Salmon Mousse  

Biryani  

French Bread Pudding with Clear Rum Sauce

Cornish Pasty  

Harira  

Kibbe  

Moghlai Chicken  

Paul's Lentil Soup

Praline Cookies  

Red Velvet Cake  

Millionaires Shortbread

Salmon Mousse

1 Tablespoon gelatin
1/4 cup cold water
2 teaspoons sugar
1 teaspoon salt
1 teaspoon mustard
1/2 cup white vinegar
2 egg yolks, beaten
1 Tablespoon horseradish
1 pound smoked salmon, flaked (you can substitute a one pound tin of red sockeye salmon)
1 cup very finely chopped celery
1/2 cup heavy cream, whipped
Combine and mix the gelatin and cold water; set aside. Mix sugar, salt, mustard, vinegar, and egg yolks in top of a double boiler until mixture is thickened and coats a spoon. Add gelatin mixture and horseradish. Chill in refrigerator until consistency of pudding. (Watch carefully as it sets quickly!) Then add salmon and celery. Last fold in whipped cream. Pour into greased bread pan and chill for at least 2 hours.
 

Biryani:

2 large onions chopped finely
2 tbsp. clarified butter
1 tbsp. baharat powder
1 tsp. turmeric powder
1 3 lb. chicken, jointed
3 green chillies, slit down the middle (and de-seeded)
6 cloves garlic, sliced finely
1 1" piece of ginger, sliced finely
1.5 cups peeled chopped tomatoes
3 cloves
1/2 tsp. loomi (dried lime), or I strip lemon rind
2 pieces cinnamon
6 cardamom pods
3 tsp. salt
2.5 cups water
2 cups basmati rice (washed, soaked for 5 minutes, them drained)
2 tbsp. chopped green coriander leaves
2 tbsp. chopped parsley (optional)

Baharat powder
1/2 cup black peppercorns
1/4 cup coriander seeds
1/4 cup cinnamon sticks
1/4 cup cloves
1/3 cup cumin seeds
1/4 cup nutmeg powder
1/2 cup paprika powder

In a deep, heavy pan, gently fry chopped onions in clarified butter until they begin to brown.
Fry sliced garlic, ginger, and green chillies
Stir in the baharat powder & turmeric powder, and cook for 2 minutes
Add chicken pieces and stir into fried ingredients
Add tomatoes, cloves, loomi, cinnamon sticks, cardamom pods & salt, stirring well to combine.
Add water, cover and simmer over gentle heat for 45 minutes.
Stir into mixture, the drained rice.
Add herbs and bring to a low simmer
Cover, bring to boil, then immediately lower heat and simmer gently for a further 20 minutes
Remove from heat and leave aside for 10 - 15 minutes

French Bread Pudding with Clear Rum Sauce

1 cup sugar
8 tbsp (1 stick) butter, softened
5 eggs, beaten
1 pint (2 cups) heavy cream
dash of cinnamon
1 tsp. vanilla extract
1/4 cup raisins
12 slices, each 1 inch thick, fresh or stale French bread

Clear Rum Sauce
1 cup sugar
2 1/4 cup water
1 cinnamon stick or 1 tsp. ground cinnamon
1 tbsp. unsalted butter
1/2 tsp. cornstarch
1 tbsp light or dark rum

Preheat oven to 350 degrees
In a large bowl cream together the sugar and butter
Add eggs, cream, cinnamon, vanilla, and raisins, mixing well. Pour into a 9-inch- square pan l 3/4 inches deep
Arrange bread slices flat in the egg mixture and let stand for 5 minutes to soak up some of the liquid. Turn bread over and let stand for 10 minutes longer. Then push bread down so that most of it is covered by the egg mixture. Do not break the bread
Set pan in a larger pan filled with water to 1/2 inch from top. Cover with aluminum foil
Bake for 45 to 50 minutes, uncovering pudding for the last 10 minutes to brown the top. When done. it should still be soft, not firm
To make the sauce: In a medium-size saucepan combine sugar, 2 cups water, cinnamon, and butter and bring to a boil. Stir in cornstarch blended with remaining 1/4 cup water and simmer. stirring, until sauce is clear. Remove from heat and add rum. Sauce will be thin
Spoon the pudding onto dessert plates and serve the sauce separately.

 

Cornish Pasty:

Crust:
One and a half Cups Plain Flour
Lard or vegetable fat
Pinch of salt
Water

Filling:
Chuck steak or skirt (cooked)
Two Large potatoes
Half large turnip
One large onion
Salt and pepper to taste
Water
Cook the vegetables and allow to cool. Cut the meat and vegetables to the size of your choice.
Place flour and salt in a bowl, rub in the fat, until the mixture is so fine that it falls through the fingers. Tip mixture onto a lightly floured table top. With your index finger make a well in the centre of the mixture. Add water a little at a time until it forms a pliable but stiff dough.

