Bread & baking:
Almond Ratafias and Coffee–I remember reading msmarmite lover (http://marmitelover.blogspot.com/) made these for her Patrick O’Brian night. She said these were the easiest biscuits to make. Well I admit my first attempt failed dismally, they ended up flat and stuck to the tray…and no I didn’t take a picture!! On the next attempt I modified the recipe which came from the Lobscouse and Spotted Dog recipe book, but which I found online here www.wwnorton.com/POB/spottedd/foods.htm#rat ) I added less egg white, used ground almonds and essence rather than trying to grind my own and also added a dessertspoonful of flour. Baked in the oven til just golden (325 F, gas mark 6 I think I put them on, for about 20 minutes…but keep an eye on them…They worked perfectly
Soupe d’avocat abidjanaise (Ivory Coast): The recipe for this is very simple, basically take two very ripe avocados and put in a blender with a tablespoon of natural yogurt, a pint of good vegetable or chicken stock (cold) a couple of good splashes of tabasco, 2 tablespoons of lime juice and some salt and pepper. Whizz together well and then chill. Serve garnished with a thin slice of lime and a dash of tabasco.
Green Papaya, cucumber and carrot salad with palm sugar, ginger, lime and coriander root- shred with a potato peeler to make fine ribbons, one green (it has to be unripe for it to work) Papaya, one small English cucumber and a large peeled carrot. Mix the juice from a lime, half a teaspoon or so of palm sugar, a small knob of grated ginger, seasoning and finely chopped coriander root (and if you are NOT vegan you could also add some dried shrimp)…mix together and serve…with fried bean curd if you want….This was pretty hit and miss. You have to just keep tasting the dressing til it’s right, not too gingery, or too sweet, or too sour…..
Eggs & cheese:
Frozen mango and coconut cream with Tamarind sorbet and sesame caramel: – for the Tamarind sorbet I used one pack of semi-dried Tamarind and that served up to 12 people. I made a sugar syrup with about half a pint of water and 4oz (100g) sugar. The pulped the Tamarind into it. I then sieved it until I was left with the seeds. I then put them back in the pan and sort of rinsed them with a bit more hot water to get as much of the pulp as possible. To the liquid I added the juice of a couple of limes. I then left the mixture to go cold and then churned it till semi-frozen in an ice-cream machine…but you can just freeze it in a tub and give it a bit of a stir when it is half-frozen. My machine is crap anyway, but it does the job at getting a bit of lightness into the sorbet and that’s what you want.
Poultry & Game: