Thursday Night Recipes

Tried and tested by our club members for our club members these recipes are here for your delectation. They have often been adapted according to a cook’s cupboard so may not be recipes you have seen before. To whomsoever originally dreamt up the combinations – thank you we have enjoyed them.

Each needs to be multiplied for catering for our usual Thursday group of 30-50 people. Add your own choice of accompanying vegetables to create one main dish.

1 Skiffers caramelised pork with plums

Ingredients – serves 4

Tomato puree – 2 tsp

Soy sauce – 2 tsp

Root ginger – 2cm sq peeled and grated

Honey – 2 tbsp

Olive oil – 2 tbsp

Pork steaks – 4

Plums, peaches or apricots – 4/8 washed, stoned & quartered

In a flat dish stir together tomato puree, soy sauce, ginger, honey & oil.  Coat the steaks and leave them marinating (covered in a fridge) for a couple of hours.

Cook the steaks in a moderately hot pan for 8 mins each side or until cooked through (skewer with fork to test the juices are no longer pink). Add the fruit and turn gently till soft.

Any queries to LIZ who served it in June

2 Skiffers garlic lemon chicken

Ingredients – serves 4

Garlic – 1 tsp chopped

Olive oil – 2 tsp

Lemon juice – 2 tsp

Butter – 1 tsp

Chicken broth – ½ cup

Flour – 4 tsp

Salt & pepper

Chicken breasts – 4 cut into large strips

Cover chicken with flour, salt (if desired) & pepper & fry in hot oil for 4 min each side.  Take out chicken & add broth, garlic, lemon juice and butter.  Stir for 2 minutes and add to chicken.  This recipe is OK but a little bland so I usually zing it up a bit: chilli flakes, paprika, that sort of thing, or whatever I find on the spice shelf.

Any queries to Hamish who served it in May

3 Easy Boeuf en Daube (with a veg & perhaps jacket pots)

For about 25 people:

1.5 Kilo of beef ( I used half braising steak & half ox cheek for flavour)

1k onions

1k Carrots

about 5 tablespoons of oil

4 beef stock cubes (in about 1 L of water)

half bottle of red martini or sherry or 1 bottle of red wine

1 litre of sieved tomatoes (or tom juice or tinned toms)

1 head garlic tablespoon of dried herbs de provance (or whatever you have to hand!)

Tablespoon of crushed peppercorns

Method: Chop onions & fry in batches, in oil remove to large pan chunk beef & fry in batches in oil until sealed - remove to pan add herbs, peppercorns & Garlic & wine stock & toato juice etc & bring to boil Chunk carrots & add to boiling stew, let it return to the boil then switch off. Allow to cool at room temperature overnight. Next day gently reheat & the slow cooling should have made the meat tender. Add some more liquid if it had become too thick.

Country beans (as an accompanyment)

For about 25 people:

4 tins of red kidney beans

1k jar of pitted green olives

1 onion & a little oil

25g of bacon bits or pork offcuts chopped

2 X 300g of salami Dried chilli flakes to taste (about 2 teaspoons)

2 vegatable stock cubes

large jar of crunchy peanut butter

Method: Fry onions in a little oil & add bacon continue to fry and add chopped salami add drained olives - mix add drained beans, mix melt the peanut butter in the stock and pour over mixture add chilli to taste. either serve straight away or reheat when desired.

Any queries to Fran who served it in January 2010