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Recipes
Curried Seafood Salad
By Howie
Salad: 1) Mix together the seafood and pineapple and chill thoroughly
- Salad:
- 1/2 pound shrimp, cooked and drained
- 1/2 cup crabmeat, cooked and drained
- 1 can (8 oz) pineapple tidbits, drained (reserving juice)
- 3-4 cups lettuce, washed, drained, and shredded
- 1/2 cup watercress, washed, drained, and shredded
- 3/4 cups salted peanuts
- Chutney Dressing:
- 2-3 tb liquid from pineapple
- 3/4 cup mayo
- 4 tb mango chutney, chopped
- 1 tb cider vinegar
- 3/4-1 tb curry powder
Smoked Turkey on Shallot Pepper Bannock
By Howie
1) Chop raisins. Mix zest, cream cheese and raisins together
- Bannock:
- 3 tb raisins
- 1 1/2 tsp orange zest
- 5 oz cream cheese
- 12 squares of shallot pepper bannock
- 3 oz smoked turkey, sliced and cut into 12
- 12 small sprigs parsley or thyme
- 1 cup flour
- 1 tsp baking powder
- 1/3 tsp salt
- 1/2 tsp pepper
- 3 tb butter
- 3/8 cup buttermilk
- 2 tb shallots, chopped
Mongolian Hot Pot
By Howie
Prepare Meat and Fish: 1) Remove all fat and sinew from steak, wrap in plastic food wrap, place in freezer for ...
- Chicken Stock:
- 250 g (8 oz) piece fillet steak
- 2 pork fillets
- 2 whole chicken breasts
- 2 large bream fillets
- 500 g (1 lb) green king prawns
- 240 g can bamboo shoots
- 1 carrot
- 125 g (4 oz)bean sprouts
- 125 g (4 oz) snow peas
- 425 g can baby corn
- 24 oysters in the shell or one large bottle oysters
- 1/2 Chinese cabbage
- 125 g (4 oz) bean curd
- 425 g can straw mushrooms
- 185 g (6 oz) vermicelli
- asparagus
- 3 chicken backs (or other chicken pieces)
- 2 1/2 litres (10 cups) water
- 3 chicken stock cubes
- 1 medium onion
- 5 cm (2 inch) piece green ginger
- 1 stick celery
- salt
- 1/2 tsp sesame oil
- 4 shallots
- cayenne
- mushrooms
Pumpkin and Coconut Soup
By Howie
1) Heat oil in pan, add garlic, shallots, chillies, lemon grass and paste, cook, stirring, until shallots are soft
- 1 tb oil
- 1 clove garlic, crushed
- 4 green shallots, chopped
- 2 small fresh red chillis, chopped
- 1 tb fresh lemon grass, chopped
- 1/2 tsp shrimp paste
- 2 small chicken stock cubes, crumbled
- 2 cups boiling water
- 500 g pumpkin, chopped
- 1 400ml can coconut cream
- 250 g small prawns, cooked and shelled
- 1 tb fresh basil, shredded
Mousse Dark Chocolate
By Howie
Meringue: 1) Combine egg whites and sugar over water bath
- Mousse:
- 1 cup meringue
- 1 cup heavy cream
- 2 oz cocoa powder
- 3 oz warm water
- 1 oz coffee or liquor
- 3 oz semi-sweet chocolate, melted
- 3 egg yolks
- 3 oz sugar
- Swiss Meringue:
- 4 egg whites
- 8 oz sugar (heat for 10 min in 350 oven)
- Raspberry Sauce:
- 5 lb fresh or frozen raspberries
- 1 cup sugar
- 2 cups water
- 2 tb lemon juice
Hummus bi Tahina
By Howie
1) If using dried chickpeas, start a day ahead
- 1 1/3 cups dried chickpeas (garbanzos), or substitute 2 cups canned chickpeas, drained and rinsed, plus 1/2 to 1 cup cold water
- 2 tsp salt
- 3 medium garlic cloves, peeled and finely chopped
- 1/4 cup fresh lemon juice
- 1 cup taatoor sauce
Swiss Meringue
By Howie
1) Combine over water bath
- 4 egg whites
- 8 oz sugar, heated for 10 minutes in 350oF oven
Tuna, Seared Albacore with Wild Mushrooms, Garlic Dark Chicken Jus and Garlic Froth
By Howie
Roasted Garlic Froth: 1) Start by making a puree of garlic
- 1 x 12 oz Albacore tuna loin, cleaned
- 1/2 lb wild mushrooms (enoki, chanterelles, pine)
- 1/4 tsp garlic, minced
- 1 garlic bulb, peeled
- 1 1/4 cups cream
- 1 tb honey
- vegetable oil
- 1/4 cup chicken stock
- 6 tb unsalted butter
- parsley & chives, finely chopped
- salt & pepper
Turkey Soup
By Howie
1) In a large kettle, place broken turkey carcass and bones in 18 cups of water and slat
- Turkey carcass, broken up
- 4 tsp salt
- 2 chicken bouillon cubes
- 1 cup carrots, grated
- 1 cup celery, chopped
- 1 cup onion, chopped
- 1 20oz can tomatoes
- 4 tb pot barley
- 1/4 cup lentils (dried vegetables)
- 2 tb rice
- 1/4 cup parsley flakes
- 3 cups turkey, chopped
- 1 cup macaroni or noodles (optional)
Umba (Simmered Pork)
By Howie
1) Cut pork into large cubes and put into a heavy saucepan with the rest of the ingredients
- 1 kg (2 lb) pork shoulder
- 2 cloves garlic, finely chopped
- 1 cup water
- 2 tb soy sauce
- 2 tb brown sugar
- 1 tsp salt
- 1/2 cup vinegar
- 1/2 bay leaf