The Pork section is now finished.

A Cookbook for Food Lovers

Pork

I’m happy to report that this chapter of the ‘Our Favourite Recipes: A Cookbook for Food Lovers’ is now ready, and so now its time for me to start working on the ‘vegetables’ section (far and away the biggest part of the book), therefore it will no doubt take me a while to complete it, but as with food itself, ‘all good things come to those who wait’, and so in the interim, below is a list of the delicious pork recipes that will be included in the finished product. I hope that you will ultimately enjoy cooking and eating them as much as I have writing them up.

(1) Balsamic Roasted Sausages with Vegetables

(2) Cart Drivers’ Spaghetti

(3) Cumberland Sausage and Split-pea Casserole

(4) Fusilli All’ Amatriciana

(5) Goan Pork Curry with Potatoes

(6) Kerala Pork Curry

(7) Lancashire Hotpot

(8) Pasta with Asparagus,Cream and Ham Sauce

(9) Penne with Sausage Sauce

(10) Pork and Butternut Squash Curry Pork Curry

(11) Pork Dopiaza

(12) Pork Fillet in Honey and Ginger

(13) Pork in a Mustard Spice Mix

(14) Pork Kapitan

(15) Pork Vindaloo

(16) Spaghetti Carbonara

(17) Spicy Sichuan Pork with Noodles

(18) Stir-Fried Pork Mince with Basil

(19) Stir-Fried Pork Mince with Mushrooms

(20) Tagliatelle with Minced Pork Sauce

(21) Yellow Pork Curry

Keema with Browned Onions

Recipes

Keema with Browned Onions
‘Two Onions’ by Julian Merrow-Smith

This is a great example of east meets west, and while based on the traditional Indian ‘keema’ dish, this was adapted by us over years of getting it to suit our need for depth of flavour, as opposed to what was previously a somewhat bland and ‘safe’ recipe for undeveloped English palettes.

While this is already a highly adaptable meal in itself, it can also be used with a variety of ingredients and accompaniments, which means that it’s perfect for introducing guests to the diverse world of Indian cuisine, particularly those reluctant to try ‘spicy’ food, and where suitable, you can always use minced beef instead of lamb.

Ingredients (Serves 4)
400g of Minced Lamb (or beef)
6 Tbsps of Olive or Sunflower Oil
3 Onions (Two Chopped and One Finely Sliced)
4 Garlic Cloves (Peeled and Grated)
1” of Peeled Fresh Ginger (Grated)
2 Tsps of Ground Cumin
2 Tsps of Ground Coriander
2 Tsps Ground Turmeric
2 Tbsps Natural Yoghurt
Whole Cinnamon Stick
Bay Leaf
3 Whole Cloves
0.25 Tsp Ground Mace
0.25 Tsp Ground Nutmeg
Whole Tomato (Finely Chopped)
Tsp Salt
Tsp Ground Black Pepper
100ml Water

How to Cook

1. Heat the oil in a non-stick chef pan (or similar) and then gently fry the sliced onion until browned but not burnt, and then remove with a slotted spoon to a plate covered with kitchen towel to absorb the excess oil.

2. Add the cloves, cinnamon and bay leaf to the remaining oil and gently fry, before adding the chopped onions, garlic and ginger, stir-frying further until the onions are slightly browned.

3. Add the coriander, cumin, turmeric and stir well, before adding the yoghurt, stirring again as the yoghurt is absorbed into the onions.

4. Add the minced lamb, and stir-fry over a medium heat while stirring occasionally, and breaking down the mince with a spoon.

5. Add all the mace, nutmeg, salt, and pepper to taste, and continue stir-frying for 1-2 minutes, before adding the water.

6. Mix well and simmer covered for 1.5 hours, while the sauce thickens and to allow for more intensity of flavour.

7. Gently stir in the fried sliced onions and serve.

Comments
This wonderful meal can be served with plain basmati rice, noodles, spaghetti and most pasta shapes, and as mentioned above, can be adjusted to suit spice tolerances, while any leftovers can be readily frozen and used again for children’s meals, or served with warm chapatis alongside a simple Indian salad.

The Fish section is now complete.

