Dishes with the spice of surprise

Press, 22 June 1981, Page 14

Dishes with the spice of surprise

COOKING with

Celia Timms

These recipes are intended for the adventurous cook who, cooks for a family which likes to be surprised. They are not at all difficult, but.theyare a little unusual. Meatballs strogonoff: This could be called an inventio for existing circumstances. Boeuf Strogonoff is a favourite of mine — and also of pretentious restaurants which alas, seldom produce a good one. It should be made with fillet steak, , and I suspect that restaurateurs belive that as the steak is sliced into strips the client won't notice if a cheaper cut of beef is substituted. But one does, and so I decided because I couldn't afford fillet I would try and achieve the flavour, at . least, in the most - economical way — hence Meatballs Strogonoff. To serve 3 to 4 you need: 450 g minced topside beef 1 large clove garlic or 2 small 1 onion 1 tablespoon butter 1 egg ’.i cup fresh breadcrumbs, finely crumbed 1 teaspoon salt; freshly ground black pepper 2 tablespoons vegetable oil 125 g mushrooms 1 beef stock cube; li cup hot water Iti cups dairy sour cream chopped parsley Method: Crush or.'; chop garlic finely; grate or mince onion and saute both in a tablespoon of butter until soft. Combine with the minced steak, beaten egg, breadcrumbs, salt and pepper. Shape into walnuUsize balls with wet hands. This makes about 18 meatballs, which is better than making larger, ones which tend to fall apart in the browning process. Heat oil to smoking hot in heavy-based pan and brown 6 to 8 meatballs at a time in this, shaking pan constantly for 4 to 5 minutes.

.Remove, cover, and keep warm. Should the fat become burned or particles stick to the pan during this process pdur out the remaining oil, wash' the pan and start again with fresh oil otherwise the flavour will be ruined. Saute the mushrooms in a smaller pan, in butter, while doing the last batch of meatballs. When all are browned and cooked, brown on outside and medium pink inside, pour off all remaining fat and pour in the beef stock (the stock cube dissolved in the Vz .cup hot water); lower heat and stir in sour cream, spoonful by spoonful and do not let the sauce boil or it will curdle. When thoroughly hot pour over meatballs and mushrooms, sprinkle with parsley and serve with fluffy, boiled rice. , Empanadas These could be called the sandwiches of : South America, where they are eaten either hot or cold, sweet or savoury. They arefilled pastries which are deep-fried, but I. prefer to bake them as turnovers because they-are less rich. The filling, whatever it is — leftover meat or poultry, fish, cheese and onion, vegetable mixtures — should not be sloppy, and it must be chilled before it is' enclosed in the pastry. To make about 12, 6 in turnovers you need: . Pastry 2 cups flour 1 teaspoon baking powder ’■j teaspoon salt -’.l cup vegetable shortening or margarine

6 or 7 tablespoons iced soda water (or water) Filling or picadillo: 450 g minced steak 2 tablespoons oil 1 to 2 cloves garlic % cup finely chopped onion Salt and pepper 1 tablespoon chili powder (or to taste) ’2 teaspoon ground cumin ’/-» teaspoon ground allspice 3 tablespoons tomato paste 'a cup water 1 tablespoon capers, chopped Method: Pastry: Sift flour, baking powder and salt then cut in shortening with pastry blender or two table knives until it is in pieces the size of small peas. Sprinkle on the iced soda water (this makes a crisper pastry than water) and press dough together with a fork or wooden spoon. Use just enough liquid to hold dough together. Form into two balls, handling as little as possible. Roll out one ball on floured surface very thinly and using a saucepan lid or something similar cut into six inch rounds. Repeat with second ball, putting rounds aside on waxed paper. Spoon about a tablespoon of the chilled filling onto centre of each round, moisten halfway round edge, fold to form half-moon and crimp edges tightly with prongs of fork. Either fry a few at a time in hot oil for about 5 minutes and drain on paper towelling, or bake in: pre-heated 200 to 230 C oven about an inch apart on greased tray, pricking each with fork and brushing with melted shortening. Bake for 15 minutes or until golden brown. To make Filling: Heat oil and saute minced steak breaking up chunks with fork. Add crushed garlic, onions, salt and pepper to taste and cook, stirring, until onions are’.transparent. Stir in chilli powder, cumin, and allspice and continue to cook over low heat for 5 minutes. Finally, stir in tomato paste, water and capers and leave to simmer, covered, for another 5 minutes. Spread on platter and chill while pastry is being . made. If filling is too dry,’add water to make mixture juicy but not at all runny or sloppy. Marinaded fish This is good to serve as a luncheon dish with the Green Goddess Sauce. It should be made. the day before it is needed and chilled at least overnight. To serve 4 you need:' 4 fillets of any firm, fresh white fish 1 onion 1 medium carrot 1 cup wine vinegar 1 cup dry white wine (Reislihg, Hock)

3 bayleaves; 6 peppercorns 2 sprigs fresh thyme 1 sprig parsley 'a teaspoon salt Method: Cut fish into l’/z to 2 in squares and arrange in a shallow ovenproof dish.' Combine finely sliced onion, thinly sliced carrot,, vinegar, wine, bayleaves,. pepercorns, finely chopped thyme and parsley with salt in a saucepan and simmer for 10 minutes. While hot pour all over fish; cover with foil and bake in pre-heated 180 C oven for about 15 minutes. taking care not to overcook the fish. Cool then refrigerate overnight. Curry of kidney This is a dish which I suspect will have limited appeal, but I thought I should share ■it for the benefit of those who like kidneys and/ or curry. I will curry anthing that doesn't vocally protest, and as I do not like the flavour of kidney, decided to try. this and found it was worth the trial. Il is reasonably economical. To serve 2 to 3 you need: 6 lamb's kidneys OR a large calf kidney cup yoghurt 3 tablespoons butter or oil 2 cloves garlic, crushed; 1 cup finely chopped or grated onion ■i small dried red pepper, crushed (optional) 1 teaspoon cumin; .Va tea- , spoon turmeric/ - li . teaspoon grated green ginger; ti. cup chopped fresh ;toma’to ' 2 tablespoons letnon juice; 2 tablespoons butter (additional) Method: Wash the kidneys, remove membrane and cut in halves; if a calves, kidney, cut into sixths. Leave to soak in the yoghurt. Heat butter or oil or a Combination of both in a small heavy-based pan. Add crushed garlic, grated onion, red pepper, cumin, turmeric and ginger and stir well. Cook' over very low- heat until onions are limp.-Add tomato and salt to taste and continue cooking over low heat, stirring occasionally. In a fry pan, melt remaining 2 tablespoons butter. Remove kidneys from yoghurt and .dry on paper towel adding yoghurt marinade to the sauce, mixture. Quickly saute kidneys, sprinkling with ? a 'little salt, for about 2 to 3 minutes — not longer or they willl toughen — and add them to the simmering sauce. Add lemon juice and taste for salt, adding more if required. Serve at once: over freshly boiled rice. Note: The kidneys must be sauteed at the last moment and once in the sauce, the dish must be served of the kidneys will toughen but the sauce can be partly prepared in advance, up to the addition of the kidney.