Hoveboy's Coconut Rice with Beans

This recipe is one of the nicest accompaniments to breaded chicken and turkey dishes such as southern-fried, Kievs etc, but is very versatile and will go with many other dishes.

The original recipe comes from the side of a can of Gungo Peas, purchased at Morrisons!! I have found that red kidney beans work just as well and are more readily available, although it does turn the rice a slight pinky colour!
Try it and let me know what you think...........

Ingredients

1 400g tin of Gungo peas or Red kidney beans (drained)
1 400g tin of Coconut milk (can be low fat)
1 large onion, finely chopped
1 red chilli, finely chopped seeds removed
1 clove garlic, crushed
400ml vegetable stock, made with 2 oxo cubes
300g long grain or basmati rice, washed
2 tablespoon vegetable oil
salt and pepper, to taste

Method

Soften onion in a thick-bottomed, preferably non-stick saucepan, without colouring.Add the crushed garlic and chilli and cook for a further minute without colour. Add coconut milk, rice, beans and vegetable stock. Bring to the boil, stirring gently. Reduce the heat to low simmer, cover with a lid and simmer until all liquid has been absorbed and rice is tender. Stir occasionally to prevent sticking. Season to taste with salt and pepper and enjoy!!

Serves 4

Will re-heat very well in the microwave or pan. Just add a little water to it first to moisten.

The whole cooking process should take around 20 to 30 minutes.

Greetings from your Chefs at home and abroad.

2011 will add more recipes from the Pink Penguin Bistro plus many from around the gloab.
Stay with us for an epicurian experiance few can can can can, sorry folks the chef got the
tremmmmbles.....http://www.lifeinprovence.com/index.html?....have an Olive and
reeeelax!

Gluten Free

Hi Folks,

Just been surfin and found an interesting site for all you guys who don't like gluten or it don't like you. http://www.bluebonnetrestaurant.com/glutenfree_menu.html

TRIPE - CHINESE STYLE

During the late Sixties, I became friends with the owner of a Chinese restau-rant in York. His Head Chef passed on the following recipe. I don't like 'TRIPE' as cooked in the English fashion, but this is something else.

Eight ounces Tripe, from the Pig, if possible.
The same of garden peas. Ounces, that is.
One and a half pints stock. Chicken is best.
A medium onion.
Three teaspoons sea salt.
One and a half tablespoons corn flour.
The same of lard and also chives.
A pinch of Celery seed.
Two tablespoons of sherry. Medium sweet.
A small teaspoon of chilli sauce.

A glass of Mao-tai for the chef!


Method

Cut each tripe sheet into six strips.
Chop onion.
Simmer both the above in a pint of water with two teaspoons of salt for thirty minutes.
Pour away the water and allow to cool, then slice into matchstick strips.
Put the peas in a liquidizer (if you've got one), or a potato masher and bowl.
Pulverize them.
DON'T FORGET TO DEFROST THE PEAS, IF FROZEN.
Blend corn flour with water.
Put the lard in your wok or a large frying pan.
Add the peas and stir-fry gently over a medium heat.
After a couple of minutes, add the other ingredients in the order of salt and stock.
Bring to boil. Now add the tripe and chopped chives and simmer for ten minutes.
Serve with boiled rice.

Ryba Zapiekana w Sosie Chrzanowym

Wow that's some name!
To put you out of your misery,
we are led to believe
it's Polish baked fish and horseradish.

One and half pounds fish fillets.
An ounce of melted butter.
A teaspoon of vinegar.
Some salt.
Three and a half ounces grated horseradish.
1 medium apple, peeled and chopped fine.
Six fluid ounces soured cream.
Some sugar.

Dabble fish with salt and vinegar.
Put in buttered baking pan with melted butter.
Bake in oven two hundred degrees C., for ten minutes.
Mix apple with horseradish, stir in cream and season with salt and sugar.
Pour sauce over fish and bake for another fifteen minutes.
It goes well with boiled potatoes.

Imagine ordering the above with two penneth at the local chippy!

Chefs tip. Be sure to wash hands well after working with Horseradish.

The above recipe is printed in good faith and we apologise to anyone who feels aggrieved at the procedure.

