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Parsi Murgh Farcha This recipe is from The Beginner's Guide to Regional Indian Cooking 6 tender chicken breasts 1 tsp Garam Masala 1 T of minced fresh mint 1 T coriander powder ½ tablespoon cumin powder 2 Serrano green chilies, minced Salt to taste 1 tsp sugar 2 T vegetable oil 2 eggs, beaten 1 T cilantro leaves, minced 1/2 cups dried plain breadcrumbs Oil to panfry Recipe for Garam Masala Make slits in the chicken breast. Marinate it with a mixture of the Garam masala, mint, coriander powder, cumin powder, green chilies, sugar, salt and vegetable oil. Allow the chicken to marinate for at least 2 hours in the refrigerator. In a bowl combine the eggs and cilantro leaves. Create an assembly line – marinated chicken, eggs, breadcrumbs (placed on a flat plate) Now first dip the chicken in the breadcrumbs and then the egg wash . Panfry it till done (Chef Sudhir’s tip is to do it this way then the eggs seal the juices and the chicken is more tender this way) The best way to tell if the chicken is cooked is to poke a knife through it. If no water seeps out from the chicken, it is cooked Keywords: Main Dish, Chicken, Indian, eGCI ( RG893 )

Gujarati Shrikhand This recipe is from The Beginner's Guide to Regional Indian Cooking in the eCGI 4 c thick yogurt (yogurt with whey removed, ) 1/4 tsp saffron (soaked in a tablespoon of warm milk 1/2 c fine sugar Pinch of cardamom powder Garnish with crushed pistachios (optional) Place all the ingredients in a bowl. Mix well. You can do this with a spatula or a hand held blender. Adjust sugar to taste Chill for about 30 minutes Serve Keywords: Dessert, Indian, eGCI ( RG892 )

Pork Vindaloo (Adapted from “Everything Indian, by Monica Bhide, Adams Media) This recipe is from The Beginner's Guide to Regional Indian Cooking in the eCGI. 3/4 c rice vinegar 1/4 c water 1 tsp black peppercorns, roughly pounded 1 T minced garlic 2 tsp red chili powder 1 ½ lb. boneless lean pork, cubed 3 T vegetable oil 1 T ginger root. julienned 1 large red onion, peeled and finely chopped 6 whole dried red chilies, roughly pounded 1 1inch cinnamon stick 1/2 tsp turmeric powder Table salt to taste In a non-reactive bowl, combine the rice vinegar, water, black pepper, garlic, red chili, green chili and pork. Refrigerate, covered, for an hour. In a deep pan, heat the oil. Add the cinnamon, ginger root and sauté for about ten seconds. Add the onion and sauté for about 7-8 minutes or until golden brown. Add the red chilies and turmeric powder and sauté for another 20 seconds. Remove the pork pieces from the marinade and set the marinade aside. Add the pork and sauté on high heat for about 10 minutes or until the pork is browned and the oil starts to separate from the mixture. Add the marinade and bring to a boil. Reduce heat and simmer covered for about 30-45 minutes or until the pork is tender. Add salt to taste. Serve hot Keywords: Main Dish, Pork, Indian, eGCI ( RG891 )

Basic Garam Masala 2 cinnamon sticks 4 bay leaves 1-1/2 oz cumin seeds 1-1/2 oz coriander seeds 3/4 oz green or black cardamom seeds 3/4 oz black peppercorns 1/2 oz cloves 1/2 oz mace Break the cinnamon sticks into pieces. Add the bay leaves. Heat a heavy frying pan and after 2 minutes put in the whole spices. Dry roast over a medium flame till color darkens, stirring or shaking the pan frequently to prevent burning. Place the contents on a cold platter to cool, then grind and blend with mace powder. Store in an airtight container Keywords: Indian ( RG890 )

