2 1/2 cups of dried green or yellow split peas 8 cups (2ltrs) cold water 1 meaty ham bone 2 whole cloves 1 large onion finely chopped 2 carrots, peeled and finely chopped Freshly ground pepper Croutons
Remove any discoloured peas. Rinse under cold running water. Place peas in saucepan with water, ham bone, cloves, carrots and onion. Bring to boil, reduce heat and simmer gently for 1hr to allow the meat to start to fall off the bone. Remove bone with tongs and once cool enough to handle cut the rest of the meat from the bone and chop into peices. Discard bone. Blend the soup in a food processor, return to pan and add the chopped meat. Cover and simmer for 1hr or until the peas are mushy, stir occasionally. Season with black pepper and serve hot with croutons.
Thanks Giving Special
Key Lime Pie Recipe
Pastry 1 cup plain flour 2 teaspoons icing sugar 60g Butter 2 teaspoons lemon juice 1 tablespoon water
sift four and icing sugar into bowl, add the butter and mix, stir in lemon juice and water until its a soft dough. Knead dough until smooth, using flour to prevent sticking to the surface, cover and refrigerate for 30mins.
Filling 3/4 cup sweetened condensed milk 1 cup ricotta cheese (200g approx) 3 eggs, seperated 2 teaspoons of grated lemon rind 1/3 cup lime juice
Mix condensed milk, egg yolks, cheese, rind and juice until smooth. Beat egg whites until soft peaks form, fold this into the lime mixture.
Roll out the dough large enough to cover your pie dish, I personally don't like a thick pastry but it's entirely up to you how thick you do it, place pastry into dish, press down gently and trim the edges. Line the pastry with paper or foil and fill with rice or dry beans, this prevents the dough from rising and keeps the shape or the dish. Bake in moderate oven for 10 mins, remove paper and beans/rice and bake for a further 7 mins or until lightly brown.
Allow to cool.
Pour filling into pastry case, bake in moderate oven for 25 mins or until the filling is firm or set.
Allow to cool, dust with icing sugar and serve with cream or icecream.
Grind together the coriander, cumin, clove and ginger, mix in turmeric, chilli, cinnamon, salt and pepper. Combine the spice mix with the beef, lamb and onion. Make a well in the centre of your meat mixture, add the egg and mix in thoroughly. Press one-eight of the mixture around a skewer and form a shape about 10cm long and 1inch thick. (Repeat until all mixture is used) Leave to rest for 1 hour in the fridge. Cook on BBQ or medium heat grill for about 20mins turning 1-2 times ensure meat is cooked thoroughly.
Pre heat the oven to 200degreesC Gas mark 6 Roll out the pastry and line your baking dish Prick with fork and place a piece of grease proof paper with some baking beans on top Bake for approx 15 mins Cool Spread the jam over the pastry base and sprinkle on the coconut Heat the milk and whisk in the sugar and custard powder Pour mixture onto the pastry case Sprinkle with a little sugar or cocnut to prevent a skin forming Allow to cool before serving.
Fish
Stuffed Whiting Rolls
2 x 450g whiting, filleted and skinned 75g butter 2 tablespoons chopped mixed herbs salt & pepper to taste grated rind and juice of 1 lemon 40g fresh white bread crumbs
Heat the grill to moderate heat, cut the fillets into 8 strips. Cream the butter with herbs, seasoning, lemon rind and a few drops of juice. Add the breadcrumbs, mix and spread over each portion of fish evenly. Roll them up and secure with cocktail sticks. Place in oven proof dish and sprinkle over the remaining lemon juice. Place under grill for approximately 20-25 mins turning at halfway stage.
Barbacue
Arabian Kofta
550g minced lamb 1 medium sized onion 1 small egg 5ml ground cinnamon freshly ground black pepper
Combine all the ingrediants, using your fingers to knead them well. Devide the mixture into 12 portions and shape into balls with dampened hands. Slide three meatballs on to each of the four skewers.
Place the skewers on a grill, about 10cm above the coals, and cook for 8-12 mins, turning often. Serve with pitta bread and salad.
Vegetarian
Banana & Cashew Nut Curry.
50g butter/margarine 2 onions, chopped 1 apple, cored and chopped 50g sultanas 50g cashew nuts, finely chopped 25g plain flour 25g curry powder 175ml water 175ml milk 25g creamed coconut 4 bananas, chopped salt and freshly ground black pepper
Melt the butter in a large heavy-based pan. Add the onions and fry gently until soft and golden, then add the apple, sultanas and nuts. Mix the flour and curry powder with a little of the water to make a smooth paste. Add to the pan and cook, stirring continuously, for three minutes. Pour in the remaining milk and water. Stir in the coconut cream. Gently cook, stirring, until the mixture thickens. Add chopped bananas and season to taste, cook gently for 5 minutes. Serve immediately with rice or naan bread.
