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> From: Sue
> To: phaedrus
> Subject: Old Fashioned English Pork sausages
> Date: Thu, 3 Sep 1998 15:25:55 +0200
> I am looking for a receipe for English Pork sausages
> My name is Sue and I work at a dairy in Kwa-Zulu Natal S Africa.
> I love cooking and am fascinated with
> receipes and came across your site quite by chance.
>
>
Hi Sue,
Hello South Africa! Here are the recipes you requested.
The English like to call their sausages "Bangers", and they are
a quite popular dish, often served with mashed potatoes.
Thanks,
- Phaed
Title: Bangers (English Sausage Making)
Categories: Sausages, Pork, British
Yield: 4 lbs
---------------------Banger Seasoning---------------------
5 ts Ground white pepper
2 1/2 ts Mace
2 1/4 ts Salt
2 ts Ground ginger
2 ts Rubbed sage
1/2 ts Nutmeg
--------------------------Sausage--------------------------
2 1/2 lb Boneless lean pork shoulder
-or loin cut in cubes
1 lb Fresh pork fat in cubes
1 1/2 c Dry bread crumbs
1 1/4 c Chicken broth
3 1/2 ts Banger seasoning
hog casings
Grind pork and fat together using fine hole disc of
meat grinder. Add Banger Seasoning. Mix well. Grind again.
Force mixture into casings and tie in 4-5 inch lengths.
This mixture will be too fine to form into patties.
Bake or saute.
_________________________________
Title: Bangers or Oxford Sausages
Categories: Pork, Veal, British
Yield: 2 servings
1/2 lb Lean pork, ground 1/4 ts Minced fresh thyme or
1/2 lb Lean veal, ground 1/8 ts Dried thyme
6 oz Pork fat, ground 1/4 ts Minced fresh marjoram or
3 sl Of white bread with crust, 1/8 ts Dried marjoram
-crumbled or finely chopped 2 ts Minced fresh sage or
1 ts Salt 1 ts Dried sage
1/4 ts Black pepper 1 ts Loosely packed finely grated
1/4 ts Cayenne pepper -lemon peel
1/8 ts Mixed grated nutmeg 1 lg Egg
1/8 ts Mace
Prepared Hog Casings
Knead together the pork, veal, fat, and bread. Stir the salt, pepper,
cayenne, nutmeg and mace, thyme, marjoram, sage, and lemon peel into
the egg, then knead into the meat mixture. Firmly stuff the mixture
into prepared hog casings. Prick any air pockets with a pin. Poach,
braise, or fry them before serving. The raw sausages can be
refrigerated for 3 days, poached or braised sausages for 1 week. They
can also be frozen, raw, poached, or braised, for 3 months Makes 2 lbs
raw sausage.
> From: Sue
> To: phaedrus
> Subject: Piri Piri Sauce
> Date: Thu, 3 Sep 1998 15:25:55 +0200
> I am looking for a receipe for Peri Peri Sauce
> My name is Sue and I work at a dairy
> in Kwa-Zulu Natal S Africa. I love cooking and am fascinated with
> receipes and came across your site quite by chance.
>
>
Hi Sue,
"Peri Peri", or "Piri Piri", is the Swahili word for "danger" or for
hot chile peppers. When Portugal settled Brazil, the sailors took chile
peppers from South America back to their African colonies which are now
the countries of Angola and Mozambique and Zimbabwe. The chiles were
cultivated there, and were used to make a hot sauce that eventually
found its way to the mother country of Portugal, and which retained
the name "Peri-peri". The sauce is used as a table condiment in
Portugal and may be bought everywhere there.(Hatari is a well-known brand)
You can buy it at
Sam McGee's and other sites. We found a different recipe
for Peri-Peri or Piri-Piri everywhere we looked. All contain chile
peppers. Some contain lemon juice, some contain lime juice, and some
cider vinegar. Many, especially the ones that spell peri with an "e",
contain garlic and olive oil. Some contain salt, some don't. Below are
several recipes, so take your pick.