Kerala Prawn curry This recipe is from The Beginner's Guide to Regional Indian Cooking 2 lb tiger prawns ½ teaspoon turmeric powder Salt to taste 2 T lemon juice 3 T vegetable oil 1 tsp fennel seeds 2 Serrano green chilies, split 2 small red onions, finely chopped 1 sprig curry leaves 2 medium tomatoes, finely chopped 1 tsp minced garlic 1 tsp minced ginger ½ teaspoon Garam Masala 1 can coconut milk Cilantro leaves to garnish Recipe for Garam Masala Remove the shell from the prawns Marinate the prawns with salt ,turmeric pd and lemon juice and set aside. Heat oil in a medium size pan. Add the fennel and green chilli. Add chopped onions. Fry until transparent. Add the curry leaves Now add the tomatoes and ginger garlic and keep continue to cook until the oil separates Add prawns and the Garam masala powder. Cook for another 2-3 minutes. Add a can of the coconut milk and bring it to a simmer Adjust salt Garnish with chopped cilantro Keywords: Main Dish, Shrimp, Indian, eGCI ( RG889 )

Bihari Aloo Ka Bharta This recipe is from the Beginner's Guide to Indian Regional Cooking in th eeCGI 3 medium potatoes, boiled and peeled 2 T vegetable oil 1 small onion, finely chopped 3 garlic cloves, crushed 1 tsp cumin seeds 1 inch ginger root, peeled and chopped 1 tsp uncooked mustard oil or vegetable oil 2 whole dried red chili Salt to taste In a bowl mash the potatoes and set aside. Heat 2 tablespoons of oil in a ladle or a small saucepan. Add the cumin seeds, onion and cloves. When cumin begins to splutter transfer the content of ladle to the mashed potatoes. Roast the dried red chilly over slow fire – Hold the chili using a tong and then hold it over an open flame for just a second. Crush the roasted dry chilly onto the mashed potato. Add salt, and the uncooked mustard oil to the potato mix Mix well Garnish with cilantro leaves before serving. Keywords: Side, Indian, eGCI, Potatoes ( RG888 )

Rajasthani Gatta curry This recipe is from The Beginner's Guide to Regional Indian Cooking in the eCGI. Gatte: 2 c chick pea flour or gram flour 3 T oil 1/2 tsp salt 1/4 tsp chilli powder 1/4 tsp turmeric Pinch of asafetida ¼ teaspoon cloves, roughly pounded Water to knead 2 T of oil Curry: 2 T oil 1 tsp cumin seeds Pinch asafetida 1/2 tsp chili powder 1/4 tsp Garam Masala 2 tsp powdered coriander seeds 2 tsp salt 1/2 tsp turmeric powder 1/2 c plain yogurt Fresh cilantro Sieve chickpea flour. Add salt, chili powder, turmeric, asafetida and cloves. Add about 2 -3 tablespoons of oil. Add water and knead to a stiff, smooth, glossy dough. Leave to rest for 15 minutes. Shape into cylindrical rods Boil in 4 cups of water till they come up and are covered with tiny bubbles. Add a few drops of oil to the water. This will keep the water from boiling over. Lift out of the water, leave to cool. Discard the water. Cut the cylinders into bite size pieces. To prepare the curry: Heat the oil Add the cumin seeds and the asafetida. Add turmeric, salt, coriander powder, 'Garam masala' and chilli powder. Add 3 cups of water and bring to a boil. Lower the heat and add the yogurt. Simmer for about 2 -3 minutes Add the yogurt and chickpea flour sausages or the gattas prepared earlier. Simmer for a few minutes and serve hot garnished with the cilantro. Keywords: Indian, eGCI ( RG887 )

