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Cooking Club Recipes

08-Jan-2005

I’ve started noticing a little challenge with the way I’m reporting the Dinner Club recipes. Since I have them in with the dinner club summary they are categorized under Cooking Club.  This site does not allow multiple categories per entry (something I’ve already requested!) so I can’t also categorize them as recipe.  I’ve noticed that people coming in from a search page, Google or Yahoo for instance, get directed to the site, not the specific entry and so once here have no good way to find the actual recipe.

From this point on, I’m going to do two entries:  one with the menu and recipe information and one with the commentary.  However, if I go back to edit previous entries now the two bits of information will be in different areas on the site.  Instead, I’m going to do this one "catch-up" entry which will repeat the information so that it’s easier to find when searching on "recipe".  Then, starting with the next Dinner Meeting recap, I’ll divide the information between two entries

1st Meeting – Morrocan

2nd Meeting – Thai

Mahali’s Sky – B’s version

  • 2 large sprigs mint
  • 1.5 tsp Blue Curacao
  • 2 oz Bacardi Limon Rum
  • 1 Tbsp Malibu Coconut Rum
  • 1 Tbsp fresh lime juice
  • 1.5 tsp superfine sugar
  • 2 oz club soda

Crush the mint and drop into a cocktail shaker.  Add ice.  Add all other ingredients.  Shake until chilled and pour (do not strain) into a tall glass.  Garnish with additional mint.

3rd Meeting – Indian

Machchi Kofta (Spiced Fish Balls)

  • 2 large slices of day old white bread, about 100g
  • 1 lb. fillet of cod or haddock, skinned and roughly chopped
  • ½ oz fresh coriander leaves including tender stalks, chopped
  • 1 egg
  • 1 tsp. salt, or to taste
  • 2 Tbsp. sunflower, corn or vegetable oil
  • 1 onion, finely chopped
  • 2 tsp. Ginger Paste
  • 2 tsp. Garlic Paste
  • 1-2 fresh green chilies, seeded and chopped
  • 1 tsp. ground anise seed (ajowain)
  • ½ tsp. chili powder, or to taste
  • ½ Balti Garam Masala
  • Oil for deep-frying

1.      Soak the slices of bread in cold water for 1 minute, and then squeeze out all the water.  Place the bread, fish, coriander, egg and salt in a food processor and blend until smooth.  Transfer the mixture to a large mixing bowl and set aside.

2.      2. Preheat karahi (Balti pan) over a medium heat and add to oil.  When hot, add the onion, ginger and garlic and stir-fry for 4-5 minutes, until the onion is soft but not brown.  Add the fresh chilies, ground anise, chili powder and garam masala.  Stir-fry for 1-2 minutes, then remove from the heat and leave the mixture to cool. When cold, mix it thoroughly with the ground fish mixture and chill in the refrigerator for 1-2 hours or overnight.

3.      Divide the mixture into four equal parts.  Shape each portion into five balls (koftas).  Heat the oil in the karahi over a medium heat until almost smoking.  Fry the koftas for 6-8 minutes, until they are evenly browned.  Drain on absorbent kitchen paper and serve.

Serve as a starter with Tamatar aur Dhaniya ki Chutney.

4th Meeting – Mexican

Orange Butter

This is really a recipe that should be customized to your own taste – it can be made sweeter or with more orange, depending on your preferences. 

  • 4 Tbsp butter, softened
  • 2 – 3 tsp. grated orange peel
  • 2 Tbsp. fresh orange juice
  • 1 – 2 tsp. honey*

Beat until thoroughly mixed and butter is light and fluffy. 

5th Meeting – Autumn Harvest

Dry Apple

  • 2 oz Apple Schnapps
  • 2 oz Gin
  • Tonic Water

Pour first two ingredients into an old-fashion glass filled with ice.  Top off with Tonic Water.  Stir and serve. 

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