Phaed
Chicken Peri-Peri Sauce
Ingredients (4 servings)
1/4 c Fresh lime juice
2 tb Cider vinegar
1/2 ts Paprika
1/4 ts Angostura bitters
1 ts Hot pepper sauce, or to taste
1 Dried hot red chili
1 Fresh chili (such as jalapeno)
2 Cloves garlic
2 lb Whole chicken breast, with skin and bone
Instructions
Combine the lime juice, vinegar, paprika, bitters and hot
pepper sauce in a glass baking dish. Wearing kitchen gloves,
split the dried chili with a sharp paring knife and remove
the seeds. Do the same with the jalapeno pepper. Mash the
peppers with the garlic into a smooth paste using a mortar or
an electric spice grinder. Add the paste to the lime mixture
in the baking dish and combine. Toss the chicken pieces and
swish them in the marinade until they are completely coated.
Cover and let marinate overnight in the refrigerator. Remove
the chicken from the marinade and grill or broil until cooked
through and burnished, about 20 minutes on each side. Baste
frequently with the marinade. If the chicken looks like it is
beginning to burn, move it farther away from the heat source.
Serve hot with chilled orange sections and plenty of napkins.
Makes 4 servings.
__________________________
Piri Piri
1 1/3 c. olive oil
4 fresh jalapeno peppers, coarsely chopped, stems seeds, and all
2 fresh poblano peppers, coarsely chopped, stems, seeds, and all
1 tbsp. crushed red pepper
1 tsp. salt
8 turns freshly ground black pepper
1 tbsp. minced garlic
Combine all of the ingredients except the garlic in
a saucepan over high heat. Cook, stirring, for 4
minutes. Stir in the garlic, remove from the heat,
and allow to cool to room temperature. When the
mixture is cool, pour it into the bowl of a food
processor and pulse 16 times. Pour the sauce
through a funnel into a clean wine or other bottle
and cover with a piece of plastic wrap. Allow to
sit for 7 days before using. Keeps up to 2 months
at room temperature. Makes about 3 cups.
________________________________
Chicken with Peri-Peri Sauce
The Ingredients :
1/4 Cup fresh lime juice
2 Tb cider vinegar
1/2 tsp paprika
1/4 tsp Angostura bitters
1 tsp hot pepper sauce, to taste
2 cloves garlic
1 lb Chicken Breast
The Instructions :
Combine the lime juice, vinegar, paprika, bitters and hot pepper
sauce in a glass baking dish. Wearing kitchen gloves, split the
jalapeno pepper, remove seeds. Mash the peppers with the garlic into a
smooth paste using a mortar or an electric spice grinder. Add the
paste to the lime mixture in the baking dish and combine. Toss the
chicken pieces and swish them in the marinade until they are
completely coated. Cover and let marinate overnight in the
refrigerator. Remove the chicken from the marinade and grill or broil
until cooked through and burnished, about 20 minutes on each side.
Baste frequently with the marinade. If the chicken looks like it is
beginning to burn, move it farther away from the heat source. Serve
hot with chilled orange sections and plenty of napkins.
___________________________________
Title: Piri Piri Sauce
Categories:Sauces
Yield: 8 servings
6 Chili Peppers
1 c Olive oil
1 ts Coarse salt
1/3 c Cider Vinegar
The recipe calls for 2 - 6 chili peppers depending on the heat of the
pepper and your taste. Stem the peppers and coarsely chop (include the
seeds). Place peppers, salt, olive oil and vinegar in a 1 pint jar
with tight fitting lid. Cover, shake well and refrigerate.
_____________________________________
Title: East African Piri-Piri Sauce
Categories: Appetizers, Sauces, Dips
Yield: 1 servings
1 lb Unsalted butter
3 Small red chiles
6 Cloves garlic
1 tb Paprika
1/2 ts Chile powder
Lemon or lime juice
You like hot? You can increase the heat to "paint-remover" by using
hotter chiles or adding to spice quantities. Pound chiles and garlic
in a mortar (or process). Add to melted butter (in Africa, usually
clarified butter) with paprika and chile powder. Add lime or lemon
juice to taste (lime will be better for this one). Mix well. For
chicken wings, or breasts, or fish, or prawns, marinate meat for 5-10
minutes, baste with sauce while cooking and spoon sauce over before
serving.
