ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

IMPORTANT NOTICE

DUE TO THE PRESENT SITUATION, I AM NOT IN A POSITION TO POST MY BOOKS TO THOSE WHO ORDER THEM DIRECTLY FROM ME.
ALL MY ANGLO-INDIAN RECIPE BOOKS ARE AVAILABLE ONLINE ON Amazon.com
THIS IS THE LINK TO MY AUTHOR PAGE DISPLAYING ALL MY BOOKS. HENCE PLEASE ORDER DIRECTLY AND PURCHASE THE BOOKS FROM AMAZON

Showing posts with label Salt Pork. Show all posts
Showing posts with label Salt Pork. Show all posts

Wednesday, December 09, 2020

CHRISTMAS FESTIVE PLATTER FOR DINNER

 



 Some suggestions for Christmas Dinner. Accompaniments  could be Mash Potato, Steamed or Grilled Veggies, Bread or Dinner Rolls or even a simple spiced rice dish





1.     Christmas Turkey Roast with Stuffing the old Anglo-Indian way

2.     Savoury Duck Roast

3.     Savoury Pork Pot Roast

4.     Devil Fry with Left-over Roast

5.     Homemade Salt Pork

6.     Homemade Salt Beef

7.     Pepper Pork Short Ribs

8.     Meat and Vegetable Brown Stew

9.     Mutton / Lamb Masala Chops

10.  Devilled Meat Balls

 1.CHRISTMAS TURKEY ROAST WITH STUFFING THE OLD ANGLO-INDIAN WAY

Ingredients

1 Whole small dressed Turkey

¼ cup vinegar

3 teaspoons pepper powder

2 cups bread crumbs

2 teaspoons dried mint powder

2 eggs beaten

1 cup of boiled peas and carrot 

 ½ teaspoon grated lemon rind

½ cup oil

Salt to taste

 Ensure that the insides of the Turkey is cleaned well and keep aside. 

Take the liver, heart, gizzards and other edible internal parts of the turkey and cook them with a little water, salt and pepper powder till soft.

Remove and chop into very tiny bits. This is known as the Turkey Giblets mince.

Mix the cooked giblet mince with the eggs, bread crumbs, vinegar, mint powder lemon rind, salt and the boiled carrots and peas.

Now slit the turkey near the neck just above the chest and fill it well with the giblet mince mixture packing it firmly and tightly.

When the turkey is stuffed well, close the opening and rub oil well all over the turkey.

Place the stuffed turkey in a large pan / pot / pressure cooker and add sufficient water.  Cook till the turkey is tender. Keep simmering till all the water dries up and the turkey turns a lovely golden brown all over.

(The stuffed turkey can also be roasted in an oven if desired). 

Serve hot or cold with boiled vegetables and mash potatoes and Bread.

 2. SAVOURY DUCK ROAST

Ingredients

1 whole duck with the skin          

2 or 3 pods of garlic chopped very finely

3 teaspoons pepper powder

Salt to taste

3 dried red chillies or 1 teaspoon Paprika

2 teaspoons Tomato sauce

2 teaspoons vinegar

3 tablespoons oil

3 large potatoes pealed

 Rub the salt and pepper well into the duck. 

Heat Oil in a big pan or suitable pot and add the whole duck.

Fry on high heat for about 3 minutes, turning on all sides till it changes colour. 

Add all the other ingredients and about 4 glasses of water and simmer till tender.

Strain away any excess soup and keep aside.

Add 2 tablespoons of oil or ghee and continue to simmer on low heat till the duck is nicely brown all over and the potatoes too are nicely roasted.

Slice and arrange on a serving platter.

Pour the remaining soup back into the pan or pot and mix in 2 tablespoons of flour.

Cook till the gravy thickens, stirring all the time. Spoon this gravy on top of the slices of the Duck Roast. Pour the remaining gravy on the side of the platter along with the Roast potatoes.

Alternatively, the duck could be cooked in a pressure cooker till soft and then browned in a pan.

 3. SAVOURY PORK POT ROAST

Ingredients

1 chunk of pork weighing around 2 kgs with fat and lard

3 potatoes boiled and peeled (keep them whole)

3 whole red chillies 

1 teaspoon pepper corns

3 cloves

2 pieces of cinnamon

1 Bay leaf

Salt to taste

 Wash the pork and rub well with the salt and a pinch of pepper. Place in a suitable pan or pressure cooker together with the red chillies, peppercorns, whole spices, bay leaf and a little water and cook till the pork is almost tender.

Add the boiled whole potatoes. Simmer on low heat turning the meat around till nicely browned on all sides and the potatoes too are well roasted

 Alternately, the meat can be roasted with all the above ingredients in an  oven at 180C for till the meat is soft and brown.

4. DEVIL FRY WITH LEFT-OVER ROAST

Note; This recipe can be adapted to meat as well. Left over Chicken, Duck, Beef, Pork or Lamb Roast can be made into a delicious Devil Fry if desired.

 


Ingredients

Shred the left-over Roast and discard the bones     

3 large onions sliced finely

2 teaspoons chillie powder (add more if you like it spicy)

½ teaspoon turmeric powder

2 tablespoons oil

Salt to taste

1 teaspoon chopped garlic

2 sticks cinnamon

4 cloves

2 cardamoms

6 or 8 whole pepper corns

2 Dry Red Chillies broken into bits

 Heat oil in a pan and fry the onions cinnamon, cloves, cardamom, chopped garlic, red chillie and pepper corns lightly.

Add the shredded turkey / duck and sauté for about 5 minutes on medium heat. Add the chillie powder, turmeric powder, and salt.

Mix well and stir fry for a few minutes. Serve with Bread or Rice.

