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Adobo

Submitted by Chiqui Villa-Real from the Philippines.
Ingredients:
  • 1 kilo lean pork - cut into cubes - you can also use beef or chicken
  • 1/2 cup vinegar
  • 1/2 cup soy sauce
  • 1/4 cup water or pineapple juice if preferred
  • 1 clove garlic minced
  • salt and pepper to taste
  • pinch of sugar
  • 1/4 tsp peppercorns
  • 1 bay leaf
  • cooking oil
  • pineapple, cornstarch - optional
Methodology:Combine all ingredients in a saucepan and let stand for 30 minutes.
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.

Bacon Floddies

Ingredients:
  • 4 ounces peeled potato
  • 1 onion
  • 1 egg
  • 3 ounces raw bacon
  • 1 ounce of self-raising flour
  • seasoning
Methodology: Grate the potato and peeled onion coarsely.
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.

Burgandy Pate

Ingredients:
  • 1 pound of pig's liver
  • 1/2 pound streaky bacon



  • 1 medium cooking apple, peeled
  • 1 medium onion
  • 1/4 pint red wine



  • 1/4 teaspoon thyme

  • Pinch of salt
Methodology: Cut liver and bacon fairly finely and put into a saucepan with the coarsely chopped apple and onion, the red wine and seasonings.
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 Hash

Ingredients:
  • 2 onions, sliced
  • 2 large potatoes
  • Tin of corned beef
  • 1-2 ounces of cheese, grated
Methodology: Cut the corned beef into small pieces, boil the sliced onions and boil and mash the 2 potatoes.
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.
Serve hot.

Galantine of Beef

Ingredients:
  • 1/2 pound of steak mince

  • 1/4 pound of pork sausage meat

  • 3 ounces of breadcrumbs
  • 1/2 cupful of stock

  • 1 egg
  • Pepper and salt
  • 1 onion
  • 1 carrot
  • 1 turnip
Methodology: Break up mince and sausage meat with fork.
Mix with breadcrumbs, beaten egg and stock.
Season well.
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 Butter

Ingredients:
  • 1 pound slice boned gammon
  • Bunch cleaned watercress
    Butter:
  • 3 level dessertspoons fine parsley
  • 11/2 ounces butter

  • Few drops of lemon juice
  • Salt
  • Pinch of cayenne pepper
Methodology: Wipe gammon, remove outside skin.
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.

Hot-pot

Ingredients:
  • 2 pounds of middle neck of mutton
  • 2 pounds potatoes
  • 2 ounces mushrooms
  • 3/4 pint of stock

  • 1 onion
  • 2 kidneys
  • 1 ounce fat
  • 1 ounce flour
  • 20 oysters (optional)
Methodology: Melt the fat, brown meat on all sides and put into a casserole.
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.

Hungarian Porcupines

Ingredients:
  • 1 pound (454g) of mince
  • 1 onion, chopped finely
  • 1 egg, beaten
  • 1 cup of long grain rice
  • 1 tin of condensed tomato soup
Methodology: Mix the finely chopped onion with the mince and rice.
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.

Liver Casserole

Ingredients:
  • 1 pound liver
  • 1 large onion
  • 11/2 pounds potatoes

  • stock
  • 4 ounces mushrooms
  • 4 ounces bacon
  • 3 tomatoes
  • A pinch of sage
Methodology: Slice the onion, fry in butter until soft then remove from pan.
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.

Nottinghamshire Haslet

Ingredients:
  • 1 pound belly of pork
  • 2 pounds of pig's liver
  • 1 pig's heart
  • 1 teaspoon salt
  • 2 level teaspoons of pepper
  • 1 heaped teaspoon of dried sage (or 1 tablespoon of fresh sage)
  • 3 fluid ounces water
  • 1 egg
  • 4 ounces fresh breadcrumbs
  • Veil from pig's stomach (order from your butcher)
Methodology: Finely mince the pork, liver and heart together.
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.

Jellied Tongue

Ingredients:
  • 1 sheep's tongue
  • 1 knuckle bone
  • 2 eggs
  • 1 pint of stock
  • 1/2 ounce of gelatine

  • 1/2 lemon

  • Pepper and salt
  • Nutmeg, cloves
Methodology: Wash tongue, soak in cold, salted water for 2 hours.
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 Meat

Ingredients:
  • 1 oxtail
  • Knuckle bone
  • Salt and pepper
  • Mace
Methodology: Wash bone and boil with 6 quarts of water for 3 hours.
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.

