Latin America

Steak and kidney pudding

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For the filling
1 oz butter
1 oz flour
1/3 pint hot water
9 oz ox kidney, cored and finely chopped
1 lb chuck steak, cubed
2 onions, grated
1 beef stock cube, crumbled
salt and freshly ground pepper
For the pastry
8 oz flour
2 teaspoons baking powder
1 teaspoon salt
4 oz shredded suet
8-10 tablespoons cold water

Beefburgers with orange sauce

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4 beefburgers, each about 4 oz
4 tablespoons oil
2 medium onions, finely sliced
1/2 oz butter
1 teaspoon flour
1/4 pint fresh orange juice
1/2 teaspoon Worcestershire sauce
1 tablespoon white wine vinegar
1 tablespoon tomato puree
4 canned tomatoes, drained and chopped
salt and freshly ground white pepper
strips of blanched orange rind to garnish (optional)

Roast meat

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1 x 3 lb even-shaped joint of beef,
lamb, pork or veal

Beef and bacon crumble

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4 lean bacon rashers, rinds removed and finely chopped
1 lb lean minced beef
1 beef stock cube
1/4 pint hot water
1 teaspoon turmeric
1 teaspoon cornflour
1/4 pint cold water
For the topping
6 oz self-raising flour
pinch of salt
1 teaspoon baking powder
3 oz butter, diced

Fillet steak in red wine sauce

fillet-steak-in-red-wine-saImperial
4 x 5 oz fillet steaks
1 oz butter
2 teaspoons Worcestershire sauce
For the sauce
1 small onion, finely chopped
2 tablespoons vegetable oil
1 tablespoon flour
5 tablespoons canned beef consomme
5 tablespoons water
1/4 pint red wine
1 tablespoon brandy

Baked spinach

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1 1/2 lb fresh leaf spinach
salt and freshly ground pepper
2 tablespoons butter
1/2 tadlespoon grated nutmeg

Hamburgers

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9 oz lean minced beef
salt and freshly ground pepper
2 baps
tomato slices

Potato and green pepper ratatouille

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9 oz potatoes, peeled
1 green pepper, deseeded
1 onion
salt and freshly ground pepper
2 tablespoons vegetable oil
3 tablespoons soy sauce
1 tablespoon water

Courgette and tomato casserole

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1 lb courgettes, thinly sliced
9 oz tomatoes, skinned and quartered
1 teaspoon dried basil
1/2 beef stock cube, crumbled
salt and freshly ground pepper

Baked celery

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1 head of celery
9 fl oz boiling water
1 oz butter
1 chicken stock cube, crumbled
salt and freshly ground pepper
chopped fresh parsley


Steamed Brussels sprouts

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1 1/2 lb Brussels sprouts, trimmed
salt
6 tablespoons water

Spiced red cabbage with Apple

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1 lb red cabbage, finely shredded
1 small onion, finely chopped
1 dessert apple, cored and chopped
1 oz butter
2 tablespoons red wine vinegar
2 tablespoons light brown sugar
salt and freshly ground pepper
1/2 teaspoon ground allspice
1/2 teaspoon grated nutmeg
1 teaspoon caraway seeds (optional)
1/4 pint boiling water

Peperoni

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1/2 oz butter
1 onion, chopped
1/4 teaspoon garlic salt
2 large green peppers, deseeded and sliced
2 red peppers, deseeded and sliced
2 yellow peppers, deseeded and sliced
freshly ground pepper

Artichokes with peppered butter sauce

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4 artichokes
1 tablespoon lemon juice
salt and freshly ground pepper
1/2 pint water
4 oz butter


Brazil Nut Roast Encoute

nut-roast_cIngredients:
* 500 g/ l lb. vegetable puff pastry, frozen or homemade;
For the Nut Roost:
* 2 large onions, peeled and chopped
* 50 g 12 oz pure vegetable margarine
* 450 g/1 lb. shelled brazil nuts, finely grated
* 225 g/ 8 oz soft fine breadcrumbs
* 1/2 teaspoon dried thyme
* 3 tablespoons lemon juice
* salt and freshly ground black pepper
* a good pinch each of grated nutmeg, ground cloves and ground cinnamon.
For the Stuffing:
* 225 g/ 8 oz soft fine breadcrumbs
* 25 g/ l oz chopped parsley
* grated rind of 1 lemon and 1 tablespoon of juice
* 1 teaspoon each of dried thyme and marjoram
* 1 tablespoon grated onion
* 75 g/ 3 oz pure vegetable margarine

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