Soap and Tortoise

One dozy rambling tomato
Two teapots guano
Ate hooves larger
One teapot round coming seeds
One teapot time
One teapot major ram
Three teapots round block popper
One small iron
Four pipe arododos
Ate dunces moskito weeze
One pound cubic kicking feet
Ten warm tortoises
Two warts kicking clock
Oil

On a barge soap top eat one table oil and salute iron and larger. In a bowel plunder tomato, guano, coming seed, major ram, time, block popper and wart of kicking clock. Plunder till sooth and dickwid........cut tortoises into strips and fry in oil till crisp....

The above recipe left me very puzzled when it came over the Net from the Antipodes. However once the code was broken all, at least nearly all, became clear. It would appear the correspondent was having problems with their spell checker. Alternatively the cook may have been on the glosters.
So much for modern technology.

Hmmm! And they say computers make life easier. Let’s try again. Thanks to some scratching of heads and lateral thinking here’s a translation. What follows is based on much trial and error but it works.

Soup and Tortillas

1 dozen tomatoes.
(Plum tomatoes appear best).
2 teaspoons oregano*.
8 cloves garlic.
1 teaspoon cumming seed.
(Freshly ground).
1 teaspoon thyme*.
1 teaspoon marjoram*.
(Careful, dried is stronger than fresh*).
3 teaspoons black pepper.
(Freshly ground).
1 onion.
(I decided a small onion would be enough).
4 ripe avocados.
(Cubed).
8 ozs., mozzarella cheese.
(Grated).
1 pound cubed chicken meat.
(For safety meat must be freshly cooked).
10 tortillas.
4 pints chicken stock.
Oil.

Method

Heat about 1 tablespoon of oil in a Dutch oven or large pan.
Sauté onion and garlic but don’t let them brown.
I couldn’t understand the plundering bit but decided they used
a food mixer or something similar.
Put tomatoes, herbs, spices and two pints of stock into a blender
and blend till very smooth.
Add this to other two pints in pan or Dutch oven and bring to the boil.
Turn down to a fast simmer.
Cut tortillas into strips and fry in hot oil until crisp.

Serving suggestion

Fill bowls about half way with crisp tortillas.
Add the avocados and chicken, a portion to each bowl.
(Chicken must be hot).
Cover with grated cheese.
Finally pour hot soup over cheese, tortillas and chicken in bowls.

It served four to six people but you could vary the amounts to suit.

Cook's Nightmare

Cook’s Nightmare

The art of making this dish is in not over-powering one flavour with another.

1. Kumquats. 1 Dozen.
2. Limes. 3.
3. Bean Sprouts 350 gram.
4. Lemon 4.
5. Timing In quantity and quality.
6. Large pan (8 pints) 1.
7. Carrots About half a pound.
8. Tomato As above.
9. Potato As above, above.
10. Celery 1 large stick.
11. Orange 2 large.
12. Patience In greater quantity.
13. Wild rice 1 small packet.
14. Garlic Like a canker, too little is no good,
too late, a 'Right Mess'.
15. Pitta bread 4 per person.
16. Water 5 pints.

Action Stations!

Put 16 in 6 and bring to boil.
Chop 2 of 3 and the same of 4.
Dice 7, slice 9 add to 16.
Cut 10 into 3 and add 1 piece.
Stir in a little 12 along with some 5.
A few more 1 and half of chopped 2.
Perhaps a little 14, then perhaps not.
Add half of 4 and a little more 2.
To an agreeable simmer turn 16.
Throw in some 1 with a touch more 12.
Add 13 with 5 and 14 perhaps?
Another piece of 10 and a little more 4.
Follow this with some 1 and a squeeze of 11.
Add 3 with 12 not forgetting more 5.
Heat 15 ‘neath grill and 8 thinly sliced.
Add 3 to the pot and the rest of 1.
Quarter remaining 11, 4 and 2.
A few minutes later and the dish should be done.
( Or not as the case may be ).

Chef’s Tip. It is imperative the cook attains a very relaxed disposition. Make sure you’re well and truly drunk before attempting the above. I suggest playing some Steel Band/Calypso music.