 5. HOMEMADE SALTED PORK

Ingredients

2 kg Chunk of Boneless Pork (preferably from the Belly Portion) with the skin

1 teaspoon saltpetre or lime salt

8 teaspoons table salt or powdered salt

3 teaspoons sugar

2 tablespoons vinegar

 Mix the saltpetre / lime salt, table salt, sugar and vinegar together. Rub this mixture on the pork and prick all over with a fork.

Keep in the fridge for 4 or 5 days turning it over and rubbing it well several times a day.

On the 6th day boil in a suitable pot or pan with the residue and a little water for about one hour or pressure cook for 35 minutes on low heat.

Cool and store and use whenever required as a filling for sandwiches etc

 6. HOME MADE SALTED BEEF

 

Salted Beef is usually prepared from a cut of beef, from the Round section and is soaked in brine solution for a period of time. In addition to Brine and Saltpeter, a little sugar is also added to the Brine solution. The sugar, prevents the meat from becoming hard while soaking in the brine solution.  Before using the prepared Salted Beef, you may need to soak it in water because the brine solution may be particularly salty.(If Saltpeter is not available, it can be substituted with either lime salt or black salt)

 Ingredients

1 chunk of Beef from the “Round” portion weighing about 3 kgs

1 teaspoon saltpeter or lime salt

8 tablespoons table salt or powdered salt

3 teaspoons sugar

2 tablespoons vinegar

4 tablespoons lime juice

 Mix the saltpeter (black salt / lime salt), table salt, sugar, lime juice and vinegar together. Rub this mixture on the Meat and prick all over with a fork.

Keep in the fridge for 4 or 5 days turning it over and rubbing it well several times a day.

On the 6th day boil in a suitable pan or pressure cooker with all the residue and a little water till the meat is soft.

Cool and store along with the residue and use whenever required.

 7. PEPPER PORK SHORT RIBS

Ingredients

1 kg Pork Short Ribs

1 teaspoon Coriander Powder

2 teaspoons finely chopped garlic

2 tablespoons oil

Salt to taste

2 or 3 teaspoons ground pepper powder

3 onions finely chopped

Marinate the Pork Short Ribs with the coriander, pepper powder, and salt for one hour.

 Heat oil in a pan and sauté the onions and chopped garlic till golden brown.

Add the marinated Pork Short Ribs and mix well. Add a little water if required and cook till tender.

Serve with rice or Bread.

 8. MEAT AND VEGETABLE BROWN STEW

Ingredients

½ kg beef or mutton cut into medium pieces

3 carrots, 4 French beans, ½ cauliflower, 2 potatoes,

½ cabbage, washed and cut into medium pieces

4 green chilies slit lengthwise

2 medium size tomatoes chopped

1 big onion sliced

2 teaspoons ginger garlic paste

2 cloves, 2 pieces of cinnamon

6 or 7 pepper corns

A few mint leaves

Salt to taste

2 tablespoons oil

2 tablespoons flour

 Boil the meat with the pepper corns, green chilies, tomatoes ginger garlic paste, salt, cinnamon, cloves, mint in sufficient water till the meat is cooked.  

Add the vegetables and cook till the vegetables are just tender. Take care not to over-cook.

Make a thin paste of the flour with about ¼ cup of water.

Heat the oil in a suitable pan and fry the onions till golden brown.

Add the flour paste and fry along with the onions for some time.

Now add the cooked meat and vegetables and simmer for 5 minutes.

Serve hot with bread or hoppers.

 

Note: For Dumpling Stew, make dumplings as follows and add along with the meat and vegetables while cooking.

To make the dumplings, you will need 1 cup of flour, 1 teaspoon butter and a pinch of salt.  Mix all together with a little water to form soft dough.  Form into small balls and flatten slightly.  Add to the stew while cooking.

 9. MUTTON / LAMB MASALA CHOPS

Ingredients

1 kg good chops either mutton, beef or veal

2 teaspoons ginger garlic paste

2 tablespoons vinegar

2 large onions sliced fine

2 or 3 green chilies sliced lengthwise

3 tablespoons oil

1 teaspoon mustard paste or powder

4 cloves

2 pieces of cinnamon

1 teaspoon pepper powder

1 teaspoon chillie powder

1 teaspoon cumin powder

1 teaspoon coriander powder

Salt to taste

2 large potatoes boiled and peeled and cut into quarters

 Marinate the chops with all the above ingredients for one or two hours.

Heat oil in a large pan and add the marinated chops.

Cook on high for a few minutes.  Add sufficient water and cook till the chops are done and the gravy dries up. 

Add the boiled potatoes and mix in gently.

Garnish with onion rings.

 10. DEVILLED MEAT BALLS

Ingredients

1 kg Meat Mince either Beef, Lamb, Mutton, Pork

3 onions chopped finely

3 tablespoons chopped coriander leaves or chopped parsley

2 teaspoons chillie powder

1 teaspoon pepper powder

4 tablespoons breadcrumbs

2 tablespoons tomato sauce 

2 tablespoons flour

Salt to taste

4 tablespoons oil

 

Mix the mince with the chopped onions, coriander leaves / parsley, chillie powder, pepper powder, salt and bread crumbs and set aside for one hour.

Squeeze out all the water.

Divide into equal size portions then roll into balls.

Heat oil in a nonstick pan and fry the meat balls gently till they are brown. Remove and keep aside.

In the same oil add 2 tablespoons of flour, 1 teaspoon pepper powder, a pinch of salt and 2 tablespoons tomato sauce and mix well. Add 1 cup of water and bring to boil.

Add the fried meat balls and shake the pan gently so that the gravy covers all of them. Simmer on low heat for about 20 minutes till the meat balls are firm and the gravy dries up

Serve with bread or as a side dish