Matar Paneer ( Indian Cheese ) 10 c whole milk 1/2 c buttermilk / yogurt (more maybe needed, so keep some extra In a large heavy bottomed pan, bring the milk to a boil over medium heat. Stir often to ensure that the milk is not sticking to the bottom of the pan. When milk starts to boil, lower heat and add the buttermilk and stir until the milk starts to separate into curds. Remove from heat as soon as this happens. You can even add a few ice cubes to the curd-whey mix. The heat will make the protein tougher. Hence the need to expose the cheese to as little heat as possible. If the curds are not forming, add a little more buttermilk and cook for a couple of minutes more. And do the above as soon as the curds form. Pour the curds-whey mix into a collander lined with several layers of cheese cloth or even a layer of muslin, draining onto a dish that will collect the whey. Collect the sides of the cheesecloth or muslin and tie them up together and twist gently to help drain the whey from the curds. Place the bundled curds on a tray and press this bundle with a heavy pan/container or obejct. Make sure this heavy weight covers the bundle fully. To make cheese for dessert recipes or for koftas or even a bhujia, weight it down for no more than a half hour. For recipes where cheese cubes are used, weight the bundle down for an hour or more. This will make the cheese form a firm mass that can be cut into neat cubes. Note: I use buttermilk as it makes for cheese that has very little sour flavor. People use lemon or vinegar, these curdle the milk quickly but leave a strong aftertaste. This aftertaste is not nice when making desserts with cheese. Try and use the cheese the same day as you make it. The more time it is kept the dryer it becomes and the harder it will be. When making soft cheese for desserts. Weight it down for a shorter time as I write above. You can leave more moisture in, if you know you will not use it till the next day. The cheese will get dryer in refrigeration. For the firm cheese, you can make the firm cube and store it overnight in chilled water. But you cannot put the cheese in water until a firm cake, with all the whey drained is formed. So, first make your cheese cube, and if you are not using it the same day, immerse it in a container of water, seal with a cover and cut only when ready to use into smaller cubes. Keywords: Side, Indian ( RG886 )

Paneer ki Bhurjee: Fresh paneer cooked with tomatoes and cilantro. This recipe is from The Begiiner's Guide to Regional Indian Cooking in th eeCGI 2 T oil 2 Serrano green chilies, minced 1 tsp cumin seeds 1 small red onion, finely chopped ¼ tsp ground turmeric ½ tsp chili powder 1 small tomato, diced 2 c paneer *, grated 2 T fresh cilantro, finely chopped salt to taste You can buy paneer at your local Indian grocer or prepare it at home Paneer Recipe Heat oil in large pan. Add chilies. After 20 seconds stir in cumin and onions. Cook onions until soft and begin to change color. Add the turmeric and the red chili powder. Add tomatoes. Cook for a few minutes. Don’t mash the tomatoes, just lightly sauté them. Add paneer. Season with salt. Garnish with cilantro and serve. Cook for another minute. Keywords: Side, Indian, eGCI ( RG885 )

Shorshe bate Macch – Mustard Fish This recipe is from The Beginner's Guide to Regional Indian Cooking in th eCGI ¼ cup black mustard seeds ¼ cup white mustard seeds A touch of garlic (Not traditional but the Chef loves it so we added it!) 4 fillets white fish (small Tilapia fillets) 1 tsp turmeric salt to taste Mustard oil to panfry the fish 2 Serrano green chilies, slit Soak mustard seeds (I use 50% black and 50% white) in water for 10-15 minutes. In a blender, grind mustard seeds and garlic with enough water. Start with a relatively less water and slowly keep adding water as needed. The final consistency will be a bit more liquid than Dijon mustard. Make sure that there are no whole seeds left over. In my blender, this process takes about 10 minutes. This will be your gravy. Don't forget to add a bit of salt and mix some more. Set aside. Marinate fish fillets with the turmeric and the salt. Heat a shallow pan with a little bit of mustard oil, over medium high heat. When oil starts to smoke, add in the fish pieces so they are in a single layer. After a minute or so, turn them over, and cook until brown. Remove from heat. In the same oil add the mustard paste. Add some slit green chilies for some heat. Cook the mustard paste until it starts boiling and then add the fish. Simmer for another 3 – 5 minutes. Serve hot. Keywords: Main Dish, Fish, Indian, eGCI ( RG884 )