Using a floured table top roll out half the dough to a circle the size of a plate. Make a mound of the filling in the centre of the dough. Dampen round the edge of the dough with either water, or milk. Fold over the dough, to make a half moon shape, crimping the edges. Make a slit to let out steam. Brush with beaten egg to glaze.
 

Harira (soup)

1 pound cubed lamb meat
(beef can be substituted)
1 teaspoon ground turmeric
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper
2 tablespoons margarine
3/4 cup chopped celery
1 onion, chopped
1 red onion, chopped
1/2 cup chopped fresh cilantro
1 (29 ounce) can diced tomatoes
7 cups water
3/4 cup green lentils
1 (15 ounce) can garbanzo beans, drained
4 ounces vermicelli pasta
2 eggs, beaten
1 lemon, juiced



Place the lamb, turmeric, black pepper, cinnamon, ginger, cayenne, butter, celery, onion, and cilantro into a large soup pot over a low heat. Stir frequently for 5 minutes. Pour tomatoes (reserve juice) into the mixture and let simmer for 15 minutes. Pour tomato juice, 7 cups water, and the lentils into the pot. Bring the mixture to a boil, then reduce the heat to simmer. Let soup simmer, covered, for 2 hours. About 10 minutes before serving turn the heat to medium-high, place chickpeas and noodles into the soup, let cook about 10 minutes (until noodles are al dente). Stir in lemon and eggs, let eggs cook 1 minute.

 

Kibbe (raw)
(Serves 8-10)

2 pounds boneless leg of lamb (no fat or gristle), cut into large pieces
3/4 cup fine bulgur wheat
2 tbsp dried onion flakes
2 cups water
2 tbsp chopped parsley
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground cinnamon
2 tbsp chopped fresh mint or 1 tsp dried mint
1/4 cup chilled water

2 white onions, peeled
3 tbsp virgin olive oil
chopped parsley

Grind the lamb coarsely in a meat grinder, keeping it cold as
possible during the process. Soak the bulgur wheat and the dried
onion flakes in 2 cups of water for about 1/2 hour. Drain well.
Mix all ingredients thoroughly and run through the grinder using
the fine blade a second time.

Mold the kibbe into a mound on a platter and surround it with onion
petals. Onion petals are made by cutting an onion into 6 wedges
and dividing the wedges into "petals." Place them around the meat.
Drizzle a bit of olive oil on the kibbe and garnish with chopped
parsley. To eat, use an onion petal as a sort of spoon to scoop
up the meat. Then, eat the meat, onion spoon and all.

Kibbe (baked)
(Serves 8)

2 pounds boneless leg of lamb (no fat or gristle), cut into large pieces
2 cups fine bulgur wheat
4 cups water
2 large yellow onions, peeled
2 tbsp chopped parsley
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground cinnamon
2 tbsp chopped fresh mint or 1 tsp dried mint
1/4 cup chilled water

Soak the bulgur in 4 cups water for 1/2 hour. Drain well. Prepare
kibbe mixture as above.

1/2 pound boneless leg of lamb (no fat or gristle)
2 tbsp butter
1/4 cup pine nuts
1 medium yellow onion, peeled and finely chopped
1/8 tsp ground cinnamon
1/8 tsp ground allspice
salt and freshly ground black pepper to taste
5 tbsp olive oil

Grind the lamb coarsely in your meat grinder. Saute the lamb in
the butter into the moisture has evaporated, then add all the other
ingredients except the oil and continue cooking until the onions
are transparent. Oil a 9x13-inch glass baking dish well with 2
tbsp of the olive oil. Spread a 1/4 inch layer of the raw kibbe
evenly in the bottom. Keep your hands moist and the kibbe will
spread more evenly and smoothly. Next, spread all the stuffing
evenly over the bottom layer. Form the remaining raw kibbe into
1-inch-thick patties and lay them over the stuffing. With your
hands still moist, join the patties and smooth them into a layer
(thick) to cover the stuffing. Using a paring knife, score lines
about 1/4 inch deep into the meat, making 1-inch-long diamond
patterns all over. Lightly cover with the remaining 3 tbsp of
olive oil.

Bake in a preheated 400 F oven for 20 minutes. Reduce heat to 300
F and bake for at least 30 minutes, or until golden brown.

To serve, cut the meat into 3 pieces.