____________________________________
Title: Piri-Piri Sauce
Categories: Sauces
Yield: 4 servings
1.25 c Olive oil
8.00 Chilli peppers with Tops removed
1.00 Bay leaf
1.00 Small piece lemon rind
Pour the oil into a small, screw-top jar and add the chilli peppers,
bay leaf and lemon rind. Screw on the top and shake. Leave to stand
in a warm place for at least 24 hours before use. It will keep at
room temperature indefinitely.
> Date: Tue, 29 Sep 1998 10:18:33 -0700
> From: Rivka
> To: phaedrus
> Subject: (no subject)
> Hi:
> I'm looking for a "apple pie recipe" that uses green tomatoes.
> Mine vanishes when ever I have green tomatoes around and reappears
> when they are not. The original recipe I had came out of a novel
> of a mystery set in a cooking school. My mother-in-law read the
> book and passed the recipe to me along with other-ones created by
> the cooking school students in the book.
>
> Rivka
>
Hi Rivka,
Hmmm....... could one of these be it? If neither is, write back and
let me know, and I'll look some more. The book, by the way, is "The
Cooking School Murders" by Virginia Rich. Just our kind of book,
combining mystery and food....
- Phaed
Green Tomato-Apple Pie
Ingredients :
Pastry for 2-crust pie
2 c. green tomatoes, skinned, quartered and thinly sliced
3 c. apples, thinly sliced
2/3 c. brown sugar, firmly packed
1/3 c. granulated sugar
2 to 3 tbsp. flour
1/2 tsp. cinnamon
2 tbsp. butter
Preparation :
Makes 1 (9 inch) pie. To peel green tomatoes; place in boiling
water. Let stand 3 minutes. Skins will slip off easily. Combine
tomatoes, apples, sugars, flour, cinnamon and place in pastry lined
9-inch pie plate. Dot with butter. Adjust top crust and flute
edges.
Cut steam vents. Bake in 425 degree oven for 50 to 60 minutes. If
you have never tried green tomato-apple pie, you are in for a treat
on this one.
------------------------------------------------------------------
Here's one with no apples at all, just green tomatoes:
1944 Green Tomato Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry for a double-crust
1/2 c Sugar
2 tsp Flour
1 Lemon -- grated rind of
1/4 tsp Ground allspice
1/4 tsp Salt
4 c Green Tomato: peel, slice
1 tsp Lemon juice
3 tsp Butter
Line a pie pan with pie dough. Mix the sugar, flour,
lemon rind, allspice, and salt together. Sprinkle just
a little of this at the bottom of the pie shell.
Affange the tomato slices, a layer at a time, as you
cover each layer with the sugar mixture, lemon juice,
and a dot of butter on each slice. Keep layering until
you reach the top of the pie tin. Cover with a
latticed top and bake at 350~ for 45 minutes.
> From: JoeB
> Date: Mon, 5 Oct 1998 09:23:59 EDT
> To: phaedrus
> Subject: batata
> Dear Uncle Phaedrus
>
> Could you find out what "batata" is and how it is used?
>
> Thanks,
>
> JoeB
>
Hello Joe,
Well... "batata" is just the Portuguese word for potato. Back when
the early explorers conquered South America, they found the natives
using two plants - modern potatoes and modern sweet potatoes. The
Taino Indian name for sweet potatoes was "batata", and somehow the
Europeans got confused and began using the word "batata" to refer to
white potatoes. As time went on, and the word crossed national boundaries,
it changed from "batata" to "patata" to "potata" to potato.
The name "potato" was stuck on sweet potatoes, too, even though the two plants
aren't related at all.... 'Course, some people call sweet potatoes "yams", but
they aren't yams, either......
Anyhow, the Portugeuse and the Brazilians still call potatoes "batata" and the
word is used in several recipes around the world to mean potato. See below.