Mirchi Ka Salaan This recipe is from the Begiiner's Guide to Regional Indian Cooking in the eCGI 8 large green chilies Oil to deep fry Salan Paste 2 T peanuts 2 T desiccated coconut 1 T sesame seeds 2 T coriander seeds 1 T cumin seeds 2 red chilies, whole ¼ teaspoon black peppercorns 1 tsp brown sugar or jaggery. 1 small red onion, chopped 2 Serrano green chilies ½ teaspoon onion seeds ½ teaspoon mustard seeds ½ teaspoon cumin seeds 4 cloves 1 sprig of curry leaves 1 T garlic, minced salt to taste 2 T tamarind paste Fresh cilantro for garnish Slit and deep fry the green chilies in hot oil. Remove and keep aside. Roast all the ingredients for the paste on a dry skillet. Then grind them together along with the onions and the green chilies. Heat oil and add the onions seeds, cumin and mustard seeds, when crackling add the cloves and the curry leaves. Add the garlic and stir for a minute. Add the salan paste and continue stirring. Add a few tablespoons of water at intervals to avoid paste sticking to the pan. Add the tamarind pulp and ½ cup of water. Stir for 5 minutes until the gravy resembles the consisAdd the salt and the fried chilies to the hot gravytency of a sauce and the oil begins to separate out. Simmer for about 5 minutes. Remove and garnish with finely chopped coriander leaves Keywords: Side, Indian, eGCI ( RG883 )

Macchi Fry Koliwada (This recipe was given to me courtesy of the Marriott Hotel in Mumbai). This recipe is from the Beginner's Guide to Regional Indian Cooking in the eCGI 2 fillets white fish, large cubes 1 tsp minced garlic 1 green chili, minced Salt to taste 3 T of chickpea flour (gram flour) 1 T lemon juice ¼ teaspoon turmeric ½ teaspoon red chili powder Oil to pan fry Marinate the fish cubes in a mix of the garlic, green chili and salt. Leave for 10 minutes. Prepare the second marinade. Mix the gram flour, turmeric, chili powder, lemon juice and a small amount of water to make a very thick batter. Dip each fish piece into the marinade to ensure that it is well coated. Pan fry until crisp on the outside and cooked on the inside. Serve immeadiately. Keywords: Main Dish, Fish, Indian, eGCI ( RG882 )

Kashmiri Lamb Chops or ribs (Kabargah) This is from the Beginner's Guide to Regional Indina Cooking course in the eCGI. ¼ cup water 1 Cinnamon stick 4 black cardamoms, crushed 2 cloves 2 bay leaves 2 lb lamb ribs 2 ½ cups milk Salt to takes ½ cup plain yogurt 1 tsp red chili powder 2 + 4 tablespoons gram flour (chickpea flour) Oil to panfry Heat ¼ cup of water in a pan. Add the cardamom, cinnamon, cloves and bay leaves. Simmer for a minute. Place the ribs/chops in a pot. Add the milk and salt. Cook until the milk is absorbed. While the meat is cooking, prepare the yogurt marinade. Mix together the yogurt, red chili and two tablespoons of gram flour and set aside. Set the other four tablespoons of gram flour on a flat plate . Remove from heat and transfer the meat to a platter. Set aside. Heat the oil in a large skillet. Dip each chop in the marinade, then coat generously with the dried gram flour. Pan fry it until golden brown on each side Remove the meat from the ghee and drain on a paper towel Serve hot. Keywords: Main Dish, Lamb, Indian, eGCI ( RG881 )

Bacon Cheddar Toast Points 2 c shredded sharp cheddar cheese 3/4 c mayonnaise 1/2 c cooked, crumbled bacon 1 French baguette Mix the cheese, bacon and mayonnaise together. Slice the baquette on the diagonal into 24 slices. Spread the cheese mixture on one side of each slice. Place on a baking sheet and bake at 425 for 8-10 minutes, until golden brown. Keywords: Hors d'oeuvre ( RG880 )

