Our Cookery Corner

Radio Record, Volume VI, Issue 1, 15 July 1932, Unnumbered Page

Our Cookery Corner

HE three following recipes were given from 2YA by Miss Christian, of the Wellington Gas Co.Veal Turnover :-Ingredients: ib cold cooked veal, little lemon rind, 4 pint milk, 2 eggs, 60z flour, 20z butter, 4 teaspoonful chopped parsley, pepper and salt. Method: Make a batter of egg, flour, and milk, season with pepper and salt, and chopped parsley. Mince veal, removing skin and bone, season with salt and pepper, and grated lemon rind. Put butter into frying pan; when quite hot pour in batter. As soon as it begins to set, place minced veal in centre-the latter must not. be allowed to cook too quickly, or it will burn. When cooked on one side fold batter over from edges to centre, so as to enclose meat, and turn it over carefully with fish slice. When quite cooked turn on to hot dish. Serve hot with a good gravy or suitable sauce. at % ok Artichokes With Cheese: Jngredients: 2lb artichokes. 3 gill white sauce, loz butter, a little milk, loz grated cheese, salt and pepper. Method: Wash-and peel the = artichokes: have ready boiling in saucepan enough milk and water to cover them; boil until quite soft, then rub through a sieve and mix into them the sauce, Put into shallow dish and sprinkle with grated cheese; place a few bits of butter here and there and place in hot oven or griller to brown the top. * % Bg Chocolate and Rice Pudding :-Jngredients: 4oz rice, 14 pint milk, loz chocolate, 10% butter, 20z sugar, 2 eggs, some pastry. Method: Put 1 pint of milk in saucepan and bring to the boil, then sprinkle in rice and cook till tender, and until it has absorbed most of the milk, then add sugar and butter. Chop chocolate into small pieces, melt it in the remainder of the milk in a saucepan. Mix it into the rice, add yolks of eggs and mix all together. Whisk whites of eggs to stiff froth and stir lightly into mixture. Roll out some pastry, line a piedish with it, pour mixture into prepared dish, and bake in a moderate oven for 20 or 30 minutes. Dust over the top with sugar, and serve hot with eustard sauce. % u um. ° Preparing Left-over Potatces. O use up cold potatoes mash them well with milk and butter, add pepper and salt to taste, Take 20z butter and melt it in a frying pan. Spread the mashed potato about half-an-inch thick over the pan and cook slowly for about a quarter of an hour. Then turn over and-cook-the other side.

An Excellent Curry Recipe. FOR those who like curried dishes, here is a recipe that resembles an Eastern curry, but made of ingredients obtainable in New Zealand. In the East curry powder is freshly ground for each dish, and the difference between that and the bought powder is so marked that one almost fails to recognise curry as such outside the-tropics. This recipe, however, I have tested, and it nearly approaches the taste of the true Malayan eurry. Ingredients: Small chicken, 1 lemon, 1 green apple, 1 large onion, 1 large potato, 2 dessertspoonfuls: of flour, 4 teaspoonfuls curry powder, 3. teaspoonfuls curry paste,.. 2 tablespoonfuls desiccated cocoanut, Soz. butter or lard for frying, 13 pint good stock, red chilli, pepper and salt. Method: It must be remembered that there are two essentials to the making of a good curry-one is correet frying in the initial stages, and the other that fresh curry powder must be used. Cut up the.chicken, wash and dry the pieces. Place the butter in a frying pan, melt,’ lightly fry each piece of chicken, sufficient to seal up the pores -2 minutes’ frying is sufficient-and transfer to pan containing the stock. Cut the onion in slices and toss in the hot frying pan, being careful not to fry brown, then transfer to the saucepan. ‘Take the curry powder and flour, mix and fry together in the butter, stirring continuously to prevent burning, for five minutes. Put in the saucepan with the remains of the butter and the desiccated cocoanut, the apple peeled, cored and cut in slices, the potato cut in slices, and the curry paste. Bring all to the boil fairly quickly, stirring all the time to prevent burning. Boil for ten minutes, and transfer the whole to an earthenware stewpot, adding a large teaspoonful of lemon juice. Flavour with chilli, pepper and salt to taste. Place the covered pot in the oven and cook very gently for two to three hours. This curry should be served with rice cooked very dry, che grains separate. A delicious series of additions are the "sambals," or little side dishes of which the following are a few :-Onion cut into fine pieces and pickled in chilli and Tarragon vinegar, peanuts fried in butter, "krupons" or wafer. thin. rusks,. made by. poundirzig together in a mortar, dry fish, tlour and salt, moistening with water to make a stiff paste, and cooking the small cakes on a hot plate, thin shredded cucumber, small squares of pineapple, hard-boiled egg cut in slices, potato crisps, pickles and sauces... Almost anything will make a "sambal," and the hotter the curry the more cucumber is wanted to relish the hot and cold mixture, |