A Cookbook for Food Lovers

Fish

With thirty dishes to enjoy, I am very pleased to announce that this third chapter of the book is now complete, and so here below is a list of the recipes just waiting to be cooked and hopefully digested with gleeful satisfaction:

(1) Bengali Mustard Salmon

(2) Chickpea and Cod Stew

(3) Creamy Pasta with Basil and Salmon

(4) Fish Pie

(5) Grilled Cod with Spring Onion Mash

(6) Haddock with Creamed Leeks, Beans and Parsley

(7) Linguini with Salmon and Fresh Dill

(8) Linguini with Tuna Fish Sauce

(9) Macaroni with Sardines and Fennel

(10) Mackerel and Potato Curry

(11) Mackerel, Potato and Thyme Bake

(12) Monkfish with Garlic and Sage

(13) Omelette Arnold Bennett

(14) Pasta with Broccoli and Anchovies

(15) Pasta with Mackerel and Pine Nuts

(16) Pearl Barley and Mackerel Kedgeree

(17) Roasted Haddock with Fennel, Mustard and Ginger

(18)  Roasted Monkfish with Watercress Potatoes

(19) Red Mullet Penne

(20) Salmon Burgers with Basil Mayonnaise

(21) Salmon Parcels

(22) Salmon Quiche

(23) Sea Bass with Basil Pepperonata

(24) Smoked Haddock Kedgeree

(25) Smoked Mackerel and Potato Bake

(26) Spaghetti Atterrati

(27) Spaghetti with Onion, Tuna and Anchovies

(28) Spaghetti with Pizzaiola Sauce

(29) Tagliatelle with Tuna, Lemon and Rocket

(30) Tuna, Pasta and Garlic

 

The Beef and Chicken sections are now complete.

A Cookbook for Food Lovers

Having now written up the first two sections of the cookbook, I thought I would share the contents here should anybody be curious to know which dishes will be covered. I admit  that I’m not a big beef eater, so there are naturally more chicken-based recipes, and as you will also see I am an ardent lover of curries too. I can also assure you that all of these recipes have been thoroughly road-tested, and will not disappoint once cooked and served up, and the theme here is about quality and not quantity, therefore each of these dishes easily speak for themselves.

On a personal level I’m very excited about this cookbook, and will stress that it’s been a genuine labour of love both cooking and adapting them ahead of my putting everything in one convenient point of reference.

Content-wise, my current estimations indicate there will be a total of 245+ recipes when the book is finished next spring/summer, and rest assured, there will plenty of dishes to  sink your teeth into when it’s finally published (if you’ll excuse the pun) and as each section is completed I will list their contents here first.

Beef


Beef Recipes


(1) Beef Bourguignon

(2) Beef Goulash

(3) Beef and Potato Curry

(4) Chilli-Con-Carne

(5) Curried Meatballs

(6) Curried Mince Beef with Peas

(7) Homemade Beefburgers

(8) Italian Meatballs

(9) Lasagne

(10) Shepherd’s Pie

(11) Spaghetti Bolognese

Chicken


Chicken Recipes


(1) Baked Cardamom Chicken Curry

(2) Bengali Chicken

(3) Braised Chicken Curry

(4) Burmese Chicken Curry

(5) Caribbean Chicken Curry

(6) Chettinad Chicken Curry

(7) Chicken and Basil Fried Rice

(8) Chicken with Black Bean Sauce

(9) Chicken and Cardamom Curry

(10) Chicken and Green Bean Curry

(11) Chicken Kukupaka

(12) Chicken Stew

(13) Chicken Vindaloo

(14) Coconut and Soy Chicken

(15) Coriander Chicken

(16) Crispy Chicken and Tomatoes

(17) Delhi Hunter Chicken Curry

(18) Goan Chicken Moelho

(19) Jerk Chicken

(20) Kerala Chicken Curry

(21) Malay Chicken Curry

(22) Nagore Chicken Curry

(23) Nonya Chicken Curry

(24) Rizala Chicken

(25) Singapore Style Chicken Curry

(26) Special Chow Mein

(27) Sri-Lankan Curried Chicken

(28) Thai Fried Rice

(29) Thai Green Curry

(30) Trinidadian Curried Chicken

(31) Vietnamese Chicken Curry

(32) Yellow Curried Chicken