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FareShare Gazette -- January 2007 Recipes

This FareShare Gazette -- January 2007 Recipes recipe uses Cream Style Corn, All Purpose Flour, Salt, Baking Soda, and Powdered Chili Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 350 g
• 2 tsp
• 2 tsp
• 3 tbsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 3 tbsp
• 3 tbsp
• 2 tbsp
• 1/4 tsp
• 3 oz
• 2 tbsp
• 2 tbsp
• 3/4 cup
• 1 tsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method 1/2 cup butter or mix of olive oil/butter

2. 2

   Pre-heat oven to 400F and combine all of above except the 2 tablespoons butter and half the grated cheese.

3. 3

   Mix this up well, put a one and a half quart casserole, such as a Corning

4. 4

   Ware into oven for a few minutes to get hot, add the 2 tablespoons of butter into that, remove from oven and pour the cornbread mixture into the casserole.

5. 5

   Place the reserved cheese on top and place the casserole dish in the hot oven.

6. 6

   Bake for about 40 - 50 minutes, until set. Let rest for a couple of minutes and serve with those beans!

7. 7

   Amount Measure Ingredient -- Preparation Method

8. 8

   [1 to 2 tablespoons]

9. 9

   Olive oil to cover Hot toast and chopped tomatoes to serve Pour in enough olive oil to cover the cubes of cheese.

10. 10

    Close tightly and leave to marinate for 2 weeks in the refrigerator.

11. 11

    Lift out the feta cubes and serve on hot toast with some chopped tomatoes and a little of the flavoured oil from the jar drizzled over.

12. 12

    Cook's tip: Add 50 to 75 grams/2 to 3 ounces/1/2 to 3/4 cup pitted black or green olives to the feta cheese in the marinade if you like.

13. 13

    Rinse the mustard leaves in water, leaf by leaf, to remove any sand. [HK note: they do tend to have a lot of sand.] Soak the leaves in hot water for 15 minutes to wilt them.

14. 14

    Drain well and cut into 1/4-inch-wide slices.

15. 15

    Mix all ingredients together in a bowl.

16. 16

    Squeeze and press the vegetables together in a sort of kneading motion for 10 minutes.

17. 17

    This will integrate the flavorings with the vegetables.

18. 18

    Cover the bowl and let the pickle ferment in a warm place or at room temperature for 3 days, then pack in covered jars.

19. 19

    The pickle may be kept refrigerated for a month or more.

20. 20

    Serve at room temperature with any kind of Burmese food but especially with Burmese-style fried rice.

21. 21

    Heat the oil until almost smoking.

22. 22

    Add the greens and stir to prevent burning.

23. 23

    Once wilted, add the spices.

24. 24

    Stir thoroughly, turn the heat to low, cover, and cook for about 5-15 minutes.

25. 25

    Add a little hot water if the greens start to burn. Make sure all water has evaporated before serving.

26. 26

    Place garlic in a food processor and mince.

27. 27

    Add walnuts and process until finely ground.

28. 28

    Add mustard greens, garlic powder, and salt and process until a thick paste forms.

29. 29

    Slowly drizzle in olive oil and process until smooth.