Maple Glazed Carrots An easy recipe for entertaining 2 lb peeled baby carrots 1/4 c water 1 T cornstarch 1/2 c brown sugar 1 T melted butter 2 T maple syrup or honey Put the carrots in slow cooker. Stir all other ingredients together, pour over carrots and stir to coat. Cover and cook on high for 3-4 hours. Keywords: Side, Vegetables, Crock Pot ( RG879 )

Apple Almond Cinnamon Cake Very handy for apple glut season. Do read the recipe through before you start, as it is in three distinct parts, like the cake. Thanks to my room-mate Simon's mother, Mrs Lund! Almond Cake Base 4 oz self raising flour 2 oz soft brown sugar pinch salt 3 oz butter (unsalted) 2 oz ground almonds beaten egg few drops lemon juice Apples 1 lb eating apples, peeled cored + sliced 2 oz soft brown sugar Cinammon Topping 2 oz self raising flour 5 oz soft brown sugar 1 tsp cinammon (or more if you love it) 2 oz butter Preheat oven to moderate (170-180C), and butter and base-line a deep cake tin (round or square). Rub together in a mixing bowl the flour, sugar, salt, butter and half the almonds. Bind with the egg (you will probably only need half) and lemon juice. Spread in tin and sprinkle with remaining ground almonds. Pack the sliced apples over the almond mixture and sprinkle with the sugar. Finally mix together the topping ingredients and blob over the apples (you don't have to be perfectionist about this, it spreads out as it cooks). Bake for about an hour. Best warm with thick cream. Keywords: Dessert, Cake, Easy, Fruit ( RG878 )

Steamed Triple Egg Custard 1 T minced garlic 2 T canola oil 1 preserved duck egg (thousand-year old egg or "pei tan"), coarsely chopped 1 salted duck egg, yolk only, coarsely chopped 3 large eggs 1 c water 1/4 tsp salt 1/8 tsp ground white pepper 1 T soy sauce 1 T chopped scallions (green onions) 1. Heat oil in a pan and fry minced garlic in oil until golden and crispy. Remove from pan and set aside. 2. Scatter chopped preserved egg and salted egg yolk on the bottom on a heat-proof dish (approx. 8-inch). 3. Beat eggs lightly in a medium bowl. Add water, salt and white pepper and stir to blend (the custard should not be foamy). Pour the custard over the ingredients in the heat-proof dish. 4. Prepare a wok for steaming. Set the dish into steamer basket, cover the wok and steam until custard is firm, about 10 to 15 minutes. 5. Combine fried garlic and oil with soy sauce and pour over steamed custard. Garnish with chopped scallions and serve. Keywords: Main Dish, Vegetarian, Easy, Chinese ( RG877 )

Hamentaschen -- Cheese Filling This is great for a non-traditional but delicious hamantaschen. For something really delicious, put some of this filling and a berry flavor filling in your hamantashen together. You could easily use this filling for danish pastry as well. 8 oz cream cheese 1/4 c sugar 1 T flour 1 egg yolk 1/2 tsp vanilla extract Cream the cheese. Add the remaining ingredients and beat until smooth and creamy. Keywords: Dessert, Kosher, Snack, Cookie, Jewish ( RG876 )

Hamentaschen -- Yeast Dough I got this recipe from my friend Judy Aaronson. I assume it's an old recipe since it uses cake yeast. You can successfully convert it to active dry yeast -- 1 packet or 2 1/2 teaspoons. You will end up with a dough that is flaky and not too sweet. 1 cake yeast 1/2 c warm milk 2 c sifted flour 2 T sugar 1/4 tsp salt 2 egg yolks 1 egg for brushing Dissolve yeast in milk. Let stand in warm place for 25 minutes. Sift together flour, sugar and salt. Work in butter. Add 2 beaten egg yolks and yeast mixture. Knead dough. On a floured board, roll out dough to 1/4 inch thickness. Cut in 4" or 5" rounds (other sizes will work fine too). Put a scant tablespoon of filling in the center of each round. Pinch edges together to form a triangle. Place on a greased cookie sheet(I actually prefer parchment). Cover and let rise for 1 hour. Brush tops with an egg that has been beaten with 1 or 2 tablespoons water. Bake at 350 for about 18-20 minutes. Keywords: Dessert, Snack, Cookie, Jewish, Kosher ( RG875 )

