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AdoboSubmitted by Chiqui Villa-Real from the Philippines.
Simmer and cover tightly for an hour or until meat is tender.
Drain and set aside.
Heat cooking oil in a skillet and brown meat on all sides.
Transfer to a serving dish.
Pour off all remaining oil from skillet.
Put sauce and cook for a few minutes more.
You may wish to add cornstarch to thicken the sauce.
Pour sauce over meat and serve.
Garnish with fresh tomatoes and parsley or pineapple rings.
Serve with boiled rice.
Good for 6 people.
Option - if you like liver; you can make liver paste and add it to the sauce to thicken the sauce before pouring it over the browned meat.
Mix in the beaten egg, flour and chopped bacon.
Season well and mix thoroughly.
Fry in melted fat in spoonfuls, until brown on both sides.
Serve hot with fried eggs and grilled tomatoes.
Bring to the boil and simmer for 30 minutes until the onions and apple are cooked.
Allow to cool slightly and then liquidise the mixture (a little at a time), in a blender, or pound and beat evenly until quite smooth.
For serving at home, pour into a large pate dish or terrine.
For individual portions pour into ramekins or small dishes.
Allow to cool and then chill well until set.
There is no need to cook this again' when served it is a nice spreadable consistency and slightly pinkish inside.
If you wish to keep this pate for a few days, top with a layer of lard or dripping.
It also freezes well.
Corned Beef HashIngredients:
Place layers of onion, potato and corned beef in a casserole dish, finishing with potato on top.
Sprinkle grated cheese on top and pop under the grill to melt the cheese.
Galantine of BeefIngredients:
Mix with breadcrumbs, beaten egg and stock.
In place of stock, dissolve 1/2 meat cube in boiling water.
Form into a roll and tie in cloth with ends tied tightly.
Put in pan of boiling water, adding a carrot, a slice of turnip, small onion to flavour.
Boil for 2 hours.
Remove from pan, wrap up in dry cloth.
Tie ends tightly.
When cold, remove cloth.
Grilled Gammon with Maitre d'Hotel ButterIngredients:
Place on grill pan grid.
Sear 1 minutes each side under hot heat then cook for 7 minutes each side under lower heat.
Serve on hot dish garnished with watercress.
Dot with butter.
Beat butter to soft consistency
Mix in parsley, seasoning and lemon juice.
Let harden slightly and make into pats of squares.
This butter can also be used with grilled steak chops, or fish.
Stir the flour in the fat until brown, pour a little hot stock into pan and stir as it thickens.
Gradually add more stock, stirring continuously, until it has all been used.
Season with salt, pepper and a good pinch of sugar.
Add the sliced kidneys, mushrooms and oysters (if using) to the meat in the casserole, topping with thick slices of potato.
Strain on the thickened stock, cover and cook in a moderate oven for 2 hours.
Bind with beaten egg and form into balls.
Place in an ovenproof dish.
Mix the condensed tomato soup with equal amount of water and pour over the contents of the dish.
Cook at gas regulo 3, or 335 degrees F. for 90 minutes.
Fry liver on both sides, put into a casserole and cover with the onions, chopped mushrooms and bacon, skinned and sliced tomatoes and just cover with stock.
Add the sage, seasoning and top with sliced potatoes.
Cover and bake for 60-75 minutes until tender, at 375 degrees, gas mark 5.
Then mix in all the remaining ingredients until the mixture if fairly stiff.
If you cannot get hold of any veil you could use foil, or put the mixture into a mould.
Pack the mixture in the veil/mould, tucking under the loose ends and shaping neatly.
Place on a baking sheet and bake at Mark 5, 375 degrees for 20-30 minutes until brown and succulent.
Leave on the sheet to cool for a while to reabsorb some of the liquid which helps to keep it moist.
Haslet provides excellent dripping; is should be quite peppery and not too bread-like.
Traditionally, it is served cold.
Wash knuckle bone. Put bone and tongue into boiling water and boil until tender.
Skin tongue, arrange in dish.
Put 1 pint of strained stock into saucepan with rind of lemon and a small piece of lemon fruit, a few cloves, a little nutmeg, pepper and salt to taste.
Put in egg shell and gelatine.
Beat the eggs whites with a little of the stock: add.
