OVER the last few weeks I have made three amazing culinary discoveries, and I feel sure that readers will be happy to hear of them, too.
The first concerns pastry and it goes against all previous practices – like the way that experts always emphasise the importance of coldness in its concoction: cold water to mix, cold surface to knead on, sojourn in fridge prior to rolling out. And egg yolks essential. Now the ingredients consist of three parts flour, two parts fat (six ounces flour and four ounces fat) and a little warm water. Just rub in the fat (I use half butter and half Cookeen), moisten with the water and use. So simple – and as light as fluff. And learned straight from the horse’s mouth – if my new French friend will excuse the metaphor!
The next surprise came obliquely from a Filipino cook and was even more revolutionary. White, or béchamel, sauce – to give it its proper exotic name – is always supposed to be extremely tricky to make and to require the utmost care to avoid lumps developing. Not for this source, however! Just bung everything – milk, white flour, seasoning – into the saucepan together, stir over the heat and Bob’s your uncle! Works every time.

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Ingredients:

1/2 kg. pork meat with fat, ground
1 tablespoon salt
1/2 teaspoon pepper
1/4 cup vinegar
1/2 head garlic, minced
1 teaspoon paprika
1/8 teaspoon saltpeter (salitre)
1 tablespoon brown sugar
1 dozen large dry pig’s intestine (casing)

Procedure:

Mix first 8 ingredients thoroughly. Let stand 1-2 hours. Using funnel, fill sausage casing with pork mixture. Tie at 6″ intervals and dry in the sun. Keep refrigerated. To cook: Boil sausages in enough water to cover until water has evaporated. Prick several times with a fork. Put in 2 tablespoon cooking oil. Fry until done.

Ingredients:

1/2 loaf ciabatta
3 tablespoons olive oil
3 onions, chopped
3 cloves garlic, crushed
2×400 grams (13-oz) cans chopped tomatoes
400 grams (13-oz) can flageolet beans
2 1/2 cups ( 600 ml, 1 pint) vegetable stock
salt and black pepper
fresh basil to garnish

Procedure:

Preheat oven to 150 degree C (300 degree F, gas mark 2). Cut the bread into small chunks then place on a baking tray in the oven for 10 minutes to dry out.Heat the olive oil in a large pan, add onions and garlic, and cook for 3-4 minutes, until soft. Add tomatoes, beans and stock, brings to the boil, then simmer for 2 minutes. Stir the diced bread,bring back to the boil, reduce heat then simmer for a further 5 minutes. Season, and serve garnish with basil. Makes 4 servings.

Ingredients:

2 lbs mushrooms
1 egg,
1 tablespoon minced dill
2 tablespoon butter
salt

For French toast:

1 small French baguette
1 cup milk
1 egg
salt
1/2 teaspoon sugar

Procedure:

Wash and chop the mushrooms. Melt some butter in a pan and then fry them with the dill and salt. When ready, take off the heat and add a beaten egg. Mix well. Prepare the French toast and place a thick layer of mushrooms on top of them, smoothing with a knife. Then bake the pancakes for 10 minutes. Serve hot.

Ingredients:

2 teacups cauliflower, small florets
1 tea cup boiled green peas
2 bay leaves
2 tomatoes
2 tsp. fresh curds
2 tbsp. cashew nuts, chopped
½ tsp. sugar
3 tbsp. ghee or refined oil
Salt to taste

For the paste :

1 onion, chopped
2 tbsp coconut, grated
5 garlic cloves
2 coriander seeds
1 tsp jeera
12 mm (½ “) piece ginger
2 tsp khus khus
6 red chillies

Procedure:

Keep the tomatoes in hot water for 10 minutes. Remove and blend into a puree. Heat the ghee, put the cauliflower florets and gently fry for 6 to 7 minutes.Take out and keep aside. In the same ghee, put the bay leaves and paste and sauté for 2 to 3 minutes. Put the tomato puree and curds and sauté for another 2 to 3 minutes. Put the cauliflower, cashew nuts, green peas, sugar, ½ cup of water and salt and cook for 5 to 7 minutes till the vegetables becomes soft. Ready to serve.

Ingredients:

2 cups olive oil
1 red bell pepper, cut in strips
3/4 chicken, cut into pieces
1/2 rabbit, cut into pieces
1/2 teaspoon sweet paprika
1 1/2 pounds green beans, cut into 1-inch pieces
1 1/2 pounds broad beans, shelled
1/2 tomato, chopped
4 1/2 cups water, paella pan to the height of the handles 2 times
2 cups snails, cleaned, fresh or frozen
1 1/4 pounds plus 1-ounce rice (3.5 ounces per person)
Salt and freshly ground pepper
1 pinch saffron, for coloring
Sprigs rosemary, as garnish

Special equipment: large shallow pan

Procedure:

Heat 1/4 to 1/2 cup of the oil in a pan. Add the strips of pepper and fry until they start to soften. Remove and reserve for garnish. Fry the chicken and rabbit at medium heat until golden brown, adding more oil, as necessary. Add the paprika half way through to add color to meat. Push the meat out to the edges of the pan and add the beans and tomatoes in the center, mixing them well. Add 1/2 the water making sure to cover the pan until it is 1/2 full. Simmer for approximately 30 minutes until most of the water has evaporated. Add the snails and cook for 5 or 10 minutes. Add the rice, distributing it evenly over the pan and fry for a few minutes, moving it around in the pan. Add the rest of the water and cook for about 20 minutes. Season with salt and freshly ground pepper. Add a pinch of saffron for colour. Once this is done the paella should not be stirred anymore.For the last 1 to 2 minutes increase the heat to medium-high, until the bottom layer of rice starts to caramelize, creating what Valencians call the “socarrat”. If the rice starts to burn remove the pan from the heat immediately. Garnish the paella with the strips of red pepper and the sprigs of rosemary. Cover the pan and let it rest for 5 minutes before serving.

Ingredients:

1 kg Pork Belly ( 1 inch cubes)
1 tsp salt
1 1/2 tbsp Brandy (optional)
1 Egg (beaten)
1 tbsp. Cornflour
600 ml. Vegetable oil
1 spring Onion (cut in to 1inch)
100 grams Canned bamboo shoot
1 Green pepper (diced)

Sauce :

3 tbsp wine vinegar
3 tbsp sugar
1/2 tsp salt
2 tbsp Tomato puree or sauce
2 tbsp Orange juice
1 tbsp Soy sauce
1 tbsp Sesame oil
1 tbsp Cornflour
Procedure:

Mix the pork cubes with salt & Brandy & leave to marinade for 15 minutes. Blend the beaten egg, cornflour & add the pork cubes and turn until each cube is well coated. Mix the sauce ingredients together in a bowl. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Add the pork cubes and deep fry for 3 minutes, then remove and drain on paper towels. Heat the oil again until smoking, return the pork with the bamboo shoots & fry for 2 minutes or until they are golden brown. Remove and drain on paper towels. Now heat a pan and add the sauce mix and heat till slightly thick. Mix the sauce with the meat & vegetable just before serving.