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FareShare Gazette -- April 2009 Recipes

FareShare Gazette -- April 2009 Recipes is built on Corn Oil Or Sunflower Oil, Carrots Cleaned And Cut, Chicken Broth, Very Hot Water, and Cooked Mixed Rice. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 1 bunch
• 1 cup
• 1/4 cup
• 1 cup
• 1 cup
• 1 pinch
• 2 cup
• 1 1/2 cup

Method (preview)

1. 1

   Place the onion, garlic and chili peppers in a mortar and pestle or in a food processor fitted with a metal blade; either pound or blend until you have a smooth puree.

2. 2

   Heat the oil in a skillet and gently saut� the puree for 5 minutes, stirring constantly.

3. 3

   Remove from the heat; stir in the parsley and seasoning to taste.

4. 4

   Cool slightly then pour over the freshly popped popcorn and stir gently until well coated.

5. 5

   The author suggests that the amount you use should depend on your heat tolerance and recommends you start with a smaller amount and increase it to taste.

6. 6

   Parboil potatoes and carrots for 10 minutes.

7. 7

   In large skillet, put the broth, bay leaf and parboiled vegetables.

8. 8

   Cover and cook over medium heat 5 minutes.

9. 9

   Arrange the cabbage in the skillet, cover and cook another 5 minutes.

10. 10

    Sprinkle vegetables with salt.

11. 11

    Add franks and simmer 5-10 minutes longer or until vegetables are tender.

12. 12

    Serve from skillet, spooning broth over vegetables.

13. 13

    Amount Measure Ingredient -- Preparation Method

14. 14

    Orange liqueur -- to cover [I used Van Der Hum]

15. 15

    [mixture of wild rice, brown rice and red rice]

16. 16

    Chop the apricots and put them in a small bowl with enough orange liqueur to cover.

17. 17

    You can substitute orange juice for the liqueur if you wish.

18. 18

    Set this aside to soak for a while then add the very hot water and leave this soaking while you work on the rest of the dish.

19. 19

    Chop or mince the ham and stir in a good pinch of cayenne pepper or some hot sauce.

20. 20

    Heat a heavy frying pan or griddle to a fairly hot temperature.

21. 21

    Into a large bowl put the buttermilk pancake mix.

22. 22

    Make a well in the middle and dump in the apricots with their liquid, the rice/milk mixture and the ham.

23. 23

    Stir this together then add as much cold water as necessary to make a slightly thick batter.

24. 24

    Whether or not you add oil to the pan will depend on how non-stick your pan is.

25. 25

    Drop the batter, about 1/4 cup for each pancake, onto the hot pan and lightly spread it out a little.

26. 26

    Immediately sprinkle a few chopped chives over the top.

27. 27

    When the first side has cooked sufficiently (you can tell this has happened when bubbles start to appear on the top) flip it over and cook on the other side for just long enough for it to brown a bit.

28. 28

    Remove the pancake and put it on a warmed plate. Repeat the procedure with the rest of the batter.

29. 29

    You obviously don't have to use a commercial pancake mix either, just add the other ingredients to your favourite buttermilk pancake batter recipe.