B&B Luncheon, January 2005

Beef Biryani

Ingredients:

• 4 tablespoons stock fat or ghee
• 2 large onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• ½ teaspoon chilli powder
• ½ teaspoon ground black pepper
• ½ teaspoon ground turmeric
• 1 teaspoon ground cumin
• Bay leaf
• 1 teaspoon salt
• 2 medium tomatoes, peeled and chopped
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons ground cardamom
• 1 x 4cm piece cinnamon stick
• 1.5kg quality beef pieces cut into chunks

Method:

Cut large beef cubes for each person, seal them by searing in stock fat and let it slowly cook in its own juices with cumin, pepper, turmeric, bay leaf, ginger, garlic, lemon, chilli and a touch of cloves, cardamom, saffron and cinnamon added to taste.

Some dates, apricots and figs are added for the initial cooking event.

This curry is then taken from the heat after around 60 minutes and left at room temperature completed with a selection.

On the day of serving add more dates, apricots and figs, reheat, correct the seasonings and serve with long grain jasmine rice and pompadom.

Part 2

Ingredients:

• 2½ tablespoons vegetable oil
• 1 large onion, diced
• 1 pinch powdered saffron
• 5 pods cardamom
• 3 whole cloves
• 1 (2 cm) piece cinnamon stick
• ½ teaspoon ground ginger
• lemon juice to taste
• 500 gm rice
• 4 cups chicken stock
• 1½ teaspoons salt

Method:

In a large skillet, in 2 tablespoons stock fat (or ghee) fry onion, garlic and ginger until onion is soft and golden. Add chilli, pepper, turmeric, cumin, salt and the tomatoes. Fry, stirring constantly for 5 minutes. Add mint, cardamom, bay leaf and cinnamon stick. Cover and cook over low heat, stirring occasionally until the tomatoes are cooked to a pulp. It may be necessary to add a little hot water if the mixture becomes too dry and starts to stick to the pan.

When the mixture is thick and smooth, add the previously seared beef pieces and stir well to coat them with the spice mixture. Cover and cook over very low heat approximately 60 minutes. There should only be a little very thick gravy left when beef is finished cooking. If necessary cook uncovered for a few minutes to reduce the gravy.

Wash rice well and drain in colander for at least 30 minutes.

In a large skillet, heat vegetable oil (or ghee) and fry the onions until they are golden. Add saffron, cardamom, cloves, cinnamon stick, ginger and rice. Stir continuously until the rice is coated with the spices.

In a medium-size pot, heat the chicken stock and salt. When the mixture is hot pour it over the rice and stir well.

To serve:

Chicken Galantine - Choud Froid

Ingredients:

• 1 x 2kg chicken, boned from the inside
• 4 sl White bread
• 1/3 cup Milk
• 1 Onion, peeled and sliced
• Olive oil
• 2 tsp Chopped parsley
• 1 cup pistachio nuts (wash the salt from them if from Woolies etc)
• 300 gm uncooked chicken breast, -chopped
• touch of Smoked ham, chopped
• ½ cup Brandy
• 2 Eggs
• Salt and freshly ground pepper
• 5 cups strong chicken stock
• some muslin

Larding:

Make every second bird with a strip of bacon up under the skin above the breasts. Give them a variety on each plate.

To make the stuffing: soak the bread in the milk. Saute the onion in olive oil until translucent and add the parsley. Place all the stuffing ingredients except the eggs in a processor and process until well blended. Add the eggs and blend for a few more seconds. To stuff the chicken: spread out the bird and season to taste with salt and pepper. Shape the stuffing into a rectangular block and place it in the centre of the bird. Wrap the flesh tightly around the stuffing and pin the flesh together with poultry pins. Soak the muslin in water, wring it out, wrap it around the chicken with string in three places. To cook the chicken: bring the stock to the boil in a large saucepan, add the chicken and simmer for 1 1/2 hours. Remove from the stock and allow to cool. Remove the muslin & slice the chicken.

Sauce

Ingredients:

• 2 cups red currant jelly
• 4 tablespoons thinly sliced orange zest
• ¼ cup orange juice concentrate
• 2 tablespoons sugar
• 1 tablespoon mustard powder
• 1½ teaspoons ground ginger
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup dry port

Method:

In a saucepan over low heat, cook all of the ingredients except the port for 2 minutes. Stir occasionally, being careful not to burn. Add the port and simmer for another 2 minutes or until thickened. Remove some of the zest.

To serve:

Traditional Peach Melba

Ingredients:

• 4 Peaches, ripe
• 2 tb Lemon juice
• 2 cups Raspberries, fresh
• 2 tb Sugar, extrafine
• 1 ts Vanilla extract
• 2 cups vanilla ice cream.

Method:

Remove skin from peaches using a swivel blade peeler. Poach whole in sugar syrup.

Sprinkle with lemon juice. Set aside. Mash berries, add sugar and vanilla. Place peach in each dessert dish atop ½ cup ice cream and ¼ of raspberry sauce in a frozen bowl.

To serve:

The traditional method of serving is to set it in a high serving container - but that may prove too hard for our members and guests who have already enjoyed an ample serving of wine.
Garnish with slivers of roasted almond.

Wine List