Potted Hough

Ingredients:
  • Nap bone
  • 1 pound hough
  • 1 teaspoon of salt
  • 1/2 teaspoon peppercorns

  • 2 quarts of water
  • 1/2 teaspoon of whole mace

  • 1/2 teaspoon mixed spice

Methodology: Use about a 2 pound nap bone.
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.


Remove meat.
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 Rolls

Ingredients:
  • 1 pound of sausage meat
  • 1 teacup of oatmeal
  • 1/2 teacup of breadcrumbs

  • 1 egg
  • 11/2 cup of water

  • 1 meat cube
  • Salt, pepper
Methodology: Break up sausage meat with a fork and mix in oatmeal, breadcrumbs.
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.

Savoury Hearts

Ingredients:
  • 2 hearts (sheep, calf)
  • 2 tablespoonfuls breadcrumbs
  • 1 tablespoonful suet
  • 2 large onions
  • 2 teaspoonfuls sage
  • salt and pepper
  • water
Methodology: Wash the hearts, slice and put into a pie-dish, cover with water and cook in a moderate oven for 30 minutes.
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.

Savoury Liver

Ingredients:
  • 1/2 pound liver

  • 3 tablespoonfuls breadcrumbs
  • salt and pepper
  • 1 dessertspoonful finely chopped parsley
  • 3 ounces fat bacon
  • 1/2 meat cube

  • 1/4 pint of water

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.

Stewed Liver

Ingredients:
  • 1 pound liver (Lamb's, Calf's or Ox)
  • 2 onions
  • 11/2 ounces flour

  • 1 ounce dripping
  • 3/4 pint water

  • Salt and pepper
Methodology: Prepare liver and dip in seasoned flour.
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 Onions

Ingredients:
  • 1 pound of tripe
  • 2 onions
  • 3/4 pint water

  • 1/4 pint milk

  • 1 ounce flour
  • salt and pepper
  • parsley
Methodology: Wash and blanch the tripe.
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.

Stuffed Liver

Ingredients:
  • 2 slices bread (made into breadcrumbs
  • 2 tablespoonsful onions, chopped
  • 1 tablespoonful chopped parsley
  • 1 lemon rind, grated
  • Juice of 1 lemon
  • 1 pound liver, cut into thin slices
  • 10 fluid ounces of stock (made with 1 beef cube)
  • 3 teaspoonsful arrowroot
  • 6 teaspoonsful margarine
Methodology: Pre-heat oven to 425 degrees F., gas mark 7.
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.
Serve.

Toad in a Hole

Ingredients:
  • 8 ounces sausages or cold meat
    Batter:
  • 1 cup flour
  • 2 teacups milk
  • 1 egg
  • salt
Methodology: For batter: Mix flour with the egg and a little milk, beat well.
Gradually add the rest of the milk.

Place sausages or cut up meat in a greased casserole.
Pour the batter over.
Bake at 425 degrees F. or gas mark No. 7 for 30 minutes.
This can also be made into a sweet using fruit e.g. apples or rhubarb instead of meat.



Veal and Ham Casserole

Ingredients:
  • 3/4 pound of veal

    & amp; amp; amp; lt; li>1/4 pound ham

  • Lemon juice
  • Salt, pepper
Methodology: Trim veal, put aside all scraps. Cut in small pieces and roll.
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 Veal

Ingredients:
  • 2 pounds of veal (breast)
  • 2 rashers of bacon
  • 3 tablespoons dripping
  • Salt
    Stuffing:
  • 8 level tablespoons white breadcrumbs
  • 2 level tablespoons of shredded suet
  • 5 level teaspoons of chopped parsley
  • 1/2 level teaspoon of salt.

  • Pinch of pepper
  • 1/2 grated lemon rind

  • 1 egg
Methodology: Stuffing: Mix suet, breadcrumbs, parsley, seasoning, lemon rind together.
Beat egg well and stir into mixture, it should just bind together.

Prepare veal: Cut out bones, use for stock.
Square veal.
Flatten rashers well and lay them over veal.
Spread stuffing over veal and bacon.
Roll up, tie with thin string.
Dust with salt.
Heat dripping in roasting tin in hot oven; Regulo 5 or 6.
When smoking hot, put in veal, baste well.
Roast briskly for 10 minutes.
Baste, and adjust heat to 3 or 4 for 11/4 to 11/2 hours.


Baste every 20 minutes.
Serve with gravy made with bone stock.

Stuffing can also be used for fish or chicken, or fried by itself in balls.



Sausage Meat Slice

Ingredients:
  • 1/2 pound sausage meat

  • Small piece of turnip
  • 1/2 teacupful of oatmeal

  • Small carrot
  • 1 meat cube
  • 1 tablespoon of chopped onion
  • Pepper and salt
Methodology: Break sausage meat with fork.
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.




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