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Couscous with Mutton

Ingredients :

500g Couscous
10 glasses water
2 tbsp margarine
500g Mutton
2½ tbsp Margarine
3 large onions
2 large tomatoes OR
½ tbsp unsalted tomato paste
2½ glasses stock
Salt & freshly ground black pepper to taste


2 tbsp Margarine

Method :

Put the chopped meat into a saucepan with the margarine and saute, occasionally stirring until the meat changes color. Add the chopped onions and continue cooking in the same way until the onions turn golden. Chop tomatoes. Add the tomatoes, tablespoon salt and black pepper to the saucepan. 5 minutes later add 1½ glasses of warm water, cover and cook for about 2 hours over moderate to low heat until the meat is thoroghly cooked.

The Couscous:

About 90 minutes after you start cooking the meat, put 10 glasses of water and 2 tablespoons of salt into a saucepan and bring to boil. Add the couscous and boil for 6 minutes. Strain and rinse the couscous. While the couscous is being strained, add 1 glass of warm water or broth to the meat and bring to boil. Add the couscous to the meat and cook first over moderate then over low heat for 15-20 minutes.

The Dressing:

Heat the margarine and pour it over the meat and couscous. Simmer for 15 minutes on very low heat, stir and serve.

Beef Rendang

Ingredients :

500 gr Rump steak
2 Onions
4 Garlic cloves
3 fresh red chillies
2 1/2 cm ginger root
1 tsp turmeric
1 tblsp paprika
1 stalk lemongrass
3 lime leaves
600 ml coconut milk
75 ml water


Method :

Put the onions, garlic, chillies, ginger, paprika, turmeric and water in a food processor and make into a smooth paste.
Dice the meat and mix with half the paste and set aside.

Put the other half of the paste into a heavy sauce pan and add the coconut milk, chopped lemongrass and lime leaves.
Boil without the lid for about 30 mins until mixture is reduced to half. Add the meat mixture and return to boil.
Reduce heat and simmer uncovered, stirring regularly, for a further hour till the steak is tender. Serve with boiled rice.

Carne Guisada A Mexican beef stew smothered in a semi-spicy gravy. Simple to make, but tastes wonderful. Serve with rice, and/or tortillas

Ingredients :

30 ml cooking oil
455 g beef stew meat
0.5 (6 ounce) can tomato paste
294 g beef broth
120 ml water
2 cloves garlic, crushed
3 g chili powder
1 g ground cumin
1 g black pepper
salt to taste
2 serrano chile peppers, seeded and chopped
5 g cornstarch

Method :

Heat oil in a large saucepan over medium high heat. Cook beef until evenly brown. Pour off excess fat. Stir in tomato paste, beef broth and water. Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers. Reduce heat, and simmer for 8 to 12 hours.


Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes.

Cochifrito de Cordero (Lamb in pepper sauce)

Ingredients : (serves 4-5)

700g boned lamb
1 red pepper
3 tbsp olive oil
3 garlic cloves
2 slices bread
1 bay leaf
1/2 tsp thyme
1/4 tsp freshly ground black pepper
pinch of ground cloves
cayenne or red pepper flakes
200ml water
1 tbsp wine vinegar
2 tbsp chopped parsley
1 tsp salt


Method :

Cut the lamb into pieces as for stew. If using the fresh pepper, roast it over a gas flame or under the grill until charred on all sides. Cover with cloth until cool, then peel off all the charred skin.
Discard the stem and seeds. Heat 2 tbsp of the oil in a pan and fry 2 cloves of garlic and the slice of bread until golden then remove.
Add the remaining oil and brown the pieces of meat.
Add the bay leaf, thyme, pepper, cloves, cayenne, a little of the water and the vinegar.
Cover and bring to a simmer. In a mortar or blender, grind together the roasted pepper, fried garlic and bread and the remaining clove of garlic with the parsley, salt and remaining water.
Add this mixture to the lamb and cook until meat is tender, about 45 minutes total, adding additional water as necessary.

Creole Pork Chops

Ingredients : (serves 6)

6 thick pork chops
2 medium onions, minced
40ml cooking oil
1 onion, chopped
3 stalks celery, chopped
1 green pepper, seeded and thinly sliced
3ml condensed tomato soup
2ml water or stock


Method :

Preheat oven to 180 degrees C.
Dredge the pork chops in flour.
Heat the cooking oil in heavy skillet and brown the chops on both sides. Transfer to a heavy casserole. Add the onion, green pepper, celery, tomato soup and water or stock.
Season with about a teaspoon of salt.
Add a sprinkling of paprika.
Bake for one hour. Covered. Then remove cover and bake fifteen minutes more.
A teaspoon of cayenne pepper can be added with the seasoning for a spicier taste. .

Approx time : 1hr 15mins


Organiser : Peter Grove (in conjunction with The Federation of Specialist Restaurants)

P.O. Box 416 Surbiton Surrey KT1 9BJ Tel : 020 8399 4831 email : groveint@aol.com