Muffins- Basic mix Given to me by a girlfriend. Posted with permission. 1-3/4 c sifted flour 2-1/2 tsp baking powder 2 T sugar 3/4 tsp salt 1 well beaten egg 3/4 c milk 1/3 c shortening Pre heat oven to 400. Sift together dry ingredients into a bowl and make a well in the centre. Combine the egg and milk. Melt shortening and add to egg mixture. Pour all at once into dry ingredients. Stir quickly only until the dry ingredients are moistened. Drop batter by tablespoon into greased muffing pan. Fill 2/3 full. Bake for 25 minutes or until golden brown. For Blueberry muffins, reduce milk to 1/2 cup and add 3/4 cups fresh blueberries to the dry mix. For raisin,nut, date or chocolate chip, ad 1/2 cups of desired addition and stir quickly into batter. Keywords: Side, Snack, Breakfast ( RG874 )

Fudgy Bourbon Brownies 1/4 c bourbon 1/4 c semi sweet chocolate in pieces 1-1/2 c all purpose flour 1/2 c unsweetened cocoa 1 tsp baking posder 1/2 tsp salt 1-1/3 c sugar 6 T butter, softened 1/2 tsp vanilla extract 2 large eggs Heat oven to 350 F Lightly spoon flour into dry measuring cups and level off. Combine the flour, cocoa, baking powder and salt, sifting through a sieve into a bowl. Combine sugar and butter in a large bowl, beat until well creamed. Add vanilla and eggs, beat well Add flour and bourbon beating at low speed until just combined. Fold in chocolate. spread batter in a 9" baking pan coated with cooking spray. This is a thick batter. Bake 25-30 minutes but no longer. Cool on a rack. Cut while still warm. These are very, very chewey and keep well even in close to freezing temperatures Keywords: Dessert, Brownies/Bars ( RG873 )

Duck and Sausage Gumbo The original recipe, Gumbo with Herbs (read greens) came about after my trip to New Orleans in the late 60s. My boss had suggested we try the gumbo at Felix's Oyster Bar and I came home and tried to duplicate it to serve at my restaurant, Cherotree. We had boned about 16 ducks for a special Christmas dinner so had a lot of duck stock on hand. There wasn't quite enough left for another weekend (I served about 30 persons on Friday and Saturday by reservation, fixed menu)so I added a little more stock, some duck and sausage meat for this recipe, which was even better. It's still a big recipe, but freezes very well. I used spinach, turnip greens and mustard greens. Possibly kale or collards would work also. Roux 1 c duck fat 1-1/3 c all-purpose flour The trinity 1 c chopped onion 1 c chopped red or green peppers 1 c chopped celery Soup: 6 qt duck stock 3 lb canned tomatoes, pureed 4 10-ounce packages frozen greens, combination of your choice 1 10-ounce package frozen okra with tomatoes (or omit) Seasonings Red pepper flakes Hot pepper sauce Salt and black pepper Thyme 2 bay leaves Meat: 1 lb sweet or hot Italian sausage Meat of 1 duck For serving Hot cooked rice In a heavy stock pot, make a fairly dark roux of the fat and flour. I cook over a low heat for a long time, stirring occasionally, for about 1 ½ hours, but you can do it faster. Add the onion, peppers and celery, and stir and cook until they are soft. Add six quarts duck stock (all at once), tomatoes, greens and okra. Stir until it comes to a boil. Add seasonings and simmer for about 5-10 minutes. Don’t overdo the seasonings, you will be correcting them later. Cool soup and refrigerate overnight for flavors to blend. If you leave soup in the pot, use ice water in the sink to cool faster. Next day, bring soup to a boil. Cook Italian sausages, drain and dice. Add with duck meat to the soup. Let simmer until ready to use, then adjust seasonings. Thin with additional duck stock, if needed. Serve in soup plates with a scoop of rice in the center. Keywords: Main Dish, Soup, Intermediate, Duck ( RG872 )