Moghlai Chicken:
4 whole chicken breasts - split and boned
seasoned flour
1/4 cup butter or margarine
3 large onions; chopped
6 large garlic cloves; crushed
1 1/2" piece gingerroot - ground
1 1/4 tsp ground cumin
1 1/4 tsp cumin seeds; crushed
1 1/4 tsp caraway seeds
1 1/4 tsp ground turmeric
1 tsp red pepper
2 green chilies; split
2 large tomatoes; chopped
1 1/4 tsp. ground cloves
1 1/4 tsp. ground cardamom
1/4 cup brown sugar, packed
1 tsp. saffron threads
2 tbsp. warm milk
1 cup sour cream

Dredge chicken breasts in seasoned flour and brown in butter.
Remove chicken.
Add onions, garlic and ginger and sauté until onions are transparent
Add ground cumin, crushed cumin seeds, caraway seeds, turmeric, red pepper and chillies. Cook, stirring, 2 to 3 minutes until chillies are browned, spices are mixed and seeds are lightly fried.
Add chicken breasts, tomatoes and water to cover and simmer about 25 minutes, or until chicken is tender. Remove chicken breasts to baking dish.
Combine cloves, cardamom, brown sugar and saffron which has been soaked in the warm milk with sour cream and pour over chicken.
Hold at 250F to keep warm until serving.

 

Paul's Lentil Soup

1 cup chopped onion
1/2 cup sliced carrots
1/2 cup sliced celery
1 cup cleaned, jullienned spinach
1 cup diced green pepper
6 cloves garlic, minced
6 cup water
1 1/2 cup lentils
1 1/2 cup chopped tomato
4 oz. dried apricots, sliced (yes!)
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp cayenne
1 tblsp paprika
1 1/2 tsp salt
1 lb(or more)Genoa Salami cubed

Soak lentils overnight in Guinness. In a heavy stockpot add the olive oil and saute the onions, garlic, celery, green pepper and carrots. Add the spinach after the onions become transparent. Next, add the water and bring to a boil, add the remaining ingredients, bring to a boil and reduce heat to a simmer. Cover and let cook for 3-4 hours at slow heat, stirring occasionally. This is ready to serve when the soup has thickened considerably. Adjust (add) water is soup becomes too thick before the minimum of 3 hours is met. For an interesting alternative, add Bok Choy instead of spinach and add mushrooms (whole button). I have been known to add 30-40 drops of Green Tabasco sauce in the early stages of cooking this dish. Best served with loaves of a crusty type bread (even sourdough) and butter.

 

Praline Cookies

1 cup light brown sugar
1 tablespoon flour
1/3 teaspoon salt
1 egg white
1 teaspoon vanilla
2 cups chopped pecans

Preheat oven to 275 degrees. Sift together sugar, flour, and salt. Beat egg white until stiff. Add vanilla. Fold in flour mixture and then pecans. Drop by teaspoon onto baking sheet lined with greased aluminum foil. Bake for 30 to 35 minutes. Cool then peel cookies off foil. Makes 2 to 3 dozen.

Red Velvet Cake

Cake:

1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 tsp. vanilla
1 tsp. butter flavoring
1 1/2 oz. bottle of red color
3 Tbl. (level) cocoa
2 1/2 cups sifted cake flour
1 cup buttermilk
1 tsp. salt
1 Tbl. vinegar
1 tsp. baking soda

Cream shortening, sugar, eggs, and flavors. Make a paste of cocoa and food coloring. Add to first mixture. Alternately add flour and buttermilk. Mix baking soda and vinegar in small bowl; add to batter. Blend. Bake in three 9" or 10" pans for 20 - 25 minutes at 350°. Let cool completely. Cover with frosting.

Frosting:


2 packages cream cheese (3 oz. each), softened
6 Tbl. butter, softened
1 tsp. vanilla
2 cups sifted powered sugar
Blend all ingredients until smooth.
 

Millionaire's Shortbread

Ingredients:

Bottom layer:
   1 ½ cups all purpose flour
   ½ cup butter cut into small pieces 
   3 Tbsp. soft brown sugar
Middle layer:
   10 Tsp. butter
   3 Tbsp. brown sugar
   4 Oz. Marzipan (almond paste)
   14 Oz. can condensed milk
Top layer:   
   51/2 Oz. milk chocolate (dark or white chocolate may be substituted)

1. Grease a 9” square cake pan (glass is best).
2. Sift the flour into a mixing bowl and rub in the butter with your fingers until the mixture resembles fine bread crumbs. Add the sugar and mix to form a fine dough.
3. Press the dough into the bottom of the prepared pan and prick with a fork.
4. Bake in a preheated 375° oven for 20 minutes, until lightly golden. Set pan on a rack to cool (leave in pan).
5. To make the middle layer, place the butter, sugar, almond paste and condensed milk in a non-stick saucepan and cook over gentle heat, stirring constantly until the mixture comes to a boil.
6. Reduce the heat and cook for 4 to 5 minutes (until the caramel is pale gold and thick and is coming away from the sides of the saucepan). Pour over the shortbread and leave to cool.
7. When the middle layer is cool and firm, melt the chocolate in a double boiler. Spread the melted chocolate over the middle layer, leave to set in a cool place, then cut into squares or fingers to serve.