French-Queue en Hochepot

French-Queue en Hochepot

Ingredients:
1 oxtail in 4cm (11/2 inch) segments
2 pig trotters
1 pig’s ear
1 small cabbage
6 carrots 6 turnips salt

How to cook:
1. Place the oxtail, trotters and pig’s ear in a large pan. Cover with water and bring to the boil over a moderate heat, removing the scum as it appears. Once it has boiled, lower the heat and leave to simmer for 2 hours.
2. Peel the vegetables; quarter the cabbage, removing the hard centre. Leave them to stand in a basin of cold water.
3. After 2 hours, salt the stockpot and add the vegetables to it. If there is not enough liquid, add some hot water but make sure you do not cover the vegetables. Bring back to the boil on a higher heat, then lower again and simmer for a further 2 hours until the meat and vegetables are tender.
4. When all is ready remove from the heat. Slice the ear thinly, bone the trotters and cut into small pieces. Arrange the meat and vegetables on a serving dish. The stock can be kept to be used for another dish, or it can be poured into a gravyboat and served, but be sure you skim off the fat first.
5. Accompany this springtime dish with new potatoes and grilled chipolata sausages.

Afghan-Potato Kebabs

Afghan-Potato Kebabs

Ingredients:
5 lbs Potatoes Red medium
8 oz Green Chilies
A bunch of Cilantro
1 Tbsp Cumin seed
2 oz PomegranateClick to find more about Pomegranate seed dried
2 Eggs
1 tsp Red Chili powder
1 tsp SaltClick to find more about Salt
14 oz Butter Solids -OR- 2 cups vegetable oil

How to cook:
Gather ingredinets.
Cut green chilies & cilantro.Melt butter.
Put the potatoes with water for boiling (water should barely cover potatoes)
Check the doneness of potatoes (use a knife).
When potatoes are done, remove from heat and peel them.
Put in freezer for 5 minutes.
Remove from freezer. Mesh them coarsely. (you can use hands)
Add salt, red chilies, green chilies, pomegranate seeds, cumin seeds & cilantro leaves and mix well.
Crack and mix two eggs in a steel bowl.
Put 2 T of melted butter in a fry pan and put on medium heat.
Take even portions of potato mix to make 2 inch rounds using hands
(grease palms of both hands so that potato won't stick to hands)
Flatten these 2 inch balls to make kebabs.
Coat kebabs with eggs and put in frying pan.
Change side after 5 minutes.
These kebabs may be served with 'chutni' or 'raita'

Makes 50 Kebabs

Indian-Coconut Fish Fry

Indian-Coconut Fish Fry

Ingredients:
750 gms : Sole/ Bekhti fillets
3 tsp : Red Chillies (fresh)
2 tbs : Coconut dessicated
2 tsp : Ginger, chopped
6 : Garlic cloves
1 1/2 tbs : White Vinegar
3 tbs : Maida (flour)
Salt to taste
Oil for frying
Lemon wedges for garnishing

How to cook:
Wash the fish fillets and pat dry. Sprinkle maida over fillets and keep aside. Grind together,red chillies, coconut, ginger, garlic, vinegar and just enough water to make fine paste. Add salt and evenly coat fillets with this paste. Heat oil in a frying pan and fry fish till crisp. Serve immediately, accompanied by lemon wedges.