RECOMMENDED RECIPES.

Hawera Star, Volume XLVI, 7 May 1927, Page 17

RECOMMENDED RECIPES.

As winter approaches curries grow in favour, and some recipes are given which are sure to be appreciateu by housewives. She says: —When making curries one must remember! that it should be mixed and served with a wooden or horn spoon, and that steel should not touch it. Always serve well boiled, dry, and hot rice' on a separate dish with it. There are several little appetisers that may be also •served, such as chutney, gherkins, thinly-sliced onion, chillies, coconut, and salt and pickled fish. These should be served either on a partitioned dish or on little dishes placed on a tray. Bundahloa Curry.—4oz dripping, lib steak or veal, 1 teaspponiul allspice, 3 large onions, 1 large teaspoonful curry powder, I tablespoonful Tarragon vinegar, 1 desertspoonful each of Chili vinegar and desicated coconut, J-pt. good stock, salt, pepper. Chop the onions and fry them in the melted dripping until a Hark brown, then strain them from the fat. Return a little of the fat to the stewpan and fry the meat, cut into small squares until brown, sprinkle the curry powder over the meat, add the fried onions vingars, allspice, coconut, and salt and pepper. Cover in pan and simmer very slowly for two hours or longer. Stir the curry every now and then, and add more stock if required. The longer this curry cooks at the side of the fire the better it will be, as the flavours will be so much more blended. Serve with well-boiled alee.

Curry Balls.—6oz cold meat, 1 teaspoonful curry powder, 2oz of rice, loz butter, loz flour, -J-gill stock, I small onion, salt, pepper, egg, and breadcrumbs. Chop the meat finely, removing any gristle or fat. Wash and boil the rice and dry it In a cool oven. Melt the butter in a stewpan and fry the chopped onion a golden brown. Mix the curry powder and flour together, stir them into the onions, cook a few minutes, and then add the stock and boil -until the sauce is very thick. Now add the rice and meat, mix well, season to taste with salt and pepper, turn on to a plate, and leave until cold. Then divide into equal-sized pieces and shape into halls, flouring the board and hands to- do this. Brush over with beaten egg. coat thickly with breadcrumbs, and fry in deep boiling fat until a golden brown. Drain on soft paper and served piled on a hot dish, garnished with fried parsley. Any kind of meat or poultry may be used. A Wet Curry.—lib uncooked meat, 2 onions, 2oz dripping or butter, 1 dessertspoonful each of rice, flour, and curry powder, 1 tablespoonful shredded coconut, 1 teaspoonful curry paste Jpint light stock, salt, juice, half lemon. Melt the fat in a pan, add the onion, chopped, and cook for a few minutes. Then add the meat, cut into small pieces, the curry powder and paste, the rice, flour, and coconut, and stir over the fire for a few minutes longer. Then add the stock very gradually. Use just enough to make the curry soft, but not sloppy. Coconut milk may be used, or half stock ana half coconut milk. Season with salt to taste, cover the pan, and cook slowly from one to two hours, or until the meat is tender. Add the lemon juice and serve with rice and chutney. Curried Eggs. —Boil the number of fcggs required until bard, and either cut them in halves lengthwise or leave them whole. Heat very slowly in curry sauce, and serve ivith chutney. A Vegetable Curry. —2 onions, 2 potatoes, 1 cauliflower, 2 carrots, Jpint green peas, 1 turnip, 2oz butter, 1 tablespoonful curry powder, J-pint stock, salt, pepper. Chop the' onions and fry them in the butter, melted in a stewpan, until a nice brown; then add the curry powder and cook a little. Then add the stock and boil for a five minutes. Prepare and cook the vegetables in the usual way—do not cook them too much. Divide the cauliflower into sprigs, cut the other vegetables into small pices, put them all into the sauce and simmer without boiling for twenty minutes. Season to taste and add a little lemon juice. Serve with boiled rice Any left over vegetables can be used to advantage in this way. A Dry Curry.—lib meat, -Jib onions, 2oz butter or dripping, 1 clove, garlic, 1 dessertspoonful each of curry powder and curry paste and. of chutney, lemon, salt. Slice the onions thinly and fry them in the butter or dripping until brown. Add the garlic, chopped, the curvy powder and paste, the chutney, and a good squeeze of lemon juice. Mash well together and cook gently until thoroughly mixed. Add the meat, cut up into small pieces—this may be veal, fowl, rabbit, or mutton —and cook very gently from two to three hours. A dry curry always takes a long time to cook, and is better done in a double saucepan. This would prevent its burning. Serve garnished with cut lemon and the usual accompaniments. The meat should be uncooked.