Stir mixture with whisk until boiling point is reached.
Let froth boil to top of pan.
Put on lid, stand for ten minutes to clear.
Pour through scalded jelly bag.
Strain over tongue and allow to set.
Oxtail Potted MeatIngredients:
After washing oxtail, cut into joints, brown well in hot dripping.
Add the knuckle stock and boil for 3 hours more.
Take out oxtail, separate meat from bone, put bones back in stock, simmer for 1 hour adding salt, pepper and a little mace.
Strain, return to pan with shredded meat.
Adjust seasoning, which should be fairly high.
Pour into moulds.
Wash bone, put in pan with water and salt.
Wipe and cut meat in small pieces, add to pa.
Bring to boil, cook steadily for 21/2 hours.
Tie mixed spices in double muslin, put in pan with other spices.
Boil for 11/2 hours.
Strain stock, return shredded meat, bring to boiling point.
Adjust seasoning, adding white pepper if spices have not been used.
Cool slightly, pour into dishes, stir occasionally to distribute meat evenly.
Sausage Meat RollsIngredients:
Season with salt, pepper, lightly beaten egg.
Dissolve meat cube in boiling water.
Add to mixture.
Press in mould, cover with greaseproof paper.
Steam for 11/2 to 2 hours.
Cool in mould. Turn out.
Meanwhile, boil the onions, chop them finely, add the breadcrumbs, seasoning, and sage.
Mix well together, and spread on the top of the heart.
Bake in a moderate oven for 1 hour.
Methodology: Wash and skin the liver, cut it into neat slices about 1/2 inch thick.
Lay it in a flat baking-dish or pie-dish.
Mix the breadcrumbs, seasoning, and parsley, and cover each slice of liver with this mixture.
Dissolve the meat cube in the boiling water and pour around the liver, but not over the crumbs.
Cover each slice of liver with fat bacon.
Cover with greased paper and bake in a moderate oven of 30 minutes.
Remove the paper, add a little water if necessary, and allow the bacon to brown, this will take another 20 minutes approximately.
Fry sliced onion, lightly fry liver.
Add water and stir until boiling.
Simmer until tender (30 minutes for lamb's or calf's, 90 minutes for ox).
Stewed Tripe and OnionsIngredients:
To blanch the tripe, put it into a saucepan, cover with cold water, bring to the boil, throw away the water.
Cut the tripe into neat pieces, add the sliced onions and the 3/4 pint water.
Simmer gently for 45 minutes.
Blend the flour to a smooth paste with a little of cold milk, stir into the tripe and onions, add the rest of the milk, boil for 5 minutes.
Pour on to a hot dish and garnish with parsley.
Combine breadcrumbs, onion, parsley and lemon rind.
Melt margarine in cup over hot water, add lemon juice, pour into breadcrumb mixture and mix well.
Leave to cool.
Lay slices of liver flat.
Divide stuffing evenly between each piece.
Roll up and secure with a cocktail stick.
If using thick slices of liver, slit down centre and fill with stuffing.
Place in an oven-proof casserole.
Pour stock over liver and bake for 25 minutes.
Mix arrowroot with 1 tablespoonful of water and stir carefully into casserole.
Replace in over for 5 minutes to allow sauce to thicken.
Toad in a HoleIngredients:
Gradually add the rest of the milk.
Place sausages or cut up meat in a greased casserole.
Veal and Ham CasseroleIngredients:
Roll up ham.
Place rolls in casserole
Add 1/2 cup cold water, juice of 1/2 a lemon, pepper and salt to taste.
Bake in slow oven for 1 hour.
Put scraps in pan with cold water and simmer for stock.
When casserole is taken from oven, pour in strained stock.
Set aside until cold.
Stuffed Breast of VealIngredients:
Beat egg well and stir into mixture, it should just bind together.
Prepare veal: Cut out bones, use for stock.
Stuffing can also be used for fish or chicken, or fried by itself in balls.
Sausage Meat SliceIngredients:
Mix grated turnip, carrot, onion, oatmeal, season well with pepper and salt.
Dissolve half meat cube in a little hot water, stir into ingredients and mix well.
Turn mixture into straight sided jar.
Cover with greaseproof paper.
Steam for two hours.
Slice when cold.
Page Last Updated - 11/07/2008