Phaed
Batata Gojju
Ingredients:
1 lb. potatoes
A pinch Asoefetida
Salt to taste
2 green chillies, chopped
1 tsp mustard seeds
2 tsp tamarind juice
2 red chilles
Boil the potatoes till they are soft.Mash the potatoes, add
some water,the green chilies, salt and asoefetida.Mix well.
Add the tamarind juice and mix.Season with mustard and red chillies
------------------------
Batata Mbattina
Ingredients:
8 potato
1/2 lb "ground" meat
1 selantro(cilantro?)
2 onions
1/2 spoon salt
1/2 chilli pepper
1/2 black pepper
1/4 ghirfa
4 eggs
flour
oil
Cut the potato into the sizes you want. Mix tomato, meat,
selantro,salt & spices. Use 2 pieces of slice potato into you
mixture. Cover both side of stuffed potato with flour & eggs and fry
it with oil. It is also can be bake in the oven before serving.
----------------
Batata Wada
Eat them hot or cold. Serve with a Ginger relish, Fresh mint
and yoghurt, Coriander Chutney, simple Heinz Tomato Ketchup!
Try them with a Patia sauce or if eating them hot as a main
course in a vegetarian meal.
Ingredients
4 medium potatoes
Salt to taste
1/2 tsp. Sugar
2 pinches asafoetida
1/2 tsp. red chilli powder
1 tsp. turmeric
1 tsp. ginger puree
2 tbsp. grated onion
1 clove garlic chopped very fine.
2 tbsp. Lemon juice
1 cup of Besan flour
1/2 tsp. fruit salts (e.g. Andrews, Enos)
Handful chopped fresh coriander.
Oil for deep frying.
Method
1. Boil or steam potatoes, mash and allow to cool.
2. Add salt, chilli powder, sugar, pinch asafoetida,
1/2 tsp.turmeric, lemon juice, ginger puree, onion and
garlic to potato and mix.
3. Sieve Besan into a mixing bowl and add some salt, 1/2
tsp. turmeric, pinch asafoetida and coriander leaves. Using
cold water beat to a medium thickish consistency.
4. Heat oil and form potato mix into round balls about the
size of a lime.
5. As oil is coming to up to heat add fruit salt to batter mix.
Allow to react for 1 minute.
6. Dip each potato ball in turn into batter mix and put in
oil to fry. Allow oil to reheat before placing next wada in oil
and do not overcrowd. Keep Wada moving so that they cook evenly.
Wada are cooked when batter is golden brown. Drain and serve hot
or leave to cool.
From: "Rostam"
To: phaedrus
Subject: black pepper sauce
Date sent: Sun, 20 Dec 1998 13:15:35 +0800
> Hi, again.
>
> Can I get a recipe for black pepper sauce that is simply heavenly?
>
> Thanks in advance.
>
Hi Rostam,
Long time no write. Hope you are well and have a merry xmas.
Here's one from a beef recipe. I am including the entire recipe as
well. I don't know about heavenly....I prefer to think of it as "devilishly good"...
}:-)
Phaed
Taiwanese Beef in Black Pepper Sauce
Ingredients:
2/3 lb. beef (prefer beef tenderloin),
1/3 C. shredded onion
Marinade ingredients:
1T. soy sauce
1t. rice wine
1/2 t. sesame oil
1t. egg white
2t. cornstarch
Black pepper sauce:
2T. oyster sauce
1T. soy sauce
1t. sugar
1/2 t. MSG ( optional )
2T. chopped garlic
1T. chopped onion
2T. black pepper
4T. water
Procedure:
1.Cut the beef into long strips (finger size), mix with marinated
ingredient and marinate for at least 2 hours.
2. To prepare the black pepper sauce: stir fry chopped onion till color
change to transparent; add chopped garlic and the rest of the ingredient;
simmer for 10 min. over low heat.
3.Heat 1/2 C. oil, deep-fry beef strips over medium heat until
changed in color; remove and drain. Remove all but 3 T. oil from
pan; re-heat and stir fry shredded onion, beef strips, and 3T. black
pepper sauce and mix well. Serve immediately..
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