Blue Cheese Creamed Spinach with Pancetta Serves 4 as Side. This is a popular side at our place. It serves four moderately, 2 generously. 4 slices of pancetta 1/2 medium yellow onion, chopped 1 T pine nuts 3 oz cream cheese 2 oz blue cheese or similar 1/2 tsp salt 6 oz baby spinach, washed and patted dry In a large, heavy frying pan cook pancetta till crisp but not brown. Remove pancetta from pan, reserve. Add onion to pancetta fat in pan, saute until transparent. Add pine nuts, salt and cheeses. Stir a bit, 1-2 minutes, then add spinach. Stir untill spinach is wilted and chese is completely melted. Serve immediately, topped with reserved pancetta slices. Keywords: Easy, Vegetables, Side ( RG870 )

Chorizo and chick peas Serves 4 as Main Dish. This recipe combines three store cupboard staples - dried chorizo with canned chick peas and tomatoes. It is easy to make and improves if it is kept for a day and reheated. In common with many other sausage casseroles, a ham hock or pigs trotter will do wonders for the taste of this dish. Most of us are squeamish about the 'nasty bits'. If you can overcome these feelings you will be rewarded by a stew with depth of flavour and a rich, savoury taste. Once the dish is cooked you can either throw the trotter away or take the meat off the bones and add to the stew - depending on how squeamish you are! The trotter should be fairly clean, it may have a few hairs, and these can be scrapped away or singed with a gas flame. You can cook the trotter whole but will extract more flavour if it is split down the middle first. The butcher will do this for you. This is one of over 50 recipes on Sausagelinks.co.uk 200 g dried chorizo, peeled and sliced into thick coins A few pork sausages, skinned and crumbled (optional) Pigs trotter (ask the butcher to clean and split this for you) or a ham hock 2 cans of chickpeas, drained Large can of chopped tomatoes 2 T red wine vinegar Large onion, sliced into rings Pinch of sweet paprika (optional) Salt and black pepper Heat some olive oil in a large casserole, add the trotter and brown for 10 minutes Add the onion rings and cook until softened, add the chorizo coins and any other sausage meat Cook gently for a further 10 minutes, add the wine vinegar, tomatoes and chick peas If you are using a ham hock add this now Cover and gently simmer for 1 hour Taste and adjust seasoning - you may not need any salt if you have used a ham hock Remove the trotter/ham hock, remove meat and return to the pan Serve with crusty bread and a green salad Keywords: Main Dish, Beans, Intermediate, Pork, Spanish/Portugese ( RG869 )

Banana Jam This recipe is adapted from Catherine Plagemann's book Fine Preserving. She says it is of Indian origin. Other appropriate spices (cardamom, cinnamon, etc.) can be added. Plagemann says 8 bananas will yield 7 8-oz glasses, but I've always ended up with less. 8 ripe, mashed bananas 3 medium lemons 3 c sugar 3 c water 1 inch square piece of ginger, peeled cloves to taste (3 is a good number) 1. Make a simple syrup by boiling sugar and water for ten minutes in a 4 quart saucepan, or larger pan. 2. Zest the lemons and juice them while the syrup is boiling. 3. Mix lemon zest, juice, bananas, ginger and cloves in a medium bowl. 4. Stir banana mixture into simple syrup, and simmer 30-45 minutes. The jam will be a pale yellow mush, no need to test for jelling. Keywords: Condiment, Fruit ( RG868 )