Cowboy’s Buns

Ingredients

6 crusty white rolls
1/4 cup butter, melted
8 oz Dutch pork smoked sausage
1 small onion, finely chopped
7 oz can baked beans
watercress sprigs, to garnish

Method

1. Preheat the oven to 200°C (400°F).
2. Cut tops off rolls and set aside. Hollow out centres of rolls, leaving a thin wall of bread. Brush insides of rolls with 9 teaspoons of the butter.
3. Wrap foil around each roll, leaving the top open. Place on a baking sheet and put in the oven for 10 minutes to heat through.
4. Simmer the sausage in boiling water for 10 minutes.
5. Fry the onion in the remaining butter until slightly softened and transparent.
6. Cut the sausage into thin slices and stir into the onion. Add the beans and heat through.
7. Remove the foil from the rolls, then spoon in the sausage mixture. Replace the bread tops and return to the oven for a further 2-3 minutes.
8. Garnish with sprigs of watercress and serve at once.

Makes 6 servings.

Source: The Book of Breakfasts and Brunches

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Roasted Gold Coin Chicken

Ingredients

160 g lean pork
160 g chicken liver
160 g pork fat
4 tbsp maltose
1 tsp salt
3 tbsp sugar
1/4 cup light soy sauce
1 tbsp Hoi Sin sauce
1 tbsp Mai Kuei Lu Chiew (Chinese cooking wine)
1 tbsp ginger juice
1 tbsp chopped shallot

Method

1. Rinse pork and chicken liver, wipe dry, trim into cylindrical shape and slice into 0.25 cm thin rounds, set aside.
2. Cook pork fat in 1/2 pot of boiling water for 15 minutes, remove and rinse well. Slice into 0.25 cm thin round pieces.
3. Mix marinade together with pork, chicken liver and pork fat, set aside for 1/2 hour.
4. Preheat gas oven at 220°C.
5. Thread alternate layers of pork, pork fat and chicken liver together on the skewer. (Makes 2 skewers.)
6. Place skewers of meat on a rack over a baking sheet, roast in the oven for 15 minutes. Turn over and roast for another 10 minutes until cooked.
7. Brush meat with maltose and cook in the oven for a few more minutes to glaze.

Source: Towngas Millennium Cookbook

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Pork Ribs with Preserved Sour Prune

Ingredients

8 oz sweet and sour cut pork rib, cut into pieces
2 preserved sour prunes
2 tsp soy bean paste
1 tsp mashed garlic
1 red chili, diced (optional)

Marinade

2 tsp light soy sauce
pinch of ground white pepper
dash of sesame oil
1 tsp Chinese wine
1/2 tbsp cornstarch
1-1/4 tsp sugar
1 tbsp oil

Method

1. Wash, remove stone of prune. Dice finely.
2. Mix marinade ingredients with ribs. Set aside for 10 minutes.
3. Mix marinated ribs with all other ingredients and place on a heat-proof plate. Steam on high heat for 12 minutes until cooked.

Source: Steam Cooking

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Quail in Brandy with Peas

Ingredients

8 quail, 4 to 6 oz each
4 oz butter
about 1/2 cup brandy
1/2 onion, chopped
1-1/4 shelled fresh peas
chicken stock
salt and freshly ground pepper
8 oz prosciutto, cut into strips

Method

1. Wash the quail, pat dry and truss each with a skewer.
2. Melt half the butter in a pan, put in the quail and cook briskly for 15 minutes.
3. Moisten with brandy and let this evaporate almost completely.
4. Transfer the quail to a serving dish with the cooking juices, remove the skewers and keep hot.
5. In a separate pan, fry the onion in the remaining butter, add the peas and a little stock, season with salt and pepper, cover and cook until tender.
6. Just before removing the peas from the heat, add the prosciutto. Garnish the quail with peas and prosciutto and serve immediately.

Makes 4 servings.

Source: The Complete Italian Cookbook

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Today’s Comic

Pork with Sauerkraut

Ingredients

3 green (uncooked) pork knuckles, salted, or 2 lb green gammon (uncooked country ham)
2 lb pork belly in 1 piece
2 onions, peeled and halved
10 juniper berries
12 black peppercorns
2 bay leaves
2 Morteau, American andouille, or similar sausages
16 medium potatoes, peeled
2 lb choucroute (pickled cabbage), precooked
1-1/4 cups Riesling wine
8 frankfurters

Method

1. Rinse the knuckles or gammon in cold water and place them in a deep pan with the belly. Cover with cold water and bring to a gentle simmer, then skim well and add the onions, spices, and bay leaves. Cook for 75 minutes, then add the Morteau sausages and continue to cook for another 15 minutes. Turn off the heat and cover the pan with a cloth or parchment paper.
2. Ladle out enough of the liquid to cook the potatoes in a separate pan until tender.
3. Reheat the cabbage in a saucepan by gently simmering it with the Riesling wine and a little of the pork-cooking liquid.
4. Five minutes before serving, reheat the frankfurters in the pan with all the other pork and serve piping hot.
5. Serve the meat and potatoes in big bowls on top of the hot cabbage.

Makes 8 to 12 servings.

Source: The French Kitchen

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