wrap or fold over neck opening. Wrap head in wet burlap sack. Put heavy
wire securely around the head, strong enough to lift cooked head from hole.
Shovel some coals out of the hole, leaving a good layer on the bottom.
Place head in hole. Shovel live coal all around head and on top, then a layer
of ashes on top, followed by a good layer of dirt so that it is completely
sealed off and no air can get in. Let cook for 12 hours.
Remove from hole with wire. Remove sack and skin and it's ready. All parts
are there, cooked to a turn.
Brian Waldron: Garlic and Almond Soup
A soup which is greater than the sum of its parts
4 thick slices of white bread, crusts removed (about 200g)
200 g blanched almonds
3 garlic cloves
150 ml good olive oil
2 tsp salt
5 tblsp vinegar
200 g white seedless grapes
About 1 litre water
1. Soak the bread in water, remove and drain and put into blender.
2. Add peeled garlic cloves, blanched almonds and blend into a smooth
puree (adding a little water if necessary.
3. With the motor running, add the oil in a thin steady stream.
4. Add the salt and vinegar.
5. Add water until the puree has a soupy consistency (your preference,
but should be relatively thin)
6. Chill and add whole grapes to each bowl when serving.